Philly Cheesesteak Creamy Pasta Recipe

Struggling to find one meal the entire family will eat without a chorus of “eww” or “what’s that green thing?” I’ve been there more times than I can count. You want something hearty and delicious, but the kids just want… well, buttered noodles. That’s why I’m so excited to share our new favorite dinner: Philly Cheesesteak Creamy Pasta. It takes all the amazing, cozy flavors of the classic sandwich and turns them into a pasta dish that’s a total crowd-pleaser. I promise, it’s a game-changer for those tough weeknights, much like our popular Creamy Slow Cooker Chicken Florentine Pasta.

Think about it. Tender steak strips, melty cheese, and sweet peppers all wrapped up in a creamy sauce. It’s familiar enough for the cautious eaters but packed with flavor for the rest of us. Let me show you how it works.

Recipe Overview

Cuisine: American Fusion
Category: Main Course
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4-6

Why Even My Picky Eaters Love This!

I get it. New dishes can be scary for little ones. But this one has some secret weapons. First, it’s pasta! That’s an instant win in our house. The creamy sauce coats everything evenly, so there are no “surprise” bites of just onion or pepper.

The provolone cheese melts into the sauce so smoothly. It doesn’t have a strong, funky taste that can sometimes put kids off. It just makes everything rich and yummy. Plus, the steak strips are cut small and cooked until they’re super tender, so there’s no tough chewing.

We sometimes call it “Cheesy Steak Pasta” for the kids. A fun name can make all the difference! It’s a hearty meal that fills them up and makes them feel like they’re getting a special treat. If your family enjoys creamy, comforting dishes, you might also love this creamy spinach and chicken slow cooker pasta for an easy hands-off dinner.

Our Family-Friendly Ingredient List

I keep things simple. You can find everything at a regular grocery store, and there are no fancy, hard-to-pronounce items. Here’s what you’ll need:

1 lb fettuccine or penne pasta
1 lb thinly sliced sirloin steak or “sandwich steaks” (often labeled as steak strips)
1 tablespoon olive oil
1 medium onion, thinly sliced
1 green bell pepper, thinly sliced
2 cloves garlic, minced
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk (whole or 2% works best)
1 ½ cups shredded provolone cheese
½ teaspoon salt (more to taste)
¼ teaspoon black pepper
Optional garnish: chopped fresh parsley

How to Get the Kids Involved in Cooking This

Getting kids in the kitchen is a great way to get them excited about eating! For this recipe, I have a couple of safe, easy jobs they love.

They can help measure and shred the provolone cheese (with supervision, of course!). They can also be in charge of stirring the pasta as it cooks or gently mixing the finished sauce into the noodles. It makes them feel proud and more likely to try the final product.

The Full Step-by-Step Instructions

Don’t worry, it comes together fast. Just follow these simple steps and you’ll have dinner on the table in no time.

Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain and set aside.
While the pasta cooks, pat the steak strips dry with a paper towel. Season them lightly with a pinch of salt and pepper.
Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the steak strips in a single layer. Cook for 2-3 minutes per side until browned. Remove them to a plate.
In the same skillet, add the sliced onion and green pepper. Cook for 5-7 minutes, stirring often, until they are soft and starting to caramelize.
Add the minced garlic and cook for one more minute until fragrant.
Push the veggies to the side of the pan. Add the butter to the empty space and let it melt. Sprinkle the flour over the butter and whisk together to make a paste. Cook for 1 minute.
Slowly pour in the milk while whisking constantly. Keep whisking until the sauce is smooth and begins to thicken.
Reduce the heat to low. Stir in the shredded provolone cheese until it’s completely melted and the sauce is creamy. Season with the ½ teaspoon salt and ¼ teaspoon pepper.
Add the cooked steak strips (and any juices from the plate) back into the skillet. Stir everything to combine.
Add the drained pasta to the skillet and toss until every noodle is coated in the delicious, creamy onion sauce. Serve immediately!

Fun Twists for Different Tastes

Every family is different. Here are some easy ways to tweak this dish to make everyone happy.

For super sensitive kids, you can serve the components a little separately. Put plain pasta in one bowl, the steak strips in another, and the creamy pepper sauce on the side. Let them build their own bowl!

Love mushrooms? Sauté some sliced mushrooms with the peppers and onions. Want a kick? Add a pinch of red pepper flakes to the sauce for the adults. You can even swap the provolone for white American cheese for an even milder, super melty cheese sauce.

Storing & Reheating (Perfect for Busy Nights)

This pasta makes fantastic leftovers, which is a huge win for busy parents.

Let it cool completely, then store it in an airtight container in the fridge for up to 3 days. To reheat, add a splash of milk or water to a portion in a microwave-safe bowl. Heat in 30-second intervals, stirring in between, until warm. You can also reheat it gently in a saucepan on the stove over low heat.

Nutrition Notes

This dish is a good source of protein from the steak and milk.
Using whole wheat pasta can add fiber.
The green peppers and onions provide Vitamin C.
For a lighter version, you can use a lower-fat milk and reduce the butter slightly.

FREQUENTLY ASKED QUESTIONS

Can I use a different cut of meat?

Absolutely! Thinly sliced ribeye is classic, but sirloin or even flank steak work great. Just make sure to slice it very thinly against the grain for the most tender bite. Pre-cut “stir-fry beef” from the store is a perfect time-saver.

My sauce seems too thick. What should I do?

No problem! Just add a little more milk, a tablespoon at a time, and stir until it reaches your preferred creaminess. The pasta will also soak up some sauce as it sits, so a slightly looser sauce is actually perfect.

Can I make this ahead of time?

You can prep the components ahead. Slice the veggies and steak, and shred the cheese. Store them separately in the fridge. When you’re ready to eat, just follow the cooking steps. It comes together so quickly from there.

So there you have it! Our family’s secret weapon for a dinner that gets zero complaints. It’s cheesy, comforting, and packed with those classic Philly flavors we all love. I hope it brings as much peace (and full bellies) to your table as it does to ours. If you’re looking for another luxurious, creamy pasta dish to try, this creamy shrimp scampi risotto is an elegant choice for a special night in.

I’d love to know if this was a hit with your family! Did your picky eater take a brave bite? Please leave a comment and rating below!

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