Save to Pinterest 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 tried creating this recipe when craving both steak and pasta, and it quickly became a favorite for busy evenings at home.
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.
- Brown Steak:
- 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 Steak and Veggies:
- 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 the 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 and Serve:
- Add cooked pasta and beef vegetable mixture to the cheese sauce. Toss to combine and heat through. Serve immediately, garnished with chopped parsley if desired.
Save to Pinterest My kids love helping sprinkle the cheese on top, and it always disappears quickly at family gatherings.
Required Tools
Large pot, large skillet, saucepan, whisk, knife and cutting board
Allergen Information
Contains wheat (gluten), milk, cheese (dairy). May contain soy from Worcestershire sauce. Always read labels if you have allergies.
Nutritional Information
Calories: 715, Total Fat: 32 g, Carbohydrates: 62 g, Protein: 42 g (per serving)
Save to Pinterest This pasta is best served hot and makes delicious leftovers. Enjoy the cheesy, savory goodness with every bite.
Answers to Recipe Questions
- → What type of beef works best for this dish?
Thinly sliced ribeye or sirloin are ideal for their tenderness and flavor.
- → Can I substitute the pasta for a different shape?
Penne or rigatoni works best to hold the creamy sauce, but other sturdy pasta shapes can be used.
- → How is the cheese sauce prepared?
Butter and flour are cooked together, then milk is slowly whisked in until thickened before adding the cheese for a smooth, creamy sauce.
- → Can vegetables be added or substituted?
Yes, mushrooms or additional peppers can be included for extra flavor and texture.
- → What is a good beverage pairing?
A crisp lager or a light red wine complements the rich flavors nicely.