Philly Cheesesteak Pasta Dish

This one-pot Philly cheesesteak pasta combines the beloved flavors of a classic Philadelphia sandwich with the comforting satisfaction of a hearty pasta dish. The tender steak strips, sweet caramelized onions, and bell peppers mingle with pasta in a rich, velvety provolone cheese sauce that coats every bite.

I created this recipe when my teenage son asked for both Philly cheesesteaks and pasta in the same week. This compromise became an instant family favorite that we now make at least twice a month.

Ingredients

• Sirloin steak: Thinly sliced for quick cooking and tender texture. Look for well-marbled pieces for the best flavor.
• Yellow onion: Adds essential sweetness when caramelized. Choose firm onions with tight, dry skin.
• Green bell peppers: Provide classic Philly cheesesteak flavor and a pop of color.
• Cajun seasoning: Creates depth without being overly spicy. The blend contains paprika, garlic, and other aromatics.
• Beef broth: Forms the base of our sauce and cooks the pasta simultaneously. Use low-sodium if watching salt intake.
• Cream cheese: Adds incredible creaminess and helps create that velvety sauce texture.
• Provolone cheese: Delivers the authentic Philly cheesesteak flavor profile with its mild tang and excellent meltability.
• Pasta: Penne or rotini work best as their shapes capture the sauce in every bite.

Step-by-Step Instructions

Sear the Steak:

Heat olive oil in a large Dutch oven or deep skillet until shimmering but not smoking. Add the thinly sliced sirloin and season with Cajun seasoning, smoked paprika, garlic powder, and black pepper. Cook in a single layer if possible, allowing the meat to develop a nice golden crust, about 5-7 minutes. The browning creates essential flavor. Remove steak to a plate and set aside.

Caramelize the Vegetables:

Add sliced onions and green peppers to the same pot, utilizing the flavorful fond left by the steak. Cook them slowly, stirring occasionally, until they soften and the onions begin to turn golden at the edges, about 8-10 minutes. This caramelization process creates natural sweetness. Add minced garlic in the last minute to prevent burning.

Cook the Pasta:

Pour beef broth into the pot and use a wooden spoon to scrape up any browned bits from the bottom. These contain concentrated flavor. Bring liquid to a simmer before adding pasta. Ensure all pasta is submerged, then cover and cook according to package directions, usually 10-12 minutes. Stir every few minutes to prevent sticking.

Create the Cheese Sauce:

Reduce heat to low before adding cheese to prevent separation. Add softened cream cheese in chunks and stir until completely melted. Gradually sprinkle in shredded provolone, stirring continuously until you achieve a smooth, velvety sauce. The residual heat will melt the cheese without making it stringy.

Combine and Finish:

Return the cooked steak to the pot and fold gently to incorporate it throughout the pasta. Add butter and stir until melted for extra richness and glossy finish. Taste and adjust seasoning with salt as needed. Top with additional provolone and allow it to melt slightly before serving.

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The provolone cheese is truly the star ingredient here. I tried this recipe with other cheeses including mozzarella and American, but nothing compares to how provolone captures that authentic Philadelphia flavor while creating the perfect creamy texture without becoming stringy when melted.

Make-Ahead Options

This dish reheats beautifully, making it perfect for meal prep. Store in airtight containers in the refrigerator for up to 4 days. When reheating, add a splash of milk or beef broth to revive the creamy sauce. The flavors actually intensify overnight as the pasta absorbs more of the seasoning. For best results, reheat gently on the stovetop rather than microwave to maintain the sauce consistency.

Smart Substitutions

While sirloin is ideal, you can use ribeye for extra richness or flank steak for a more economical option. If you prefer a lighter version, ground turkey works surprisingly well. For a vegetarian twist, substitute portobello mushrooms for the steak and vegetable broth for the beef broth. The cheese and seasonings will still provide that satisfying umami flavor profile.

Serving Suggestions

Serve this hearty pasta with a simple green salad dressed with vinaigrette to cut through the richness. Garlic bread makes an excellent accompaniment for soaking up any extra cheese sauce. For an authentic Philadelphia experience, offer small bowls of hot cherry peppers on the side. This dish pairs wonderfully with a light beer or a glass of medium-bodied red wine like Merlot.

The Philadelphia Connection

This pasta dish honors the iconic sandwich that originated in Philadelphia in the 1930s. Pat and Harry Olivieri are credited with creating the original cheesesteak, initially using just grilled beef and onions on a roll. Cheese was added later, with provolone being one of the traditional options alongside Cheez Whiz and American. This pasta version maintains the essential flavor components while transforming them into a satisfying one-pot meal.

Frequently Asked Questions

→ What cut of steak works best?

Thinly sliced sirloin steak is ideal due to its tenderness and rich flavor.

→ Can I substitute the provolone cheese?

Yes, you can use mozzarella, Monterey Jack, or even cheddar for a similar creamy texture.

→ What type of pasta should I use?

Penne or rotini works great as they hold the sauce well, but any short pasta shape will do.

→ Can I make this dish ahead of time?

Yes, you can prepare it ahead, but it's best enjoyed fresh. Reheat with a splash of broth to revive the creamy texture.

→ How can I add more spice to the dish?

Increase Cajun seasoning or add crushed red pepper flakes for extra heat.