This recipe is a fun twist on the best Philly Cheese Steak recipe. It’s easy to make and incredibly delicious. You have to try this Philly Cheese Steak Pasta.
My family loves Philly cheese steaks. There’s something about the tender grilled beef, charred onions and peppers and gooey cheese all nestled inside of a roll that’s slightly crispy on the outside but soft and tender on the inside.
No greasy, fried frozen steaks here. We’re talking real beef sliced uber thin and grilled to perfection.
This post is sponsored by BabbleBoxx.com on behalf of Bertolli®.
This 30 minute pasta dish is what you would get if best Philly Cheese Steak recipe and a pasta with a creamy sauce had a baby. It’s like heaven on a plate. Kind of like my family’s favorite Philly Cheese Steak Soup.
This Philly Cheese Steak Pasta has become one of my family’s favorite 30 minute recipes. It’s perfect for busy weeknights and bursting with authentic flavor.
The key to making this recipe is build layers of flavors. I start by cooking the peppers, onions and garlic then move on to the beef. Doing this allows the beef to take on the flavor of the peppers, onion and garlic. And, in my opinion, there is no better flavor combination!
Next, comes the cheesiness. Traditionally, the best Philly Cheese Steak recipe are very particular about their cheese. Any old cheese won’t do.
To make this recipe, I used the NEW Bertolli® Organic Creamy Alfredo Sauce that was recently launched. It’s one of the first nationally branded organic Alfredo sauces in the category.
It gave me a super creamy and flavorful pasta sauce. Then I topped the entire skillet with thin slices of provolone – it took this easy Philly Cheese Steak recipe over the top.
I love that Bertolli only uses natural ingredients that are non-GMO and USDA organic to make their pasta sauces. They use organic ingredients, like fresh cream, milk, real butter, and aged Parmesan and Romano cheeses.
The quality of their ingredients is what adds such a rich, authentic flavor to your recipes.
This easy Philly Cheese Steak recipe for pasta has only a few simple ingredients. That’s what makes it a great easy weeknight meal. You won’t spend a lot of time prepping.
One of my best tips for building flavorful recipes is to cook with only a few quality ingredients – it’s the Tuscan way of cooking.
The Tuscan Way of cooking is the guiding philosophy for how Bertolli brand creates all of its sauces. They use only few quality ingredients, lightly cooked with olive oil to lock in layers of flavor. It’s how Bertolli pasta sauce helps to bring Tuscany to your table.
Tips for Making Philly Cheese Steak Pasta
- Use a pasta shape that has lots of nooks and crannies for the sauce to grab on to. I used Campanelle and loved how the steak and peppers would nestle into the folds.
- Use a mix of red and green bell peppers for great color and flavor.
- Make sure your beef is sliced very thin. This will ensure that it stays tender when cooking.
- Make sure you don’t over cook the beef. It’s better to take it out of the pan while it’s a little under cooked. It will have time to cook a little more in the sauce.
Flavor Ideas for this Easy Philly Cheese Steak Recipe for Pasta
- This recipe is very flexible. You can add more (or less) onions and peppers according to your taste. Next time, I’m going to add some hot Italian peppers (like my Grandpa used to do).
- Add mushrooms! They’re a favorite topping on Philly Cheese Steaks. They’d be perfect in this recipe, too.
- If you like the sweetness of tomatoes on your cheese steak, add a little Bertolli® Organic Fire Roasted Garlic Marinara Sauce. The new Bertolli Organic Creamy Alfredo sauce mixes well with the many other
Bertolli Organic Tomato Based sauces to create a unique and customizable Rosa Sauce. Check out these inspired recipes.
Looking for More Easy Skillet Recipes
Looking for more? Check out all of the quick easy recipes for dinner on It Is a Keeper.
⭐ Did you make this recipe? Please give it a star rating below! ⭐
Philly Cheese Steak Pasta
- 2 tablespoons olive oil - divided
- 1 cup bell pepper - seeded and diced
- 1/2 cup onion - diced
- 2 teaspoons House Seasoning Blend - divided
- 3 cloves garlic - minced
- 1 1/2 pounds boneless ribeye - thinly sliced
- 1 15 oz jar Bertolli Organic Creamy Alfredo sauce
- 1 pound pasta - cooked and drained
- 1/2 cup reserved pasta cooking water
- 5 slices provolone cheese
- Heat 1 tablespoon of olive oil in a large skillet over medium high heat.
- Add onions and peppers and season with 1 teaspoon of House Seasoning Blend.
- Saute for 5 minutes or until onions and peppers soften.
- Add garlic and stir for 30 seconds, or until fragrant.
- Remove peppers, onions and garlic from pan and set aside.
- Return skillet to burner and heat remaining tablespoon of olive oil over medium high heat.
- Season beef with remaining teaspoon of House Seasoning Blend.
- Saute beef for 3-5 minutes or until almost cooked through.
- Turn heat down to simmer and add cooked vegetables, Alfredo sauce and pasta to the skillet; stir to combine.
- Simmer for 10 minutes to allow flavors to come together. If sauce is too thick, add some of the reserved pasta water to thin sauce to desired consistency.
- Right before serving, top with provolone cheese and add lid to allow cheese to melt.
- Pasta: Use a pasta shape that has lots of nooks and crannies for the sauce to grab on to. I used Campanelle and loved how the steak and peppers would nestle into the folds.
- Peppers: Try a mix of red and green bell peppers for great color and flavor.
- Beef: Make sure your beef is sliced very thin. This will ensure that it stays tender when cooking.
- Careful: Don't over cook the beef. It's better to take it out of the pan while it's a little under cooked. It will have time to cook a little more in the sauce.
- Want to scale a recipe up or down? Simply type in a new serving amount and the recipe will automatically adjust!
- When a recipe call for House Seasoning Blend, you can use this recipe or substitute salt and pepper to taste.
- I always use unsalted butter in my recipes.
- I always use a meat thermometor to test for doneness when cooking meat. This one is my favorite.
- When a recipe is made in the oven, it should be pre-heated to the temperature in the recipe, unless otherwise noted.
- The nutritional information provided in this recipe is an estimate. Learn more on how I calculate nutritional information for my recipes.