Nothing beats the cozy, melty goodness of a classic Philly cheesesteak, but imagine it twirling around your fork alongside tender pasta. That’s exactly what you get with this Philly Cheesesteak Pasta Recipe—a creamy, savory, all-in-one meal that feels both comforting and a little bit special.

The dish shows three main layers in a black pan: the bottom layer is wide, flat noodles in a light yellow color, soft and slightly curled; the middle layer has white creamy sauce spread over the noodles; the top layer includes browned, tender beef strips scattered with lightly cooked green bell pepper slices and translucent caramelized onion rings, all sprinkled with black pepper, creating a warm, hearty look; the pan rests on a wooden surface with a white marbled texture underneath 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

From the first time I made this Philly Cheesesteak Pasta Recipe, I was hooked. It’s all the bold flavors of a traditional cheesesteak, but with that silky pasta twist that turns dinner into something genuinely fun and satisfying. I love how quickly it comes together, making it perfect for any night of the week.

Rich, Creamy Sauce: The double cream and melted mozzarella create a luscious sauce that hugs every strand of pasta perfectly.
Steak Slices That Stay Tender: Quick frying over high heat locks in juices and flavor without overcooking your steak strips.
Simple Ingredients, Big Flavor: Onion, green pepper, and Worcestershire sauce bring in that classic Philly cheesesteak vibe you’re craving.
Versatile & Customizable: Whether you swap pasta types or tweak the veggies, this recipe adapts beautifully to your tastes.

Ingredients & Why They Work

Every ingredient in this Philly Cheesesteak Pasta Recipe plays a part in creating that perfect balance between juicy steak, tender pasta, and creamy sauce. Here’s why I stick to these core elements and a few shopping tips to get the best results.

Flat lay of dried pappardelle pasta nests, a small white bowl of neutral oil, a few raw ribeye steak strips, a small pinch of coarse salt, a small pinch of cracked black pepper, a small chunk of salted butter, one peeled onion thickly sliced into rings, one thickly sliced green bell pepper, two peeled and minced garlic cloves, a small white bowl filled with heavy cream, a small white bowl of Worcestershire sauce, a small white bowl of grated mozzarella cheese, placed 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: I love how wide ribbons catch the sauce, but tagliatelle or fettuccine work just as well if you want a slightly different texture.
Fillet or Ribeye Steak: Choose a tender cut with good marbling like ribeye for juicy, flavorful strips. Slice them about 1cm thick to keep them tender after cooking.
Neutral Oil: Avocado or rapeseed oil heats well without overpowering the steak’s flavor.
Salted Butter: Adds richness and helps soften the veggies without needing extra seasoning.
Onion and Green Bell Pepper: These veggies give you that classic Philly cheesesteak taste and some lovely texture.
Garlic: Just a hint, to deepen the flavor without stealing the spotlight.
Double (Heavy) Cream: The base of the sauce, making everything indulgently creamy.
Worcestershire Sauce: Brings that unmistakable umami kick and tang I adore in cheesesteak sauces.
Mozzarella Cheese: Ready-grated melts perfectly, creating gooey pockets of cheesiness throughout the dish.

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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

I love mixing it up with this Philly Cheesesteak Pasta Recipe depending on what’s in season or what’s in my fridge. The great thing? It’s totally flexible and still tastes fantastic.

Variation: I’ve swapped the green pepper for red or yellow bell peppers just for a sweeter, milder twist, and honestly, it’s just as good. Sometimes I add mushrooms for extra earthiness too.
Dietary tweak: Using a plant-based cream and vegan mozzarella can turn this into a satisfying vegetarian meal.
Pasta swap: If you prefer something lighter, try spaghetti or even penne — just adjust cooking time accordingly.
Heat it up: Feel free to toss in a pinch of chili flakes or hot sauce if you like a bit of spice.

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

Two white bowls are filled with a pasta dish made of wide, flat noodles that are creamy beige in color. Mixed in are strips of brown cooked meat, lightly browned onion slices, and bright green bell pepper slices. The pasta looks soft and has a mild sauce coating it, with a light sprinkling of black pepper on top. Each bowl has a golden fork resting inside or beside the food. In the background, pieces of golden toasted bread sit on the edge of each bowl. The setting is on a natural wooden table with a white marbled surface partially shown, and a striped white cloth is visible beneath one bowl. photo taken with an iphone --ar 2:3 --v 7

Step 1: Cook the Pasta to Perfection

Start by boiling your pasta in a large pot of salted water, following the package instructions—usually around 10 to 12 minutes for pappardelle. When it’s just tender, drain it but remember to scoop out and save a cup of that starchy pasta water. Trust me, that liquid magic helps loosen the sauce later and keeps everything silky, no clumps!

Step 2: Sear the Steak Strips

Heat your neutral oil on high in a large frying pan until it’s smoking hot. Spread the steak strips in a single layer, sprinkle with salt and pepper, and let them cook without stirring for a couple of minutes until they get a beautiful caramelized crust. Flip and brown the other side—around 3 to 4 minutes total. Remove the steak and set it aside; this step locks in flavor and keeps the meat tender.

Step 3: Sauté the Veggies and Build the Sauce

Lower the heat to medium-high and add butter to the pan. Once melted, toss in the onion and green pepper slices. You want them soft but still with a little bite—about 3 minutes should do it. Add minced garlic and cook for just 30 more seconds to avoid burning it. Pour in the double cream and Worcestershire sauce, then let everything come to a gentle simmer so those flavors meld together beautifully.

Step 4: Bring It All Together

Return the cooked steak and any juices back to the pan. Turn the heat to low and add the drained pasta in. Toss everything thoroughly so the pasta gets fully coated with the creamy, cheesy sauce. If you feel the mixture is too thick, splash in some reserved pasta water to loosen it up—it’s a game-changer for texture. Season with a little more salt and pepper to taste.

Step 5: Melt the Cheese and Serve

Finally, sprinkle the grated mozzarella over the pasta and stir gently until it melts into gooey perfection. Serve it immediately with a fresh crack of black pepper on top. This final cheese melt is what turns this dish from delicious to downright irresistible.

Top Tip

Having made this dish dozens of times, I’ve learned a few key tricks that turn good into amazing—these are little things that really elevate your Philly Cheesesteak Pasta Recipe.

High Heat Searing: Don’t rush the steak browning—high heat gives you that tasty crust and locks in juices, keeping the meat tender and flavorful.
Sauce Consistency: Use the reserved pasta water sparingly to adjust sauce thickness; it’s better to add more gradually than end up with a watery mess.
Freshly Grated Cheese: While pre-grated mozzarella works, freshly grated melts creamier and smoother if you have the time.
Timing the Garlic: Add garlic last so it stays fragrant and doesn’t turn bitter, giving the sauce a perfect aromatic boost.

How to Serve Philly Cheesesteak Pasta Recipe

Garnishes

I usually finish my Philly Cheesesteak Pasta with an extra sprinkle of freshly cracked black pepper and sometimes a scatter of chopped fresh parsley for a little color and brightness. If I’m feeling indulgent, I add a dusting of parmesan on top too — because why not?

Side Dishes

This pasta is quite a meal on its own, but I love pairing it with a crisp green salad dressed with lemon vinaigrette to cut through the richness. Garlic bread or crusty rolls are also a great side for sopping up that sauce.

Creative Ways to Present

For casual dinners, I keep it simple, but when I’ve served this at a dinner party, presenting it family-style in a big skillet straight to the table creates a cozy, inviting vibe everyone appreciates. You can even stuff it into cute ramekins, sprinkle cheese on top, and broil until bubbly for individual cheesy pasta pots.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge. It keeps well for up to 3 days, although I recommend reheating gently to avoid overcooking the steak and drying out the sauce.

Freezing

Freezing this pasta is possible but not ideal because cream-based sauces can separate. If you do freeze it, flash cool it, then freeze in portioned containers. Thaw slowly in the fridge overnight before reheating.

Reheating

I gently reheat leftovers on the stove over low heat, adding a splash of milk or cream to refresh the sauce’s creaminess. Microwaving works in a pinch, but stirring halfway through helps keep the cheese evenly melted.

Frequently Asked Questions:

Can I use other types of cheese in this Philly Cheesesteak Pasta Recipe?

Absolutely! While mozzarella gives that classic melty texture, you can try provolone or Monterey Jack for a slightly different flavor profile. Just make sure they melt well.

What’s the best way to slice the steak for this recipe?

Slice the steak thinly, about 1cm thick, against the grain. This makes it more tender and easier to eat in the pasta. If the slices are too thick, the steak can be chewy after cooking.

Can I make this recipe gluten-free?

Definitely! Swap the pappardelle for gluten-free pasta options available in most stores. Just keep an eye on cooking times since gluten-free pasta can vary in texture.

Is it okay to prepare parts of the Philly Cheesesteak Pasta Recipe ahead of time?

Yes, you can slice the steak and prep the vegetables a day ahead to save time. Just keep them stored separately in the fridge and combine everything fresh when cooking. The sauce and cheese are best added during cooking to keep that creamy texture.

Final Thoughts

This Philly Cheesesteak Pasta Recipe holds a special place in my dinner rotation whenever I want something that feels indulgent but actually comes together in under 30 minutes. It’s like bringing a little Philly street-food magic right into the comfort of your own kitchen. Give it a try—you might find yourself making it again (and again) like I do whenever you want that perfect combo of creamy, meaty, and cheesy all in one forkful.