Last week, my husband walked into the kitchen while I was browning steak and asked, “What’s for dinner, honey?” with that hopeful look he gets when he smells something sizzling. I told him, “Think Philly cheesesteak… but in pasta form.” His eyes lit up like I’d just promised free season tickets to the Phillies. You see, in our house, pasta night is sacred, but so is anything smothered in cheese. So why not marry the two?
The inspiration came from a Saturday at the farmer’s market. A local vendor was selling gorgeous ribeye, thinly sliced and glistening like it belonged on the cover of a butcher’s catalog. Right next to it? Fresh bell peppers and onions, practically begging to be sautéed together. I knew right then this was going to be dinner, but I didn’t want another sandwich night. I wanted a one-pan, hearty meal the whole family would devour.
By the time the pasta was done boiling, my kitchen smelled like a steakhouse in the middle of lunch rush — garlicky, savory, with that sweet pepper aroma sneaking in. The final dish? Creamy, cheesy, and ridiculously satisfying. The kids asked for seconds (which almost never happens unless it’s mac and cheese), and my husband… well, he claimed the leftovers for his lunch before I even finished doing dishes.
If you’ve ever craved the flavors of a Philly cheesesteak but wanted something you could pile into a big bowl and eat with a fork, this is your recipe. It’s comfort food you’ll want to keep in regular rotation.
Short Description
Philly Cheesesteak Pasta combines tender steak, sautéed peppers and onions, and melty cheeses tossed with pasta in a savory broth-based sauce. A quick, one-pan dinner with all the flavors of the classic sandwich — without the bread.
Key Ingredients
- 1 lb ribeye or sirloin steak, thinly sliced
- 10 oz penne or rigatoni pasta
- 1 green bell pepper, sliced
- 1 medium yellow onion, sliced
- 2 cloves garlic, minced
- 1 cup beef broth
- 1 tbsp Worcestershire sauce
- 1 cup provolone cheese, shredded
- 1 cup mozzarella cheese, shredded
- 2 tbsp olive oil
- Salt and pepper, to taste
Tools Needed
- Large skillet (12-inch works best)
- Pasta pot with strainer
- Sharp chef’s knife
- Cutting board
- Wooden spoon or spatula
- Cheese grater
Cooking Instructions
Step 1: Sear the Steak
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add steak slices in a single layer and sear for 1–2 minutes per side, just until browned. Avoid overcooking — the steak will finish cooking later. Transfer to a plate with any juices.
Step 2: Sauté Vegetables
Add the remaining olive oil to the same skillet. Toss in the bell pepper and onion. Cook for 5–7 minutes, stirring occasionally, until softened and slightly caramelized. Add garlic and sauté for 1 minute until fragrant.
Step 3: Build the Sauce Base
Pour in beef broth and Worcestershire sauce. Simmer 2–3 minutes, scraping the browned bits from the bottom. Those bits hold a lot of flavor.
Step 4: Cook Pasta
While the sauce base simmers, cook pasta in salted boiling water according to package directions until al dente. Drain well.
Step 5: Combine Pasta and Steak
Add the cooked pasta to the skillet with the vegetables and broth mixture. Return the steak and juices to the pan. Reduce heat to low and gently toss until combined.
Step 6: Melt the Cheeses
Sprinkle provolone and mozzarella over the pasta. Stir slowly until the cheese melts into a creamy sauce. Taste and adjust seasoning with salt and pepper.
Step 7: Serve Hot
Transfer to bowls. Garnish with fresh parsley or chives if you want a pop of color. Serve immediately.
Why You’ll Love This Recipe
Flavor-Packed: Juicy steak, sweet peppers, caramelized onions, and two types of cheese create a mouthwatering combination.
One-Pan Wonder: Easy cleanup since everything comes together in one skillet.
Quick to Make: Ready in about 30 minutes, perfect for busy weeknights.
Kid-Friendly: Familiar flavors make it a hit with picky eaters.
Customizable: You can swap ingredients to suit your taste or dietary needs.
Mistakes to Avoid & Solutions
Overcooking the Steak: Sear quickly and let it finish in the sauce. Overcooked steak turns tough.
Mushy Pasta: Boil until just al dente since it will cook slightly more in the sauce.
Skipping the Browning Step: Those browned bits are key to depth of flavor — don’t rush this.
Using Pre-Shredded Cheese: Freshly shredded melts better and avoids clumps.
Too Much Liquid: Add broth gradually; you can always add more, but you can’t take it out once it’s too soupy.
Serving and Pairing Suggestions
Serve with a crisp green salad and vinaigrette to balance the richness.
Pair with garlic bread or a crusty baguette for extra comfort.
For drinks, iced tea or a light lager work beautifully.
Great for casual family dinners, potlucks, or a game-day spread.
Storage and Reheating Tips
Refrigerate: Store in an airtight container for up to 3 days.
Reheat: Warm on the stove over low heat with a splash of beef broth to loosen the sauce. Microwave in 30-second bursts, stirring between each.
Freeze: Not recommended, the cheese sauce tends to separate after thawing.
FAQs
1. Can I use a different cut of beef?
Yes, flank steak or skirt steak works, but slice very thin for tenderness.
2. Can I make it ahead?
You can prep the steak and vegetables in advance, but assemble and melt cheese just before serving for best texture.
3. What cheese can I substitute?
Swiss or Monterey Jack are good swaps if you prefer a different flavor.
4. Can I make it without pasta?
Yes, serve over zucchini noodles, spaghetti squash, or even cauliflower rice for a low-carb option.
5. How do I make it spicier?
Add red pepper flakes or sliced jalapeños when cooking the vegetables.
Tips & Tricks
Slice steak against the grain for maximum tenderness.
Use a cast iron skillet for the best sear on the meat.
Warm the cheese slightly before adding to prevent clumping.
Double the recipe for meal prep, it reheats well for lunches.
Recipe Variations
Mushroom Lovers: Add 1 cup sliced mushrooms with the peppers and onions for extra umami.
Cheesier Version: Increase mozzarella to 1½ cups for an extra gooey sauce.
Low-Carb Swap: Replace pasta with roasted spaghetti squash strands. Toss with the sauce and steak as directed.
Chicken Philly Pasta: Substitute steak with thinly sliced chicken breast and follow the same steps.
Spicy Kick: Mix in 1 teaspoon hot sauce or a pinch of cayenne to the sauce base.
Final Thoughts
This Philly Cheesesteak Pasta is hearty without being heavy, cheesy without feeling greasy, and full of flavor in every bite. I love that it uses simple ingredients I can grab on any weeknight and still feels like something special.
Watching my family reach for seconds while chatting about their day — that’s when I know I’ve got a keeper. I hope it finds its way into your kitchen and earns the same kind of loyal following here as it has in mine.
Quick Philly Cheesesteak Pasta
Ingredients
- 1 lb ribeye or sirloin steak thinly sliced
- 10 oz penne or rigatoni pasta
- 1 green bell pepper sliced
- 1 medium yellow onion sliced
- 2 cloves garlic minced
- 1 cup beef broth
- 1 tbsp Worcestershire sauce
- 1 cup provolone cheese shredded
- 1 cup mozzarella cheese shredded
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Heat 1 tbsp olive oil in a skillet over medium-high. Sear steak slices 1–2 minutes per side, just browned. Set aside with juices.
- Add remaining oil, then cook bell pepper and onion 5–7 minutes until softened. Stir in garlic for 1 minute.
- Add beef broth and Worcestershire. Simmer 2–3 minutes, scraping browned bits.
- Boil pasta in salted water until al dente. Drain.
- Add pasta to skillet, then steak with juices. Toss over low heat.
- Sprinkle provolone and mozzarella. Stir until creamy. Season to taste.
- Garnish with parsley or chives. Serve hot.
