Mediterranean Philly Cheesesteak Pasta
This Mediterranean Philly Cheesesteak Pasta brings a fresh, flavorful upgrade to the classic Philly cheesesteak. Juicy strips of steak (or ground beef), sautéed onions and peppers, sun-dried tomatoes, garlic, and tender pasta come together in a creamy, cheesy sauce with Mediterranean flair. It’s rich, satisfying, and loaded with vibrant color and flavor — the ultimate fusion comfort food!
Time:
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
Ingredients (Serves 4–6):
Pasta & Meat:
12 oz penne or rigatoni (or pasta of choice)
1 lb thinly sliced steak (ribeye or sirloin), or use ground beef/turkey
1 tablespoon olive oil
Vegetables:
1 medium yellow onion, thinly sliced
1 bell pepper (red or green), thinly sliced
1/3 cup sun-dried tomatoes, chopped (oil-packed, drained)
2 cloves garlic, minced
Salt and black pepper to taste
Mediterranean Flair:
1 teaspoon dried oregano
1/2 teaspoon smoked paprika (optional)
1/4 cup chopped kalamata olives (optional but delicious)
Sauce & Cheese:
1 cup beef broth (or veggie broth)
1/2 cup heavy cream (or half-and-half)
1 cup shredded mozzarella
1/4 cup crumbled feta cheese
1/4 cup grated Parmesan (optional for richness)
Garnish:
Fresh parsley or basil, chopped
Extra feta or olives on top
Instructions:
Cook the pasta:
Boil a large pot of salted water.
Cook pasta to al dente according to package instructions. Drain and set aside.
Cook the meat:
Heat olive oil in a large skillet over medium-high heat.
Add steak slices or ground meat. Season with salt, pepper, and paprika.
Sear until browned (about 3–5 minutes), then remove from skillet and set aside.
Sauté the veggies:
In the same skillet, add a little more olive oil if needed.
Sauté onions and bell peppers until soft and caramelized, about 5–7 minutes.
Add garlic, sun-dried tomatoes, and oregano. Cook for 1–2 minutes until fragrant.
Make the sauce:
Pour in beef broth and bring to a simmer.
Stir in cream and simmer gently for 2–3 minutes.
Add mozzarella and feta, stirring until melted and creamy. Add Parmesan if using.
Combine:
Return cooked meat to the skillet.
Add the drained pasta and toss until fully coated and heated through.
Stir in olives (if using) and adjust seasoning.
Serve:
Garnish with fresh parsley or basil and extra cheese if desired.
Serve hot with crusty bread or a light side salad.
Tips for Success
Use tender cuts of beef: Ribeye or sirloin work best for that classic cheesesteak texture. If using ground beef or turkey, go for lean but not dry.
Cook pasta al dente: Slightly undercooked pasta holds up better when mixed into a saucy dish.
Balance the salt: Between feta, olives, and broth, there’s natural saltiness — taste before adding extra.
Slice vegetables thinly: This keeps the texture close to traditional cheesesteak fillings and helps them caramelize better.
Don’t overheat the cheese sauce: Once you add cheese, stir gently on low heat to avoid curdling or clumping.
Variations
Vegetarian Version:
Substitute steak with sautéed mushrooms, eggplant, or a mix of zucchini and chickpeas.
Use vegetable broth instead of beef broth.
Spicy Kick:
Add red pepper flakes, harissa paste, or chopped jalapeños to the sauce for a spicier version.
Cheesier Option:
Stir in provolone or Gruyère along with the mozzarella for that classic Philly cheesesteak flavor with more meltiness.
Top with extra mozzarella and broil for 2–3 minutes before serving for a cheesy crust.
Brighter Mediterranean Twist:
Add a squeeze of lemon juice before serving to lighten the richness.
Stir in a handful of fresh spinach or arugula just before removing from heat.
Make It a Bake:
Transfer the finished dish to a baking dish, top with extra mozzarella and Parmesan, and bake at 375°F (190°C) for 15–20 minutes until bubbly and golden on top.
Q&A – Frequently Asked Questions
Can I make this dish ahead of time?
Yes! This pasta reheats well. Store it in an airtight container in the fridge for up to 3–4 days. For best texture, reheat on the stove with a splash of broth or cream to loosen the sauce.
Can I freeze it?
It’s best fresh, but you can freeze leftovers. Let the pasta cool completely, then store in a freezer-safe container for up to 2 months. Thaw overnight in the fridge and reheat gently.
What can I use instead of steak?
You can use ground beef, ground lamb, chicken, or a plant-based meat substitute for similar richness.
What kind of pasta works best?
Short pasta like penne, rigatoni, or fusilli holds the sauce well and mimics the hearty bite of a cheesesteak.
Is it spicy?
Not by default, but you can easily spice it up with red pepper flakes, harissa, or even a bit of hot sauce.
Nutrition Estimate (per serving, based on 6 servings):
Calories: ~480–550 kcal
Protein: ~25–30g
Fat: ~25g
Carbohydrates: ~40–45g
Fiber: ~3g
Sugar: ~4g
Sodium: ~650mg (adjust based on olives and feta used)
Note: This is a rough estimate. Nutrition may vary based on specific brands and ingredient substitutions.
Conclusion:
Mediterranean Philly Cheesesteak Pasta is a bold, comforting fusion of two beloved cuisines — rich and cheesy like the classic Philly, yet bright and zesty thanks to Mediterranean ingredients. It’s hearty enough for a satisfying dinner, easy enough for a weeknight, and customizable to your preferences. Whether you’re feeding a family or meal prepping for the week, this dish delivers serious flavor and flexibility.