Philly Cheesesteak Pasta

If you like Classic Philly Cheesesteak Sandwiches, then you are going to love this simple Philly Cheesesteak Pasta. This creamy pasta dish is made to truly taste like a Philly cheesesteak sandwich, so the ingredients are pretty basic. It includes the traditional bell peppers, onions, shaved beef, and cheese.

While this dish can be made in one skillet, if you just switch out the ingredients during each stage of cooking. It actually may be a bit easier to just use two skillets. One for the meat and veggies, and one for just the cheese sauce.

What ingredients do you need to make Philly Cheesesteak Pasta

Shredded Sirloin Steak

Cooked Pasta of Choice

Green Pepper

Red Pepper

Onions

Vegetable Oil

Salt

Pepper

Garlic Powder

Butter

Heavy Whipping Cream

Parmesan

Mozzarella

What meat is used to make Philly Cheese Steak Pasta?

When making this steak pasta, you want to use the same type of meat that you would use to make Philly Cheese Steak Sandwiches, which is shaved beef. I like to use thin shavings of sirloin steak. You should be able to find it already shaved in your meat department. If not, just ask the butcher to shave a steak in thin slices for you.

How to make Philly Cheesesteak Pasta

In a large skillet, over medium high heat add oil, peppers, and onions.

Cook until your vegetables are tender.

Lower heat to medium and push peppers to the side, leaving half of the skillet empty or take out peppers and sit to the side.

Add a little more oil to the empty side of the skillet. 

Add shaved steak to the skillet along with seasonings and cook until all of your meat is brown, then sit to the side.

To your skillet melt butter, then pour in your heavy whipping cream. 

When your heavy whipping cream begins to lightly simmer, stir in all of your cheeses.

Once your cheeses have melted, stir in your meat and peppers.

Stir in your pasta and serve warm.

How to season your Philly Cheese Steak Pasta

When it comes to cheesesteak recipes, I am always a traditionalist. I like to use salt, pepper, and garlic powder when seasoning my steak for this dish. I find that when you keep it nice and simple, it stays more authentic to the flavors of a traditional cheesesteak sandwich.

Have you tried this recipe?

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