Here’s a Creamy Philly Cheesesteak Pasta recipe with detailed FAQs so you can nail it every time 🍝🥩🫑🧀.

⭐ Creamy Philly Cheesesteak Pasta

Ingredients:

• 12 oz (340 g) penne pasta (or any short pasta)
• 1 lb (450 g) thinly sliced beef (ribeye, sirloin, or shaved steak)
• 2 tbsp olive oil or butter
• 1 large onion, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 red bell pepper, thinly sliced (optional)
• 3 cloves garlic, minced
• 8 oz (225 g) mushrooms, sliced (optional but traditional in some versions)
• 1 cup beef broth
• 1 cup heavy cream
• 4 oz cream cheese, softened
• 1 ½ cups shredded provolone cheese (or mozzarella/white American mix)
• 1 tsp Worcestershire sauce
• 1 tsp Italian seasoning
• Salt & black pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Cook Pasta
   • Boil pasta in salted water until al dente. Drain and set aside. Reserve ½ cup pasta water.
2. Cook Beef
   • Heat 1 tbsp oil in a skillet. Sear beef slices over medium-high heat until browned (don’t overcook). Remove and set aside.
3. Sauté Veggies
   • In the same pan, add another tbsp oil. Cook onions, peppers, and mushrooms until softened. Stir in garlic and cook 1 min.
4. Make Creamy Sauce
   • Lower heat. Add beef broth, Worcestershire, and Italian seasoning. Stir in cream and cream cheese until smooth.
5. Add Cheese
   • Mix in shredded provolone (reserve some for topping). Stir until melted and creamy.
6. Combine
   • Add pasta and cooked beef to the skillet. Toss to coat. If too thick, add a splash of reserved pasta water.
7. Serve
   • Garnish with extra cheese and parsley. Serve hot!

❓ Recipe FAQs

Q1: What kind of beef works best?
A: Ribeye is the classic Philly choice because it’s tender and flavorful. Sirloin or shaved beef from the deli also work well.

Q2: Can I make it without cream cheese?
A: Yes! Use just heavy cream and extra provolone for a smoother, less tangy sauce.

Q3: What cheese is best for Philly flavor?
A: Provolone is traditional, but mozzarella makes it gooey, and white American cheese adds a creamy texture. You can mix them.

Q4: Can I use ground beef instead of steak?
A: Absolutely. Brown 1 lb ground beef and follow the same steps. It’s a budget-friendly version.

Q5: How do I make it spicy?
A: Add red chili flakes or swap in hot banana peppers instead of bell peppers.

Q6: Can I meal-prep this dish?
A: Yes! Store in airtight containers for up to 4 days in the fridge. Reheat gently with a splash of cream or broth.

Q7: Can I bake it into a casserole?
A: Yes—transfer the finished pasta to a baking dish, sprinkle with more cheese, and broil until bubbly.

Q8: Is there a lighter version?
A: Use half-and-half instead of heavy cream, reduced-fat cream cheese, and lean sirloin or chicken breast.

Would you like me to also create a one-pan skillet version (less cleanup) or keep it as a pasta + sauce combo?