Pin 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 made this after craving the flavors of a Philly cheesesteak but wanting something more filling for dinner. My friends loved how the creamy sauce balanced all the beef and veggies!
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.
- Sear Beef:
- 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 Beef 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 Everything:
- Add cooked pasta and beef, vegetable mixture to the cheese sauce. Toss to combine and heat through.
- Serve:
- Serve immediately, garnished with chopped parsley if desired.
Pin This recipe quickly became a request at family gatherings, and it is always a hit with both kids and adults!
Required Tools
Large pot Large skillet Saucepan Whisk Knife and cutting board
Allergen Information
Contains: Wheat (gluten), Milk, Cheese (dairy). May contain: Soy (Worcestershire sauce). Always check ingredient labels for allergens if unsure.
Nutritional Information
Calories: 715 Total Fat: 32 g Carbohydrates: 62 g Protein: 42 g (per serving)
Pin This pasta brings classic Philly flavor to your table. For best taste, enjoy it fresh and hot with your favorite cold drink.
Recipe Questions
- → What cut of beef works best for this dish?
Thinly sliced ribeye or sirloin steak works well, offering tender and flavorful beef that cooks quickly.
- → Can other pasta types be used?
Penne or rigatoni are ideal for holding the sauce, but other medium to large pasta shapes also work nicely.
- → How do I make the cheese sauce smooth?
Whisk the flour and butter first to form a roux, then gradually add milk while stirring constantly, ensuring it thickens smoothly.
- → What vegetables complement the beef in this dish?
Sautéed yellow onions and both green and red bell peppers add sweetness and freshness alongside the savory beef.
- → Can this dish be spiced up?
Adding a pinch of red pepper flakes during sautéing brings a subtle heat without overpowering the flavors.