Why You’ll Love This Recipe
Philly Cheesesteak Pasta Skillet brings the bold, savory flavors of a classic Philly cheesesteak into a one-pan, comforting pasta dish. With tender slices of beef, sautéed peppers and onions, and a creamy cheese sauce coating hearty pasta, this easy skillet meal is perfect for weeknights. It combines the best of a sandwich and a pasta bake—delicious, satisfying, and quick to prepare.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
pasta (penne or rotini preferred)olive oilthinly sliced beef (like sirloin or ribeye)green bell pepperoniongarlicclovesbeef brothWorcestershire saucesalt and peppercream cheeseprovolone cheese (shredded or slices)mozzarella cheese
directions
Cook pasta according to package directions until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium-high heat. Add sliced beef and cook until browned. Remove and set aside.
In the same skillet, add more oil if needed, then sauté the onions and bell peppers until soft. Add garlic and cook for 1 minute.
Return the beef to the skillet. Pour in beef broth and Worcestershire sauce. Stir in cream cheese until melted and combined.
Add the cooked pasta to the skillet and toss to coat.
Top with provolone and mozzarella cheese. Cover and let the cheese melt, or broil briefly to brown the top.
Servings and timing
This recipe serves 4-6.Preparation time: 10 minutesCooking time: 20 minutesTotal time: 30 minutes
Variations
Use ground beef or thinly sliced chicken for a twist.
Add mushrooms for extra umami flavor.
Substitute provolone with white American cheese or cheddar for a different taste.
Use whole-wheat or gluten-free pasta if desired.
Top with crushed red pepper for a spicy kick.
storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.Reheat on the stovetop or in the microwave until heated through.Add a splash of water or broth to loosen the sauce when reheating.
FAQs
Can I make this ahead of time?
Yes, prepare the skillet and refrigerate. Reheat and melt cheese just before serving.
What cut of beef works best?
Sirloin, ribeye, or shaved steak work great for tenderness and flavor.
Can I use pre-cooked pasta?
Yes, as long as it’s not overcooked, it works well in this recipe.
Is it spicy?
Not inherently, but you can add heat with red pepper flakes or hot sauce.
Can I freeze it?
It’s best enjoyed fresh, but you can freeze it for up to 2 months. Thaw and reheat thoroughly.
What’s the best cheese for melting?
Provolone and mozzarella melt beautifully and add the perfect cheesiness.
Can I make it low-carb?
Swap pasta for zucchini noodles or shirataki noodles.
Do I need a cast iron skillet?
Not required, but a heavy-bottomed skillet works best for even cooking.
What’s a good side dish?
Serve with garlic bread or a green salad for a complete meal.
Can I double the recipe?
Absolutely, just use a larger skillet or pot.
Conclusion
Philly Cheesesteak Pasta Skillet is a comforting, cheesy, and flavor-packed dish that turns a classic sandwich into a hearty one-pan dinner. With quick prep and endless customization, it’s bound to become a go-to favorite for busy nights and family meals.
Print
Philly Cheesesteak Pasta Skillet
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Skillet
- Cuisine: American
- Diet: Low Fat
Description
A creamy, one‑pan pasta dish combining all the flavors of a Philly cheesesteak—tender ground beef, sautéed onions & peppers, savory gravy, and melty provolone & mozzarella.
Ingredients
- 1 lb lean ground beef
- 1 medium onion, diced
- 1 green bell pepper, diced
- 2 tsp garlic powder
- 3 Tbsp all‑purpose flour
- 1 Tbsp ketchup
- 3 Tbsp Worcestershire sauce
- 3 cups low‑sodium beef broth
- 1 cup milk
- 1 tsp salt
- ½ tsp black pepper
- 2 cups dry cavatappi (or similar)
- 1 ½ cups diced provolone cheese
- ½ cup shredded mozzarella
- Chopped parsley (optional, for garnish)
Instructions
- In a large skillet over medium, cook beef, onion, pepper, and garlic powder until beef is browned. Drain excess fat.
- Add flour and stir 1–2 min to form a roux. Mix in ketchup and Worcestershire, scraping up browned bits.
- Gradually whisk in beef broth, milk, salt, and pepper. Bring to boil.
- Add uncooked pasta, reduce heat to simmer, cover with lid slightly ajar, and cook ~18 min until pasta is tender—stir occasionally.
- Stir in provolone and mozzarella until melted and sauce is creamy.
- Garnish with parsley, serve warm.
Notes
- Feel free to omit bell pepper for a more classic cheesesteak flavor.
- Any short pasta—shells, rotini, penne—works well.
- Use deli‑sliced provolone cut into pieces for best melt.
- Leave lid cracked to prevent boiling over.
- Serve with a simple salad or crusty bread.