Easy Homemade Philly Cheesesteak Pasta Skillet — A Cozy, Traditional Weeknight Favorite

There’s something irresistibly comforting about a skillet full of melty cheese, tender beef, and pasta — which is exactly why I love this Philly Cheesesteak Pasta Skillet. It’s an easy, homemade spin on the traditional Philly cheesesteak that turns weeknight dinner into a warm, family-style meal in under 30 minutes.

Serve it for busy weeknights, game-day gatherings, Sunday family dinners, or even a cozy holiday side when you want something comforting and familiar. Ready? Let’s get cooking.

🧂 Ingredients:

• 12 ounces penne or rigatoni pasta (or 8–10 ounces for lower carbs)
• 1 tablespoon olive oil
• 1 pound thinly sliced beef sirloin or top round (see tips for slicing)
• 1 green bell pepper, thinly sliced
• 1 medium onion, thinly sliced (yellow or sweet)
• 4 ounces mushrooms, sliced (optional, but delicious)
• 2 cloves garlic, minced
• 1 cup low-sodium beef broth (or chicken broth)
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Italian seasoning
• 1/2 teaspoon smoked paprika (optional)
• Salt and freshly ground black pepper, to taste
• 1 cup provolone cheese, shredded or sliced
• 1/2 cup sharp cheddar cheese, shredded (for color and tang)
• 2 tablespoons butter or a drizzle of cream (optional, for extra richness)
• Fresh parsley, chopped, for garnish

Kitchen tools

• Mixing bowl
• 12-inch non-stick skillet or cast-iron skillet
• Chef’s knife and cutting board

👩‍🍳 Directions:

1. Bring a large pot of salted water to a boil. Cook the pasta until al dente per package directions (usually 9–11 minutes). Drain and set aside.
2. While the pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat.
3. Add the thinly sliced beef in an even layer. Cook, stirring occasionally, until browned — about 3–4 minutes. Season lightly with salt and pepper. Remove the beef to a plate and set aside.
4. In the same skillet, add a touch more oil if needed and sauté the sliced onion and bell pepper for 4–5 minutes until softened and beginning to caramelize. Add mushrooms and cook another 2–3 minutes.
5. Stir in the minced garlic and cook 30 seconds until fragrant. Add the beef back to the skillet.
6. Pour in the beef broth and Worcestershire sauce. Sprinkle in Italian seasoning and smoked paprika. Bring to a simmer and let reduce for 5–7 minutes until slightly thickened. Taste and adjust salt and pepper.
7. Add the drained pasta to the skillet and toss to combine. If the mixture looks dry, add a splash more broth or a tablespoon of butter/cream.
8. Sprinkle the provolone and cheddar evenly over the top. Cover the skillet and let sit 2–3 minutes off heat until the cheese melts and becomes gooey.
9. Garnish with chopped parsley and serve hot. Enjoy immediately!

Cooking times summary:

• Prep: 10 minutes
• Cook: 15–20 minutes
• Total: ~30 minutes

💡 Tips & Variations:

• Slice the beef very thin: freeze the steak for 15–20 minutes before slicing — it firms up and yields paper-thin slices.
• Leaner option: use ground turkey or thinly sliced chicken breast for a lower-fat version.
• Vegetarian/vegan swap: replace beef with thickly sliced portobello mushrooms or seitan; use vegan cheese and vegetable broth.
• Gluten-free: swap in your favorite gluten-free pasta. Low-carb: use zucchini noodles or shirataki noodles — fold them in at the end so they don’t get mushy.
• Make it extra Philly: add banana peppers, pickled peppers, or caramelized onions.
• Broil for a crust: sprinkle extra cheese on top and broil 1–2 minutes for a golden finish — watch carefully.
• Storage: refrigerate in an airtight container for 3–4 days. Reheat in a skillet over medium-low with a splash of broth to revive creaminess. Freeze in portions for up to 2 months; thaw overnight before reheating.
• Meal prep tip: cook pasta and beef separately, then combine and melt cheese when ready to eat for the freshest texture.

🛒 Recommended Products :

• For even browning and quick cleanup, I love this 12-inch non-stick skillet: 12-inch Non-Stick Skillet on Amazon (affiliate link).
• For slicing and prep, this sharp chef’s knife is a game-changer: Chef’s Knife on Amazon (affiliate link).
• Want easy serving and reheating? This oven-safe skillet/dish works perfectly for both stovetop and oven: Cast Iron Skillet on Amazon (affiliate link).

🩺 Health & Lifestyle Tie-in:
This Philly Cheesesteak Pasta Skillet is a satisfying, protein-rich meal — especially when you use lean beef or turkey and add plenty of veggies. Swapping in whole-grain or legume-based pasta boosts fiber and keeps you fuller longer. Cooking at home like this not only tastes better, it’s kinder to your wallet and your long-term health — small choices now can add up to big savings on healthcare and improved well-being down the road.

❤️ Conclusion:
If you try this Philly Cheesesteak Pasta Skillet, I’d love to hear how it turns out — drop a comment, leave a rating, or tag me on socials with a photo. This recipe feels like a warm hug from the stove, and I can’t wait to see your cozy skillet creations!

Enjoy — and happy cooking.

Philly Cheesesteak Pasta Skillet

A comforting and easy twist on the classic Philly cheesesteak, perfect for weeknight dinners or gatherings. This skillet meal combines tender beef, melted cheese, and pasta and takes under 30 minutes to prepare.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 550

Ingredients Method Notes

Ingredients

  

Pasta and Dairy

• 12 ounces penne or rigatoni pasta Use 8-10 ounces for lower carbs
• 1 cup provolone cheese Shredded or sliced
• 1/2 cup sharp cheddar cheese Shredded for color and tang
• 2 tablespoons butter Optional, for extra richness

Meat and Vegetables

• 1 pound thinly sliced beef sirloin or top round See tips for slicing
• 1 medium onion Thinly sliced (yellow or sweet)
• 1 green bell pepper thinly sliced
• 4 ounces mushrooms Sliced, optional but delicious
• 2 cloves garlic Minced
• 1 cup low-sodium beef broth Or chicken broth

Seasonings

• 1 tablespoon Worcestershire sauce
• 1 teaspoon Italian seasoning
• 1/2 teaspoon smoked paprika Optional
• Salt and freshly ground black pepper To taste

Garnish

• Fresh parsley chopped For garnish

Method

 

Preparation

1. Bring a large pot of salted water to a boil. Cook the pasta until al dente per package directions (usually 9–11 minutes). Drain and set aside.
2. While the pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat.
3. Add the thinly sliced beef in an even layer. Cook, stirring occasionally, until browned — about 3–4 minutes. Season lightly with salt and pepper. Remove the beef to a plate and set aside.

Cooking

1. In the same skillet, add a touch more oil if needed and sauté the sliced onion and bell pepper for 4–5 minutes until softened and beginning to caramelize.
2. Add mushrooms and cook another 2–3 minutes.
3. Stir in the minced garlic and cook 30 seconds until fragrant. Add the beef back to the skillet.
4. Pour in the beef broth and Worcestershire sauce. Sprinkle in Italian seasoning and smoked paprika. Bring to a simmer and let reduce for 5–7 minutes until slightly thickened. Taste and adjust salt and pepper.
5. Add the drained pasta to the skillet and toss to combine. If the mixture looks dry, add a splash more broth or a tablespoon of butter/cream.
6. Sprinkle the provolone and cheddar evenly over the top. Cover the skillet and let sit 2–3 minutes off heat until the cheese melts and becomes gooey.
7. Garnish with chopped parsley and serve hot. Enjoy immediately!

Notes

Slice the beef very thin: freeze the steak for 15–20 minutes before slicing — it firms up and yields paper-thin slices. For a leaner option, use ground turkey or thinly sliced chicken breast. For vegetarian/vegan swap: replace beef with thickly sliced portobello mushrooms or seitan; use vegan cheese and vegetable broth. To make it gluten-free: swap in your favorite gluten-free pasta. For a low-carb option, use zucchini noodles or shirataki noodles, folding them in at the end. For a crispy finish, sprinkle extra cheese on top and broil 1–2 minutes for a golden crust. Storage: refrigerate in an airtight container for 3–4 days. Reheat in a skillet over medium-low with a splash of broth to revive creaminess. Freeze in portions for up to 2 months; thaw overnight before reheating.