Philly Cheesesteak Pasta
This Philly Cheesesteak Pasta is everything you love about a classic cheesesteak sandwich, turned into a rich, creamy, one pot pasta. It is hearty, cheesy, and packed with bold flavor from tender steak, sautéed peppers and onions, and a creamy, savory sauce that coats every bite of pasta.
This dish takes those familiar flavors and transforms them into something cozy and satisfying. The shaved steak cooks quickly and brings that signature savory richness, while the peppers and onions add sweetness and texture that balance everything out. Cooking everything in one pot makes this recipe simple and perfect for busy nights.
What really makes this dish stand out is the sauce. A combination of beef broth and heavy cream creates a flavorful base that the pasta cooks directly in, soaking up all that goodness as it becomes tender. Once the pasta is cooked, even more cream, cream cheese, and parmesan are added to create a rich, velvety finish.
Topping it off with melted mozzarella gives you that classic cheesy pull that makes this dish feel indulgent and comforting.
Ingredients
1 lb shaved steak
2 tablespoons olive oil (divided)
2 bell peppers, sliced
1 onion, sliced
2 cloves garlic, minced
1 cup heavy whipping cream
2 cups beef broth
1 teaspoon seasoning salt
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon black pepper
12 oz pasta (cavatappi or similar)
1 additional cup heavy whipping cream
1 block cream cheese
Splash of beef broth
½ cup parmesan cheese
1 to 2 cups mozzarella cheese
Instructions
In a large pot or deep skillet over medium high heat, add 1 tablespoon olive oil.
Add the shaved steak and cook until browned. Remove from the pan and set aside.
Add the remaining tablespoon of olive oil to the pan.
Add the sliced bell peppers, onion, and minced garlic. Sauté until softened and fragrant.
Pour in 1 cup of heavy whipping cream and 2 cups of beef broth. Bring to a boil.
Add the seasoning salt, garlic powder, onion powder, and black pepper. Stir to combine.
Add the uncooked pasta to the pot and stir.
Cover with a lid and boil for about 20 minutes, stirring occasionally, until the pasta is tender and most of the liquid is absorbed.
Reduce heat to low and stir in the additional 1 cup of heavy whipping cream, cream cheese, and a splash of beef broth.
Stir until the cream cheese is fully melted and the sauce is smooth.
Add the parmesan cheese and stir to combine.
Return the cooked steak to the pot and mix everything together.
Sprinkle the mozzarella cheese over the top.
Cover with a lid and allow the cheese to melt.
Serve hot.
Why This Recipe Works
This recipe works because it builds flavor in layers while keeping everything simple. Cooking the steak first adds richness, while the peppers and onions bring balance and sweetness.
Cooking the pasta directly in the broth and cream allows it to absorb flavor while creating a naturally thick sauce. The addition of cream cheese and parmesan gives the dish a smooth, creamy finish.
Serving Suggestions
Serve this pasta hot with a side of garlic bread or a simple salad. You can also add mushrooms for a more traditional cheesesteak flavor.
This Philly Cheesesteak Pasta is rich, cheesy, and full of flavor. With tender steak, creamy sauce, and perfectly cooked pasta, it is a comforting meal that always hits the spot.
