About the Recipe
This meal was inspired by my daughters. One night, we couldn’t agree on what to eat — one daughter wanted Philly cheesesteaks, and the other insisted she hated them. So I decided to find a way to make a “Philly cheesesteak” she would actually love.
She’s a sucker for pasta, so that’s where the idea started.
After a quick Google search, I realized Philly cheesesteak pasta was already a trend. But instead of following someone else’s recipe, I turned it into a little internal competition with myself. I wanted to create my own version — my personal interpretation of what a Philly cheesesteak tastes like to me.
The result? Tender shaved steak seared with bell peppers and onions, folded into al dente penne and coated in a velvety cheese sauce made with sharp cheddar, Italian cheeses, cream, and Worcestershire for depth. Finished with optional provolone and fresh herbs, this dish is rich, savory, and guaranteed to satisfy every cheesesteak craving — no roll required.
And as for my daughter, she had seconds.....
Ingredients
1 (16 oz) package shaved steak
1 green bell pepper, sliced
1 red bell pepper, sliced
½ yellow onion, sliced
1 pint heavy cream
1½ cups whole milk (trust me on this — no plant-based milks)
½ cup sharp cheddar cheese, shredded
2 cups Italian cheese blend (or mozzarella, parmesan, and asiago combined)
½ cup Worcestershire sauce, divided
2 tbsp seasoning salt
1 tbsp smoked paprika
1 tbsp garlic powder
1 tbsp butter
1 tbsp flour
1 tbsp salt-free garlic & herb seasoning (your choice)
Salt & black pepper, to taste
1 tsp canola oil
1 box penne pasta
Optional: Provolone cheese, fresh parsley for garnish
Preparation
Bring a large pot of water to a boil. Salt it generously (don’t forget friend — this matters).Cook penne according to package instructions until al dente. Drain and set aside.
Heat a large cast iron skillet over medium-high heat. Add canola oil, then toss in the bell peppers and onion. Lightly salt to help them sweat. Cook until softened but still has a bite.
Push veggies to one side of the pan. Add shaved steak, separating it as it cooks. Season with seasoning salt, smoked paprika, garlic powder, and pepper.
Once the steak is nearly cooked, mix it with the veggies and add ¼ cup Worcestershire sauce. Let everything cook together until the pan juices thicken — about 10–15 minutes.
Remove from heat and set aside.
In a separate large pot, melt butter over medium heat. Whisk in flour until it forms a smooth paste (roux). Slowly pour in heavy cream and milk, stirring constantly until smooth.
Bring to a gentle simmer, then fold in cheese. (In honor of Catherine O’Hara may she rest — if you know, you know 🧀) Season lightly with garlic & herb seasoning.
Once the sauce is fully melted and creamy, turn off the heat. Add the steak and veggie mixture plus all the juices. Stir well. Add the remaining Worcestershire sauce and adjust salt & pepper to taste.
Fold in the cooked pasta until fully coated. Serve hot, topped with parsley and provolone if desired.
Pro Tips
Want it extra Philly-style? Melt provolone over the top and broil for 2–3 minutes.
This reheats beautifully — add a splash of milk or cream when warming.
Perfect with garlic bread, crusty toast, or buttery crostini.