This post may contain affiliate links. Please read our disclosure policy.
This Philly Cheesesteak Pasta recipe is a lighter twist on the famous sandwich. Seared strips of ribeye steak are simmered with lightly caramelized onions and Worcestershire sauce in chicken broth for a rich, authentic flavor. This is all stirred into cooked protein pasta and melted provolone cheese for a satisfying dinner that’s so easy to make.
I love using protein pasta as a simple swap in dishes like this to instantly boost the nutritional value of meals that are usually quite carb-heavy. Chickpea pasta made with 100% chickpeas is my favorite one to use as it has a good amount of naturally occurring fiber and protein. It also happens to be gluten-free and has the same golden hue as semolina-based noodles (so picky eaters won’t notice the difference!). My kids also don’t mind lentil-based pasta so I sometimes use that as well.
Although you can use ground beef in this recipe as a more cost-effective ingredient, using thinly sliced ribeye steak is such a nice upgrade! But hey, use what you have on hand!
You might also enjoy trying out my recipe for Easy Philly Cheesesteak, which you can load into a sub for a classic experience, or my Chicken Philly Cheesesteak for a lighter option.
Recipe Overview
Before You Get Started
- If you’re struggling to thinly slice the ribeye, try freezing it for 10-20 minutes just so that it firms up a bit. This makes slicing the meat much easier.
- It’s important to let the onions get to a point where they’re golden and starting to caramelize. They’re a key component for the overall flavor of the dish.
- To get the best flavor from the beef, make sure your skillet is nice and hot before adding the beef. This will ensure the meat gets a good sear on it, which will help to deepen the flavor of the sauce.
- On a similar note, don’t overcrowd the skillet with beef – I like to cook it in two batches. If there’s too much beef in the pan, it won’t sear properly as the juices from the meat will steam it instead of letting it caramelize.
- Once you add the broth to the skillet, use your cooking spoon to gently scrape up any caramelized bits from the pan as they’re full of flavor.
Common Questions
This popular sandwich is made with thinly sliced beef, onions, and melted cheese served in a hoagie roll. It can be customised by adding sauteed mushrooms and peppers too.
Ribeye steak is a classic choice for Philly cheesesteak as it has a good amount of marbling and a rich flavor. I thinly slice it for this pasta dish so that it cooks quickly and remains tender. You can also use lean ground beef.
I like to serve some simple veggies on the side, like my Garlic Roasted Mushrooms or Air Fryer Green Beans.
If you do not have broth on hand, no need to make a trip to the store. You can use water instead.
Ingredients Needed
Below are the ingredients you’ll need for this Philly Cheesesteak Pasta recipe. The full quantities can be found in the recipe card further down the page in the recipe card.
- Pasta: I like using chickpea-based pasta here as it’s high in protein and fiber while having a neutral flavor and color. I also love lentil-based Pasta. You can also use your favorite gluten-free or classic pasta.
- Low-sodium chicken broth: This brings so much flavor to the sauce in this pasta dish while not outshining the beef. You can use beef broth for a darker, richer sauce if you prefer. Vegetable broth will be ok as well.
- Gluten-free flour: Adding a small amount of flour to the broth helps it to thicken into a creamy sauce. You could also use all-purpose flour here if you don’t need the dish to be gluten-free.
- Olive oil: You can use avocado oil instead, if you prefer. I like how the flavor of the olive oil complements the beef in this dish.
- Yellow or sweet onion: The onion is gently cooked until golden and caramelized to bring another layer of flavor to the sauce.
- Kosher salt and pepper
- Ribeye steak: Using thinly sliced ribeye steak gives the dish a wonderful texture that I think is superior to using ground beef. But, you can use ground beef instead if that’s what you’ve got on hand!
- Worcestershire sauce: Adding a dash of this to the sauce adds a tangy, umami flavor that goes so well with the beef. You can leave it out if you don’t have any or use dark soy sauce instead; however, the dish won’t taste the same.
- Garlic: Fresh garlic is recommended here as it has a more intense, fresher flavor than garlic powder.
- Provolone cheese: This is the cheese to go for if you want that classic Philly cheesesteak flavor. You could also use a mild cheddar cheese instead.
- Freshly chopped parsley: As an optional garnish, a scattering of fresh parsley brings some freshness and color to this dish. Feel free to leave it out if you’re not a fan.
How to Make Philly Cheesesteak Pasta
Here’s how you can make this dish perfectly each time. A fail-proof step-by-step guide.
1️⃣ Cook the pasta
Add the pasta to a pot of salted, boiling water. Cook according to the directions on the package, then drain and set aside.
✏️ If you’re cooking the pasta a while before making the sauce, rinse it under cold, running water to wash off excess starch. This will stop it from clumping as it cools.
2️⃣ Whisk the flour into the broth
To 1/4 cup of the broth, whisk in the flour until smooth. Add the remaining broth and stir together until combined.
✏️ Stirring the flour into a small amount of broth first helps it incorporate into the liquid without forming lumps.
3️⃣ Caramelize the onion
Cook the onion gently in a little olive oil until it starts to turn golden and lightly caramelized. Remove from the skillet and set aside.
✏️ The caramelized onion is key to making a flavorful sauce, so don’t undercook it.
4️⃣ Sear the beef
Add the thinly sliced ribeye steak to the hot skillet and cook until it is no longer red. Add the garlic and cook briefly to soften.
✏️ Make sure the skillet is nice and hot before adding the beef as this will help it sear nicely, giving it the best flavor. You can do this in batches so that the pan isn’t crowded, as a crowded pan will steam, not sear, the beef.
5️⃣ Add the liquids
Pour in the Worcestershire sauce and chicken broth, then let this simmer for a few minutes until thickened.
✏️ Stir occasionally to help the sauce thicken evenly.
6️⃣ Stir in the pasta and cheese
Add the cooked pasta and shredded provolone, then stir together until fully coated with the sauce. Garnish with parsley and serve.
Variations & Substitutions
→ Ground beef: You can use 1 lb of ground beef here in place of the sliced ribeye, if you prefer. Add it to the skillet after you’ve removed the onions and cook until no longer pink. Drain off any fat before adding the garlic.
→ Add some veggies: Sauté some sliced cremini mushrooms and bell peppers in the skillet after cooking the onions and before cooking the beef.
→ Beef broth: For a deeper, richer sauce, you can use beef broth in place of chicken broth.
Philly Cheesesteak Pasta
Ingredients
- 8 ounces protein pasta, protein, gf of classic pasta
- 1¾ cups low-sodium chicken broth
- 2 tablespoons gluten-free flour
- 2 tablespoons olive oil, divided
- 1 medium-large yellow or sweet onion, diced
- kosher salt and pepper, to taste
- 1 pound ribeye steak, trimmed and thinly sliced
- 2-3 tablespoons Worcestershire sauce
- 2-3 cloves garlic, minced
- 1 cup shredded provolone cheese
- freshly chopped parsley, optional
Instructions
- Cook the 8 ounces protein pasta in salted water until al dente, then drain and set aside.
- Whisk the 2 tablespoons gluten-free flour with 1/4 cup of chicken broth (from the 1¾ cups low-sodium chicken broth) until smooth. Add in the remaining chicken broth and whisk well to combine. Set aside.
- Heat 1 tbsp olive oil (from 2 tablespoons olive oil) in a large skillet over medium heat. Sautee the 1 medium-large yellow or sweet onion (diced) until softened, then season with kosher salt and pepper, and continue to cook until they're golden and slightly caramelized. Set aside.
- To the heated same pan, drizzle the remaining tbsp of oil and increase the heat to high.
- Spread the 1 pound ribeye steak (trimmed and thinly sliced) in an even layer and cook for 2-3 minutes, undisturbed, until the beef is no longer red (you may cook in 2 batches if the pan is not large enough). Stir in the 2-3 cloves garlic (minced) and season with salt and pepper. Continue to cook for 1-2 minutes, until the steak is fully cooked.
- Return the first batch of cooked beef to the pan and the caramelized onion; Add 2-3 tablespoons Worcestershire sauce and pour over the prepared broth. Stir continuously until the sauce thickens, about 2-3 minutes.
- Remove from heat and stir in the cooked pasta and 1 cup shredded provolone cheese.
- Garnish with freshly chopped parsley, if desired.
Notes
Tips:
- If you’re struggling to thinly slice the ribeye, try freezing it for 10-20 minutes just so that it firms up a bit. This makes slicing the meat much easier.
- It’s important to let the onions get to a point where they’re golden and starting to caramelize. They’re a key component for the overall flavor of the dish.
- To get the best flavor from the beef, make sure your skillet is nice and hot before adding the beef. This will ensure the meat gets a good sear on it, which will help to deepen the flavor of the sauce.
- On a similar note, don’t overcrowd the skillet with beef – I like to cook it in two batches. If there’s too much beef in the pan, it won’t sear properly as the juices from the meat will steam it instead of letting it caramelize.
- Once you add the broth to the skillet, use your cooking spoon to gently scrape up any caramelized bits from the bottom of the pan as they’re full of flavor.
- Ground beef: You can use 1lb of ground beef here in place of the sliced ribeye, if you prefer. Add it to the skillet after you’ve removed the onions and cook until no longer pink. Drain off any fat before adding the garlic.
- Add some veggies: Sauté some sliced cremini mushrooms and bell peppers in the skillet after cooking the onions and before cooking the beef.
- Beef broth: For a deeper, richer sauce, you can use beef broth in place of chicken broth.
- Allow to cool, then transfer to an airtight container and keep in the fridge for up to 3 days.
- To reheat, add the food back into a skillet with a splash of water and stir over a medium-low heat until piping hot.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Storage & Make Ahead Tips
Allow the food to cool before transferring to an airtight container. Store in the fridge for up to 3 days.
To reheat, add the food back into a skillet with a splash of water and stir over a medium-low heat until piping hot.
You May Also Like
- Turkish Pasta
- Cheeseburger Pasta
- Healthy Sloppy Joe Casserole
- Easy Korean Beef
- Slow Cooker Beef Roast
- Sheet Pan Steak and Potatoes
- Slow Cooker Beef Stew
- Ground Turkey Pasta
Pin this now to find it later
Pin It
