Philly Cheesesteak Creamy Pasta Recipe

I published this recipe for Philly Cheesesteak Creamy Pasta a few years ago after a serious kitchen experiment. My husband was craving a cheesesteak, and I had a pot of pasta to use up. I thought, why not combine them? It reminds me of another creamy, comforting pasta dish we love for its rich flavors.

It was one of those happy accidents that just works. The creamy sauce, the savory steak strips, the melty cheese… it all came together in a way that felt like a hug in a bowl. Now it’s our go-to hearty meal on busy weeknights.

My secret for this recipe isn’t fancy. It’s all about building flavor in the pan. You cook the veggies and steak strips first. That fond, those little browned bits left behind, are pure gold. They make the sauce incredibly rich.

Recipe Overview

• Cuisine: American Fusion
• Category: Main Course
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Servings: 4-6 people

Why This Recipe is So Special

This dish is special because it captures the soul of a Philly cheesesteak without any fuss. You don’t need a special grill or equipment. Just one big skillet and your trusty pasta pot.

It turns classic sandwich fillings into a luxurious, comforting pasta. The provolone cheese melts into the cream for a sauce that’s smooth and deeply flavorful. Every bite is a perfect mix of textures and tastes.

The Full Ingredient List

Gathering everything first makes the process so easy. Here’s what you’ll need to make this family favorite.

• 1 pound fettuccine or penne pasta
• 1 ½ pounds ribeye or sirloin steak, thinly sliced into steak strips
• 2 tablespoons olive oil, divided
• 1 large yellow onion, thinly sliced
• 2 green bell peppers, thinly sliced
• 4 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 2 cups beef broth
• 1 cup heavy cream
• 8 ounces provolone cheese, shredded (about 2 cups)
• 1 teaspoon Worcestershire sauce
• Salt and black pepper to taste

My Step-by-Step Method

Don’t let the steps fool you—this comes together fast. I love this technique because it feels like you’re building layers of flavor. If you enjoy recipes where the slow cooker does the work, you might also like this creamy Cajun chicken pasta for a spicy twist.

1. Bring a large pot of salted water to a boil. Cook your pasta according to package directions until al dente. Reserve 1 cup of the starchy pasta water before draining.
2. While the pasta cooks, pat the steak strips very dry with paper towels. Season them generously with salt and pepper.
3. Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the steak in a single layer, working in batches if needed. Sear until browned, about 1-2 minutes per side. Remove to a plate.
4. Add the remaining oil to the same skillet. Add the sliced onion and green peppers. Cook, stirring often, until they are soft and have some browned edges, about 8-10 minutes.
5. Add the minced garlic and cook for just 30 seconds until fragrant.
6. Sprinkle the flour over the veggies. Stir and cook for 1 minute to get rid of the raw flour taste.
7. Slowly pour in the beef broth while scraping the bottom of the pan. Those browned bits are your flavor base! Let it simmer for 2-3 minutes until it thickens slightly.
8. Reduce the heat to medium-low. Stir in the heavy cream and Worcestershire sauce.
9. Gradually add the shredded provolone cheese, stirring constantly until it’s fully melted and the sauce is smooth.
10. Add the cooked steak and any juices back into the skillet. Then, toss in the drained pasta. Stir everything together, adding a splash of the reserved pasta water if you want a looser sauce. Taste and adjust seasoning with more salt and pepper. Serve immediately!

My Top Tips for Success

• Slice the steak thin and cold. For perfect steak strips, pop your steak in the freezer for 15-20 minutes first. It firms up and makes slicing so much easier.
• Don’t skip drying the steak. A dry surface gives you a beautiful sear instead of steam.
• Shred your own cheese. Pre-shredded cheese has anti-caking agents that can make your sauce grainy. A block of provolone melts like a dream.
• Use the pasta water. That starchy liquid is magic. It helps the creamy sauce cling to every noodle.

Common Mistakes to Avoid

I’ve made a few of these myself over the years. Learn from my mistakes so your dish turns out perfect!

Overcrowding the pan when searing the steak. If you add too much steak at once, it will steam and turn gray instead of getting a good brown crust. Cook in batches for the best result.

Recipe

Philly Cheesesteak Creamy Pasta Recipe

Make Philly Cheesesteak Creamy Pasta Recipe with simple ingredients and clear steps. Prep, cook, and enjoy—perfect for cozy evenings.

Author: Emily Morgan

Prep: 15 min | Cook: 20 min | Total: 35 min

Serves: - 4 + bites

★ Rate 🖨 Print

The Full Ingredient List

• 1 pound fettuccine or penne pasta
• 1 ½ pounds ribeye or sirloin steak, thinly sliced into steak strips
• 2 tablespoons olive oil, divided
• 1 large yellow onion, thinly sliced
• 2 green bell peppers, thinly sliced
• 4 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 2 cups beef broth
• 1 cup heavy cream
• 8 ounces provolone cheese, shredded (about 2 cups)
• 1 teaspoon Worcestershire sauce
• Salt and black pepper to taste

My Step-by-Step Method

1

Bring a large pot of salted water to a boil. Cook your pasta according to package directions until al dente. Reserve 1 cup of the starchy pasta water before draining.

2

While the pasta cooks, pat the steak strips very dry with paper towels. Season them generously with salt and pepper.

3

Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the steak in a single layer, working in batches if needed. Sear until browned, about 1-2 minutes per side. Remove to a plate.

4

Add the remaining oil to the same skillet. Add the sliced onion and green peppers. Cook, stirring often, until they are soft and have some browned edges, about 8-10 minutes.

5

Add the minced garlic and cook for just 30 seconds until fragrant.

6

Sprinkle the flour over the veggies. Stir and cook for 1 minute to get rid of the raw flour taste.

7

Slowly pour in the beef broth while scraping the bottom of the pan. Those browned bits are your flavor base! Let it simmer for 2-3 minutes until it thickens slightly.

8

Reduce the heat to medium-low. Stir in the heavy cream and Worcestershire sauce.

9

Gradually add the shredded provolone cheese, stirring constantly until it’s fully melted and the sauce is smooth.

10

Add the cooked steak and any juices back into the skillet. Then, toss in the drained pasta. Stir everything together, adding a splash of the reserved pasta water if you want a looser sauce. Taste and adjust seasoning with more salt and pepper. Serve immediately!

Notes

Enjoy your homemade Philly Cheesesteak Creamy Pasta Recipe!

Nutrition Information

Calories: ~780 kcal

Carbohydrates: 62g

Protein: 42g

Fat: 42g

Saturated Fat: 22g

Fiber: 3g

Sugar: 6g

Did You Make This?

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Adding the cheese over high heat. High heat can cause the cheese and cream to separate or become oily. Always reduce the heat to low or medium-low when you add the dairy. Stir gently and constantly.

NUTRITION INFORMATION

• Calories: ~780 kcal
• Carbohydrates: 62g
• Protein: 42g
• Fat: 42g
• Saturated Fat: 22g
• Fiber: 3g
• Sugar: 6g

FREQUENTLY ASKED QUESTIONS

Can I use a different cut of meat?

Absolutely! Ribeye is classic for its fat and flavor, but sirloin works great. For a quicker option, you can even use pre-sliced stir-fry beef from the store. Just make sure to pat it dry.

What can I use instead of provolone cheese?

Provolone gives that authentic taste, but white American cheese is also very traditional. A mix of mozzarella and a sharp white cheddar can work in a pinch for a creamy, cheesy sauce.

How do I store and reheat leftovers?

Store in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat with a splash of broth or milk. The microwave can work, but stir often to help the sauce come back together smoothly.

Leave a Reply! (I’d Love to Hear From You!)

Did you make this creamy pasta for your crew? I’d love to know how it turned out! Did you add any extra veggies or try a different cheese? Tell me all about it in the comments below. Your stories and tips are my favorite part of this blog. If you’re looking for another quick skillet meal with bold flavors, you should try this creamy coconut curry chicken. And if you loved it, please give the recipe a rating—it helps other home cooks like you find it!