There's something truly comforting about the bold flavors of a classic Philly cheesesteak, but mixing it up with pasta makes it downright irresistible. This Philly Cheesesteak Pasta Recipe wraps tender strips of steak, sautéed peppers, and onions in a creamy, cheesy sauce that clings perfectly to pappardelle—trust me, it’s a game-changer.

The image shows a close-up of a black skillet filled with wide, flat noodles that are creamy light yellow in color and have a soft texture. Mixed throughout are several slices of browned strips of beef, cooked with soft, translucent onion strips that have light brown caramelized edges. Bright green bell pepper slices add a pop of color, scattered evenly over the noodles. Some black pepper is sprinkled on top, adding small dark specks across the dish. The skillet sits on a wooden surface with a white marbled texture underneath, suggesting a cozy kitchen setting. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Philly Cheesesteak Pasta Recipe
Top Tip
How to Serve Philly Cheesesteak Pasta Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Philly Cheesesteak Pasta Recipe

Why You'll Love This Recipe

I can’t get enough of this Philly Cheesesteak Pasta Recipe because it nails that meaty, cheesy goodness but feels totally new thanks to the creamy sauce and pasta. It’s perfect for nights when you want comfort and a little indulgence without fuss.

Ultimate Comfort Combo: It blends the best of Philly cheesesteak flavors with pasta, making it both hearty and comforting.
Quick and Easy: The whole dish comes together in under 30 minutes, great for busy weeknights when you want something special.
Flexible Ingredients: You can swap the pasta type or pick different cuts of steak, making it easy to customize.
Cheesy, Creamy Goodness: The mozzarella and cream create a luscious sauce that keeps every bite rich and satisfying.

Ingredients & Why They Work

Every ingredient in this Philly Cheesesteak Pasta Recipe plays a key role to balance rich, savory, and fresh flavors. Picking the right cut of steak and fresh veggies really lifts the whole dish, and the cream brings it all together in a cozy hug.

Flat lay of raw pappardelle pasta nests, thickly sliced raw ribeye steak strips, a whole peeled onion halved, thick green bell pepper slices, two whole uncracked brown eggs, peeled garlic cloves minced placed in a small white bowl, a small white bowl of neutral oil, a small white bowl of salted butter, a small white bowl of heavy cream, a small white bowl of Worcestershire sauce, a small white bowl of grated mozzarella cheese, a small white bowl of coarse black pepper, all arranged with perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Pappardelle pasta: Wide ribbons soak up the creamy sauce beautifully, but tagliatelle or fettuccine work just as well.
Fillet or ribeye steak: Ribeye adds extra marbling (flavor and tenderness), and you want thin, even strips for quick cooking.
Neutral oil: Like avocado or rapeseed oil, it handles high heat perfectly without overpowering the steak's flavor.
Onion and green bell pepper: Classic Philly cheesesteak veggies, they add sweetness and crunch with every bite.
Garlic: Just a little, to kick up the flavor without stealing the show.
Double (heavy) cream: It’s what makes the sauce silky and indulgent, elevating this pasta into comfort food territory.
Worcestershire sauce: Adds that savory umami punch, boosting depth in the creamy sauce.
Mozzarella cheese: Melts into gooey, stringy goodness, perfectly marrying all the flavors together.
Salt & black pepper: Essential for seasoning and highlighting the dish’s components.
Salted butter: Adds richness and helps soften the veggies with a hint of luxurious flavor.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One thing I love about this Philly Cheesesteak Pasta Recipe is how easy it is to tweak. Whether you prefer your steak extra rare or you like adding a spicy kick, there’s room to make it truly yours.

Variation: I sometimes swap ribeye for sirloin to lean it out a bit, and adding a dash of crushed red pepper flakes gives it a wonderful heat that wakes up the dish.
Dairy-Free Option: Try coconut cream instead of heavy cream and use a dairy-free cheese to enjoy a creamy texture with no dairy.
Veggie Add-Ons: Mushrooms or even thinly sliced zucchini sneak in great texture without overpowering flavors.
Pasta Swap: For gluten-free, rice noodles or gluten-free pasta blend nicely with the sauce and steak.

Step-by-Step: How I Make Philly Cheesesteak Pasta Recipe

Two white bowls sit on a wooden table, filled with wide, flat pasta noodles mixed with thin strips of cooked beef, green bell pepper slices, and grilled onions. The pasta and vegetables are coated in a creamy, light brown sauce and sprinkled with black pepper. A golden fork rests inside the front bowl, leaning against the noodles. In the background, pieces of golden toasted bread are placed on the edge of each bowl. The table is partly covered with a white cloth, and the setting is casual and warm. photo taken with an iphone --ar 2:3 --v 7

Step 1: Cook the Pasta Just Right

Start by bringing a large pot of salted water to a boil. Cook your pappardelle (or chosen pasta) according to the package, usually about 10-12 minutes until al dente. Don’t forget to save a cup of that starchy pasta water before draining—it’s magic for loosening the sauce later.

Step 2: Sear the Steak for Flavor

While pasta cooks, heat up the neutral oil over high heat in a large pan. When it’s hot, add your steak strips seasoned with salt and pepper. Fry them quickly—3 to 4 minutes is enough to get a nice brown crust without overcooking the inside. Then pop the steak into a bowl to rest. This step locks in juicy flavor and keeps those tender strips perfect.

Step 3: Soften the Veggies and Build Flavor

Lower the heat to medium-high and toss in the butter. Once melted, add your onions and green peppers, cooking for about 3 minutes until they start to soften. Then stir in the minced garlic and cook for another 30 seconds, just enough for that enticing aroma without burning.

Step 4: Create the Creamy Sauce

Pour in the double cream and Worcestershire sauce, stirring gently to combine. Bring the mixture to a gentle simmer so it thickens slightly and the flavors meld. Then return the rested steak along with any juices back to the pan, lowering the heat to keep everything warm without overcooking.

Step 5: Combine Pasta and Cheese for the Finish

Add your drained pasta right into the pan with the creamy steak and veggies. Toss everything together lovingly, adding a splash of that reserved pasta water if you want to loosen the sauce to your preferred consistency. Taste and tweak seasoning with a bit more salt and pepper if needed. Finally, sprinkle the grated mozzarella over the top and gently stir until molten and gooey. Finish with a fresh grind of black pepper and serve immediately!

Top Tip

Over the years making this Philly Cheesesteak Pasta Recipe, I’ve found a few little hacks that take it from good to unforgettable. These have saved me from dry steak or bland sauce more times than I can count.

Keep the Steak Rested: After searing, let the steak rest in a bowl. This prevents it from drying out and keeps those juices locked in.
Don’t Overcook the Veggies: Keep the onions and peppers slightly crisp to add contrast in texture to the creamy sauce.
Use Reserved Pasta Water: The starchiness is perfect for loosening the sauce without watering it down, plus it helps the sauce cling to the pasta better.
Mozzarella Timing: Add the cheese off the heat or on very low heat. Overheating can cause it to get rubbery instead of melty.

How to Serve Philly Cheesesteak Pasta Recipe

Philly cheesesteak pasta - Serving Suggestion

Garnishes

I like to add a sprinkle of freshly chopped parsley for a pop of color and a little freshness to cut through the richness. A light drizzle of good quality extra virgin olive oil just before serving adds a lovely silkiness too. And don’t skip the fresh crack of black pepper—it really brightens every bite.

Side Dishes

Simple sides work best here. I often serve this Philly Cheesesteak Pasta with a crisp green salad dressed lightly with lemon and olive oil or some garlicky sautéed spinach. Crusty bread is a great option too—it’s perfect for mopping up any leftover sauce.

Creative Ways to Present

For special occasions, I’ve plated this pasta nestled inside a warmed hollowed-out bread bowl. It’s fun, unexpected, and makes for a great presentation. Alternatively, layering it with extra cheese in a casserole dish, then broiling just until golden is a fantastic crowd-pleaser.

Make Ahead and Storage

Storing Leftovers

I keep leftovers in an airtight container in the fridge for up to 3 days. The pasta absorbs more sauce as it sits, so it’s good to add a splash of cream or milk when reheating to keep it creamy and luscious.

Freezing

This Philly Cheesesteak Pasta freezes reasonably well but the texture of the pasta softens a bit. If you want to freeze it, cool it completely, place it in a freezer-safe container, and freeze for up to 2 months. Thaw overnight in the fridge before reheating gently.

Reheating

Reheat leftovers slowly in a skillet over low heat, stirring in a splash of cream or reserved pasta water to loosen the sauce. Microwaving works too, just cover to keep moisture in and stir halfway through warming.

Frequently Asked Questions:

Can I use a different type of cheese for the Philly Cheesesteak Pasta Recipe?

Absolutely! While mozzarella is classic for melting and creaminess, provolone or fontina can add a nuttier flavor. Just pick something that melts well to keep the sauce silky.

What cut of steak is best for this recipe?

Ribeye is my favorite because it’s flavorful and tender thanks to the marbling, but fillet or sirloin also work well if you want a leaner option. Just make sure to slice the steak thinly for quick cooking.

Can I make this recipe ahead of time?

You can prepare the steak and veggies a day ahead and store them separately. Combine everything with freshly cooked pasta and cheese just before serving for the best texture and flavor.

Is this recipe suitable for meal prepping?

Definitely! It reheats well with a bit of moisture added. To keep it fresh, store the sauce and steak separately from the pasta, and reheat gently with a splash of cream or water when ready to eat.

Final Thoughts

This Philly Cheesesteak Pasta Recipe holds a special place in my kitchen rotation. It’s that perfect blend of indulgence and ease that feels like a hug on a plate. I hope you enjoy making it as much as I do—and if you tweak it in your own way, I’d love to hear what you come up with. Grab the ingredients, crank up your favorite playlist, and dive in. You’ve got this!