This Philly Cheesesteak Pasta is everything you love about the classic sandwich—juicy steak, onions, and melty cheese—all wrapped up in a creamy, comforting pasta dish. It’s rich, cheesy, and made in just one skillet for an easy, crowd-pleasing dinner.
😍Why You’ll Love It
If you’re craving something delicious but don’t want the hassle of a complicated recipe, this pasta is for you. It’s packed with bold, savory flavors, and the ribeye steak makes it extra special. Plus, it all comes together in 30 minutes, making it perfect for busy weeknights.
✅What You’ll Need
- Ribeye Steak – Tender and flavorful. No ribeye? Use sirloin, flank steak, or even ground beef for a budget-friendly swap. Shortcut: Thinly sliced deli roast beef works in a pinch! Just add it at the end so it doesn’t overcook.
- Worcestershire & Hot Sauce – Enhances umami flavor. Sub: Soy sauce for Worcestershire.
- Pasta (Penne or Rigatoni) – Holds sauce well. Sub: Cavatappi, ziti, or egg noodles.
- French Onion Soup Mix or Mushroom Soup Mix – Both will work.
- Beef Broth & Milk – Make a rich, creamy sauce. Sub: Chicken broth for beef broth, almond or oat milk for dairy-free.
- Provolone & Mozzarella – The perfect melty cheese combo. Sub: White cheddar, Swiss, Monterey Jack, or gouda.
🔪How to Make it Philly Cheesesteak Pasta
Sear the Steak: Season ribeye with salt and pepper, then sear for 1-2 minutes per side until browned. Remove and set aside.
Sauté the Onion & Garlic: In the same skillet, cook the diced onion until softened, about 3 minutes. Add the garlic and sauté until fragrant.
Build the Sauce: Stir in the Worcestershire sauce, hot sauce, and soup mix. Pour in the beef broth and milk, stirring to combine.
Cook the Pasta: Bring to a gentle boil, then add penne. Reduce heat, cover, and simmer for 12-15 minutes, stirring occasionally, until pasta is tender.
Add the Cheese & Steak: Return the ribeye to the skillet. Stir in provolone and mozzarella until melted and creamy.
Serve & Enjoy: Let sit for a minute, then serve warm with extra cheese or fresh parsley.
✨Substitutions and Variations
- Prefer chicken? Swap the steak for thinly sliced chicken breast.
- Boost the veggies with sautéed bell peppers, mushrooms, or caramelized onions for extra depth and texture. Spinach or arugula can also be stirred in at the end for a fresh touch.
- Creaminess: Make it even richer with a splash of heavy cream or cream cheese at the end, or lighten it up with reduced-fat milk or plant-based alternatives.
🍽️What to Serve with It
This pasta is hearty on its own, but a simple side salad or some Air Fryer Garlic Bread makes it even better. Try it with Roasted Cabbage Steaks or Cheesy Garlic Roasted Asparagus for a complete meal.
🗄️Leftovers and Storage
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of milk to keep it creamy.
This Philly Cheesesteak Pasta is the ultimate comfort food—cheesy, rich, and packed with bold flavors. If you love a good cheesesteak, this pasta will be a new favorite. Try it out and let us know what you think—don’t forget to rate the recipe ⭐⭐⭐⭐⭐ if you enjoyed it!
Philly Cheesesteak Pasta
Ingredients
- 1 tablespoon olive oil
- 2 pounds ribeye steak cut into cubes around 1-inch thick
- salt and pepper to taste
- ½ onion diced
- 2 teaspoons garlic minced
- 3 tablespoons Worcestershire sauce
- 1 teaspoon hot sauce
- 1 packet French onion soup mix or mushroom soup mix
- 4 cups beef broth
- 1 cup milk
- ¾ pound penne pasta or rigatoni, uncooked
- 8 ounces sliced provolone cheese torn into smaller pieces
- 8 ounces mozzarella cheese shredded
- 2 tablespoons fresh parsley finely chopped
Instructions
- Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil, season the the ribeye pieces with salt and pepper, and sear for 2 minutes per side until browned but still tender. Remove from the skillet and set aside. In the same skillet, sauté the diced onion until softened, about 3 minutes. Add 2 teaspoons garlic and cook for 1 minute or until fragrant.
- Stir in 3 tablespoons Worcestershire sauce, 1 teaspoon hot sauce, and 1 packet French onion soup mix. Pour in 4 cups beef broth and 1 cup milk, stirring to combine. Bring the mixture to a gentle boil, then add ¾ pound penne pasta. Reduce the heat to low, cover, and let simmer for 12-15 minutes, stirring occasionally, until the pasta is tender.
- Return the seared ribeye to the skillet. Stir in 8 ounces sliced provolone cheese and 8 ounces mozzarella cheese, mixing until fully melted and creamy.
- Remove from heat and let sit for a minute or two before serving. Enjoy warm with a sprinkle of extra cheese or fresh parsley!
Notes
Nutrition
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Jessica says
This was absolutely amazing! The steak was so tender, and the sauce was rich, creamy, and full of flavor. My whole family loved it, and my husband already asked when I’ll make it again!
Tatiana says
So happy to hear that, Jessica! Love that it was a hit with your family. Sounds like you’ll be making it on repeat—definitely a good problem to have! Thanks for trying it!
Jason says
This pasta was amazing! It had all the flavors of a classic Philly cheesesteak but in a creamy, cheesy pasta dish. My wife and I couldn’t stop eating it!
Tatiana says
That’s awesome, Jason! So glad you and your wife loved it. Sounds like a recipe that will be on repeat in your house!
Amanda says
This is pure comfort food! It has all the flavors of a Philly cheesesteak but in a creamy, cheesy pasta. My whole family asked for seconds!
Tatiana says
Amanda, that’s the best compliment! Happy to hear it was a hit with the whole family. Thanks for trying it out!