Cheesesteak Pasta

If you’ve ever sighed at the sight of a million pots and pans for “fancy” dinners, this is your revenge: all the cheesesteak vibes, none of the sandwich assembly drama, and only one main pan to love and hate. It’s stubbornly simple, wildly comforting, and the kind of thing you’ll brag about without admitting how little effort it took.

Why This Recipe Is Awesome

This mashup nails three things most weeknight dinners fail at: speed, melty cheese, and actual personality. The beef gets a quick sear for those browned edges you pretend you planned, the vegetables soften but don’t turn to mush, and a quick savory cream sauce wraps everything like it’s a hug that also knows how to season itself. Also: fewer crumbs than a hoagie and way less risk of the whole thing falling apart mid-bite. Practically genius, if you enjoy shortcuts that look like skill.

Ingredients You’ll Need

• 12 ounces pasta (penne, rigatoni, or shells)
• 1 pound thinly sliced ribeye or sirloin (or thin steak strips)
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 large yellow onion, thinly sliced
• 1 green bell pepper, thinly sliced (optional — but do it)
• 8 ounces mushrooms, sliced (optional, recommended)
• 2–3 cloves garlic, minced
• 2 tablespoons all-purpose flour (or 1 tbsp cornstarch)
• 2 cups milk (whole milk for best results)
• 1/2 cup beef broth or stock
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon smoked paprika
• Salt and black pepper to taste
• 1 to 1 1/2 cups shredded provolone or mozzarella (plus a few slices if you want that classic cheese stretch)
• 1/2 cup shredded cheddar (optional, for extra tang)
• Chopped parsley or chives for finishing

Step-by-Step Instructions

1. Step 1

   Bring a large pot of salted water to a boil and cook the pasta until just shy of al dente, drain and set aside. While the pasta cooks, heat a large skillet over medium-high heat with the olive oil; sear the steak slices in batches so they brown instead of steam—this is where you get flavor, so don’t crowd the pan. Remove the beef, add butter, then sauté onion, pepper, and mushrooms until softened and a little caramelized; toss in the garlic for the last 30 seconds.

2. Step 2

   Sprinkle the flour over the vegetables and stir for a minute, then slowly whisk in milk and beef broth to make a silky sauce; add Worcestershire, smoked paprika, salt, and pepper. Let it thicken for 2–3 minutes, return the steak to the pan, fold in the drained pasta, and stir in shredded cheese until everything is glossy and melty. Taste and adjust seasoning, finish with chopped parsley, and serve immediately—if you want that classic provolone pull, lay slices on top and cover the pan for a minute to melt.

Common Mistakes to Avoid

Undercooking or overcooking the steak — quick, hot sears keep it tender; slow and you get shoe leather. Crowding the pan during the sear — it makes the meat steam instead of brown, and brown is flavor. Skimping on seasoning while you’re building the sauce — that creamy base needs salt and acid (a splash of Worcestershire or a squeeze of lemon) to stop tasting like white wallpaper. And finally, trying to rush the sauce: whisk slowly when adding milk so it doesn’t clump, and let it thicken a touch before adding cheese.

Alternatives & Substitutions

No ribeye? No problem — sirloin, flank, or even thinly sliced skirt work fine and won’t break the bank. Vegetarian? Swap the beef for seared sliced mushrooms and add a touch of soy sauce for umami or use smoked tofu for texture. Dairy-free? Use a creamy oat or cashew milk and a vegan shredded cheese that melts well, and thicken with a tablespoon of cornstarch mixed with cold water. Short on time? Use pre-sliced deli roast beef warmed at the end, but treat it gently so it doesn’t become rubbery — I approve for lazy weeknights. For pasta swaps, gluten-free or chickpea pasta both hold up here; just mind the cooking time.

FAQ

Question 1?

Can I use frozen steak strips? Yes — thaw them and pat dry before searing so they brown properly. If they’re still damp or partially frozen, you’ll end up steaming rather than searing.

Question 2?

How do I make it extra creamy without adding more cheese? Reduce the milk slightly and add a splash of heavy cream or a tablespoon of cream cheese when the sauce is thickening; it gives luxurious mouthfeel without dumping in more shredded cheese.

Question 3?

Can I make this ahead and reheat? Absolutely. Keep the sauce slightly looser than you’d serve it—pasta soaks up liquid as it sits. Reheat gently on the stove with a splash of milk or broth, stirring until everything reunites and the cheese becomes gooey again.

Final Thoughts

This is the kind of dinner that looks like effort but plays like a cheat code: quick sear, simple sauce, melty cheese, maximum comfort. It’s great for a crowd, perfect for leftover lunches, and forgiving when you improvise. Make it on a night you want something decadent without the cleanup commitment, and don’t feel bad about eating it straight from the skillet — I judge you not, I only envy you. Go make it, then tell me how you upgraded it.

Lina

Hi, I’m Lina, the creator of Lina Easy Recipes.Cooking has always been my passion, and I love sharing simple, homemade dishes that anyone can prepare.