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Our Philly Cheesesteak Pasta has tender shaved steak, peppers, onions, and pasta tossed in a luxurious cheese sauce.Are you craving the flavors of a Philly cheesesteak sub, but craving some pasta too? This easy, cheesy “mash-up-style” recipe is for you! Cooked pasta is combined with tender, shaved steak as well as sauteed onions and peppers. Then it’s topped with a rich and creamy, homemade yellow cheese sauce inspired by the ‘Cheez Wiz’ that all authentic Philly Cheesesteak subs have on top – but without the artificial ingredients. The result? A hearty, delicious pasta dish that the entire family will ask you to make again and again!
Why you’ll love our Philly Cheesesteak Pasta
- It’s made with real, shaved steak. You’ll get a delicious meaty taste of steak in every bite.
- That copycat Cheez Wiz sauce! A deliciously luscious and creamy three-cheese sauce coats the pasta, beef and vegetables.
- You can make it ahead of time. The sauce, vegetables and pasta can be cooked ahead of time. Then when you’re ready to eat, reheat as the beef cooks and assemble to serve.
- It feeds a crowd. This recipe can easily serve eight guests, so it’s great for dinner – and you might even have enough for a leftovers lunch the next day.
Key Ingredients and Substitutions
- Beef – You can buy pre-sliced, shaved steak at the supermarket. But if you really want the authentic Philly cheesesteak flavors, buy a ribeye steak and cut it into super thin strips. (Some variations of this recipe use ground beef instead – but that really won’t give you the same flavor or texture as using steak.)
- Cheese – The rich and creamy cheese sauce is a blend of cheddar cheese, cream cheese, and provolone – all cheeses that melt easily. You could swap in fontina or other melty cheeses.
- Onions and Peppers – Like any loaded cheesesteak sub, we included sauteed onions and bell peppers in our pasta. Leave them out if you prefer, or add hot peppers to this dish if you like things a little spicier.
- Pasta – We used a campanelle-shaped pasta because the curly, sturdy shape holds up well in the thick, cheesy sauce.
Chef’s Tip If using ribeye, freeze it slightly so it is a little firm, but not totally frozen. Then with a really sharp knife, shave off slices against the grain.
How do I make Philly Cheesesteak Pasta?
- Make the cheese sauce – In a heavy-bottomed sauce pan (to prevent scorching), heat beef broth and milk, then add the cheddar and cream cheeses to melt. Mix together corn starch and a variety of spices and seasonings, then add some of the hot milk to form a slurry. Add the slurry into the saucepan with the rest of the milk and cheese mixture and stir to thicken. Finish by adding the provolone cheese and stirring to melt. Set aside.
- Sauté the peppers and onions – Slice onions and bell peppers (any color) and sauté in olive oil until tender and slightly caramelized. Set aside
- Sear the steak – Cook the beef in batches over high heat in a heavy bottomed skillet, such as cast iron, carbon fiber, or heavy enameled cast iron. You’ll want to sear and brown the steak quickly so it stays tender. Avoid overcrowding the skillet – you don’t want the juices from the steak to steam the beef and make it chewy.
- Cook the pasta – Boil the pasta according to package instructions.
- Assemble and enjoy – Once everything is cooked, toss together in a large pot or bowl, reserving half of the cheese sauce. Serve immediately and drizzle more cheese sauce on top of you’d like.
Frequently asked QuestionsWhat type of meat should I use? Ribeye is the gold standard for a Philly cheesesteak, and you can shave the ribeye yourself if you’d like. An easier, less expensive alternative is shaved steak from the supermarket. Typically, this pre-sliced steak is not a super high-quality cut of beef, but as long as you cut it into bite-sized pieces before searing, the shaved steak will work and save you the time Can I change the peppers? Yes, you could use yellow or green bell peppers instead – we chose red and orange strictly to add color to this dish. Note that bell peppers are not always found in a traditional Philly cheesesteak sub, so you could eliminate the peppers all together if you want. Or, add “hots” (aka spicy peppers) to the pasta for a spicier flavor if you’d like. Can I use any kind of onion? Yellow or sweet onions, such as Vidalia, are best in this dish. White or Spanish onions have a harsher flavor that won’t meld as nicely with the other flavors in this dish.
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Homemade ‘Cheez Whiz’ sauce
1 cup beef broth or stock
1 cup whole milk
8-ounce block yellow cheddar, shredded
4-ounces cream cheese
1 tablespoon corn starch
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon turmeric
½ teaspoon dry mustard
8 ounces sliced provolone cheese, cut into pieces, divided
6 tablespoons extra virgin olive oil, divided
1 pound sweet onion, cut into thick strips
1 large red bell pepper cut into thick strips
1 large orange bell pepper, cut into thick strips
2 pounds shaved steak (pre-shaved fresh or see notes about how to shave fresh ribeye steak)
1 pound campanelle pasta, or other sturdy pasta
Place a large pot of water on to boil, then hold hot until you are ready to cook the pasta.
Make the Cheez Whiz sauce. In a medium non-stick sauce pan place beef broth and milk and heat over medium heat.
Once hot, add cheddar and cream cheese and stir to combine and melt.
In a small bowl, mix corn starch, garlic powder, onion powder, turmeric and dry mustard then add a tablespoon or so of the hot milk to make a slurry and add it to the hot liquid.
Add half of the provolone and stir to melt and combine.
Remove from heat and hold until later.
In a heavy bottomed pan (Carbon Steel is the absolute best for this), heat one tablespoon of oil over medium heat and cook onions 8-10 minutes until soft. Remove to a platter.
Add another tablespoon of oil and cook the peppers 8-10 minutes until soft. Remove to the same platter.
Increase heat to medium high.
If using already shaved steak, pat dry and cut further on your cutting board into slightly smaller pieces.
Divide the beef into four piles and cook one pile at a time by adding one tablespoon of oil and one quarter of the beef and stir with tongs to brown. Continue with the remaining oil and beef. This should take about two minutes per batch. As you cook each batch, add to the platter.
Bring the water back to a boil and once boiling, add some salt and the pasta and cook according to box directions.
While the pasta is cooking, heat the cheese sauce back up and hold on low.
Drain the cooked pasta and add back to the pan along with the remaining chopped provolone cheese, all of the meat and vegetables and half of the cheese sauce. Stir to combine.
Serve with the rest of the cheese sauce over each portion.
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