Creamy Cheesesteak Pasta

Can’t make up your mind on what to make for dinner? Let me help you out. This cheesesteak pasta recipe is so creamy with a cheese sauce that smothers the entire dish. Golden brown steak, sauteed bell peppers and onion paired with fusilli pasta come together to make one of the best one pot pasta recipes we have ever tried!

Ok parents. This recipe is dedicated to my moms and dads out there who have picky eating children who only want mac and cheese – I see you. This pasta isn’t too far off from mac and cheese but what makes it better is the added nutrients and protein.

I made sure to include extra bell peppers and meat in this recipe to make sure my son is getting some nutrition. The flavor of the sauce is heavily cheese flavored and does a great job of disguising those veggies.

What is Cheesesteak Pasta?

Cheesesteak pasta is a combination of cheesesteak and pasta with peppers and onions. I wouldn’t exactly call this a philly cheesesteak pasta because the cheese and meat used is different, and it tastes better this way!

This recipe uses a blend of cheddar and Monterey jack to get the perfect flavor. Cheddar has a very strong, cheesy flavor and adds color to the sauce while Monterey jack is smooth and creamy which gives the sauce the perfect texture.

Why You Will Love Cheesesteak Pasta

Cheesy flavor with creamy texture: Are my cheese lovers reading this? This pasta recipe is right up your alley! The sauce has such a strong cheese flavor with the perfect, creamy texture that smothers the pasta.

One Pot Dinner: this is a one pot pasta recipe which means only 1 dish to clean up after cooking. This is PERFECT for days when I’m at work and need something simple to make.

Picky eater approved: My toddler is such a picky eater but this pasta? 5 stars. He ate much more of this than he typically does for pasta!

Cheesesteak Pasta Ingredients

Shaved steak – the flavorful protein of our pasta. Shaved steak is the main star of this dish so make sure it’s seasoned and cooked appropriately!

Fusilli pasta – any pasta that’s good at grabbing sauce will do. This can be macaroni, ziti, rotini, or even shells.

Onion, bell pepper, and garlic – the nutrients of our dish that add a little bit of flavor to infuse the sauce while also giving us a dose of nutrients.

Beef stock – this adds flavor to the pasta.

Heavy cream – the liquid we use to thin out the melted cheese so that it melts down into a smooth and creamy pasta sauce.

Worcestershire sauce – adds a pop of steak like flavor to the sauce that really enhances this recipe.

Cheddar and Monterey Jack cheese – the perfect blend of both flavor and texture to make this meal super cheesy and delicious!

How to Make Cheesesteak Pasta

Start by chopping up a small spanish onion, 2 bell peppers and 5 cloves of garlic.

Heat a large, heavy bottomed pot to medium high heat and add in some olive oil. The best recommendation I can give for this is using a dutch oven over 5 quarts. Mueller is by far the best budget friendly Dutch oven in my opinion. I’m a big fan of their Thyme Green 6 quart. It’s the perfect size for this recipe!

Season the steak with salt and pepper. Cook for 1-2 minutes per side until it’s almost fully cooked then set aside to cool.

Add the bell peppers and onion to the pot and cook for a minute in the steak drippings, then add in the garlic and cook for another minute until fragrant. Add the beef stock, pasta, and some salt. Simmer for 10 minutes.

Drain some liquid from the pasta if it looks too watery but not all of it.

Chop the steak into long, thinly sliced pieces (roughly bite sized).

To the pasta, add the shredded cheese, cream, Worcestershire, salt and pepper. It should be super smooth and creamy with strings of cheese stretching as your stir.

Finally, add in the steak pieces and toss to coat. Top with fresh cut parsley for garnish and serve. Enjoy!

How to Store Leftovers

I would not recommend freezing as the already soft texture of this meal will get even softer making it a bit mushy. Refrigerating in an airtight container (I really love this set) for up to 4 days is best. You can also use a FoodSaver vacuum sealer to preserve the flavor better.

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