What kind of steak is best for Philly Cheesesteak Pasta?

For the best flavor and texture, go with a thinly-sliced ribeye or sirloin steak. These cuts offer enough marbling to stay juicy when seared, yet they cook quickly. If you can’t find those, you can also use flank or top round—just slice against the grain for tenderness.

Can I use pasta shapes other than rigatoni for this recipe?

Absolutely! Tube-shaped pasta like penne, fusilli or rotini work very well because they hold onto the creamy sauce and shredded pieces of beef. Just make sure the shape you pick is size-appropriate so every bite gets plenty of sauce and cheesesteak flavor.

How do I keep the cheese sauce smooth and creamy without it separating?

The key is fresh shredded cheese (rather than pre-shredded which can contain stabilizers) and adding it off the heat or with gentle heat. Also, avoid boiling the cream too hard—when you combine the steak, veggies, and pasta, fold in the cheese slowly and stir gently. If the sauce seems too thick, a splash of pasta water or broth helps loosen it up.

Philly Cheesesteak Pasta – Ultimate Creamy Dinner You’ll Love

Description

A creamy, hearty skillet pasta combining tender steak, sautéed peppers, onions, and melted provolone for a comforting Philly Cheesesteak Pasta dinner.

Ingredients

Scale

1 pound thinly sliced ribeye or sirloin steak
12 ounces short pasta (penne, rotini, or rigatoni)
1 large green bell pepper, sliced
1 medium yellow or red bell pepper, sliced
1 medium yellow onion, thinly sliced
3 cloves garlic, minced
1 cup beef broth
1 cup heavy cream or half-and-half
4 ounces cream cheese
1 cup shredded provolone or mozzarella
1 tablespoon Worcestershire sauce
1 teaspoon paprika
Salt and pepper to taste
2 tablespoons olive oil or avocado oil

Cook Mode Keep your screen awake while you cook

Instructions

Heat oil in a skillet and sear thinly sliced steak until browned; remove and set aside.
Add sliced onions and peppers to the same skillet; sauté until softened.
Stir in garlic until fragrant.
Pour in beef broth and melt the cream cheese into the mixture.
Add heavy cream and Worcestershire sauce, then season with paprika, salt, and pepper.
Stir in shredded provolone until sauce becomes smooth.
Add cooked pasta and return steak to the skillet; toss to coat.
Serve hot with optional parsley or extra cheese.

Notes

Use freshly shredded cheese for smoother melting.
Add pasta water to adjust sauce consistency if needed.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Stovetop
Cuisine: American