There’s something deeply satisfying about the rich, savory flavors of a Philly cheesesteak, but when you toss those into a creamy pasta dish? Magic happens. This Philly Cheesesteak Pasta Recipe brings together tender steak strips, sautéed onions, and crisp green peppers swirled in a luscious sauce that’ll have you reaching for seconds — I promise.

The image shows a close-up of a black pan filled with wide, flat noodles that are creamy light yellow in color and soft in texture. On top of the noodles, there are thin strips of cooked brown beef that have a slightly crispy edge. Scattered among the beef and noodles are slices of green bell pepper and translucent cooked onions with light brown caramelized spots. The dish is lightly seasoned with black pepper sprinkled across the layers. The pan sits on a white marbled surface with a striped cloth partially visible under the pan. 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 remember the first time I made this Philly Cheesesteak Pasta Recipe — the mix of steak searing on high heat with that melty cheese sauce practically begged me to linger at the stove. The outcome is creamy and hearty, perfect for cozy dinners that don’t feel like a chore.

Unbeatable Flavor: The classic Philly cheesesteak combo gets a comforting makeover with pasta and cream.
Quick to Make: From pan to plate in about 25 minutes — no elaborate steps or fancy equipment.
Customizable: Easy to swap pasta types or tweak seasoning to your liking.
Family Friendly: It’s a sure win for kids and grown-ups alike, making dinner easier for you.

Ingredients & Why They Work

This recipe works because it balances rich creaminess with the savory punch of steak and the crisp freshness of bell peppers. Choosing the right cut of steak and pasta shape really makes a difference, so here’s my quick rundown on each ingredient.

Flat lay of dried pappardelle pasta nest, a few thick strips of raw ribeye steak, a small mound of coarse salt, a small pile of black peppercorns, a pat of salted butter, a whole peeled onion sliced thickly, thick slices of green bell pepper, two peeled garlic cloves minced, a small white bowl of heavy cream, a small white bowl of Worcestershire sauce, a small white bowl of grated mozzarella cheese, whole uncracked brown eggs 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 ribbons catch the sauce beautifully, but tagliatelle or fettuccine work great too.
Neutral Oil: Avocado or rapeseed oils withstand high heat for that perfect steak sear without burning.
Fillet or Ribeye Steak: Tender cuts that cook quickly and stay juicy; I like ribeye for extra flavor.
Salt & Black Pepper: Basic but essential seasonings to elevate every component.
Salted Butter: Adds richness and helps soften the onions and peppers with a silky touch.
Onion & Green Bell Pepper: Classic Philly staples — I slice them thick for that hearty bite to contrast the tender steak.
Garlic: Gives depth and aroma without overpowering.
Double (Heavy) Cream: Creates the luxurious, velvety sauce that binds the dish.
Worcestershire Sauce: Adds umami and a subtle tang that lifts all the flavors.
Ready-Grated Mozzarella Cheese: Melts perfectly, bringing gooey indulgence.

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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

I like to mix things up depending on what’s in season or what I have in the fridge. This Philly Cheesesteak Pasta Recipe is a fantastic canvas for your own spin.

Variation: Sometimes I swap out mozzarella for provolone or a mix of sharp cheddar—it adds a different but equally tasty vibe.
Vegetarian Twist: Swap the steak for sautéed portobello mushrooms or seitan strips for a hearty meat-free meal.
Spicy Kick: Adding a pinch of chili flakes or diced jalapeños amps up the flavor without overwhelming the dish.
Low Carb: Serve over zucchini noodles or cauliflower rice to lighten things up.

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

Two white bowls filled with wide flat pasta noodles layered with strips of cooked beef, light green bell pepper slices, and browned onion pieces. The noodles are creamy and coated in a light sauce, mixed evenly with the browned meat and vegetables. One bowl has a golden fork resting inside. On the side of each bowl is a triangular piece of toasted bread with a crispy golden crust. The bowls are set on a wooden table with a white cloth napkin, all placed on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Cook Your Pasta Just Right

Start by cooking your pasta in salted boiling water according to the package instructions—usually around 10 to 12 minutes. Don’t forget to save about a cup of that starchy pasta water before draining. This little trick can save your sauce if it gets too thick later on.

Step 2: Sear Your Steak Strips

Heat your neutral oil over high heat until it’s shimmering. Add the steak strips, seasoned with salt and pepper, and sear for 3 to 4 minutes until they get a nice brown crust. The key here is not to overcrowd the pan—give those pieces room or you’ll end up steaming instead of searing. Remove the steak and let it rest in a bowl to keep those juices.

Step 3: Sauté Your Veggies in Buttery Goodness

Turn the heat down to medium-high and drop in the butter. Once melted, toss in your sliced onions and green bell peppers. Let them cook for about 3 minutes until they start softening but still have a bit of bite—that crunch is important for texture. Stir in the minced garlic and cook for another 30 seconds; garlic burns easily, so keep an eye on it.

Step 4: Build That Creamy Sauce

Pour in the heavy cream and Worcestershire sauce, stirring gently as it comes to a simmer. This is the moment when those flavors meld beautifully. Return the steak and all those flavorful juices to the pan, lower the heat, and let everything mingle for a couple of minutes.

Step 5: Put It All Together

Add your drained pasta to the pan and gently toss everything together. If the sauce feels too thick, splash in some of that reserved pasta water to loosen it up without diluting the flavor. Taste and adjust seasoning with more salt and freshly ground black pepper as needed.

Step 6: Melt That Cheese

Sprinkle the ready-grated mozzarella over the pasta and stir until it melts into that rich, creamy sauce. Finish with a good grind of black pepper on top, and you’re ready to dive in.

Top Tip

From my experience making this Philly Cheesesteak Pasta Recipe, a few small details can make all the difference between good and great. These tips have saved me from soggy steak and clumpy sauce more than once.

High Heat Sear: Always preheat your pan and oil well before adding the steak strips to get that mouthwatering caramelization.
Don’t Overcrowd the Pan: Cook steak in batches if necessary to keep the heat from dropping and maintain that sear.
Reserve Pasta Water: It’s your secret weapon to perfect sauce consistency without watering down flavor.
Cheese Timing: Add the cheese off the heat or on very low heat so it melts smoothly without separating.

How to Serve Philly Cheesesteak Pasta Recipe

Philly Cheesesteak Pasta - Serving Suggestion

Garnishes

I usually finish with a sprinkle of fresh parsley or chives for brightness and a little extra freshly ground black pepper—it adds that final pop of flavor and a touch of color that makes the dish feel special. If you’re feeling adventurous, a drizzle of garlic-infused olive oil on top can elevate the experience.

Side Dishes

This pasta stands up well on its own, but I like to pair it with a crisp green salad—something with a tangy vinaigrette to cut through the richness. Garlic bread or a warm crusty baguette are perfect for mopping up any extra sauce. For a heartier meal, roasted vegetables bring in extra texture and depth.

Creative Ways to Present

For dinner parties, I sometimes serve the pasta in individual cast-iron skillets or risotto bowls to keep it warm and make the presentation cozy. A small ramekin of extra Worcestershire sauce or chili flakes on the side invites guests to tailor their plates. It makes a simple dish feel like a celebration.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store leftovers in an airtight container in the fridge for up to 3 days. The flavors deepen overnight, but the pasta can absorb a lot of the sauce, so it’s best to refresh it gently when reheating.

Freezing

I’ve found this pasta freezes okay but the texture of the steak softens a bit. If you want to freeze it, cool completely and pack tightly. Thaw overnight in the fridge before reheating to preserve taste as much as possible.

Reheating

Reheat gently in a skillet with a splash of cream or reserved pasta water to loosen the sauce. Avoid microwaving for long periods since it can dry the steak and pasta out. Stir frequently for even warming.

Frequently Asked Questions:

Can I use other types of steak for this recipe?

Absolutely! While fillet and ribeye are recommended for tenderness and flavor, sirloin or strip steak can also work well if sliced thinly. Just watch the cooking time to avoid overcooking tougher cuts.

What pasta substitutes work best in this Philly Cheesesteak Pasta Recipe?

Wide, flat pasta like pappardelle or tagliatelle is ideal because it holds the sauce well, but fettuccine or even spaghetti are good alternatives if that’s what you have on hand.

Can I make this recipe dairy-free?

You can! Substitute the butter with a plant-based alternative and swap the double cream for coconut cream or a cashew cream. For cheese, use a dairy-free mozzarella-style shreds to keep that melty texture.

How do I prevent the steak from becoming tough?

Avoid overcooking by slicing the steak thin and cooking it quickly over high heat. Removing the steak from the pan once browned ensures it stays juicy. Letting it rest briefly before adding it back to the sauce also helps maintain tenderness.

Final Thoughts

This Philly Cheesesteak Pasta Recipe holds a special place in my rotation when I want to blend familiar comfort with something a little unexpected. It’s the kind of dish I recommend to friends who want a quick, satisfying meal that still feels a bit elevated. I have a feeling you’ll enjoy the creamy, cheesy goodness and that perfect steak bite as much as I do. Go on—give it a try and watch it become a fast favorite in your home too.