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Philly Cheesesteak Pasta Recipe Packed With Flavor

Philly Cheesesteak Pasta
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A flavorful one-pan Philly Cheesesteak Pasta recipe that combines tender steak, sautéed vegetables, and a creamy, cheesy sauce for a comforting and satisfying dinner.

Ingredients

Scale
  • 12 oz rigatoni or penne pasta
  • 1 lb thinly sliced steak (ribeye or sirloin)
  • 1 tbsp olive oil
  • 1 green bell pepper, sliced
  • 1 red bell pepper, sliced
  • 1 small onion, thinly sliced
  • 1 cup mushrooms, sliced
  • 2 cloves garlic, minced
  • ¾ cup heavy cream
  • 1 cup shredded provolone or mozzarella cheese
  • ¼ cup grated Parmesan
  • Salt & black pepper to taste
  • Crushed red pepper flakes (optional)
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Bring a large pot of salted water to a boil and cook the pasta until al dente. Drain and set aside.
  2. Heat olive oil in a large skillet over medium-high heat. Add steak slices and sear until browned and cooked through. Season with salt and pepper.
  3. In the same skillet, add bell peppers, onions, mushrooms, and garlic. Sauté until vegetables are soft and lightly caramelized.
  4. Reduce the heat to low. Pour in the heavy cream and stir in the provolone (or mozzarella) and Parmesan cheese until melted and smooth.
  5. Add the cooked pasta and steak back into the skillet. Toss everything together to coat evenly in the sauce.
  6. Garnish with fresh parsley, cracked black pepper, and optional red pepper flakes before serving.

Notes

  • Use ribeye for extra tenderness and flavor, or sirloin for a leaner option.
  • Feel free to substitute with your favorite pasta shape.
  • Adjust the spice level with more or less red pepper flakes.
  • Leftovers can be stored in an airtight container for up to 3 days.

Nutrition

Find it online: https://www.tastydelishrecipes.com/philly-cheesesteak-pasta-recipe-one-pan-dinner/