This Philly Cheesesteak Spaghetti is a tasty pasta dish that is full of the flavors of a Philly Cheesesteak sandwich and gooey cheese. It's a great meal for busy weeknights when you are looking for something a little different.
Jump to:
- What makes this recipe irresistible
- Ingredients for Philly Cheesesteak Spaghetti
- Creative variations to try
- Step-by-step instructions
- Watch and learn: recipe video
- Essential tools for this recipe
- Frequently asked questions (FAQ’s)
- Deb’s tips for the perfect dish
- How to store leftovers
- More recipes you’ll love
- Perfect pairings: what to serve with
- Philly Cheesesteak Spaghetti
What makes this recipe irresistible
This Philly cheesecake pasta recipe is a unique twist on the classic pasta favorite. Combining the flavors of thinly sliced steak, sauteed onions, peppers, and melted cheese with pasta, this dish is sure to become a new favorite in your household. Even the picky eaters will love it because it's so unique.
Ingredients for Philly Cheesesteak Spaghetti
This is an overview of the ingredients. You'll find the exact measurements in the printable recipe card at the bottom of this post.
- Steak Umms - of course you can use thinly sliced steak as well.
- Bell peppers - I used red and green bell peppers for a beautiful color.
- olive oil
- Montreal steak seasoning
- French onion soup - Do not dilute
- I used a jarred sauce, but you can certainly make your own. Hands down, this Alfredo sauce is my favorite homemade recipe!
- Provolone cheese or for more traditional flavor, swap out the provolone cheese for Cheez Whiz instead.
Creative variations to try
- If you'd prefer, swap out the fresh onions and bell peppers for a bag of frozen peppers and onions. I'm using fresh in this recipe because I prefer the flavor and texture.
- You can use different pasta shapes, sometimes I like to use penne pasta so the creamy sauce sticks to the pasta.
Step-by-step instructions
This is an overview of the instructions. Click on each photo to enlarge it for clarification. For detailed instructions, scroll down to the bottom!
#1 Brown the Steak Umms in a skillet.
#2 Remove and then saute the peppers and onions.
#3 Season and add the condensed soup and Alfredo sauce.
#4 Add the steak back in, half the cheese and the cooked spaghetti
#5 Mix together Ingredients. Top with shredded cheese and finish under the broiler
Watch and learn: recipe video
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Essential tools for this recipe
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Frequently asked questions (FAQ’s)
Shaved ribeye steaks are typically used in this classic sandwich.
Typically, a cheese sauce is used. To make this pasta extra creamy we used alfredo sauce with provolone in this recipe. It's a great flavor combination!
Deb’s tips for the perfect dish
If you can't find Steak Ums at your local store, the next best thing is shaved steak which can be found in the meat department of your local store.
- Cook the pasta al dente because it will continue to cook once you add it to the skillet with the beef and vegetables. You don't want it to overcook the pasta.
How to store leftovers
Refrigerate - Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freezer - Allow leftovers to cool completely before storing them in a freezer-safe container. Freeze for up to 3 months. When ready to eat, thaw in the refrigerator overnight before reheating.
Reheat - Reheat in a skillet over medium heat for 5 - 10 minutes with a splash of chicken broth if is too thick. You can also reheat single servings in the microwave for 1-2 minutes at a time.
More recipes you’ll love
Aren't pasta dishes great for dinner? Here are a few more tasty pasta recipes that you don't want to miss.
Perfect pairings: what to serve with
I don't know about you but I think that nothing goes better with pasta than a slice of Cheesy Garlic Bread and a simple salad like this Outback Wedge Salad. And, this Funfetti Dunkaroo Dip makes a great light dessert to pair with this hearty meal!
Are you a pasta lover like Dan and I? I'd love for you to leave me a comment below and let me know what your go-to pasta dish to make is!
Philly Cheesesteak Spaghetti
Ingredients
- 12 ounces spaghetti
- 9 ounce package Steak Umms about 5-6 steaks
- 1 medium onion thinly sliced
- 2 bell peppers thinly sliced (I used a red and green bell pepper)
- 1 tablespoon olive oil
- 1 ½ teaspoons Montreal steak seasoning or to taste
- 10.5 ounce can French onion soup do not dilute
- 15 ounce jar Alfredo sauce
- 2 cups shredded provolone cheese
Instructions
- In a large pot, cook the spaghetti according to the package directions to al dente. Drain and set aside.
- Heat a large skillet over medium-high heat. Add the Steak Umms cooking as per package directions. Remove from the skillet and set aside. Roughly chop.
- In the same skillet, add the olive oil and sauté the sliced onion and bell peppers. Cook for 7-8 minutes, until softened and caramlized on the edges. Season with the Montreal steak seasoning and stir for another 30 seconds, until fragrant.
- Pour in the Alfredo sauce and can of French onion soup and bring to a simmer. Let it cook for 2-3 minutes to allow the flavors to combine. Add the drained pasta and Steak Umms and mix everything together. Add half the shredded cheese and toss until the pasta is coated in the creamy sauce.
- Top with the remaining cheese. Add the lid or place under the broiler to melt the cheese. Serve and enjoy!
- Garnish with additional provolone cheese and minced fresh parsley if desired, and serve immediately.
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