There’s something especially comforting about taking the flavors you love from a classic Philly cheesesteak and turning them into a warm, satisfying pasta dinner. This Philly Cheesesteak Pasta Skillet brings together tender beef, soft sautéed onions and peppers, and a creamy, melty cheese sauce that clings to every bite of pasta. It’s rich, savory, and deeply comforting without feeling heavy or overdone.
This is the kind of recipe that makes weeknight cooking feel rewarding instead of rushed. Everything comes together in one skillet with simple ingredients and familiar flavors, making it perfect for busy evenings, casual family dinners, or anytime you’re craving something hearty and cozy. It’s filling, flavorful, and exactly the kind of meal that disappears fast once it hits the table.
Philly Cheesesteak Pasta
What Is Philly Cheesesteak Pasta Skillet?
Philly Cheesesteak Pasta Skillet is a comforting mashup of two beloved comfort foods: the iconic Philadelphia cheesesteak sandwich and a creamy, beefy pasta dish. Instead of piling steak, onions, and cheese onto a hoagie roll, those same flavors are folded into pasta and cooked together in one pan.
The result is a dish that captures everything people love about a cheesesteak the juicy beef, caramelized vegetables, and melty cheese while adding the heartiness and ease of a skillet pasta. It’s not traditional, but it’s incredibly satisfying and perfect for home cooks who want big flavor with minimal fuss.
Why You’ll Love This Recipe
- One pan convenience: Everything comes together in a single skillet, which means less cleanup and more time to enjoy dinner.
- Comfort food classic: All the flavors of a Philly cheesesteak in a warm, creamy pasta dish.
- Family-friendly: Mild, cheesy, and hearty, this is a meal even picky eaters tend to love.
- Weeknight-ready: Simple ingredients and straightforward steps make this doable on busy nights.
- Easy to customize: Swap proteins, adjust the cheese, or add veggies to make it your own.
How This Recipe Works
- High-heat searing: Cooking the beef quickly over high heat locks in flavor and keeps it tender.
- Caramelized vegetables: Onions and peppers are cooked until soft and slightly sweet, creating the classic cheesesteak base.
- Starchy pasta water: A little reserved pasta water helps create a smooth, clingy sauce.
- Melty cheese finish: Cheese is added off the heat to ensure a creamy, velvety texture without separating.
Ingredients You’ll Need
Here’s what you’ll need to make this Philly Cheesesteak Pasta Skillet. Exact amounts can be adjusted based on preference, but this serves about 4 people.
- Pasta (12 oz): Penne, rotini, or rigatoni work best. Short shapes hold the sauce well.
- Beef (1 lb): Thinly sliced sirloin, flank steak, or shaved steak.
- Olive oil (1–2 tbsp): For sautéing.
- Yellow onion (1 large): Thinly sliced.
- Green bell pepper (1 large): Sliced into strips.
- Red bell pepper (optional): Adds sweetness and color.
- Garlic (3 cloves): Minced.
- Beef broth (1½ cups): Adds depth and richness.
- Heavy cream (¾ cup): Creates a luscious sauce.
- Worcestershire sauce (1 tbsp): Boosts savory flavor.
- Provolone cheese (1½ cups, shredded): Classic cheesesteak flavor.
- Mozzarella or white American cheese (½–1 cup): Optional for extra creaminess.
- Salt and black pepper: To taste.
- Red pepper flakes (optional): For a little heat.
- Fresh parsley (optional): For garnish.
Substitutions & Notes
- Chicken or ground beef can be used instead of steak.
- Half and half can replace heavy cream for a lighter sauce.
- Gluten free pasta works well with no other changes.
Step-by-Step Instructions
- Cook the pasta
Bring a large pot of salted water to a boil. Cook pasta according to package directions until just al dente. Reserve about 1 cup of pasta water, then drain and set aside. - Sear the beef
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the sliced beef in a single layer. Season lightly with salt and pepper. Cook quickly until browned, about 2–3 minutes per side. Remove beef from skillet and set aside. - Cook the vegetables
Add another tablespoon of olive oil to the same skillet. Add onions and peppers. Cook for 5–7 minutes, stirring occasionally, until softened and lightly caramelized. - Add garlic and seasoning
Stir in minced garlic and cook for 30 seconds, just until fragrant. - Build the sauce
Pour in beef broth and Worcestershire sauce. Scrape up any browned bits from the bottom of the pan. Reduce heat to medium and simmer for 2–3 minutes. - Add cream and pasta
Stir in the heavy cream, then add the cooked pasta. Toss to coat, adding reserved pasta water a little at a time if needed. - Combine beef and cheese
Return the beef to the skillet. Remove from heat and stir in provolone (and mozzarella, if using) until melted and creamy. - Finish and serve
Taste and adjust seasoning. Garnish with parsley and serve hot.
Tips & Tricks / Flavor Variations
- Extra cheesy: Add a slice or two of white American cheese for ultra-creamy texture.
- Spicy version: Use hot peppers or add extra red pepper flakes.
- Veggie boost: Mushrooms are a great addition and very traditional in some cheesesteaks.
- Low-carb option: Serve over sautéed zucchini noodles instead of pasta.
- Baked finish: Transfer to an oven-safe dish, top with cheese, and broil for a bubbly finish.
Make-Ahead, Storage & Freezing Instructions
- Make ahead: Prep the vegetables and slice the beef up to a day in advance.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat gently on the stove with a splash of broth or milk.
- Freezing: Cream based sauces can separate when frozen, so freezing is not recommended.
Serving Suggestions
This Philly Cheesesteak Pasta Skillet is hearty on its own, but pairs well with:
- A crisp green salad with vinaigrette
- Garlic bread or warm dinner rolls
- Roasted broccoli or green beans
For a full comfort food spread, serve alongside Easy Chicken Noodle Casserole or a simple Apple Cranberry Pecan Salad.
Nutritional Notes (Approximate Per Serving)
- Calories: 600–650
- Protein: 35–40g
- Fat: 30–35g
- Carbohydrates: 45–50g
Values will vary based on pasta type and cheese used.
Common Mistakes to Avoid
- Overcooking the beef: Thin steak cooks fast; overcooking makes it tough.
- Skipping pasta water: It helps the sauce cling beautifully to the pasta.
- High heat with cheese: Always melt cheese off the heat to avoid a grainy sauce.
- Undersalting pasta water: Well-seasoned pasta makes a big difference.
FAQs About Philly Cheesesteak Pasta Skillet
Can I use ground beef instead of steak?
Yes. Brown it thoroughly and drain excess fat before continuing.
What’s the best cheese for this recipe?
Provolone is classic, but mozzarella, white American, or even mild cheddar work well.
Can I make this gluten free?
Absolutely. Just use gluten free pasta and check your Worcestershire sauce.
Is this dish kid-friendly?
Yes! Skip the peppers or spice if needed.
Conclusion
Philly Cheesesteak Pasta Skillet is everything you love about a classic cheesesteak transformed into a comforting, one-pan dinner that’s easy, filling, and full of flavor. It’s rich without being overwhelming, simple without being boring, and perfect for nights when you want something truly satisfying.
If you love easy dinners like Easy Lasagna Cups or Spicy Brazilian Coconut Chicken, this recipe belongs in your regular rotation.
Cheesy, beefy, and made in one skillet this Philly Cheesesteak Pasta is pure comfort food you’ll want to make again and again. Save it now so it’s ready when the craving hits!
Philly Cheesesteak Pasta Skillet
Ingredients
- Pasta 12 oz: Penne, rotini, or rigatoni work best. Short shapes hold the sauce well.
- Beef 1 lb: Thinly sliced sirloin, flank steak, or shaved steak.
- Olive oil 1–2 tbsp: For sautéing.
- Yellow onion 1 large: Thinly sliced.
- Green bell pepper 1 large: Sliced into strips.
- Red bell pepper optional: Adds sweetness and color.
- Garlic 3 cloves: Minced.
- Beef broth 1½ cups: Adds depth and richness.
- Heavy cream ¾ cup: Creates a luscious sauce.
- Worcestershire sauce 1 tbsp: Boosts savory flavor.
- Provolone cheese 1½ cups, shredded: Classic cheesesteak flavor.
- Mozzarella or white American cheese ½–1 cup: Optional for extra creaminess.
- Salt and black pepper: To taste.
- Red pepper flakes optional: For a little heat.
- Fresh parsley optional: For garnish.
Instructions
Cook the pasta
- Bring a large pot of salted water to a boil. Cook pasta according to package directions until just al dente. Reserve about 1 cup of pasta water, then drain and set aside.
Sear the beef
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the sliced beef in a single layer. Season lightly with salt and pepper. Cook quickly until browned, about 2–3 minutes per side. Remove beef from skillet and set aside.
Cook the vegetables
- Add another tablespoon of olive oil to the same skillet. Add onions and peppers. Cook for 5–7 minutes, stirring occasionally, until softened and lightly caramelized.
Add garlic and seasoning
- Stir in minced garlic and cook for 30 seconds, just until fragrant.
Build the sauce
- Pour in beef broth and Worcestershire sauce. Scrape up any browned bits from the bottom of the pan. Reduce heat to medium and simmer for 2–3 minutes.
Add cream and pasta
- Stir in the heavy cream, then add the cooked pasta. Toss to coat, adding reserved pasta water a little at a time if needed.
Combine beef and cheese
- Return the beef to the skillet. Remove from heat and stir in provolone (and mozzarella, if using) until melted and creamy.
Finish and serve
- Taste and adjust seasoning. Garnish with parsley and serve hot.
Video
Notes
📝 Notes
- Use thinly sliced beef (sirloin or ribeye) for authentic flavor.
- Short pasta like penne or rotini works best to hold the sauce.
- Sauté peppers and onions until soft for classic cheesesteak taste.
- Provolone is traditional, but mozzarella or white American also work.
- Add cheese off heat to prevent a grainy texture.
- Adjust seasoning carefully; cheese adds plenty of salt.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat gently with a splash of milk or broth to loosen the sauce.
🍽️ Nutrition Facts (Per Serving)
Calories: 560 kcal,Carbohydrates: 48 g,
Fiber: 3 g,
Sugars: 6 g,
Protein: 32 g,
Fat: 32 g,
Saturated Fat: 14 g,
Cholesterol: 110 mg,
Sodium: 780 mg,
Potassium: 620 mg,
Calcium: 260 mg,
Iron: 4 mg
