There’s something downright comforting about a creamy pasta that brings the bold flavors of a classic Philly cheesesteak together in one dish. This Philly Cheesesteak Pasta Recipe blends tender steak, sweet peppers, and melty cheese into a rich sauce that clings to every noodle—it’s seriously addictive and so worth making on a weeknight!

The dish shows a black pan filled with wide, soft yellow pasta noodles layered with browned strips of cooked beef, sautéed onions, and green bell pepper slices. The pasta has a creamy texture with visible specks of black pepper sprinkled evenly on top. The beef pieces are browned and tender-looking, scattered across the noodles, mixed with translucent cooked onion rings and bright green pepper strips that add a fresh color contrast. The pan rests on a white marbled surface with a beige cloth underneath. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Philly Cheesesteak Pasta Recipe
Top Tip
How to Serve Philly Cheesesteak Pasta Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Philly Cheesesteak Pasta Recipe

Why You'll Love This Recipe

I love this Philly Cheesesteak Pasta Recipe because it’s such a fantastic mashup of two favorites—rich, cheesy comfort food meets tender steak and veggies in one pan. Trust me, once you try it, it becomes a staple for quick dinners that impress without fuss.

Simple Ingredients: You probably have most of these essentials already in your pantry and fridge.
Quick to Make: From start to finish, it takes just about 25 minutes—perfect for busy nights.
Flavor-Packed: The Worcestershire sauce and double cream blend beautifully to create a savory, slightly tangy sauce that elevates the dish.
Flexible Pasta Options: Whether you use pappardelle, tagliatelle, or spaghetti, the sauce sticks beautifully and makes every bite luscious.

Ingredients & Why They Work

Each ingredient in this Philly Cheesesteak Pasta Recipe plays a role in layering flavor and texture—think tender steak strips, sweet veggies, rich cream, and gooey mozzarella cheese. When combined, they create a sauce that’s decadent yet balanced.

Flat lay of fresh uncooked pappardelle pasta nests, raw ribeye steak strips with marbling, a whole peeled thickly sliced onion, thickly sliced green bell pepper, two peeled garlic cloves, a small white bowl of golden neutral oil, a small white bowl of pale yellow salted butter, a small white bowl of heavy cream, a small white bowl of light brown Worcestershire sauce, a small white bowl filled with shredded mozzarella cheese, two whole uncracked brown eggs, sprinkled black peppercorns scattered artfully, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Pappardelle Pasta:The wide ribbons gorgeously hold onto the creamy sauce; if you don’t have pappardelle, tagliatelle or even fettuccine works wonderfully too.
Neutral Oil (Avocado or Rapeseed): These high-heat oils let you sear the steak perfectly without burning.
Fillet or Ribeye Steak: For tender, flavorful slices—ribeye adds more richness due to its marbling, but fillet is a leaner option.
Salt and Black Pepper: Essential for seasoning the steak and final dish to bring out all the flavors.
Salted Butter: Adds a velvety finish to the veggies and ties the sauce elements together.
Onion and Green Bell Pepper: Classic Philly steakhouse veggies that add sweetness and crunch.
Garlic: Just a touch to deepen the savory notes.
Double (Heavy) Cream: Creates the luscious base for the sauce, making it rich without overpowering the steak.
Worcestershire Sauce: Brings a subtle tang and umami punch, a small secret that really makes the dish sing.
Mozzarella Cheese: Use ready-grated for ease, and its melting quality keeps the sauce deliciously cheesy.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best parts about this Philly Cheesesteak Pasta Recipe is how easy it is to tweak. I often swap out the mozzarella for provolone or add a little hot sauce for a spicy kick. Feel free to make this dish your own!

Variation: Sometimes I add mushrooms or substitute the green bell pepper for red for a sweeter flavor—you can’t really go wrong here.
Make it lighter: Swap the double cream for half-and-half if you want to cut back on richness; just keep an eye on the sauce consistency.
Vegetarian option: Try using thick-cut grilled portobello mushrooms instead of steak—they soak up the sauce beautifully.

Step-by-Step: How I Make Philly Cheesesteak Pasta Recipe

A close-up view of two white bowls filled with wide, flat pasta noodles mixed with browned strips of beef, sautéed green bell pepper slices, and caramelized onions. The pasta has a light creamy sauce that glistens, and there are visible specks of black pepper sprinkled on top. Each bowl has a golden fork resting inside, and a square piece of golden toasted bread sits on the edge of the top bowl. The bowls are placed on a wooden surface with a white marbled background barely visible. photo taken with an iphone --ar 2:3 --v 7

Step 1: Cook the Pasta Perfectly

Start by cooking the pasta in a large pot of salted boiling water. Follow the package instructions—usually around 10 to 12 minutes—until al dente. Don’t forget to save about a cup of that starchy pasta water before you drain; it’s a game-changer for loosening the sauce later.

Step 2: Sear the Steak

While the pasta cooks, heat your neutral oil over high heat in a large skillet. When it’s really hot, toss in the steak strips seasoned with salt and black pepper. Cook for about 3-4 minutes until they’re browned but still juicy inside. I like to do this in batches if needed, to avoid overcrowding the pan. Remove the steak to a bowl and set aside.

Step 3: Sauté the Veggies

Lower the heat to medium-high and melt the butter in the same pan, scraping up those lovely steak bits. Add the thickly sliced onion and green bell pepper, cooking for about 3 minutes until they start to soften. Then stir in minced garlic and cook just 30 seconds more—too much longer and the garlic can burn and get bitter.

Step 4: Build the Creamy Sauce

Pour in the double cream and Worcestershire sauce, giving everything a good stir. Let the sauce come to a gentle simmer. Then return the steak along with any juices from the bowl back to the pan. Keep the heat low so everything stays tender and the flavors meld together.

Step 5: Bring It All Together

Add the drained pasta to your pan with the steak, veggies, and sauce. Toss everything carefully—adding a splash or two of the reserved pasta cooking water if the sauce seems too thick. Taste and adjust seasoning with a bit more salt and pepper if needed. Finally, sprinkle on the grated mozzarella and stir gently until melted into the sauce.

Step 6: Serve & Enjoy

Serve immediately with a fresh crack of black pepper on top. This dish is best enjoyed straight from the pan, with all those rich flavors still warm and comforting.

Top Tip

Over the years, I’ve learned a few tricks that make this Philly Cheesesteak Pasta Recipe come out perfectly every time—here are some that might save you a headache or two:

High Heat for Steak: Make sure your pan is super hot before adding the steak. It helps get a great sear and locks in flavors.
Don’t Skip Pasta Water: That starchy water is magic for adjusting sauce consistency without watering down flavor.
Slice Veggies Thick: Thick slices hold up better and offer that nice bite, reminiscent of a classic cheesesteak experience.
Use Good Quality Steak: Since it’s the star, a ribeye or fillet can make the dish taste restaurant-worthy.

How to Serve Philly Cheesesteak Pasta Recipe

Philly cheesesteak pasta - Serving Suggestion

Garnishes

I like topping mine with a sprinkle of freshly chopped parsley or chives to add a pop of color and freshness. Sometimes, a few red chili flakes or a drizzle of extra virgin olive oil adds a nice touch too.

Side Dishes

Since this Philly Cheesesteak Pasta Recipe is pretty rich, I often pair it with a simple green salad dressed with lemon vinaigrette or some roasted broccoli for a bit of crunch without competing flavors.

Creative Ways to Present

For dinner parties, I sometimes serve this pasta in individual cast iron skillets—keeps it warm and looks super inviting. On casual nights, it’s perfect in a big family-style bowl right in the center of the table, ready for everyone to dig in.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 2 days. The sauce thickens as it cools, so I add a splash of cream or milk when reheating to bring it back to that lovely saucy texture.

Freezing

This recipe freezes okay, but I prefer to freeze the sauce separately from the pasta if I can. The cream sauce can sometimes separate when frozen, so reheating gently and stirring well helps bring it back together.

Reheating

Reheat leftovers in a skillet over medium-low heat, adding a little cream or pasta water to loosen the sauce. Avoid microwaving if possible, as it can make the steak tougher and the sauce less smooth.

Frequently Asked Questions:

Can I use other cuts of steak for the Philly Cheesesteak Pasta Recipe?

Absolutely! Ribeye and fillet are great choices because they’re tender and cook quickly, but you can also use sirloin or flank steak if sliced thinly across the grain. Just be careful not to overcook tougher cuts.

What’s the best way to prevent the sauce from getting too thick?

If your sauce thickens too much, gradually add reserved pasta cooking water or a splash of cream while stirring to loosen it back up. The starchy water helps keep the sauce rich without diluting the flavor.

Can I make this recipe dairy-free?

Yes, you can substitute the double cream with coconut cream or a dairy-free heavy cream alternative, and use a dairy-free mozzarella-style cheese. The flavor will be a bit different but still delicious with those spicy steak and veggie notes.

How do I avoid tough steak in this pasta?

The key is slicing your steak thinly against the grain and cooking it quickly over high heat just until browned. Overcooking makes it chewy; pulling it off the heat while still a bit pink inside keeps it tender and flavorful.

Final Thoughts

This Philly Cheesesteak Pasta Recipe holds a special place in my rotation—it’s quick, hearty, and full of layers of flavor that never get old. Making it always feels like a little celebration of comfort food, and I hope you find that same joy when you whip it up. Give it a try—you might just discover your new favorite weeknight dinner!