Go Back

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
Cook Time 20 minutes
Total Time 30 minutes
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.