Just imagine tender strips of juicy steak mingled with sautéed onions and green peppers, all wrapped up in a creamy, cheesy sauce coating your favorite pasta. That's exactly what makes this Cheesy Philly Cheesesteak Pasta Recipe such a comforting and unforgettable meal—you’ll want to make it again and again.

The image shows a close-up of a black frying pan filled with a mixed dish of wide, pale yellow noodles layered with browned strips of beef and sautéed onion slices, along with pieces of bright green bell pepper. The noodles have a soft, slightly glossy texture, while the beef pieces appear seared with a rich brown color. The onions are translucent with some light browning, and the bell pepper slices add a fresh, crisp contrast. The dish is sprinkled with black pepper, adding a speckled detail over the entire mix. 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 Cheesy Philly Cheesesteak Pasta Recipe
Top Tip
How to Serve Cheesy Philly Cheesesteak Pasta Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Cheesy Philly Cheesesteak Pasta Recipe

Why You'll Love This Recipe

I’ve made this dish countless times when I want all the flavors of a classic Philly cheesesteak but in pasta form—something quicker and easier for weeknights. It’s truly a hearty, family-friendly meal with that perfect cheesy finish.

Savory Steak Strips: They bring that iconic Philly cheesesteak flavor with just the right amount of sear and tenderness.
Creamy, Cheesy Sauce: The double cream and mozzarella form a luscious coating that ties the dish together beautifully.
Simple Ingredients: You probably have most of these in your kitchen already, so it’s a stress-free recipe to whip up anytime.
Quick to Prepare: From start to finish, it takes about 25 minutes, which is perfect for busy days when you still want something special.

Ingredients & Why They Work

Each ingredient plays an essential role in creating that comforting Philly cheesesteak vibe but with an Italian pasta twist. Here’s why I love these components and some handy tips before you start shopping.

Flat lay of fresh uncooked pappardelle pasta nests, a few thick slices of raw ribeye steak strips, one whole peeled onion thickly sliced into rings, one green bell pepper cut into thick slices, two peeled garlic cloves, a small white ceramic bowl of clear neutral oil, a small white ceramic bowl of golden salted butter chunks, a small white ceramic bowl filled with creamy double heavy cream, a small white ceramic bowl of dark Worcestershire sauce, a small white ceramic bowl heaped with shredded fresh mozzarella cheese, a whole uncracked brown egg, a small pile of coarse salt crystals, and a small pile of whole black peppercorns, all arranged symmetrically with balanced proportions, 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

Dried pappardelle pasta: Its wide ribbons hold onto the creamy sauce so well, but feel free to swap with tagliatelle or fettuccine if that’s what you’ve got.
Neutral oil: Avocado or rapeseed oil withstands the high heat needed to get a nice sear on the steak without burning.
Fillet or ribeye steak: I prefer ribeye for its marble and flavor, but fillet works for a leaner option—just slice thinly for quick cooking.
Salt and black pepper: These simple seasonings are crucial to bringing out the steak’s natural flavor.
Salted butter: Adds a silky richness to the veggies while balancing the dish’s flavors.
Onion: Thick slices soften and sweeten, creating a lovely contrast to the steak’s savory notes.
Green bell pepper: Offers that classic Philly cheesesteak crunch and subtle bitterness.
Garlic: Just a touch adds that aromatic depth to the creamy sauce.
Double (heavy) cream: The base of the sauce, making everything extra luscious.
Worcestershire sauce: A small splash brings umami and complexity that lift the whole dish.
Ready-grated mozzarella cheese: Melts smoothly for that gooey, cheesy finish—trust me, freshly grated bits work wonders here.

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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

One of the best things about this Cheesy Philly Cheesesteak Pasta Recipe is how easily you can tweak it to suit your tastes or what’s in your fridge. I like to experiment sometimes, and you should too!

Variation: I sometimes swap the green bell pepper for red or yellow for sweetness and color—your call! Also, adding a handful of mushrooms with the peppers adds a nice earthy vibe.
Healthier swap: Use half cream, half milk, and a little flour to create a lighter sauce if you want to cut down on fat.
Cheese options: While mozzarella is classic, mixing in provolone or even sharp cheddar gives a different but delicious flavor profile.
Spicy kick: Add a pinch of red pepper flakes along with the garlic if you like things with a little heat—trust me, it wakes up the whole dish.

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

A white bowl holds a pasta dish with three main layers: wide, flat noodles at the bottom, soft cooked light green bell pepper strips and caramelized onion slices in the middle, and dark brown strips of cooked beef scattered on top. The dish is sprinkled with black pepper, adding spots of dark contrast over the creamy noodles. A gold fork rests inside the bowl on the right side, slightly lifting some pasta. In the blurred background, another white bowl with the same dish and a piece of toasted bread can be seen on a wooden surface. A white cloth with thin black lines is partly visible under the bowl. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Cook your pasta just right

Start by bringing a large pot of salted water to a boil and cooking your pappardelle until just al dente—usually about 10 to 12 minutes depending on the brand. Drain but don’t forget to save a cup of the pasta water; it’s gold for adjusting the sauce consistency later.

Step 2: Sear the steak to perfection

Heat up your neutral oil in a large skillet on high until shimmering—this intense heat is how you get that beautiful browning on the steak strips. Season the meat with salt and pepper and fry for 3-4 minutes until just browned but still tender inside. Take it off the pan and keep it warm in a bowl.

Step 3: Build flavor with onions and peppers

Turn the heat down to medium-high and toss in the butter. Once melted, add the sliced onion and green bell pepper. Let them cook undisturbed for about 3 minutes until they soften and begin to sweeten—this step really layers in that Philly flavor.

Step 4: Make that luscious sauce

Stir in the minced garlic and cook just 30 seconds until fragrant—don’t let it burn! Then pour in the double cream and Worcestershire sauce. Bring it to a gentle simmer so the sauce thickens slightly.

Step 5: Combine everything with the pasta

Put the steak back in the pan, along with any resting juices, and lower the heat. Add your drained pasta to the skillet and toss to coat everything evenly. If the sauce feels too thick, add a splash or two of the reserved pasta water to loosen it—this trick always saves the day.

Step 6: Finish with melty mozzarella

Sprinkle the grated mozzarella over the pasta and stir gently until it melts into that ooey-gooey topping. Finish with a fresh grind of black pepper and you’re ready to serve!

Top Tip

From my many attempts at this recipe, a few tricks make all the difference in the final dish—these tips should help you nail the perfect Cheesy Philly Cheesesteak Pasta every single time.

Don’t overcrowd the pan: When searing the steak, do it in batches if needed. Crowding causes the meat to steam rather than brown, losing that wonderful crust you want.
Save pasta water: It’s the secret weapon for adjusting sauce thickness without watering down the flavor.
Use freshly grated cheese: Pre-grated cheese often contains anti-caking agents that prevent smooth melting. Freshly grated mozzarella makes the sauce silky and gooey.
Simmer gently: Keep your sauce on low heat while combining to avoid curdling the cream or burning the garlic flavor.

How to Serve Cheesy Philly Cheesesteak Pasta Recipe

Philly Cheesesteak Pasta - Serving Suggestion

Garnishes

I love topping this pasta with a sprinkle of freshly chopped parsley or chives for a pop of color and freshness. Sometimes, I add a dash of crushed red pepper flakes if we're in the mood for a little kick—it complements the creamy sauce wonderfully.

Side Dishes

This dish stands well on its own but pairs beautifully with a simple crisp green salad dressed in lemon vinaigrette or some roasted garlic bread to soak up every last bit of that cheesy sauce—trust me, no crumb is left behind!

Creative Ways to Present

For a special occasion, I’ve served this pasta in individual cast-iron skillets topped with extra cheese and placed under the broiler for a minute to get a bubbly golden crust—everyone loves the extra cheesy, rustic flair!

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 3 days. Before reheating, I stir in a splash of milk or cream to bring back the sauce’s creamy texture and prevent it from drying out.

Freezing

Because this recipe has cream and cheese, freezing isn’t my go-to, but if you must, cool completely then freeze in sealed containers up to 1 month. Thaw overnight in the fridge before reheating to keep the sauce from breaking.

Reheating

Reheat gently on the stove over low heat, adding a splash of cream or milk as it warms to refresh the sauce’s silkiness. Microwaving works, but be sure to stir often to prevent uneven heating.

Frequently Asked Questions:

Can I use different types of pasta for this recipe?

Absolutely! While pappardelle is ideal because it holds the sauce so well, tagliatelle, fettuccine, or even spaghetti can work as substitutes depending on what you have on hand.

What cut of steak works best for the Cheesy Philly Cheesesteak Pasta Recipe?

Ribeye is my personal favorite because of its marbling and flavor, but fillet is a great leaner option. Just make sure to slice your steak thinly so it cooks quickly and stays tender.

Can I make this recipe dairy-free or lighter?

Yes! For a lighter version, try swapping the double cream with half milk and use a little flour or cornstarch to thicken the sauce. For dairy-free, coconut cream or cashew cream can work, though the flavor will differ slightly. Also, opt for dairy-free cheese alternatives if needed.

How do I prevent the sauce from breaking or curdling?

Keep the heat low when adding and simmering the cream, and avoid boiling rapidly. Stir gently and add the ingredients slowly to maintain a smooth, creamy texture. Also, don’t overcook the sauce after adding the cream.

Final Thoughts

This Cheesy Philly Cheesesteak Pasta Recipe has become one of my go-to comfort meals because it’s simple, delicious, and feels special without requiring hours in the kitchen. I hope you enjoy making it as much as I do—there’s something deeply satisfying about digging into pasta that tastes like your favorite sandwich, but better. Give it a try, make it your own, and watch it quickly become a regular on your dinner rotation.