Philly Cheesesteak Pasta was my husband’s idea, and I love bringing his vision to life. Imagine tender steak and sautéed vegetables folded into a rich, cheesy cream sauce and tossed with your favorite pasta—comfort food at its finest.
This one-pot meal keeps cleanup simple while delivering big, satisfying flavor. It’s perfect for weeknights or whenever you want a hearty, family-friendly dinner.
How to make Philly Cheesesteak Pasta
Start by boiling 1 pound of pasta in salted water according to the package directions. Any shape works; I chose fettuccine because it’s a family favorite and holds the sauce nicely.
While the pasta cooks, slice one onion, one green bell pepper, and 8 ounces of baby portobello mushrooms. Cube 1 1/2 pounds of steak (New York strip is what I used) and season with kosher salt, pepper, and your preferred steak seasoning.
When the pasta is done, drain it in a colander and rinse thoroughly with cold water. This stops the cooking process and keeps the noodles from getting mushy while you finish the rest of the dish.
Return the same pot to the stove over medium-high heat. Add 1 tablespoon of olive oil and brown the cubed steak for 4–5 minutes, stirring a few times. Remove the steak and set it aside.
Reduce the heat to medium and add the remaining tablespoon of olive oil. Cook the onion, bell pepper, and mushrooms for 7–8 minutes, seasoning with kosher salt, pepper, and steak seasoning as you go. Stir in 1 tablespoon minced garlic (or garlic paste) and 1 tablespoon Worcestershire sauce, cook for another minute, then remove the vegetables and combine them with the steak.
Now make the creamy sauce. In the same pot over medium heat, melt 2 tablespoons of butter. Add 2 1/2 cups heavy cream or half-and-half, a pinch of kosher salt, black pepper, and a bit more steak seasoning. Bring the mixture to a boil, then lower the heat and simmer for 5–7 minutes, stirring occasionally. If the cream bubbles up, briefly remove the pot from the heat and then continue simmering.
Stir in 1 cup shredded mozzarella until it melts into a smooth, cheesy sauce.
Return the cooked pasta, steak, and vegetables to the pot and toss until everything is evenly coated in the sauce. Taste and adjust seasoning with additional kosher salt, black pepper, or steak seasoning if needed.
Philly Cheesesteak Pasta: all the flavor of a cheesesteak with creamy pasta
More recipes you might enjoy
Philly Cheesesteak Lasagna
Pasta with Chipotle Cream Sauce
One Pot Steak and Mushroom Pasta
Steak with Garlic Chive Cream Sauce
Philly Cheesesteak Pasta
All the classic flavors of a Philly cheesesteak transformed into a creamy pasta dish—steak, peppers, onions, mushrooms, and a cheesy cream sauce tossed with pasta.
Ingredients
- 1 pound pasta of choice (I used fettuccine)
- 2 tablespoons olive oil
- 1 1/2 pounds steak (New York strip works well), cut into cubes
- Kosher salt, black pepper, and steak seasoning blend to taste
- 1 onion, sliced or diced
- 1 green bell pepper, sliced or diced
- 8 oz baby portobello mushrooms, sliced
- 1 tablespoon garlic paste or minced garlic
- 1 tablespoon Worcestershire sauce
- 2 tablespoons butter
- 2 1/2 cups heavy cream or half-and-half
- 1 cup shredded mozzarella cheese
Instructions
-
Boil the pasta in salted water according to package directions. Drain and rinse well with cold water to stop the cooking and keep the pasta from becoming mushy.
-
In the same pot over medium-high heat, heat 1 tablespoon olive oil. Add the seasoned steak and cook 4–5 minutes until browned. Remove and set aside.
-
Reduce heat to medium and add the remaining olive oil. Cook the onion, green pepper, and mushrooms 7–8 minutes with salt, pepper, and steak seasoning. Add garlic and Worcestershire sauce, cook 1 more minute, then remove the vegetables.
-
Add butter to the pot. Once melted, pour in the cream, season, and bring to a boil. Reduce to a simmer for 5–7 minutes, stirring occasionally. If it bubbles up, briefly remove from heat.
-
Stir in the shredded mozzarella until melted. Add the pasta, steak, and vegetables and toss to combine.
-
Taste and adjust seasoning with kosher salt, pepper, or additional steak seasoning as desired.
My new cookbook is now available — check it out!
