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Philly Cheese Steak Spaghetti

Got leftover roast beef? Want a different way to use it? Here’s the answer–Philly Cheese Steak, but on spaghetti and not a roll!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: beef, Everyday Meals, pasta
Cuisine: American
Keyword: beef recipe, philly style, spaghetti
Servings: 4
Calories: 579kcal


  • 1/2 lb thinly sliced cooked roast beef cut in strips
  • 1 medium onion sliced
  • 8 oz sliced mushrooms optional
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • salt to taste
  • pepper to taste
  • 8 oz dry spaghetti


  • 2 tbsp butter
  • 1 1/2 tbsp flour
  • 1 cup whole milk or half-and-half
  • 1 cup shredded cheddar cheese
  • salt to taste
  • pepper to taste


  • For Sauce:
  • Melt butter over medium heat in a small saucepan.
  • Whisk in the flour making sure there are no lumps.
  • Slowly whisk in milk, making sure there are no lumps.
  • Bring mixture to boil, stirring frequently.
  • Add the cheese and stir until it is melted.
  • Remove from heat and keep warm (I use a small crock pot made for dips to do this)
  • Cook spaghetti per package directions. Drain and set aside, covering so it stays warm.
  • Heat a large skillet over medium heat.
  • Add oil and heat through.
  • Add the onions and the mushrooms and cook until they start to get brown.
  • Add the roast beef and cook until there is no pink and heated through.
  • Add the garlic powder and salt and pepper to taste.
  • Portion out pasta on plates.
  • Divide meat mixture over pasta
  • Ladle sauce on top of each plate.
  • Serve immediately


Serving: 1person | Calories: 579kcal | Carbohydrates: 53g | Protein: 31g | Fat: 27g | Saturated Fat: 13g | Cholesterol: 83mg | Sodium: 1114mg | Potassium: 623mg | Fiber: 3g | Sugar: 7g | Vitamin A: 559IU | Vitamin C: 29mg | Calcium: 450mg | Iron: 3mg