🧀🥩 Philly Cheesesteak Pasta (Creamy, Cheesy Comfort Dish)
All the flavors of a Philly cheesesteak—beef, peppers, onions, and melted cheese—tossed with pasta in a rich creamy sauce.
🧾 Ingredients
- 300–400g pasta (penne, rigatoni, or macaroni)
- 300–400g thinly sliced beef or ground beef
- 1 onion (sliced)
- 1 green bell pepper (sliced)
- 1 red bell pepper (optional)
- 2–3 garlic cloves (minced)
- 2 tbsp butter or oil
- 1 cup milk or cooking cream
- 4–5 slices cheese (provolone, cheddar, or mozzarella) or 1 cup shredded cheese
- 1 tbsp flour (optional, for thicker sauce)
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
- 1 tsp paprika (optional)
- 1 tsp Worcestershire sauce (optional but adds depth)
👨‍🍳 Instructions
1. Cook pasta
- Boil pasta in salted water until al dente
- Drain and set aside
2. Cook the beef
- Heat butter/oil in a pan
- Add beef and cook until browned
- Season with salt, pepper, and paprika
- Remove and set aside
3. Sauté vegetables
- In the same pan, add onions and peppers
- Cook until soft and slightly caramelized
- Add garlic and cook for 1 minute
4. Make creamy sauce
- Sprinkle flour (if using) and stir for 1 minute
- Slowly add milk/cream while stirring
- Add cheese and let it melt into a smooth sauce
- Stir in Worcestershire sauce
5. Combine everything
- Add cooked beef back into the pan
- Add pasta and mix well until fully coated
6. Serve
- Serve hot and extra cheesy
- Top with more cheese or black pepper if desired
🔥 Tips for best flavor
- Slice beef thinly for authentic cheesesteak texture
- Use provolone for classic Philly taste
- Don’t overcook peppers—they should stay slightly crisp
- Add extra cheese at the end for a gooey finish
🍽️ Serving ideas
- With garlic bread
- With a side salad
- As a full one-pot dinner
- Topped with chili flakes or hot sauce for heat
If you want, I can also make a spicy jalapeño Philly pasta, a low-calorie version, or a baked casserole-style Philly cheesesteak pasta.
