Philly Cheesesteak Pasta Skillet
This Philly Cheesesteak Pasta Skillet is rich, hearty, and loaded with bold, savory flavor. Tender beef, sautéed peppers and onions, and pasta are coated in a creamy, cheesy sauce that brings classic cheesesteak vibes to a cozy one-pan meal. It’s an easy, satisfying dinner that delivers comfort food goodness in every bite.
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