This Philly Cheesesteak Pasta is what you make when you and I want all the flavor of a classic cheesesteak—tender steak, peppers, onions, and melty cheese—in one creamy, skillet pasta dinner. Thinly sliced ribeye or sirloin gets seared and tossed with sautéed bell pepper and onion, a quick beefy pan sauce, and al dente pasta, then everything is finished with provolone and mozzarella for a cheesy, fork‑twirling comfort bowl.
Why You’ll Love This Philly Cheesesteak Pasta
This recipe takes the best parts of a Philly cheesesteak and turns them into a hearty, family‑friendly pasta that’s ready in about 30 minutes. The beef cooks quickly, the sauce builds right in the same skillet, and you can boil the pasta while the peppers and onions soften, so everything comes together fast.
The texture hits all the right notes: juicy strips of steak, tender pasta, sweet caramelized onions, soft peppers, and stretchy, creamy cheese that clings to every bite. It’s also flexible enough to adapt—swap the steak cut, use gluten‑free pasta, or turn it vegetarian with mushrooms—without losing the cheesesteak spirit.