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Cozy Cheesesteak Pasta

Category: Dinner

You get thin ribeye slices with onions and peppers quickly cooked, all wrapped in a creamy mix of sharp cheddar, cream cheese, and gently spiced broth. Toss cooked fettuccine until every bit is covered in sauce, bringing bold and comforting flavors. This meal comes together fast, balancing savory beef with sweet veggies and creamy cheese that sticks to the noodles. Feel free to add mushrooms or red pepper flakes for your own twist.

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Dana
Recipe Created By Dana
Last updated on Fri, 10 Oct 2025 19:00:11 GMT
Close shot of tasty cheesesteak pasta. Save
Close shot of tasty cheesesteak pasta. | chefsnaps.com

This tasty Philly cheesesteak pasta mixes cozy cheesesteak flavors with hearty noodles for a comforting meal. It's super simple and turns basic stuff into a great dinner you can whip up on busy nights or chill family meals.

I created this to capture the famous sandwich taste in a way that's easy for everyone at home to enjoy. It quickly turned into our favorite go-to when we want something tasty but low fuss.

What You’ll Need

  • Fettuccine noodles: smooth, flat pasta that holds sauce great. Pick fresh, firm ones for best bite
  • Thin ribeye or sirloin slices: tender, flavorful beef that teams well with the creamy sauce
  • Sweet onion: adds a bit of natural sweetness that balances the beef
  • Mixed-color bell peppers: add some crunch and brighten the plate
  • Garlic cloves: give a nice fragrant punch to the dish
  • Cream cheese: makes the sauce smooth and silky
  • Sharp cheddar cheese: packs tang and helps thicken up the sauce
  • Beef broth, low salt: keeps the sauce moist without being too salty
  • Olive oil for cooking: smooth and mild for sautéing veggies and beef
  • Salt and pepper: to punch up all the flavors

Step-by-Step Cooking

Cook the Pasta:
Fill a big pot with salted water and get it boiling. Add the fettuccine and cook till it's just tender, then drain and set aside.
Cook the Veggies:
Warm olive oil on medium in a big pan. Toss in onions and the bell peppers. Let them soften and smell sweet, about five minutes.
Brown the Beef:
Add sliced beef to the veggies in the pan. Stir and cook until browned all over but still juicy. Don't overdo it or it will dry out.
Make the Creamy Sauce:
Turn heat down and stir in minced garlic. Quickly add cream cheese and beef broth. Keep stirring till the cream cheese melts into a smooth sauce.
Add the Cheddar:
Slowly sprinkle in shredded sharp cheddar. Stir until it melts completely, making the sauce richer and thicker.
Mix Pasta with Sauce:
Put the cooked fettuccine into the skillet. Toss gently so every strand gets coated in that creamy cheesesteak sauce. Heat through before serving.
Close-up shot of delicious Philly Cheesesteak Pasta.
Close-up shot of delicious Philly Cheesesteak Pasta. | chefsnaps.com

One cool thing about this dish is how easy it is to switch things up. Sometimes I swap bell peppers for mushrooms to add a deeper flavor. Making it feels like a little cozy celebration in the kitchen.

How to Store Leftovers

Keep any leftover Philly cheesesteak pasta in a sealed container in the fridge. It'll stay good for three days. Warm it slowly on low with a splash of broth or water to keep the sauce nice and loose. You can freeze it, but the creamy sauce might change texture. If you freeze, split into single portions and thaw in the fridge first. Heating it gently in a pan instead of the microwave keeps the sauce smooth and creamy.

Swap It Your Way

Try using thinly sliced chicken or turkey instead of beef for a lighter bite that still tastes great. Throw in sautéed mushrooms or some spinach for extra flavor and nutrients. For a little heat, stir in some cayenne or red pepper flakes while melting the cheese.

Great Sides to Serve

Pair this creamy pasta with a fresh green salad dressed with lemon juice to cut the richness. Garlic bread or crusty French bread work great for soaking up the sauce. Enjoy it with a cold lager or a dry white white like Sauvignon Blanc to refresh your palate.

Close-up image of tasty Philly Cheesesteak Pasta.
Close-up image of tasty Philly Cheesesteak Pasta. | chefsnaps.com

This Philly cheesesteak pasta nails simple flavors that feel homemade and special. It livens up weeknight meals while bringing that classic comfort right to your table. Dive into tender beef and creamy sauce in a dish we love making again and again.

Frequently Asked Cooking Questions

→ What’s the best beef cut to use here?

Thin ribeye slices or sirloin work great since they stay tender and juicy when cooked quick.

→ Can I pick a different kind of pasta?

Fettuccine is the go-to for its feel, but you can swap in linguine or penne if you like.

→ How do I keep the sauce creamy without clumps?

Slowly add cream cheese while stirring on low heat so it melts smoothly with the cheddar and broth.

→ What other veggies can I toss in?

Mushrooms or extra peppers add nice flavor and chew. Cook them with the onions for best taste.

→ How do I make it a bit spicy?

Throw in some red pepper flakes or a splash of hot sauce when making the sauce for gentle heat that won’t overpower.

→ Can I swap the beef broth for something else?

Definitely, chicken or veggie broth works fine to keep things moist and tasty.

Cheesesteak Pasta

Smooth and cheesy pasta mixed with tender beef and peppers, great for a fast and cozy dinner.

Preparation Duration
15 minutes
Time to Cook
25 minutes
Overall Time
40 minutes
Recipe Created By: Dana

Type of Recipe: Dinner

Cooking Skill Level: For Moderate Skills

Cuisine Style: American

Serving Amount: 4 Number of Servings

Dietary Options: ~

Ingredients You'll Need

→ Pasta

01 225 grams of fettuccine noodles

→ Meat

02 450 grams of ribeye or sirloin cut super thin

→ Veggies

03 2 minced garlic cloves
04 150 grams sliced red, yellow, and green bell peppers mixed
05 1 sweet onion, sliced up medium

→ Dairy

06 225 grams cream cheese
07 100 grams sharp cheddar, shredded

→ Liquids

08 1 tablespoon olive oil
09 240 milliliters beef broth with low salt

→ Seasonings

10 Salt, as you like
11 Black pepper, to your taste

Detailed Preparation Steps

Step 01

Toss the drained pasta into the pan and mix it well so every bit is covered with the sauce.

Step 02

Slowly stir in the shredded cheddar and keep mixing until it’s all melted and smooth.

Step 03

Turn the heat down to low. Add the cream cheese, garlic, and beef broth. Stir until you get a smooth, creamy blend.

Step 04

Put the thin beef slices into the veggie pan. Cook it until it’s browned but still tender. Don’t cook too much or it’ll dry out.

Step 05

Warm the olive oil in a big pan over medium heat. Add onions and mixed peppers. Cook about 5 minutes until they get soft.

Step 06

Get a large pot of salted water boiling. Drop in the fettuccine and cook it following the package until it’s just tender. Drain and put aside.

Helpful Tips

  1. Want it spicy? Toss some red pepper flakes or hot sauce in. You can swap beef broth for chicken or veggie broth if you want. Throwing in mushrooms gives it a nice taste and feel.

Essential Kitchen Tools

  • Big pot
  • Big pan

Allergy Information

Always check labels for allergens and reach out to a healthcare expert if unsure.
  • Has gluten and dairy

Nutrition Information (Per Portion)

Nutrition facts are provided for reference and don’t replace professional medical advice.
  • Calories: 650
  • Fat Content: 35 grams
  • Carbohydrate Amount: 45 grams
  • Protein Content: 40 grams