Comfort Food Favorite: Philly Cheese Steak Pasta
Everything you love about a Philly cheesesteak in a creamy, cheesy pasta dish — easy, filling, and perfect for weeknight dinners or comfort food cravings.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4-6 servings 1x
Ingredients
Scale
- 12 oz pasta (penne or rotini)
- 1 lb thinly sliced beef (ribeye, sirloin, or flank steak)
- 1 tbsp olive oil or butter
- 1 large onion, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 2 garlic cloves, minced
- 1 cup beef broth
- 1 tbsp Worcestershire sauce
- 4 oz cream cheese
- 1 cup shredded provolone or mozzarella
- Salt & pepper to taste
- Optional: mushrooms, red pepper flakes, parsley
Instructions
- Cook pasta until al dente. Reserve 1/2 cup pasta water, drain, and set aside.
- Sear beef in oil over medium-high heat for 2–3 minutes. Remove and set aside.
- Sauté onions and peppers (and mushrooms if using) until softened, about 6–8 minutes. Add garlic and cook 1 more minute.
- Add broth and Worcestershire. Stir in cream cheese until melted.
- Return beef and pasta to pan. Toss to coat. Add shredded cheese and stir until melted.
- Adjust seasoning. Add pasta water if sauce needs loosening.
- Serve hot with extra cheese or herbs on top.
Notes
- Use shaved steak or ground beef as a quicker alternative.
- Reheats well — add broth or milk when reheating for creaminess.
- Double for a crowd or freeze portions for later.