Go Back
Philly Cheesesteak Pasta with a creamy cheesy sauce sliced steak bell peppers onions mushrooms and cavatappi or penne pasta in a skillet topped with provolone and Parmesan

Philly Cheesesteak Pasta

Thin seared steak, sauteed peppers and onions, and pasta tossed together in a creamy provolone sauce. A one pot comfort food dinner ready in about 30 minutes.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ribeye or sirloin steak, thinly sliced
  • 2 tbsp olive oil
  • 1 whole green bell pepper, sliced
  • 1 whole yellow onion, sliced
  • 3 cloves garlic, minced
  • 12 oz penne or rigatoni pasta
  • 2 cups beef broth
  • 1 cup heavy cream
  • 1 1/2 cups shredded provolone cheese
  • 1/2 cup grated Parmesan cheese
  • 1 tsp Worcestershire sauce
  • 1/2 tsp salt, plus more to taste
  • 1/4 tsp black pepper
  • 2 tbsp fresh parsley, chopped for serving

Equipment

  • Large skillet
  • Cutting board

Method
 

  1. Sear steak in batches in a hot skillet, then set aside.
  2. Cook peppers, onion, and garlic in the same skillet until softened.
  3. Add pasta and beef broth, cover, and simmer until pasta is tender.
  4. Stir in cream, Worcestershire, salt, and pepper, then return the steak to the pan.
  5. Mix in provolone and Parmesan off heat until melted and smooth, then top with parsley.

Notes

  • Slice steak thin against the grain for tender bites.
  • Sear steak in batches to avoid overcrowding the pan.
  • Remove skillet from heat before adding cheese to prevent graininess.
  • Reheat gently with added broth or cream to loosen the sauce.