This Philly Cheesesteak Pasta is My Unofficial Weeknight Lifesaver
Alright, so Philly Cheesesteak Pasta. If you’d told me ten years ago I’d be making pasta inspired by a sandwich, I probably would’ve laughed and gone back to overcooking chicken. But then, one rainy Tuesday, I had leftover steak, a serious cheese craving, and not nearly enough rolls for the whole gang. Enter: this gloriously messy, cheesy situation. I swear, my brother nearly licked the pan. (He claims it was just to "save on dishes." Sure.) It’s since become my go-to "Oops, forgot to meal plan" dinner, and honestly, it might beat the original—don’t tell Philly.
Why You’ll Love This (Or at Least, Why I Keep Making It)
I whip this up when I’m too tired to fuss with sandwiches but still want that cozy, cheesy flavor. My family goes nuts for it—like, fighting-over-the-last-scoop nuts. It’s also one of those forgiving recipes; I’ve swapped in ground beef for steak, used whatever pasta was on hand, even once accidentally used pepper jack instead of provolone (that one was...spicy). And, if I’m being totally honest, it’s a heck of a lot less messy than eating actual cheesesteaks with toddlers around.
So, What Goes in Philly Cheesesteak Pasta?
- 12 oz short pasta (penne, rotini, or whatever you’ve got—fusilli works too. I sometimes just grab elbows if that’s what’s left in the box)
- 1 lb flank steak, sliced thin (or ribeye, or even ground beef if you’re in a hurry—my uncle claims ground turkey works, but I haven’t tested that one yet)
- 1 green bell pepper, diced (red or yellow works fine; I once used a handful of pre-chopped frozen peppers, and nobody complained)
- 1 small onion, diced (my grandmother always insisted on yellow onions, but I use whatever’s rolling around in my veggie drawer)
- 2 cloves garlic, minced (or, real talk, a teaspoon from that jar of pre-minced garlic)
- 1 tablespoon Worcestershire sauce (if you don’t have it, a splash of soy sauce does the trick)
- ½ teaspoon smoked paprika (totally optional, but I think it adds a nice little kick)
- 2 cups beef broth (I use low-sodium, but regular works. Bouillon cubes dissolved in hot water also do the job.)
- 8 oz provolone cheese, shredded (I sometimes mix in mozzarella if I’m short, and one time I used American cheese—pretty melty!)
- 3 oz cream cheese (it makes everything super creamy, but you can skip if you’re not a fan)
- Salt and pepper, to taste (though, honestly, I usually forget to taste before serving)
How I Actually Make Philly Cheesesteak Pasta (With Real Life Interruptions)
- Start with the pasta. Cook it in a big pot of salted water until just al dente—don’t overcook because it’ll keep cooking in the sauce. Drain and set aside. (This is usually where I remember I haven’t prepped anything else. Classic.)
- Sear the steak. Heat a glug of oil in a big skillet over medium-high. Toss in your steak strips, season with salt and pepper, and cook until just browned—about 2 minutes per side. Don’t crowd the pan; do it in batches if you need to. Remove steak to a plate. (I always try sneaking a taste here. For science.)
- Sauté the veg. In the same pan, add a tiny bit more oil if it’s dry, then chuck in the onions and peppers. Cook until they’re soft, maybe 5-6 minutes. Toss in the garlic for the last minute so it doesn’t burn. Sometimes it smells so good that I consider just eating the veggies straight up.
- Deglaze and build the sauce. Pour in Worcestershire, smoked paprika, and beef broth. Scrape up the browned bits from the bottom (that’s the flavor jackpot). Let it simmer for about 3 minutes. Things might look a bit watery at this stage; don’t panic. It thickens up.
- Get Cheesy. Add cream cheese and stir until it’s all melty and friendly with the broth. Then, gradually add the shredded provolone, stirring until it melts into a smooth(ish) sauce. Don’t worry if there are a few lumps—nobody’s perfect.
- Bring it all together. Dump the pasta and steak back into the skillet, toss to coat in all that cheesy goodness. Let it warm through on low heat for about 2 minutes. Taste for salt and pepper, but honestly, I usually just go for it at this point. Garnish with extra cheese if you’re feeling wild.
Honest Notes (Or: What I’ve Learned the Hard Way)
- If your steak is too thick, it gets chewy. Actually, I find frozen steak, sliced super thin, works even better sometimes.
- Don’t overcook the pasta. For real. Mushy pasta makes me irrationally sad.
- If the sauce is too tight, splash in a bit more broth or a splash of milk. I used to panic here, but it always comes together.
Variations I’ve Tried—The Good, The Bad, and The Weird
- Ground beef (amazing in a pinch—maybe not "authentic," but who’s judging?)
- Switching up the cheese: mozzarella is super gooey, cheddar makes it kind of tangy, and, well, blue cheese didn’t go over great. Not my finest hour.
- I once tossed in mushrooms (my partner loves them), and it was actually really good. Kid wouldn’t touch it, though.
What Gear Do You Need? (And What If You Don’t Have It?)
A big skillet is ideal, but I’ve done this in a Dutch oven and even a deep nonstick pan when everything else was dirty. If you don’t have a cheese grater, just tear up the provolone with your hands—no one will know. (Or do what I do and buy pre-shredded. No shame!)
How To Store Leftovers—If You Have Any
Pop leftovers in an airtight container in the fridge. It’ll keep for about three days—but honestly, in my house, it never makes it past the next day. I actually think it tastes even better after sitting overnight, but that might just be me.
My Go-To Serving Style
We usually just serve giant scoops in bowls, but it’s great with a crisp green salad or—if you want to go all out—some garlic bread. My cousin swears by adding pickled jalapeños on top. Oh, and for movie nights, we eat it straight out of the pan. No judgment.
Lessons I’ve Learned (Sometimes the Hard Way)
- Don’t rush melting the cheese. I tried cranking the heat once and ended up with a sauce that separated. Yikes.
- If you dump all the cheese in at once, it clumps. Actually, I find it works better if you add a bit at a time and stir as you go.
- Trying to use "healthy" pasta made form lentils once... total disaster. Not recommended. Live and learn.
Questions I’ve Actually Gotten (And My Unfiltered Answers)
- Can I make this ahead? Sure—just add a splash of broth when reheating, as the pasta soaks up the sauce overnight.
- Is there a vegetarian version? You could sub in sautéed mushrooms and maybe a veggie broth. Haven’t tried it, but sounds decent!
- Can I freeze it? I have, but the texture gets a bit odd when you thaw it. Still edible—just not quite as dreamy. If you’re after freezer-friendly meals, I love this list here.
- What’s the best cheese? I’m a die-hard provolone fan, but experiment! Serious Eats has a super handy cheese guide if you want to geek out.
- Can I use leftover roast beef? Yep, just slice or shred it up and toss it in at the end to warm through. Easy peasy.
Honestly, this is one of those recipes that’s more about vibe than precision. If you mess up a bit, nobody’s gonna notice with all that cheese going on. Have fun, don’t stress the details, and if you accidentally invent a new variation, you know where to find me to swap notes. Cheers!