Save A hearty pasta dish inspired by the classic Philly cheesesteak, featuring tender beef, sautéed peppers and onions, and a creamy cheese sauce tossed with pasta.
I first made this dish for a weeknight family dinner and it quickly became a favorite. We loved how the flavors came together and how filling it was without being too heavy.
Ingredients
- Pasta: 12 oz (340 g) penne or rigatoni
- Beef: 1 lb (450 g) thinly sliced ribeye or sirloin steak
- Vegetables: 1 medium yellow onion, thinly sliced, 1 green bell pepper, thinly sliced, 1 red bell pepper, thinly sliced, 2 cloves garlic, minced
- Cheese Sauce: 2 tbsp unsalted butter, 2 tbsp all-purpose flour, 1 1/2 cups (360 ml) whole milk, 1 cup (115 g) shredded provolone cheese, 1/2 cup (60 g) shredded mozzarella cheese, 1/4 cup (30 g) grated Parmesan cheese, 1/2 tsp salt, 1/4 tsp black pepper
- Other: 2 tbsp olive oil, 1 tbsp Worcestershire sauce, Fresh parsley, chopped (for garnish, optional)
Instructions
- Cook Pasta:
- Cook the pasta in a large pot of salted boiling water according to package directions until al dente. Drain and set aside.
- Cook Beef:
- While the pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the sliced steak, season with salt and pepper, and cook for 2,3 minutes until just browned. Remove steak from skillet and set aside.
- Sauté Vegetables:
- Add the remaining 1 tablespoon olive oil to the same skillet. Add onions and bell peppers, sauté for 5,7 minutes until softened. Add garlic and cook for 1 minute.
- Combine Beef & Vegetables:
- Return the steak to the skillet with the vegetables. Stir in Worcestershire sauce then remove from heat.
- Make Cheese Sauce:
- In a separate saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in milk, stirring constantly until mixture thickens (about 3,4 minutes).
- Add Cheese:
- Reduce heat to low. Stir in provolone, mozzarella, and Parmesan cheese until melted and smooth. Season with salt and pepper.
- Combine & Toss:
- Add cooked pasta and beef-vegetable mixture to the cheese sauce. Toss to combine and heat through.
- Serve:
- Serve immediately, garnished with chopped parsley if desired.
Save This pasta was an instant hit at our family table, and now we look forward to sharing big bowls together for movie night.
Required Tools
Large pot, large skillet, saucepan, whisk, knife and cutting board are all you need for easy prep and cleanup.
Allergen Information
Contains wheat (gluten), milk, cheese (dairy). May contain soy (Worcestershire sauce). Always check ingredient labels for allergens if unsure.
Nutritional Information
Calories: 715, Total Fat: 32 g, Carbohydrates: 62 g, Protein: 42 g per serving.
Save Enjoy a comforting fusion of Philly flavors and pasta perfection in every forkful. This dish is easy enough for weeknights yet special enough to impress.
Recipe FAQ
- → What pasta types work best for this dish?
Penne and rigatoni are excellent choices as their tubular shapes hold the creamy cheese sauce well.
- → Can I substitute the beef with another protein?
Yes, sirloin or flank steak can be used as alternatives without compromising flavor.
- → How can I add extra flavor to the sautéed vegetables?
Incorporating mushrooms or a pinch of red pepper flakes adds depth and a spicy kick.
- → What’s the best way to get a creamy cheese sauce?
Whisk together butter and flour before gradually adding milk, then melt provolone, mozzarella, and Parmesan for smoothness.
- → Is this dish suitable for a quick weeknight dinner?
Yes, it combines simple sautéing and a quick cheese sauce preparation to be ready in under 45 minutes.