Creamy Philly cheesesteak pasta loaded with sliced steak, bell peppers, onions, and mushrooms, all smothered in a velvety cheesy sauce. What more could you want?
Why this recipe works
This Philly cheesesteak pasta recipe is packed with tender noodles, cheesy creamy sauce, and a medley of colorful peppers, onions, and mushrooms. We’re essentially making a deconstructed Philly cheesesteak sandwich by swapping out the carbs for differently shaped carbs. Now that’s my kind of meal.
On a serious note, this pasta is actually downright tasty, to put it lightly. If you love a good ole Philly sammy, I think you’re going to love this combo!
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
STEAK – We used hangar steak, also known as butcher’s steak, hanging tenderloin, or onglet steak. You can substitute with skirt or flank steak if preferred.
VEGGIES – Colorful bell peppers, onions, and mushrooms add texture and flavor to this pasta dish. While bell peppers aren’t traditionally added to a classic Philly cheesesteak sandwich, we love the tender sweetness they add. You can omit the peppers or the mushrooms if you aren’t a fan. There are no hard rules when it comes to the vegetables here.
SAUCE – Heavy cream is essential for that ultra creamy sauce. You can substitute with half and half if you’re in a pinch. You won’t get the same creamy results if you use regular milk. I highly recommend purchasing blocks of provolone and mozzarella and shredding them yourself to avoid grainy sauce as the prebagged cheeses contain anti-caking agents which can prevent them from melting as well.
PASTA – You can use whatever type of pasta you prefer. This recipe works well with penne, ziti, or rotini, but any pasta shape will do.
How to Make Philly Cheesesteak Pasta
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Heat olive oil in a skillet over medium-high heat until shimmering. Add garlic and saute for 1 minute or until fragrant.
- Add steak, Montreal steak seasoning, and 1 teaspoon of the garlic salt. Cook, stirring frequently, until no pink remains.
- Add red and green bell peppers, red onion, and the remaining 1 teaspoon of garlic salt. Toss to combine and cook for 2-3 minutes, or until peppers begin to soften.
- Stir in mushrooms and cook for 1-2 minutes to allow the mushrooms to release some of their moisture.
- Drain the contents of the skillet through a colander and set aside. You can discard the liquid.
- Wipe out the skillet and place it back over medium-high heat. Add heavy whipping cream and allow it to get hot but not boiling. Add in the cheese, one handful at a time, whisking in between.
- Add the drained meat and vegetable mixture back to the skillet and stir to combine.
- Finally, add the cooked pasta to the skillet and stir everything together. Heat through and serve.
Frequently Asked Questions & Expert Tips
Store cooled leftovers in an air-tight container kept in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium-low heat until warmed through. You can add a splash of either milk or water to help loosen the sauce if needed.
Yes, absolutely. You can substitute the steak with ground beef if that’s what you prefer. Simply brown the ground beef and combine it with the seasonings as called for in the instructions.
Serving Suggestions
Philly cheesesteak pasta is pretty hearty and filling all on its own, but a side of garlic bread is always welcome at this table. Optionally garnish with fresh chopped parsley and enjoy!
More Philly Cheesesteak Recipes
- Philly Cheesesteak Dip
- Philly Cheesesteak Egg Rolls
- Philly Cheesesteak Casserole
- Philly Cheesesteak Cheesy Bread
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Philly Cheesesteak Pasta
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Pin It Rate ItIngredients
- 3 Tablespoons olive oil
- 2 Tablespoons minced garlic
- 1.25 pounds hangar steak sliced into bite sized pieces. (or flank or skirt steak)
- 1 Tablespoons Montreal steak seasoning
- 2 teaspoons garlic salt divided
- ½ cup red bell pepper julienned
- ½ cup green bell pepper julienned
- ½ cup sliced red onion
- ½ cup sliced mushrooms Baby bella or white
- 1 cup heavy whipping cream
- 1 ½ cups shredded mozzarella cheese
- 1 ½ cups shredded provolone cheese
- 8 ounces pasta cooked. we used rigatoni
Things You’ll Need
Before You Begin
- This recipe calls for pasta that is already cooked so take that into account when prepping your ingredients. After draining your cooked pasta you can rinse it with cool water to stop the cooking process, then add it back to a pot or large bowl of room temperature water until you need it. Alternatively, you can toss the cooked pasta with a small amount of olive oil. Either method will keep the pasta from sticking together while you prepare the rest of the recipe.
- You can use whatever type of pasta you prefer. This recipe works well with penne, ziti, or rotini, but any pasta shape will do.
- I highly recommend purchasing blocks of provolone and mozzarella and shredding them yourself to avoid grainy sauce as the prebagged cheeses contain anti-caking agents which can prevent them from melting as well.
Instructions
- Heat olive oil in a skillet over medium-high heat until shimmering. Add garlic and saute for 1 minute or until fragrant.3 Tablespoons olive oil, 2 Tablespoons minced garlic
- Add steak, Montreal steak seasoning, and 1 teaspoon of the garlic salt. Cook, stirring frequently, until no pink remains.1.25 pounds hangar steak, 1 Tablespoons Montreal steak seasoning
- Add red and green bell peppers, red onion, and the remaining 1 teaspoon of garlic salt. Toss to combine and cook for 2-3 minutes, or until peppers begin to soften.1/2 cup red bell pepper, 1/2 cup green bell pepper, 1/2 cup sliced red onion
- Stir in mushrooms and cook for 1-2 minutes to allow the mushrooms to release some of their moisture.1/2 cup sliced mushrooms
- Drain the contents of the skillet through a colander and set aside. You can discard the liquid.
- Wipe out the skillet and place it back over medium-high heat. Add heavy whipping cream and allow it to get hot but not boiling. Add in the cheese, one handful at a time, whisking in between.1 cup heavy whipping cream, 1 1/2 cups shredded mozzarella cheese, 1 1/2 cups shredded provolone cheese
- Add the drained meat and vegetable mixture back to the skillet and stir to combine.
- Finally, add the cooked pasta to the skillet and stir everything together. Heat through and serve.8 ounces pasta
Expert Tips & FAQs
- Store cooled leftovers in an air-tight container kept in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium-low heat until warmed through. You can add a splash of either milk or water to help loosen the sauce if needed.
Nutrition
Chef Antoine Davis
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J.J says
Excellent!