Delicious Philly Cheese Steak Pasta Recipe For Family Dinners

I reimagined the Philly cheesesteak as Steak Pasta that uses one clever shortcut to change how you handle weeknight dinners.

I never thought Philly cheesesteak and pasta would click, but this Delicious Philly Cheese Steak Pasta made me eat my words. I toss tender slices of flank steak into a skillet with onions and peppers in my head, then imagine them curled around hot penne pasta, all melty and bold, and yeah you should be curious.

It’s my quick answer when the family’s starving and I want something that feels a little fancy without trying too hard. Call it Steak Pasta if you want, just know it’s loud, satisfying, and the kind of dinner that makes everyone ask for seconds.

Ingredients

• Pasta provides carbs for energy, some fiber, great base for sauces.
• Flank steak packs protein and iron keeps the dish hearty and savory.
• Onions add sweetness and depth plus small amounts of fiber.
• Bell peppers bring crunch, vitamin C and a fresh bright flavor.
• Mushrooms add umami, low calories, some B vitamins and texture.
• Provolone and mozzarella give gooey melt, lots of calcium and fat.
• Cream or cream cheese makes sauce rich, adds fat and silkiness.
• Garlic gives pungent savor, tiny health perks and stronger aroma.
• Worcestershire adds depth, savory tang and a small punch of umami.

Ingredient Quantities

• 12 oz (340 g) penne or rigatoni pasta
• 1 lbs (450 g) flank steak or top sirloin, thinly sliced
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 1 large yellow onion, thinly sliced
• 1 green bell pepper, thinly sliced or about 1 cup mixed bell peppers
• 8 oz (225 g) cremini or white mushrooms, sliced
• 3 cloves garlic, minced
• 1 cup (240 ml) beef broth
• 1 cup (240 ml) heavy cream or half n half
• 4 oz (115 g) cream cheese, softened (optional but makes it extra creamy)
• 6 to 8 slices provolone or about 1 1/2 cups shredded provolone
• 1 cup shredded mozzarella (or cheddar if you like)
• 1 tbsp Worcestershire sauce
• 1 tsp Italian seasoning
• 1 tbsp cornstarch mixed with 2 tbsp cold water, optional for thickening
• Salt and freshly ground black pepper to taste
• Fresh parsley, chopped for garnish (optional)

How to Make this

1. Bring a large pot of salted water to a boil and cook the pasta until al dente, about 9 to 11 minutes; reserve about 1 cup of the pasta cooking water, then drain and set aside, don’t let it sit too long or it will stick.

2. Put the steak in the freezer for 10 to 15 minutes to make slicing easier, then slice very thin against the grain; season with salt and pepper and a little of the Italian seasoning.

3. Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium high heat, cook the steak in batches so it browns quickly, about 1 to 2 minutes per side, then remove to a plate and tent with foil.

4. In the same skillet add the remaining 1 tablespoon olive oil and 1 tablespoon butter, add the sliced onion and bell pepper and cook until soft about 5 minutes, then add the mushrooms and cook until golden about 4 minutes.

5. Stir in the minced garlic for about 30 seconds, then pour in the beef broth to deglaze the pan scraping up the brown bits, add the Worcestershire sauce and the rest of the Italian seasoning and bring to a gentle simmer.

6. Lower the heat and stir in the heavy cream or half and half and the cream cheese if using, whisk until smooth and warmed through; if you want a thicker sauce stir in the cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) and simmer until it thickens slightly.

7. Return the cooked steak to the skillet and fold it into the sauce, then add the provolone slices or shredded provolone and the shredded mozzarella, stirring until the cheeses melt into a creamy sauce.

8. Add the drained pasta to the skillet and toss to coat, adding reserved pasta water a splash at a time if the sauce seems too thick so it loosens and clings to the pasta.

9. Taste and adjust salt and pepper, sprinkle chopped fresh parsley over the top and serve immediately while it is hot and melty, trust me it’s best right away.

Equipment Needed

1. Large pot for boiling the pasta (6 quart or bigger)
2. Colander to drain the pasta and catch that reserved pasta water
3. Large heavy skillet or sauté pan, 12 inch is great for searing the steak and making the sauce
4. Cutting board and a sharp chef’s knife for thinly slicing the steak and the veg, don’t use a dull knife it’s annoying
5. Tongs for flipping the steak and tossing the pasta, plus a slotted spoon if you like
6. Wooden spoon or silicone spatula and a whisk for stirring, scraping and smoothing the sauce
7. Measuring cups and spoons plus a small bowl to mix the cornstarch slurry and soften the cream cheese
8. Plate and aluminum foil to rest and tent the steak, and a cheese grater if you need to shred provolone or mozzarella

FAQ

Delicious Philly Cheese Steak Pasta Recipe For Family Dinners Substitutions and Variations

• Pasta: Use fusilli, farfalle or ziti instead of penne or rigatoni. Short shapes trap sauce, or pick whole wheat or a gluten free pasta to make it healthier or for dietary needs.
• Beef: Swap flank steak or top sirloin for thin sliced chicken breast, pork tenderloin or even ground beef. For a vegetarian twist try sliced portobello or seitan, they give a great meaty texture.
• Cream: Replace heavy cream or half and half with evaporated milk plus a tablespoon of butter, or use whole milk thickened with a little cornstarch. For a lighter tangy option use plain Greek yogurt stirred in off the heat to avoid curdling.
• Cheese: If you don’t have provolone use Swiss, fontina or American cheese slices, and swap mozzarella for cheddar or Monterey Jack. Vegan cheese works too if you need dairy free but meltability varies so pick a good melting brand.

Pro Tips

1) Pat the steak very dry and chill it for 10 to 15 minutes before slicing. Cold meat slices cleaner and thinner, and drying it lets the pan get a proper sear instead of steaming. Don’t crowd the pan when you cook the pieces, do it in batches so each bit gets a golden crust.

2) Bring the cream to a gentle simmer before adding any cheese, and make sure cream cheese is softened or at room temp. Add cheese off the heat or on the lowest flame and stir slowly so the sauce stays silky instead of grainy.

3) Use the reserved pasta water as your secret binder. Add it a little at a time while tossing the pasta so the starchy water helps the sauce cling. If it gets too loose, simmer a minute to reduce; if too thick, loosen with another splash.

4) Brighten and balance the richness at the end. A teaspoon of lemon juice or a splash of red wine vinegar will make the flavors pop, and a final grind of fresh black pepper and chopped parsley gives a fresher finish.