Philly Cheese Steak Pasta

This Philly cheese steak recipe is a fun spin on the classic sandwich! It’s loaded with all the right flavors and makes a satisfying dinner.
Philly Cheesesteak Pasta #recipe

Guess what I’m doing today?

Moving. Again. Ugh.

This time we aren’t moving quite as far, only about 30 minutes away. As much as moving sucks, I have to say that I’m excited to be living in an actual city with actual shopping and actual food and actual people.

Philly Cheesesteak Pasta #recipe

Small town life is not for me. I mean, it’s nice and the people are friendly, but I need the mall. And a grocery store with a produce section larger than my living room. Oh, and Qdoba. I’m moving to The City With The Qdoba and I am going to eat the crap out of some burritos.

Anyway, today I do not have burritos for you. Today I have comfort food. To the max.

Philly Cheesesteak Pasta #recipe

Bowtie pasta, cheeeeeeese, steak, peppers, onions. Life does not get better than this. Unless it includes burritos. But, enough about burritos!

This pasta is a play on one of my all time favorite sandwiches…the Philly cheesesteak! I couldn’t bring myself to use Cheez Whiz in this recipe, because no. You can’t make me. If you’d like, you can skip the real cheese sauce I made and swap in “cheez.”

My family loves pasta dishes for dinner! Check out my buffalo chicken pasta salad or my spinach artichoke dip pasta!

Philly Cheesesteak Pasta #recipe

Philly Cheese Steak Pasta


8 ounces Farfalle pasta, or any small shape
8 ounces ribeye
6 tablespoons butter, divided
1 red bell pepper
1 green bell pepper
1/2 sweet onion
2 tablespoons flour
1 cup milk
1/2 cup shredded Swiss cheese
1/2 cup shredded Monterey Jack cheese
1 teaspoon seasoned salt
1/2 teaspoon salt


Fill a large pot with water and bring to a boil. Add the pasta and cook according to package directions.
While the pasta is cooking, slice the steak into thin strips. Set aside.
Slice the onions and peppers into thin strips as well.
Heat a large skillet over high heat and add 2 tablespoons of butter. Toss in the onions and peppers and 1/2 teaspoon of salt. Cook, stirring often, until browned and peppers are tender-crisp. Add the onions and peppers to a large bowl and set aside.
Add another 2 tablespoons of butter to the hot skillet and toss in the sliced steak. Sprinkle on the seasoned salt. Cook, stirring often, until browned and cooked through. Remove from the heat and add to the bowl with the vegetables.
In a small saucepan, melt the remaining 2 tablespoons of butter with the flour. Whisk constantly and cook over medium heat for 2 minutes. Whisk in the milk and continue cooking until thickened, like a gravy. Remove from the heat and stir in the Swiss and Monterey Jack cheese. The sauce will be very thick.
Drain the cooked pasta, reserving 1/2 cup of the pasta water. Toss the pasta in the cheese sauce and thin as needed with the pasta water, 1 tablespoon at a time. Mix the steak and veggies in with the pasta, toss, and serve.