Philly Cheesesteak Pasta
This Philly cheesesteak pasta is a delicious fusion of the classic Philly cheesesteak sandwich and creamy, cheesy pasta. Tender steak, sautéed onions and bell peppers, and gooey provolone cheese come together in a rich, flavorful sauce. This one-pan meal is quick, easy, and perfect for busy weeknights. If you love comfort food with bold flavors, this dish is a must-try!
Equipment
- Large skillet or pan
- Knife and cutting board
- Measuring Cups & Spoons
- Pasta pot & colander
- Wooden spoon or spatula
Ingredients
- 12 oz cavatappi penne, or rigatoni pasta
- 2 tablespoons butter or olive oil
- 1 yellow onion thinly sliced
- 1 green bell pepper thinly sliced
- 1 red bell pepper thinly sliced
- 8 oz mushrooms sliced (optional)
- 3 cloves garlic minced
- 1 cup beef broth
- 1 ½ cups half-and-half or heavy cream
- 1 teaspoon Italian seasoning
- ½ teaspoon salt adjust to taste
- ½ teaspoon black pepper
- 1 teaspoon Worcestershire sauce
- 1 cup shredded provolone cheese or mozzarella
- ½ cup shredded Parmesan cheese
- For the Steak:
- 1 lb ribeye skirt steak, or sirloin, thinly sliced
- 1 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon paprika
Instructions
- Step 1: Cook the Pasta
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- Step 2: Prepare the Steak
- Slice the steak as thinly as possible (freezing for 10 minutes beforehand makes it easier).
- Season with salt, black pepper, garlic powder, and paprika.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
- Cook the steak for 2–3 minutes per side, until browned. Remove from the skillet and set aside.
- Step 3: Sauté the Vegetables
- In the same skillet, melt butter over medium heat.
- Add onions, bell peppers, and mushrooms. Sauté for 8–10 minutes until softened.
- Add garlic and cook for another minute until fragrant.
- Step 4: Make the Sauce
- Pour in beef broth, scraping up any browned bits from the pan.
- Stir in half-and-half, Italian seasoning, salt, black pepper, and Worcestershire sauce.
- Bring to a gentle simmer, then reduce heat to low.
- Step 5: Combine Everything
- Add the cooked pasta to the skillet and toss to coat in the sauce.
- Stir in shredded provolone and Parmesan cheese until melted and creamy.
- Return the cooked steak to the skillet, stirring to combine everything.
- Step 6: Serve and Enjoy
- Garnish with fresh parsley or extra cheese, if desired.
- Serve hot with garlic bread, a side salad, or roasted vegetables.
Notes
Cheese Variations: Swap provolone for cheddar, Monterey Jack, or mozzarella.
Spicy Option: Add red pepper flakes or jalapeños for extra heat.
Vegetarian Version: Substitute steak with mushrooms or plant-based meat alternatives.
Storage & Reheating: Store in the fridge for up to 3 days. Reheat with a splash of broth or milk to keep it creamy.
Spicy Option: Add red pepper flakes or jalapeños for extra heat.
Vegetarian Version: Substitute steak with mushrooms or plant-based meat alternatives.
Storage & Reheating: Store in the fridge for up to 3 days. Reheat with a splash of broth or milk to keep it creamy.