There’s something downright comforting about a meal that’s both creamy and packed with bold flavors. This Philly Cheesesteak Pasta Recipe marries tender strips of steak, sweet peppers, and onions with a luscious creamy sauce—all tossed with your favorite pasta. It’s the perfect weeknight dinner that feels a little special without any fuss.

The image shows a close-up of wide, flat pasta noodles mixed with small pieces of cooked beef, light brown sautéed onion slices, and bright green bell pepper strips all in a skillet. The pasta is creamy and pale yellow, folded and layered around the browned meat and vegetables. The beef pieces are scattered evenly, seared on the edges with a slightly rough texture, while the onion slices are soft, translucent, and some are lightly browned. The green bell peppers provide a fresh pop of color cutting through the warm tones of the pasta and meat. The whole dish has a light sprinkle of black pepper seasoning over it. The skillet sits on a white marbled surface with part of a white cloth showing at the bottom. 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’m honestly pretty smitten with this Philly Cheesesteak Pasta Recipe and find myself making it whenever I want something hearty and satisfying that’s still quick. It’s got that perfect balance of juicy steak with melty cheese and a creamy sauce that clings to every ribbon of pasta—comfort food but with a bit of an upscale twist.

Simple Ingredients: Uses pantry staples and fresh produce for a recipe you can whip up without hunting down anything exotic.
Quick to Make: From start to finish, it takes about 25 minutes—ideal when you want dinner on the table fast.
Steak Lovers Rejoice: It features tender, seared steak slices that soak up the creamy sauce beautifully.
Comfort Food Upgrade: Think classic Philly cheesesteak flavors reimagined with pasta for an irresistible twist.

Ingredients & Why They Work

The magic in this Philly Cheesesteak Pasta Recipe comes from mixing simple yet flavorful ingredients that complement each other perfectly. Choosing the right cut of steak and fresh bell peppers makes a big difference here, as does the creamy sauce that brings it all together.

Flat lay of fresh uncooked pappardelle pasta nests, a few thin strips of raw ribeye steak, a whole peeled and thickly sliced white onion, thick slices of green bell pepper, two whole peeled garlic cloves, a small white ceramic bowl with heavy cream, a small white ceramic bowl with golden neutral oil, a small white ceramic bowl with salted butter chunks, a small white ceramic bowl with Worcestershire sauce, a small white ceramic bowl filled with finely grated mozzarella cheese, two whole uncracked brown eggs, and a small heap of coarse black peppercorns arranged in perfect symmetry, placed 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: Its wide, ribbon shape holds the creamy sauce wonderfully, but feel free to swap in tagliatelle or fettuccine if you prefer.
Fillet or ribeye steak: Tender cuts that sear quickly and stay juicy—ribeye adds more flavor from marbling, fillet keeps it lean.
Green bell pepper: Adds sweetness and a bit of crunch that balances the richness of the sauce.
Onion: Thick slices give mild sweetness when sautéed, perfect with the steak flavor.
Garlic: A quick burst adds that vital aromatic punch without overpowering.
Double (heavy) cream: Creates the ultra-rick, silky sauce that coats the pasta and steak.
Worcestershire sauce: A little umami boost that deepens the flavor, reminiscent of the classic Philly cheesesteak.
Mozzarella cheese: Melts beautifully to give you that gooey cheesiness.
Neutral oil (avocado or rapeseed): Great for a high-heat cook to sear the steak without burning.
Butter: Adds richness when cooking vegetables and helps create a luscious sauce base.
Salt & black pepper: Enhance all the flavors and season perfectly as you go.

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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 things I love about this Philly Cheesesteak Pasta Recipe is how easy it is to tweak. Whether you want it spicier, lighter, or packed with even more veggies, it’s a great base to experiment from.

Variation: Sometimes I swap out the green pepper for red or orange bell peppers for a sweeter, slightly different flavor profile that’s just as delicious.
Vegetarian swap: Use sautéed mushrooms or seitan strips instead of steak to make this dish meat-free but still hearty.
Cheese options: Try provolone or even a sharp cheddar for a twist on the melty cheese element.
Spice it up: Add a pinch of crushed red pepper flakes with the garlic to bring a subtle heat that wakes up the creaminess.

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

This image shows two white bowls filled with a creamy pasta dish. Each bowl has three main layers: wide, flat pasta noodles that are light yellow and silky; strips of dark brown cooked meat; and bright green bell pepper strips scattered on top. There are also browned onion slices mixed in, adding texture. The pasta and ingredients look lightly coated in a creamy sauce with visible black pepper seasoning. A gold fork rests in the bowl in the front, placed near the pasta and vegetables. Part of a white plate with golden toasted bread is visible beside the bowls on a wooden table, with a white cloth napkin underneath one bowl. The overall setting is on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Cook Your Pasta Just Right

I like to bring a large pot of salted water to boil and cook the pappardelle until it’s perfectly al dente—usually about 10-12 minutes per the package. Don’t forget to save a cup of that starchy pasta water; it’s a secret weapon for loosening the sauce later if needed.

Step 2: Sear the Steak for Maximum Flavor

Heat up your neutral oil on high until it’s just starting to shimmer. Toss in the steak strips seasoned with salt and pepper, and let them brown for about 3-4 minutes without crowding the pan. This quick sear locks in flavor and juiciness. Then, set the steak aside so it can rest while you cook the veggies.

Step 3: Sauté Onions and Peppers

Turn the heat down to medium-high and melt butter in the pan. Add in your sliced onion and green bell pepper, cooking for around 3 minutes until they start softening and get that slight caramelized edge. Then stir in the minced garlic for just 30 seconds—you want it fragrant, not burnt.

Step 4: Make the Creamy Sauce and Bring It All Together

Pour in the double cream and add Worcestershire sauce, stirring so the sauce comes to a gentle simmer. Slide the steak strips plus any juices back into the pan and lower the heat. Now add your drained pasta in and toss everything together—if it looks too thick, splash in some reserved pasta water to get that perfect silky coating.

Step 5: Melt the Cheese and Serve Hot

Sprinkle the grated mozzarella over the whole pan and stir until the cheese melts into creamy goodness. A fresh crack of black pepper on top finishes the dish beautifully. Serve immediately for that perfect melty-cheesy-savoury experience.

Top Tip

Over the years, I’ve learned a few small things that really elevate this Philly Cheesesteak Pasta Recipe. A handful of these tips can take your dish from good to unforgettable.

High Heat Sear: Don’t crowd the pan when cooking steak strips; otherwise, they steam instead of sear. Cook in batches if necessary for that perfect browned crust.
Reserve Pasta Water: Adding that starchy water helps loosen the sauce gently while clinging to every pasta strand, ensuring a luscious finish.
Use Freshly Grated Cheese: Pre-grated cheese often has anti-caking agents that prevent it from melting as smoothly—go fresh if you can!
Rest Steak Briefly: Setting the seared steak aside lets it stay tender and redistributes juices so each bite is juicy and flavorful.

How to Serve Philly Cheesesteak Pasta Recipe

Philly Cheesesteak Pasta - Serving Suggestion

Garnishes

I usually finish with a few twists of fresh cracked black pepper—gives a nice aromatic punch and balances the creaminess. Sometimes, I sprinkle chopped fresh parsley or chives if I want a pop of color and brightness.

Side Dishes

My go-to sides with this are simple: a crisp green salad with a tangy vinaigrette or some roasted garlic broccoli. The freshness and crunch contrast beautifully with the creamy pasta.

Creative Ways to Present

For a special dinner, I’ve served this pasta in individual shallow bowls topped with extra melted mozzarella and even a drizzle of balsamic glaze. It turns the dish into a cozy, pretty dinner party star without extra effort.

Make Ahead and Storage

Storing Leftovers

I like to cool leftover Philly Cheesesteak Pasta quickly, then store it in an airtight container in the fridge. It keeps well for up to 3 days—just make sure to reheat gently to avoid drying out the sauce.

Freezing

While freezing is possible, I usually skip it because the cream sauce can separate after thawing. If you freeze it, thaw overnight in the fridge and reheat slowly with a splash of cream or milk to bring back creaminess.

Reheating

Reheat leftovers gently in a skillet over low heat with a little splash of cream or pasta water. Stir frequently to keep the sauce smooth and prevent the cheese from clumping.

Frequently Asked Questions:

Can I use other types of pasta in this Philly Cheesesteak Pasta Recipe?

Absolutely! While pappardelle is perfect because its wide ribbons hold the sauce well, tagliatelle, fettuccine, or even spaghetti can work just fine.

What cut of steak works best for this recipe?

I recommend tender cuts like ribeye or fillet because they cook quickly and stay juicy when sliced thinly. Skirt or flank steak could work but might be a bit tougher.

Can I make this recipe ahead of time?

Yes, you can prepare elements ahead such as slicing steak and veggies. The fully cooked dish stores well for up to 3 days refrigerated, but best enjoyed fresh for peak texture.

Is this recipe suitable for meal prepping?

Absolutely! Portion it into single servings and refrigerate. Just reheat gently with a little added liquid to keep the sauce creamy. It makes for a satisfying lunch or dinner throughout the week.

Final Thoughts

This Philly Cheesesteak Pasta Recipe holds a special place in my weeknight rotation—it’s quick, indulgent, and feels like a hug on a plate. I can’t recommend it enough when you want something that satisfies your craving for steak and cheese but with a cozy pasta comfort food vibe. Give it a try, and I promise it’ll become one of your go-to dinners too!