This Philly Cheesesteak Pasta transforms the iconic sandwich into a comforting, protein-forward pasta dinner. Thinly sliced ribeye is quickly seared, then simmered with lightly caramelized onions and a splash of Worcestershire in a flavorful broth. The sauce is thickened, mixed with cooked protein-rich pasta, and finished with melted provolone for a creamy, satisfying meal that comes together easily on a weeknight.
Swapping traditional semolina pasta for a protein-based variety is an easy way to boost nutrition without sacrificing texture. Chickpea pasta—made from 100% chickpeas—provides extra fiber and protein and usually keeps a familiar color and mouthfeel, which helps picky eaters adjust. Lentil-based pastas are also a good option if you prefer their flavor. If you want a budget-friendly alternative, ground beef works fine, but the tender texture and flavor of thin ribeye slices make the dish especially indulgent.
If you’d like to keep things lighter, choose leaner cuts or reduce the amount of cheese. The core technique—caramelizing the onions, searing the beef in a hot skillet, and deglazing with broth—delivers most of the flavor, so you can adapt the ingredients to suit preferences and pantry staples.
Recipe Overview
Before You Get Started
- If slicing ribeye thinly is difficult, freeze the steak for 10–20 minutes to firm it up; it slices much more cleanly when slightly chilled.
- Cook the onions low and slow until they turn golden and begin to caramelize—this step builds depth and sweetness in the sauce.
- Preheat the skillet until it’s very hot before adding the beef to ensure a proper sear; searing concentrates flavor and helps the sauce taste richer.
- Don’t overcrowd the pan when searing the steak. Cook in batches if necessary so the meat caramelizes rather than steams.
- When you add the broth, scrape the browned bits from the pan with a spoon or spatula—those fond pieces are full of flavor and will enrich the sauce.
Common Questions
The classic Philly cheesesteak is a sandwich made with thinly sliced beef, sautéed onions, and melted cheese served on a hoagie roll. This pasta adapts the same flavors into a saucy, spoonable format and can include additions such as mushrooms or peppers for extra texture.
Ribeye is a great choice because its marbling keeps the slices tender and flavorful when quickly cooked. If you prefer a leaner or more economical option, ground beef or a lean steak cut can be used instead.
Simple vegetable sides complement the richness—roasted mushrooms, sautéed green beans, or a crisp green salad keep the meal balanced and bright.
Yes. Chicken broth keeps the sauce light and flavorful, beef broth deepens the beefy notes, and vegetable broth works well for a milder base. If you have no broth, use water and season to taste.
Ingredients Needed
Below are the main ingredients used in this recipe. Exact quantities appear in the recipe card further down.
- Pasta: A protein pasta such as chickpea or lentil pasta adds fiber and protein while preserving a familiar texture and color.
- Low-sodium chicken broth: Forms the base of the sauce without overpowering the beef; beef or vegetable broth are acceptable alternatives.
- Gluten-free flour: A small amount helps thicken the broth into a cohesive, silky sauce. All-purpose flour works if gluten is not a concern.
- Olive oil: Use olive or avocado oil for sautéing; olive oil pairs nicely with beef.
- Yellow or sweet onion: Cooked until golden and lightly caramelized to bring natural sweetness to the dish.
- Kosher salt and black pepper
- Ribeye steak: Thinly sliced for quick cooking and tender bites; ground beef can be used instead if preferred.
- Worcestershire sauce: Adds savory, umami depth—substitute a touch of soy sauce if needed.
- Garlic: Fresh minced garlic for bright savory notes.
- Provolone cheese: Melts smoothly and delivers the classic cheesesteak flavor; a mild cheddar is an acceptable swap.
- Chopped parsley: Optional garnish to add color and freshness.
How to Make Philly Cheesesteak Pasta
Follow these steps for consistent results and a flavorful final dish.
1. Cook the pasta
Boil the pasta in well-salted water until al dente, drain, and set aside. If you cook it ahead of time, rinse briefly under cold water to remove excess starch and prevent clumping.
2. Make the broth slurry
Whisk the flour into a small portion of the broth until smooth, then add the remaining broth and combine. This prevents lumps and ensures a smooth sauce.
3. Caramelize the onion
Sauté diced onion in a tablespoon of oil over medium heat until softened and golden. Cooking the onion until it begins to caramelize adds essential sweetness and savory depth—don’t rush this step.
4. Sear the beef
Heat the skillet until very hot, add remaining oil, and sear the ribeye slices in a single layer until no longer red. Work in batches if needed. Stir in minced garlic and cook briefly until fragrant.
5. Add the liquids and thicken
Return the caramelized onions to the pan, add Worcestershire sauce, and pour in the prepared broth. Simmer for a few minutes while stirring to allow the sauce to thicken and pick up the pan fond.
6. Combine pasta and cheese
Remove the pan from heat, fold in the cooked pasta and shredded provolone until everything is well coated and the cheese has melted. Garnish with chopped parsley if desired and serve immediately.
Variations & Substitutions
Ground beef: Swap in 1 lb ground beef if you prefer. Cook it after removing the onions and drain excess fat before adding garlic.
Vegetables: Add sliced mushrooms and bell peppers during the onion step for extra texture and flavor.
Broth swap: Use beef broth for a richer sauce or vegetable broth for a lighter profile.
Philly Cheesesteak Pasta
Ingredients
- 8 ounces protein pasta (chickpea or lentil)
- 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 black 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 of protein pasta in salted boiling water until al dente. Drain and set aside.
- Whisk 2 tablespoons gluten-free flour into 1/4 cup of the chicken broth until smooth. Add the remaining broth and stir to combine; set aside.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Sauté the diced onion with salt and pepper until softened and golden, then remove and set aside.
- Add the remaining tablespoon of oil to the skillet and increase heat to high. Spread the thinly sliced ribeye in an even layer and cook 2–3 minutes without stirring, until no longer red. Work in batches if needed.
- Stir in minced garlic, season, and cook another 1–2 minutes until the steak is cooked through. Return all cooked beef and the caramelized onion to the pan.
- Add 2–3 tablespoons Worcestershire sauce and pour in the prepared broth. Simmer, scraping up any browned bits, until the sauce thickens, about 2–3 minutes.
- Remove from heat and stir in the cooked pasta and 1 cup shredded provolone until the cheese melts and everything is coated. Garnish with parsley if desired and serve hot.
Notes
Tips
- Freeze the steak briefly to make thin slicing easier.
- Allow the onions to develop color for the best flavor—this step is important.
- Sear the beef in a hot pan and avoid crowding to maintain good caramelization.
- When you add broth, scrape the fond from the pan to incorporate concentrated flavor into the sauce.
Substitutes
- Use 1 lb ground beef instead of sliced steak; cook after the onions and drain excess fat before adding garlic.
- Add vegetables such as mushrooms and bell peppers during the onion step for more texture.
- Swap in beef broth for a richer, more intense sauce.
Storage
- Cool, then store in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a skillet with a splash of water over medium-low heat until heated through.
Nutrition
Carbohydrates: 45 g
Protein: 48 g
Fat: 36 g
Sodium: 1088 mg
Nutrition information is an estimate and should be used as a guideline.
Additional Info
Storage & Make Ahead Tips
Allow the dish to cool before transferring to an airtight container. Refrigerate for up to three days. Reheat in a skillet with a splash of water over medium-low heat, stirring until hot to restore creaminess.
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- Ground Turkey Pasta
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