There was this one night—after a snowstorm dumped so much snow on our street that the plow gave up—I made this Philly Cheesesteak Pasta with what I had on hand. No buns? No problem. Pasta to the rescue.

My partner had just come in from shoveling (his toque frozen stiff), and I tossed this creamy, beefy, cheesy bowl of comfort in front of him. He took one bite, looked up, and said, “Babe… this might be better than the real thing.” Boom. I nearly dropped my fork.

 

 

---

Ingredients for Philly Cheesesteak Pasta

 

• 12 oz rigatoni or penne pasta (340 g)

• 1 tbsp olive oil

• 1 lb thinly sliced beef (ribeye or sirloin) (450 g)

• 1 medium yellow onion, thinly sliced

• 1 green bell pepper, sliced

• 1 red bell pepper, sliced

• 3 cloves garlic, minced

• 1 tbsp Worcestershire sauce

• 1 tsp salt

• ½ tsp black pepper

• 1 cup beef broth (240 ml)

• 1 cup heavy cream (240 ml)

• 1½ cups shredded provolone or mozzarella cheese (170 g)

• ½ cup grated Parmesan (50 g)

• Optional: pinch of crushed red pepper flakes

---

Step-by-Step Instructions for Philly Cheesesteak Pasta

 

1. Boil pasta in salted water until al dente. Drain and set aside.

2. Sear beef in olive oil over high heat until browned. Remove and set aside.

3. Sauté onions and peppers in the same pan until soft and slightly charred.

4. Stir in garlic and cook 30 seconds, just until fragrant.

5. Add Worcestershire, salt, and pepper. Stir well.

6. Pour in broth and cream. Bring to a simmer, scraping the pan.

7. Add cooked pasta and beef back to the skillet. Toss to combine.

8. Stir in provolone and Parmesan. Let melt into the sauce.

9. Simmer a few minutes until thick and glossy.

10. Taste and adjust seasoning. Top with crushed red pepper, if using.

11. Serve hot with crusty bread or a green salad.

The smell alone? Like a cozy food truck rolled into your kitchen.

---

Pro Tips & Variations for Philly Cheesesteak Pasta

1. Meat Matters

Ribeye is buttery and bold, but if budget’s tight, sirloin or even ground beef works like a charm. Thin slices cook best!

2. Cream Swap

No heavy cream? Try a mix of milk and a spoon of cream cheese. It’s rich, velvety, and surprisingly forgiving.

3. Mushroom Madness

Add sautéed mushrooms with the onions for a richer umami base. I swear by it when I’ve got leftover portobellos.

---

Storage & Food Safety

 

• Fridge: Store leftovers in an airtight container for up to 4 days.

• Reheat: Gently warm on stovetop or microwave in 30-second bursts until 165°F inside.

• Freezer: Technically you can freeze it, but the creamy texture takes a hit. I’d rather make fresh.

Tip: Add a splash of broth or cream when reheating to revive that silky sauce.

---

Nutrition & Serving Ideas

 

Pair This Pasta With:

• Tim Hortons dark roast (because why not?)

• A green salad with balsamic vinaigrette

• Toasted garlic bread, if you’re leaning into full comfort mode

• Or—hear me out—pickled banana peppers for zing!

---

FAQs

Q: Can I make Philly Cheesesteak Pasta ahead of time?

Yep! Cook it fully, then refrigerate. Reheat gently with extra broth or cream.

Q: What’s the best cheese for Philly Cheesesteak Pasta?

Provolone melts beautifully and has that deli-shop vibe. Mozzarella works too, and if you’re feeling bold, use a bit of Cheez Whiz!

Q: Can this be made gluten-free?

Sure can. Use gluten-free pasta and check your broth and Worcestershire labels.

---

Author Note

I’m a Halifax home-cook who once set off the smoke alarm with a cast-iron skillet full of onions. Still made dinner. Still proud.

Print this entry