Loaded Philly Cheesesteak Pasta

If you love the classic flavors of a Philly cheesesteak but want something with a pasta twist, this Loaded Philly Cheesesteak Pasta is your new go-to dish. It combines tender slices of beef with sautéed green peppers, onions, and mushrooms, all enveloped in a creamy, cheesy sauce that clings perfectly to penne or rigatoni. This recipe is a hearty, comforting meal that brings together the best of two worlds — the iconic sandwich and a satisfying pasta dish. Whether you’re cooking for a family dinner or meal prepping for the week, this Loaded Philly Cheesesteak Pasta hits every crave-worthy note.

Why This Loaded Philly Cheesesteak Pasta Stands Out

This Loaded Philly Cheesesteak Pasta is a standout for several reasons. First, the balance of textures and flavors makes it compelling: tender steak, crisp-tender veggies, and a creamy, cheesy sauce that’s rich but not overwhelming. Unlike typical cheesesteak sandwiches, this dish transforms the ingredients into a meal that’s both filling and easy to eat with a fork.

The use of cream cheese and provolone adds depth and creaminess, while the beef broth infuses savory umami into every bite. Plus, the Italian seasoning enhances the dish with aromatic herbs, complementing the classic cheesesteak profile without overpowering it. It’s a perfect weeknight recipe that feels indulgent yet comes together with straightforward steps and common ingredients.

Ingredient Breakdown

• 12 ounces pasta (penne or rigatoni): These shapes hold the sauce well, ensuring every bite is flavorful.
• 1 tablespoon olive oil: For sautéing the steak and vegetables, adding a subtle fruitiness.
• 1 pound beef steak, thinly sliced: Choose a tender cut like ribeye or sirloin for the best texture.
• 1 green bell pepper, sliced: Adds a mild sweetness and crunch.
• 1 onion, sliced: Provides a savory base and slight caramelized sweetness.
• 1 cup mushrooms, sliced: Earthy flavor that complements the beef perfectly.
• 1 tablespoon garlic, minced: For aromatic depth.
• 1 teaspoon salt: Enhances all the natural flavors.
• 1/2 teaspoon black pepper: Adds a gentle kick.
• 1 teaspoon Italian seasoning: A blend of herbs like oregano and basil to elevate the dish.
• 1 cup beef broth: Provides moisture and rich umami to the sauce.
• 1 cup cream cheese, softened: Creates a luscious, creamy texture.
• 1 cup shredded provolone cheese: Melts beautifully and delivers that classic Philly cheesesteak vibe.
• 1/2 cup shredded mozzarella cheese: Adds gooey meltiness and mild flavor.
• Fresh parsley, chopped for garnish: Brightens the dish with a fresh, herbal note.

Before You Start: Equipment

• Large pot: To boil the pasta efficiently.
• Large skillet or sauté pan: For cooking the steak and vegetables evenly.
• Wooden spoon or spatula: To stir ingredients without scratching your pans.
• Colander: To drain the pasta.
• Measuring cups and spoons: For precise ingredient portions.
• Sharp knife and cutting board: For slicing steak and vegetables.

Loaded Philly Cheesesteak Pasta: From Prep to Plate

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil. Add 12 ounces of penne or rigatoni and cook according to package instructions until al dente. Drain and set aside.

Step 2: Sauté the Steak

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the thinly sliced beef steak, seasoned with 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon Italian seasoning. Cook until browned and just cooked through, about 3-4 minutes. Remove from the skillet and set aside.

Step 3: Cook the Vegetables

In the same skillet, add the sliced green bell pepper, onion, and mushrooms. Sauté until softened and slightly caramelized, about 6-7 minutes. Add 1 tablespoon minced garlic in the last minute and cook until fragrant.

Step 4: Make the Sauce

Pour in 1 cup beef broth to deglaze the pan, scraping up any browned bits. Lower the heat to medium and stir in 1 cup softened cream cheese until melted and smooth. Add 1 cup shredded provolone and 1/2 cup mozzarella, stirring until the cheese melts completely into a creamy sauce.

Step 5: Combine Everything

Return the cooked steak to the skillet and toss to combine with the vegetables and sauce. Add the drained pasta and gently mix until everything is evenly coated.

Step 6: Serve and Garnish

Plate the Loaded Philly Cheesesteak Pasta and sprinkle with freshly chopped parsley for a pop of color and freshness. Serve hot and enjoy!

Season-by-Season Upgrades

• Spring: Add fresh spinach or asparagus tips for a green boost.
• Summer: Toss in roasted red peppers or cherry tomatoes for vibrant color and sweetness.
• Fall: Incorporate sautéed butternut squash or caramelized sweet potatoes for a cozy twist.
• Winter: Mix in hearty kale or Brussels sprouts to add earthiness and nutrition.

Mistakes That Ruin Loaded Philly Cheesesteak Pasta

• Overcooking the steak, which leads to a tough, dry texture.
• Undercooking the pasta, resulting in a mushy or unpleasant bite.
• Not sautéing the vegetables long enough, leaving them raw and harsh.
• Adding too much cream cheese at once, causing clumping instead of a smooth sauce.
• Skipping the step of deglazing the pan with beef broth, missing out on flavor depth.

Keep-It-Fresh Plan

Store leftover Loaded Philly Cheesesteak Pasta in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over low heat, adding a splash of broth or water to loosen the sauce if needed. Avoid microwaving directly without stirring to prevent uneven heating.

Top Questions & Answers

Can I use a different type of cheese?

Absolutely! While provolone and mozzarella give the classic flavor and melt, you can substitute with cheddar, Monterey Jack, or even a mild gouda for a unique twist.

Is there a way to make this recipe vegetarian?

Yes, replace the beef steak with sautéed mushrooms, tofu, or seitan, and use vegetable broth instead of beef broth to keep the rich flavor.

Can I prepare this ahead of time?

Yes! You can cook the pasta and sauce components separately and combine them just before serving. This helps maintain the best texture and flavor.

What pasta works best for this recipe?

Penne and rigatoni are ideal because their shape holds the sauce well, but you can also use fusilli or farfalle as great alternatives.

What to Make After This

• Garlic Butter Steak And Mushroom Fettuccine – Another steak and pasta combo that’s rich and flavorful.
• Cheesy Baked Buffalo Chicken Pasta – For when you want a spicy, cheesy chicken pasta bake.
• Classic Caesar Salad – A crisp side that pairs perfectly with creamy pasta dishes.
• Garlic Breadsticks – To soak up all that delicious cheesy sauce!

Save & Share

This Loaded Philly Cheesesteak Pasta is a recipe worth bookmarking and sharing with friends who love a hearty, cheesy meal. It’s perfect for weeknights, casual get-togethers, or when you just want something comforting and satisfying. Feel free to pin this recipe or pass it along to your pasta-loving crew!

This Loaded Philly Cheesesteak Pasta is a delicious twist on a classic favorite, bringing bold flavors and creamy textures together in one perfect dish. Whether you’re new to cooking cheesesteak-inspired meals or a seasoned pro, this recipe is sure to become a fast favorite in your kitchen. Enjoy every bite!

Share on Pinterest