There’s something incredibly comforting about the rich creaminess of this Cheesy Philly Cheesesteak Pasta Recipe. It combines tender strips of steak, sweet onions, and melty cheese with pasta in a way that feels indulgent but comes together so quickly—perfect for those nights when you want serious flavor without a lot of fuss.

This image shows a black pan filled with a pasta dish that has three clear layers. The bottom layer is wide, light beige pasta ribbons that are soft and slightly curled. The middle layer consists of sautéed green bell pepper slices and translucent, golden brown onion slices, scattered evenly among the pasta. The top layer has small pieces of browned meat sprinkled with black pepper, which rest on the vegetables and pasta. The pan sits on a white marbled surface with a beige cloth partially visible under it. 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 Cheesy Philly Cheesesteak Pasta Recipe more times than I can count, and honestly, it’s become my go-to for a hearty dinner that still feels a little like a treat. The blend of creamy sauce with juicy steak strips really hits the comfort food sweet spot.

Quick and Easy: You can have this ready in about 25 minutes, which is fantastic when time is tight.
Loads of Flavor: The combination of Worcestershire sauce, garlic, and melty mozzarella makes the sauce something special.
Flexible Ingredients: Like me, you can swap pasta types or even the cut of steak based on what’s in your fridge.
Family-Friendly: It’s got that familiar cheesesteak vibe but in a fun pasta form that everyone seems to enjoy.

Ingredients & Why They Work

Every ingredient in this recipe plays a key role in bringing out those Philly cheesesteak vibes, but with a creamy pasta twist. Here’s why each one earns its spot and some tips from my experience shopping for them.

Flat lay of fresh tagliatelle pasta nests, two brown uncracked eggs, raw ribeye steak strips with marbled fat, a thickly sliced green bell pepper, thickly sliced peeled onion rings, two peeled garlic cloves, a small white ceramic bowl of pale yellow neutral oil, a small white ceramic bowl of thick white double cream, a small white ceramic bowl of golden salted butter cubes, a small white ceramic bowl of grated mozzarella cheese, a small white ceramic bowl containing dark Worcestershire sauce, scattered whole black peppercorns and a pinch of coarse salt crystals, all arranged in perfect symmetry on a clean white ceramic surface, 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

Pappardelle pasta: The wide ribbons are perfect for catching the creamy sauce, but you can use tagliatelle, fettuccine, or even spaghetti if you prefer.
Neutral oil: Avocado or rapeseed oil works great because they have a high smoke point, which helps get the steak beautifully browned without burning.
Fillet or ribeye steak: Ribeye adds extra flavor thanks to its marbling, but fillet keeps things lean and tender—either is delicious.
Salt and black pepper: Simple seasoning, but crucial for bringing out the best in the steak strips.
Salted butter: Adds richness to the veggies and helps build flavor layers in the sauce.
Onion: Thick slices soften nicely without disappearing, lending sweetness and texture.
Green bell pepper: Offers that classic cheesesteak crunch and brightness.
Garlic: Minced garlic rounds out the savory notes of the sauce—don’t skip it!
Double (heavy) cream: The backbone of the sauce, making everything silky and luscious.
Worcestershire sauce: My secret weapon for umami depth and just the right tang.
Ready-grated mozzarella cheese: Melted mozzarella gives the sauce that gooey, cheesy goodness without overpowering the other flavors.

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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

This Cheesy Philly Cheesesteak Pasta Recipe is surprisingly forgiving, so I often switch things up based on what I have on hand or what flavor profile suits my mood. You should definitely make it your own!

Variation: Sometimes I swap green peppers for sautéed mushrooms or add a dash of hot sauce for a little kick—both are delicious ways to mix it up.
Substitution: Use turkey or chicken steak strips if you want a lighter version; just adjust cooking times accordingly.
Dairy-Free: Try coconut cream and a dairy-free cheese blend to keep the creaminess without the dairy.
Extra Veggies: Throw in some sliced cherry tomatoes or spinach for a pop of color and nutrition.

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

The dish shows two white bowls filled with wide, flat noodles mixed with strips of dark brown cooked meat, bright green bell pepper slices, and caramelized light brown onions. The noodles have a smooth, slightly glossy texture and are twisted and layered throughout the bowl. The vegetables and meat are scattered evenly within the noodles, giving a mix of colors and textures. A golden fork is placed in one bowl, angled toward the center, and a triangular piece of toasted bread with a golden crust is visible partly on the bowl's edge. The bowls sit on a wooden surface with a white marbled background nearby. photo taken with an iphone --ar 2:3 --v 7

Step 1: Cook the Pasta Just Right

I like to cook the pasta in plenty of salted boiling water according to the package instructions, usually about 10-12 minutes for pappardelle. Don't forget to reserve a cup of that starchy pasta water before draining—it’s a game-changer for adjusting your sauce later!

Step 2: Sear the Steak to Perfection

Heat neutral oil on high until it’s really hot but not smoking, then throw in those steak strips seasoned with salt and pepper. You want a nice brown crust—this usually takes 3-4 minutes. I like to avoid overcrowding the pan; searing in batches helps if needed. Once browned, transfer the steak to a bowl and let it rest while you work on the veggies.

Step 3: Sauté Onions and Peppers

Lower the heat to medium-high, add butter to the same pan, and once melted, toss in the thick onion and green pepper slices. Cook for about 3 minutes until they start softening but still have a bit of crunch. Then stir in minced garlic and cook just 30 seconds until fragrant—don’t let it burn!

Step 4: Build That Creamy Sauce

Pour in the double cream and Worcestershire sauce, bringing the mix to a gentle simmer. This is where the magic happens, creating that luscious background your steak and pasta will soak up.

Step 5: Bring It All Together

Return the steak and any juices to the pan, lowering the heat so everything warms through softly. Finally, add your drained pasta and toss well. If the sauce feels too thick, splash in some reserved pasta water to loosen it up. Season with extra salt and pepper to taste.

Step 6: Finish with Melty Mozzarella

Sprinkle the grated mozzarella over the pasta and stir gently until melted into a creamy, cheesy blanket. Give it a good crack of black pepper on top, and it’s ready to serve.

Top Tip

After making this Cheesy Philly Cheesesteak Pasta Recipe a bunch of times, I’ve learned a few key tricks that really elevate the end result and save you from common pitfalls.

Don’t Skip Resting Your Steak: Letting the steak rest briefly off the heat keeps it juicy and tender when you combine it back into the sauce.
Use Pasta Water Wisely: That reserved water contains starch that helps the sauce cling to the noodles perfectly—add it little by little.
High Heat for Searing: A hot pan is key to getting a beautiful crust on the steak—avoid stirring too soon.
Don’t Overcook Veggies: For that perfect sweet crunch, don’t let the bell peppers and onions go mushy—keep an eye on them as they soften.

How to Serve Cheesy Philly Cheesesteak Pasta Recipe

Philly Cheesesteak Pasta - Serving Suggestion

Garnishes

I love finishing this pasta with a sprinkle of freshly chopped parsley for a pop of color and brightness. Sometimes I add a little extra cracked black pepper or even a drizzle of chili oil if I’m craving a bit of heat.

Side Dishes

A crisp green salad dressed with lemon vinaigrette pairs wonderfully, balancing out the richness of the pasta. Garlic bread or a simple crusty loaf works great too, perfect for mopping up any leftover sauce.

Creative Ways to Present

For special occasions, I like serving the pasta in individual shallow bowls and topping each with a fried egg—goes wonderfully with that cheesesteak vibe! Or try plating with some caramelized onions on top for a touch of sweetness.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to 3 days. The pasta does soak up sauce as it sits, so it can be a bit thicker when reheated, but that’s easy to fix with a quick splash of cream or pasta water.

Freezing

I’ve found freezing cheesy pasta dishes a bit tricky because the cream sauce can separate, but if you want to freeze this recipe, do it before adding the cheese, and add fresh mozzarella when reheating for best results.

Reheating

Reheat gently on the stove over low heat with a splash of cream or broth to bring back that silky texture. Microwave works too, but stirring midway helps keep it even and prevents drying out.

Frequently Asked Questions:

Can I use different pasta shapes for this Cheesy Philly Cheesesteak Pasta Recipe?

Absolutely! While pappardelle is ideal because its wide ribbons soak up the sauce beautifully, tagliatelle, fettuccine, or even spaghetti work just fine depending on what you have in your pantry.

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

Ribeye is my favorite because of its marbling that adds great flavor, but you can also use fillet for a leaner, more tender option. Just slice the steak thinly so it cooks quickly and evenly.

Can I make this recipe dairy-free?

Yes! You can swap the double cream for coconut cream or another non-dairy heavy cream substitute, and use a dairy-free mozzarella alternative. The sauce will still be rich and creamy, though the flavor will be slightly different.

How do I prevent the cheese from clumping when melting into the sauce?

Make sure to lower the heat and add the cheese gradually, stirring gently as it melts. Melting the mozzarella slowly with the warm sauce helps it incorporate smoothly rather than clumping together.

Final Thoughts

This Cheesy Philly Cheesesteak Pasta Recipe has become one of those meals I reach for whenever I want something cozy, satisfying, and just a little bit special. It’s fuss-free enough for any weeknight but impresses enough to serve friends without a second thought. I genuinely hope you enjoy making (and devouring) it as much as I do—it’s comfort food with a touch of Philly flair that always hits the spot.