When my grandson first started high school, I promised him that every Friday evening he could bring a friend over, and I’d make something hearty enough to feed two growing teenagers and still have leftovers for my daughter. One of those Fridays, he walked in carrying a grocery bag with pasta, a block of provolone, and a hopeful grin. “Grandma,” he said, “can you make something with this? Like, maybe a cheesesteak… but pasta?”
I laughed because Philly cheesesteaks have been a family favorite for years, especially when my late husband and I would take road trips to Pennsylvania. We’d stop at little diners where the bread was soft, the steak was tender, and the cheese melted into every bite. But pasta? That was new territory. I decided to treat it like a culinary experiment — something I used to do often when lesson plans were behind me and the kitchen became my classroom.
That first batch was a happy accident. I used ribeye steak because I wanted that buttery richness, paired it with penne for a shape that holds sauce well, and layered in plenty of onions, peppers, and garlic for depth. When I stirred in the cheese and saw it melt into a silky coating, I knew I’d created a keeper. The boys devoured it in silence, the kind of compliment every cook loves, and my daughter asked for the recipe before she left.
Short Description
A hearty pasta dish with tender slices of ribeye steak, sautéed onions and peppers, and a creamy blend of provolone and mozzarella cheese — all tossed together for a Philly cheesesteak in pasta form.
Key Ingredients
Main Components
- 1 lb ribeye or sirloin steak, thinly sliced
- 10 oz penne or rigatoni pasta
Vegetables and Aromatics
- 1 green bell pepper, sliced
- 1 medium yellow onion, sliced
- 2 cloves garlic, minced
Liquids and Condiments
- 1 cup beef broth
- 1 tbsp Worcestershire sauce
Cheese and Fats
- 1 cup provolone cheese, shredded
- 1 cup mozzarella cheese, shredded
- 2 tbsp olive oil
Seasonings
- Salt and pepper, to taste
Tools Needed
- Large skillet
- Sharp chef’s knife
- Cutting board
- Large pot for boiling pasta
- Wooden spoon or spatula
- Colander
Cooking Instructions
Step 1: Sear the Steak
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear steak slices for 1–2 minutes per side until browned but still tender. Avoid overcooking, as they’ll finish in the sauce later. Transfer steak to a plate.
Step 2: Cook the Vegetables
Add remaining olive oil to the skillet. Sauté green bell pepper and onion for 5–7 minutes until softened. Stir in garlic and cook for another minute until fragrant.
Step 3: Build the Sauce Base
Pour in beef broth and Worcestershire sauce. Simmer for 2–3 minutes, scraping up the browned bits from the bottom, those bits hold flavor.
Step 4: Cook the Pasta
In a large pot of salted boiling water, cook penne or rigatoni according to package instructions until al dente. Drain well.
Step 5: Combine Pasta and Steak
Add drained pasta to the skillet with vegetables and broth. Return steak (along with any juices) to the pan. Lower heat to a gentle simmer and toss everything together.
Step 6: Melt the Cheese
Sprinkle provolone and mozzarella over the pasta mixture. Stir slowly until cheese melts into a creamy sauce. Season generously with salt and pepper.
Step 7: Serve and Garnish
Serve hot, garnished with fresh parsley or chives if desired.
Why You’ll Love This Recipe
Rich, Comforting Flavor: Juicy steak, sweet peppers, and creamy cheese blend into a satisfying meal.
Quick to Prepare: Ready in under 40 minutes — perfect for busy weeknights.
Family-Friendly: Loved by kids, teens, and adults alike.
One-Pan Finish: Less cleanup without sacrificing taste.
Customizable: Easy to adjust spice, vegetables, or cheese to your preference.
Mistakes to Avoid & Solutions
Overcooking the Steak: Cook quickly on high heat to keep it tender. If it’s tough, slice thinner next time.
Mushy Pasta: Always cook pasta al dente, it will soften more when combined with sauce.
Too Salty: Remember that cheese and broth both contain salt; taste before seasoning.
Cheese Clumping: Add cheese over low heat and stir continuously to create a smooth sauce.
Dry Pasta: If mixture seems dry, add a splash of pasta water or extra broth before serving.
Serving and Pairing Suggestions
Serve with a crisp side salad tossed in a light vinaigrette.
Pair with garlic bread for a classic comfort meal.
For drinks, try a light red wine like Pinot Noir or an iced tea with lemon.
Serve plated for dinner parties or family-style in a large serving dish.
Storage and Reheating Tips
Storage: Cool completely before refrigerating in an airtight container for up to 3 days.
Freezing: Not recommended due to the cheese sauce’s texture change.
Reheating: Warm gently in a skillet with a splash of broth or milk to restore creaminess.
FAQs
1. Can I use chicken instead of steak?
Yes, thinly sliced chicken breast works well. Adjust cooking time to avoid dryness.
2. Can I make it ahead?
Yes, assemble everything except the cheese. Reheat and stir in cheese just before serving.
3. What if I don’t have provolone?
Use Monterey Jack, cheddar, or even Swiss for a different flavor profile.
4. Is it possible to make it spicy?
Absolutely, add sliced jalapeños or crushed red pepper flakes when cooking the vegetables.
5. How can I make it lighter?
Use whole-wheat pasta, lean sirloin, and reduced-fat cheese.
Tips & Tricks
Slice steak against the grain for tenderness.
Let steak rest briefly before adding back to the skillet to keep juices inside.
Save a half cup of pasta water before draining, it can help loosen the sauce if needed.
Use freshly shredded cheese for better melting.
Recipe Variations
Mushroom Lovers: Add 1 cup sliced mushrooms when sautéing vegetables.
Cheese Swap: Try a blend of fontina and gouda for a richer, smokier sauce.
Low-Carb Version: Use zucchini noodles instead of pasta; cook them briefly before adding.
Extra Veggie Boost: Stir in spinach or broccoli florets in the last few minutes of cooking.
Final Thoughts
Philly Cheesesteak Pasta is proof that even a classic street sandwich can find new life in a bowl of pasta without losing its soul. Each time I make it, I think of my grandson’s grin when he first tasted it, and I feel a quiet satisfaction knowing my kitchen is still a place where new traditions are born.
The smell of peppers and onions sizzling in olive oil, the sight of cheese melting into a silky sauce, and the warmth of a full table… that’s the kind of joy you can’t buy. Food, after all, is meant to be shared and I hope this dish finds a place on your table, too.

Philly Cheesesteak Pasta
Ingredients
Main Components
- 1 lb ribeye or sirloin steak thinly sliced
- 10 oz penne or rigatoni pasta
Vegetables and Aromatics
- 1 green bell pepper sliced
- 1 medium yellow onion sliced
- 2 cloves garlic minced
Liquids and Condiments
- 1 cup beef broth
- 1 tbsp Worcestershire sauce
Cheese and Fats
- 1 cup provolone cheese shredded
- 1 cup mozzarella cheese shredded
- 2 tbsp olive oil
Seasonings
- Salt and pepper to taste
Instructions
- Heat 1 tbsp olive oil in a skillet over medium-high heat. Sear steak slices 1–2 minutes per side, then set aside.
- Add remaining oil. Sauté bell pepper and onion 5–7 minutes, add garlic for 1 minute.
- Pour in broth and Worcestershire. Simmer 2–3 minutes, scraping browned bits.
- Boil pasta in salted water until al dente. Drain.
- Add pasta to skillet, return steak with juices. Toss over low heat.
- Add provolone and mozzarella. Stir until creamy. Season with salt and pepper.
- Serve hot, garnished with parsley or chives.