This Philly cheesesteak Alfredo combines tender shaved steak, sautéed peppers and onions, and pasta in a creamy Parmesan-provolone sauce. You get the savory beef and melted cheese flavors of a cheesesteak tucked into a bowl of rich, garlicky pasta.
The steak cooks quickly, the vegetables pick up the browned bits in the skillet, and the homemade Alfredo sauce comes together without a roux or a jar of sauce. It’s a hearty dinner for nights when you want something a little more filling than plain Alfredo.
If you love creamy beef pasta, try my French Onion Beef Pasta next. It combines seared beef, caramelized onions, and melted Gruyère for another cozy pasta dinner.
You’ll Also Love These Creamy Pastas
Why You’ll Love This Philly Cheesesteak Pasta
- Tender steak: Thinly sliced beef cooks quickly and folds easily through the pasta.
- Creamy homemade sauce: Parmesan and mild provolone give the Alfredo sauce plenty of savory flavor.
- Peppers and onions: Golden edges and softened vegetables add sweetness to balance the cheese.
- A hearty family dinner: This recipe makes six generous servings.
- No complicated sauce: There’s no flour or roux needed.
What Is Philly Cheesesteak Alfredo?
Philly cheesesteak Alfredo is a cheesesteak-inspired pasta made with sliced beef, onions, and a creamy cheese sauce. This version includes bell peppers and combines Parmesan with mild provolone for a sauce that coats the noodles without hiding the steak.
You can leave out the peppers and use an extra onion if you prefer.
Ingredients You’ll Need
Exact measurements are included in the recipe card below.
- Pasta: Rigatoni, penne, or cavatappi work well with the steak and vegetables.
- Steak: Shaved ribeye or thinly sliced top sirloin. Slice across the grain for more tender bites.
- Olive oil: For searing the steak.
- Yellow onion: Thin slices soften and turn golden in the skillet.
- Bell peppers: Green and red peppers give the pasta a balance of savory and sweet flavor.
- Butter and garlic: Build the base of the cream sauce.
- Low-sodium beef broth: Helps loosen the browned bits from the skillet.
- Heavy cream: Creates the rich Alfredo-style sauce.
- Parmesan and mild provolone: Use freshly grated or finely chopped cheese for smoother melting.
- Worcestershire sauce: Adds extra savory flavor.
- Salt and black pepper: Adjust after adding the cheeses.
- Reserved pasta water: Loosens the sauce so it coats the noodles evenly.
Choose mild provolone for this recipe. Aged provolone can be quite sharp, while mild provolone blends more gently into the Parmesan cream sauce.
More Steak Recipes You’ll Love
How to Make Philly Cheesesteak Alfredo
1. Cook the pasta
Bring a large pot of salted water to a boil. Cook the pasta until al dente according to the package directions. Reserve 1 cup of pasta water before draining.
2. Sear the steak
Pat the steak dry and season with salt and pepper. Heat the olive oil in a large, deep skillet over medium-high heat.
Cook the steak in two or three batches so it has room to brown. Very thin shaved steak generally needs only 1–2 minutes per batch; slightly thicker slices take longer. Transfer the cooked steak and its juices to a plate.
3. Cook the peppers and onions
Add 1 tablespoon of butter to the skillet, followed by the sliced onion and bell peppers. Cook for 8–10 minutes, stirring occasionally, until softened with golden edges.
Stir in the garlic and cook for 30 seconds.
4. Make the Parmesan-provolone Alfredo sauce
Pour in the beef broth and scrape up the browned bits. Let it bubble for 1–2 minutes.
Reduce the heat to medium-low. Add the remaining butter, heavy cream, and Worcestershire sauce. Bring to a gentle simmer and cook for 3–4 minutes, stirring occasionally.
Turn off the heat and let the bubbling stop. Stir in the Parmesan and provolone a small handful at a time until melted and smooth.
5. Toss everything together
Add the pasta, steak, and any accumulated juices to the skillet. Toss well, adding reserved pasta water a few tablespoons at a time until the sauce coats the noodles.
Warm briefly over low heat if needed, without boiling. Taste before adding more salt, then finish with black pepper and optional chopped parsley.
Tips for Tender Steak and Creamy Sauce
Slice the steak thinly. If slicing it yourself, place the beef in the freezer for 20–30 minutes to firm it up, then cut thinly across the grain.
Cook the beef in batches. Overcrowding traps moisture and makes the steak steam instead of brown.
Turn off the heat before adding cheese. The cream should be hot but no longer bubbling. High heat can make the cheese sauce oily or grainy.
Keep the pasta water nearby. The sauce thickens as the noodles absorb it. A splash of pasta water keeps everything loose and creamy.
Serve immediately. Alfredo has its best texture straight from the skillet.
Easy Variations
- Mushroom cheesesteak pasta: Brown 8 ounces of sliced mushrooms separately after cooking the steak. Return them to the skillet with the beef.
- Ground beef Alfredo: Substitute 1½ pounds of ground beef. Brown thoroughly and drain excess grease.
- Spicy cheesesteak pasta: Add crushed red pepper flakes with the garlic or serve with sliced hot cherry peppers.
- Different noodles: Substitute penne, cavatappi, or fettuccine using the same dry weight.
What to Serve with Philly Cheesesteak Alfredo
A crisp green salad with a tangy vinaigrette balances the creamy cheese sauce. Roasted broccoli, steamed green beans, or a small side of garlic bread also work well.
For another pasta dinner with peppers, try my Utica-Style Chicken Riggies. If you want a simpler creamy pasta, my Fresh Herb Fettuccine Alfredo is finished with basil, parsley, and chives.
Creamy Philly Cheesesteak Alfredo
This creamy Philly cheesesteak Alfredo combines tender shaved steak, sautéed peppers and onions, and rigatoni in a homemade Parmesan-provolone sauce. A hearty, comforting pasta dinner ready in about 45 minutes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: STOVETOP
- Cuisine: American
Ingredients
- 12 ounces dry rigatoni
- 1½ pounds shaved ribeye or very thinly sliced top sirloin, cut across the grain into bite-sized strips
- ½ teaspoon fine sea salt, plus more for the pasta water and to taste
- ½ teaspoon freshly ground black pepper, plus more for serving
- 1 tablespoon olive oil
- 3 tablespoons unsalted butter, divided
- 1 large yellow onion, thinly sliced
- 1 green bell pepper, seeded and thinly sliced
- 1 red bell pepper, seeded and thinly sliced
- 4 garlic cloves, minced
- ½ cup low-sodium beef broth
- 1½ cups heavy cream
- 1 tablespoon Worcestershire sauce
- ¾ cup freshly grated Parmesan cheese, about 2 ounces
- 4 ounces mild provolone cheese, freshly shredded or finely chopped
- Up to 1 cup reserved pasta water, as needed
- 1 tablespoon chopped fresh parsley, optional
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Cook the rigatoni until al dente according to package directions. Reserve 1 cup of pasta water, then drain.
- Season the steak: Pat the steak dry and season with ½ teaspoon salt and ½ teaspoon black pepper. Heat the olive oil in a large, deep 12-inch skillet over medium-high heat.
- Sear the steak: Cook the steak in two or three batches, turning and separating the pieces as needed, until browned and cooked through. Very thin shaved steak generally takes 1–2 minutes per batch; thicker slices will take longer. Transfer the steak and its juices to a plate.
- Sauté the vegetables: Add 1 tablespoon butter to the skillet. Add the onion and bell peppers and cook for 8–10 minutes, stirring occasionally, until softened and lightly golden. Stir in the garlic and cook for 30 seconds.
- Make the cream sauce: Pour in the beef broth and scrape up the browned bits from the bottom of the skillet. Simmer for 1–2 minutes. Reduce the heat to medium-low and stir in the remaining 2 tablespoons butter, heavy cream, and Worcestershire sauce.
- Melt in the cheeses: Bring the sauce to a gentle simmer and cook for 3–4 minutes, stirring occasionally. Turn off the heat and let the bubbling stop. Add the Parmesan and provolone a small handful at a time, stirring until melted and smooth.
- Combine: Add the cooked pasta, steak, and any accumulated juices. Toss gently, adding reserved pasta water a few tablespoons at a time until the sauce evenly coats the pasta. Warm briefly over low heat if needed; do not boil.
- Serve: Taste and adjust the salt and pepper. Garnish with chopped parsley, if desired, and serve immediately.
Notes
- Steak: Slice across the grain as thinly as possible. If slicing it yourself, freeze the steak for 20–30 minutes first to firm it up. This optional chilling time is additional.
- Cheese: Use mild provolone and freshly grated Parmesan for a balanced flavor and smoother melting. Add the cheeses off the heat to help prevent a grainy sauce.
- Pasta: Penne, cavatappi, or fettuccine can replace the rigatoni using the same dry weight.
- Mushroom variation: Brown 8 ounces of sliced mushrooms separately after cooking the steak. Transfer to the plate and return them with the beef at the end.
- Ground beef variation: Substitute 1½ pounds ground beef, brown thoroughly, and drain excess grease before continuing.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently with a splash of milk or water to loosen the sauce.
- Timing: Cook the pasta while preparing the steak and sauce to keep the total time around 45 minutes.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 3 days.
Reheat individual portions with a splash of milk or water, stirring between short microwave intervals until hot. For larger portions, warm in a covered skillet over low heat, stirring gently and adding liquid as needed.
This pasta is best freshly made. Freezing can change the texture of the cream sauce and soften the noodles.
Frequently Asked Questions
What is the best steak for Philly cheesesteak Alfredo?
Shaved ribeye is a flavorful choice because its marbling helps keep it tender. Thinly sliced top sirloin also works well. Avoid stew meat, which needs a much longer cooking time.
Can I use frozen shaved steak?
Yes. Thaw it in the refrigerator, drain excess liquid, and pat it dry before cooking to help it brown.
Can I leave out the peppers?
Yes. Omit them and add an extra sliced onion, or make the recipe with the original amount of onion.
Why did my Alfredo sauce turn grainy?
The sauce may have been too hot when the cheese was added, or the cheese may not have melted smoothly. Use freshly grated cheese and stir it into the hot cream off the heat, a little at a time.
Can I make this ahead?
You can slice the vegetables and shred the cheeses a day ahead. For the best texture, cook the steak and finish the sauce just before serving.
Final Thoughts
This Philly cheesesteak Alfredo brings tender steak, sweet peppers, and golden onions together in a creamy Parmesan-provolone sauce that clings to every bite of pasta. It’s a hearty, comforting dinner that pairs perfectly with a crisp salad and warm garlic bread. Serve it straight from the skillet while the sauce is silky and the cheese is freshly melted.
