PHILLY CHEESESTEAK PASTA

Yield: 4–6 servings | Prep: 15 min | Cook: 25 min

All the bold, savory flavors of a classic Philly cheesesteak—tender seasoned steak, sautéed onions and peppers, and a creamy cheese sauce—tossed with pasta for a hearty, one-dish meal.

Ingredients

For the pasta:

• 12 oz (340 g) penne or rigatoni

• Salt for boiling water

For the beef:

• 1 lb (450 g) thinly sliced steak (ribeye or sirloin)

• 1 tbsp olive oil

• 1 tsp garlic powder

• 1 tsp onion powder

• ½ tsp black pepper

• ½ tsp salt

For the vegetables:

• 1 medium onion, thinly sliced

• 1 green bell pepper, thinly sliced

• 1 tbsp butter

For the cheese sauce:

• 2 tbsp butter

• 2 tbsp all-purpose flour

• 2 cups milk

• 1 cup shredded provolone or mozzarella

• ½ cup shredded cheddar (optional)

• 1 tsp Dijon mustard

• Salt and pepper to taste

Instructions

1. Cook the pasta – Bring a large pot of salted water to a boil. Add pasta and cook until al dente. Drain and set aside.

2. Cook the beef – Heat olive oil in a large skillet over medium-high heat. Add the sliced steak and season with garlic powder, onion powder, salt, and pepper. Cook until browned, about 3–5 minutes. Remove steak from the skillet and set aside.

3. Cook the vegetables – In the same skillet, melt 1 tablespoon of butter. Add the sliced onion and bell pepper. Sauté until softened, about 5 minutes. Return the cooked steak to the pan and mix.

4. Make the cheese sauce – In a separate saucepan, melt 2 tablespoons of butter over medium heat. Whisk in the flour and cook for 1 minute to form a roux. Slowly whisk in the milk until smooth. Continue cooking for 3–4 minutes, until thickened. Add the shredded provolone (or mozzarella), optional cheddar, and Dijon mustard. Stir until melted and smooth. Season with salt and pepper to taste.

5. Combine – Add the cooked pasta to the skillet with the steak and vegetables. Pour the cheese sauce over everything. Stir until fully coated and heated through. Serve immediately.

Tips & Variations

• Pasta choice – Penne and rigatoni work well because the sauce gets inside the tubes, but any short pasta like rotini or shells is fine.

• Thinly slice the steak – For best results, freeze the steak for 20–30 minutes before slicing, or ask your butcher to slice it thinly.

• Make it lighter – Use reduced‑fat cheese and skim milk, and reduce the butter in the sauce by half.

• Add mushrooms – Sauté sliced mushrooms with the onions and peppers for extra umami.

• Spice it up – Add a pinch of red pepper flakes or a dash of hot sauce to the cheese sauce.

• Meal prep – Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of milk to loosen the sauce.