Description

So you know how sometimes you’re craving a Philly cheesesteak but also want pasta? Yeah, me neither — until I made this absolute game-changer. Picture tender strips of steak, caramelized onions, sautéed peppers, and that iconic cheese sauce, all tossed with perfectly cooked pasta. It’s like someone took a classic Philly and said, “What if we made this even more comforting?” The result is pure magic — creamy, cheesy, meaty pasta that hits all the right notes. My buddy from Philly was initially offended by the concept, but after one bite he was like, “Okay, this is actually genius.” High praise from a guy who thinks putting anything but Cheez Whiz on a cheesesteak is blasphemy.

Ingredients

Scale

For the Pasta & Steak:

1 lb penne or rigatoni (something that holds sauce well)
1 1/2 lbs ribeye or sirloin steak, thinly sliced
2 large onions, sliced thin
2 bell peppers (green and red), sliced
8 oz mushrooms, sliced (optional but recommended)
4 cloves garlic, minced
3 tbsp olive oil
Salt and pepper to taste
1 tsp garlic powder
1/2 tsp paprika

For the Legendary Cheese Sauce:

3 tbsp butter
3 tbsp all-purpose flour
2 cups whole milk
8 oz American cheese, cubed (the secret to authentic Philly flavor)
4 oz provolone cheese, shredded
1/2 cup cream cheese, softened
1/2 tsp garlic powder
Salt and pepper to taste

For the Finishing Touch:

1/2 cup reserved pasta water
Extra cheese for topping
Fresh parsley, chopped
Red pepper flakes (optional)

Instructions

Step 1: Get That Pasta Going

Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water before draining.

Set pasta aside and keep that starchy water handy.

Step 2: Sear That Steak

Heat 1 tbsp olive oil in a large skillet or Dutch oven over high heat.

Season sliced steak with salt, pepper, garlic powder, and paprika.

Cook steak in batches (don’t crowd the pan!) for 2-3 minutes until just cooked through.

Transfer to a plate and set aside.

Step 3: Veggie Magic Time

In the same pan, add another tbsp of olive oil.

Add sliced onions and cook for 6-8 minutes until they start to caramelize and get golden.

Add bell peppers and mushrooms, cook for another 5-6 minutes until tender.

Add minced garlic and cook for 30 seconds until fragrant.

Step 4: Make That Cheese Sauce Dreams Are Made Of

In the same pan, push veggies to one side and add butter to the empty space.

Once melted, whisk in flour and cook for 1 minute to get rid of the raw flour taste.

Gradually whisk in milk, making sure to scrape up any browned bits from the bottom.

Add American cheese, provolone, and cream cheese, stirring until completely melted and smooth.

Season with garlic powder, salt, and pepper.

Step 5: Bring It All Together

Add the cooked pasta to the cheese sauce and toss to coat.

Add the cooked steak back to the pan and gently fold everything together.

If the sauce seems too thick, add some reserved pasta water a little at a time until you reach the perfect consistency.

Taste and adjust seasoning as needed.

Step 6: Serve and Devour

Transfer to serving bowls and top with extra cheese, fresh parsley, and red pepper flakes if you’re feeling spicy.

Serve immediately while it’s hot and the cheese is at peak meltiness.

Notes

Serve with garlic bread for maximum carb overload
A simple arugula salad helps cut through all that richness
Perfect with a cold beer or a glass of red wine
Great for game day or when you need serious comfort food

Prep Time: 20 minutes
Cook Time: 25 minutes

Nutrition

Calories: ~620 kcal
Carbohydrates: ~58g
Protein: ~32g