Name: Cheesesteak Pasta
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 1 pound penne uncooked; 1 pound beef steak ribeye or sirloin thinly sliced; 2 tablespoons olive oil; 1 large onion chopped; 1 large green bell pepper chopped; 1 large red bell pepper chopped; 3 cloves garlic minced; 1 cup heavy cream; ½ cup beef broth low sodium; 4 ounces cream cheese; 6 slices provolone cheese; ½ teaspoon salt; ½ teaspoon ground black pepper; fresh parsley chopped

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Once you take a bite of this Cheesesteak Pasta, you’ll be hooked by its rich flavors and comforting textures. Imagine the savory notes of tender beef mingling with velvety cream, all tossed with al dente penne pasta. This isn’t just another pasta dish; it’s a delicious play on the classic Philly cheesesteak, capturing everything you love about it in a cozy bowl. Whether you’re feeding the family on a busy weeknight or impressing friends for a casual dinner, this Cheesesteak Pasta is sure to satisfy those cravings effortlessly.

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I stumbled upon this recipe during a craving-driven kitchen experiment, and wow, am I glad I did! In just about 50 minutes, you can whip up a meal that feels indulgent yet is surprisingly easy to make. It’s the perfect remedy for when you want something hearty without all the fuss. Not to mention, it’s a crowd-pleaser; just wait until your loved ones dig into a bowl. Trust me, you’re going to want to keep this one on repeat!

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Cheesesteak Pasta
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Cheesesteak Pasta

Why You’ll Love This Recipe

Simple & Quick: Ready in about 50 minutes, perfect for busy weeknights!
Irresistible Flavor: Creamy, cheesy goodness combined with tender steak and veggies—what’s not to love?
Eye-Catching Appeal: The vibrant colors of the veggies make this dish as delightful to look at as it is to eat.
Flexible Serving: Great for dinner, lunch, or even meal preps for the week ahead.
Comfort Food: Combines the heartiness of a cheesesteak with comfort of pasta for the ultimate cozy meal.

Ingredients You’ll Need

1 pound penne uncooked: The sturdy shape holds the sauce beautifully, ensuring every bite is delicious.
1 pound beef steak ribeye or sirloin thinly sliced: Ribeye is rich and flavorful, but sirloin is a leaner option.
2 tablespoons olive oil: For sautéing; gives a nice flavor while helping ingredients brown perfectly.
1 large onion chopped: Adds sweetness and depth to the overall dish.
1 large green bell pepper chopped: Provides crunch and a fresh taste.
1 large red bell pepper chopped: Adds sweetness and a splash of color.
3 cloves garlic minced: Garlic brings aromatic warmth to the sauce.
1 cup heavy cream: Creates the luscious, creamy sauce that coats the pasta.
½ cup beef broth low sodium: Enhances the flavor without overwhelming the dish.
4 ounces cream cheese: Gives a rich, smooth texture to the sauce.
6 slices provolone cheese: Melts beautifully, contributing that signature cheesesteak flavor.
½ teaspoon salt: Enhances all the flavors.
½ teaspoon ground black pepper: Adds a hint of spice.
Fresh parsley chopped: For garnish; it brightens up the dish with color and freshness.

How to Make Cheesesteak Pasta

Cook the Penne: Bring a large pot of salted water to a boil, add the 1 pound penne uncooked, and cook until al dente according to package instructions. Drain the pasta and set aside. This step is essential for achieving perfect pasta texture.
Brown the Steak: In a large skillet or Dutch oven, heat 1 tablespoon olive oil over medium-high heat. Add the 1 pound beef steak ribeye or sirloin thinly sliced and cook until browned and cooked through, about 5-7 minutes. Remove the steak from the skillet and set aside. This gives the beef a nice sear, intensifying its flavor.
Sauté the Veggies: In the same skillet, add the remaining 1 tablespoon olive oil. Toss in the chopped onions and bell peppers (both green and red). Cook, stirring often, until they’re soft and slightly caramelized, about 4-5 minutes. Then, stir in the 3 cloves minced garlic, cooking for another minute until fragrant. This step develops a wonderful aroma and flavor base.
Make the Sauce: Pour in the 1 cup heavy cream and ½ cup low-sodium beef broth. Sprinkle with ½ teaspoon salt and ½ teaspoon ground black pepper. Bring the mixture to a simmer, stirring frequently. Allow the sauce to simmer for 3-4 minutes until it thickens slightly. Lower the heat to medium and stir in 4 ounces cream cheese and 6 slices provolone cheese until melted and smooth. This creates a rich cheese sauce that’s irresistible.
Combine Everything: Add the cooked penne and browned steak back to the skillet with the creamy sauce. Gently toss everything together until the pasta and steak are well coated. Taste and adjust seasoning with salt and pepper as needed. This is your moment—make sure it’s just right for you!
Garnish & Serve: Finish with shredded fresh parsley on top to bring a pop of color. Serve immediately while it’s warm and creamy.

Storing & Reheating

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze the Cheesesteak Pasta for up to 3 months; just portion it out in freezer-safe containers. When you’re ready to enjoy, reheat in the microwave or on the stovetop over medium heat, adding a splash of milk to balance out any changes in texture or creaminess. Although the flavors will still be delightful, this dish is always best enjoyed fresh!

Chef’s Helpful Tips

Ensure your steak is thinly sliced for quicker cooking and enhanced tenderness.
Don’t skip on the searing of the beef; it adds that crucial depth of flavor.
If you prefer a little spice, try adding a pinch of red pepper flakes when sautéing the veggies.
You could also swap out the provolone for other cheeses like mozzarella or American cheese based on what you have at home.
For mushroom lovers, toss in some sautéed mushrooms for an earthier flavor.
This recipe can easily be doubled for larger gatherings!

There’s something undeniably comforting about a hearty plate of cheesesteak pasta, and it’s likely to become a staple in your dinner rotation. The blending of rich cream, savory beef, and colorful vegetables creates a dish that feels both gourmet and homey at the same time. Plus, the simple cooking method ensures even busy days won’t stand in your way. So, why not embrace this creamy, delightful pasta dish? Your taste buds will thank you for it!

Recipe FAQs

Can I use a different pasta shape?

Absolutely! While penne is fantastic for holding onto the creamy sauce, you could use fusilli, rotini, or even fettuccine based on your preferences. Just make sure to adjust the cooking time according to the pasta shape you choose.

How can I make this recipe healthier?

To lighten it up, consider using whole grain or gluten-free pasta. You can also reduce the amount of cream and cheese or replace them with low-fat alternatives. Adding more vegetables, like spinach or mushrooms, can increase the nutrient content as well.

Can I make Cheesesteak Pasta in advance?

Yes, you can prepare the ingredients ahead of time. Chop the vegetables and slice the steak the day before. Just cook the pasta and combine everything right before serving for the best texture.

What can I serve with Cheesesteak Pasta?

This dish is hearty enough to stand on its own! However, if you want to add sides, a fresh garden salad or some garlic bread works beautifully. A light vinaigrette can complement the richness without being overpowering.

⭐ If you make my Cheesesteak Pasta recipe, Awesome! I would love to hear from you. Please give it a star rating and review below! 👇

Cheesesteak Pasta

Why You’ll Love This Recipe

Ingredients You’ll Need

How to Make Cheesesteak Pasta

Storing & Reheating

Chef’s Helpful Tips