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A white soup cup full of Philly cheesesteak pasta.
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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.
Course Main Course
Cuisine American
Keyword easy pasta recipes, kid-friendly recipes, weeknight dinner recipes
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings
Calories 662kcal

Ingredients

  • 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

Instructions

  • 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.

Nutrition

Calories: 662kcal | Carbohydrates: 55g | Protein: 29g | Fat: 36g | Saturated Fat: 20g | Cholesterol: 110mg | Sodium: 1188mg | Potassium: 544mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1885IU | Vitamin C: 63.9mg | Calcium: 313mg | Iron: 2.3mg