If you love the bold flavors of a classic Philly cheesesteak but want an easy, hearty meal, this Philly Cheesesteak Pasta Skillet is the perfect solution.
Combining tender beef, sautéed peppers and onions, and melty cheese with pasta, this dish delivers comfort food in a single pan.
With minimal prep and just 30 minutes from start to finish, this recipe is ideal for busy weeknights.
No need to fuss with multiple pots – everything cooks in one skillet, making cleanup effortless.
Whether you’re feeding a family or just craving something satisfying, this dish will quickly become a favorite.
Ingredients You’ll Need
Main Ingredients:
- Beef: Thinly sliced ribeye for authentic cheesesteak flavor or ground beef for convenience
- Pasta: Penne, rotini, or any short pasta that holds sauce well
- Cheese: Provolone for a classic taste, cream cheese for a creamy texture, or a mix of cheddar and mozzarella for extra cheesiness
- Vegetables: Green bell peppers, onions, and mushrooms (optional)
- Beef broth & Worcestershire sauce: Adds depth and umami
Optional Additions:
- Red pepper flakes for heat
- Garlic powder for extra flavor
- Heavy cream for a richer sauce
How to Make Philly Cheesesteak Pasta Skillet
Step 1: Cook the Beef
- Heat a large skillet over medium-high heat and add a drizzle of oil.
- If using ribeye, thinly slice it and cook until browned. If using ground beef, break it up and cook until no longer pink.
- Drain excess grease and set aside.
Step 2: Sauté the Vegetables
- In the same skillet, add diced onions and sliced green bell peppers.
- Cook for 4-5 minutes until softened. If using mushrooms, add them now and cook for another 2 minutes.
Step 3: Cook the Pasta & Sauce
- Add beef broth and Worcestershire sauce to the skillet.
- Stir in the uncooked pasta and bring to a simmer.
- Cover and cook for 12-15 minutes, stirring occasionally, until the pasta is tender and most of the liquid is absorbed.
Step 4: Add Cheese & Serve
- Lower the heat and stir in cream cheese or shredded provolone.
- Mix until melted and creamy, then return the cooked beef to the pan.
- Top with extra shredded cheese, cover for a minute to melt, then serve warm.
Tips for the Best Philly Cheesesteak Pasta
- Use high-quality beef for authentic cheesesteak flavor.
- Thinly slice the meat for the best texture if using ribeye.
- Don’t overcook the pasta – it should be tender but not mushy.
- Experiment with cheese – provolone is traditional, but cheddar or mozzarella adds richness.
- Make it spicy by adding hot sauce or jalapeños.
What to Serve with Philly Cheesesteak Pasta?
This dish is rich and filling on its own, but you can pair it with simple sides for a complete meal:
- Garlic bread or toasted hoagie rolls for extra cheesesteak vibes
- A simple green salad to add freshness. Click here for more salad recipes.
- Roasted vegetables like asparagus or Brussels sprouts for a balanced plate
Storage & Reheating Tips
- Store: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat: Warm on the stove over low heat, adding a splash of broth or milk to restore creaminess.
- Freeze: This dish is best enjoyed fresh, as creamy pasta can change texture when frozen.
Recipe FAQ’s
Can I use a different type of pasta?
Yes, any short pasta like rotini, rigatoni, or shells works well in this dish.
Can I make this dish ahead of time?
Yes, but it’s best enjoyed fresh. If making ahead, store it in an airtight container and reheat with a splash of broth or milk.
Can I make this recipe low-carb?
To make it low-carb, substitute pasta with zucchini noodles or cauliflower rice.
Philly Cheesesteak Pasta Skillet (30-Minutes)
This Philly Cheesesteak Pasta Skillet combines all the flavors of a classic Philly cheesesteak with creamy, cheesy pasta in one easy, 30-minute dish.With ground beef, sautéed onions and peppers, and a rich cheese sauce, this meal is a comforting and satisfying option for busy weeknights. Cooked in just one pan, it’s perfect for a hassle-free dinner that the whole family will love.
Ingredients
Main Ingredients:
- 1 tablespoon olive oil
- 1 pound ribeye steak thinly sliced (or ground beef for convenience)
- 1 medium onion diced
- 1 large green bell pepper sliced
- 8 ounces mushrooms sliced (optional)
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 8 ounces penne pasta or any short pasta
- 4 ounces cream cheese softened
- 1 cup shredded provolone cheese or a mix of mozzarella and cheddar
- Salt and black pepper to taste
Optional Additions:
- ½ teaspoon garlic powder
- ½ teaspoon red pepper flakes for heat
- ¼ cup heavy cream for a richer sauce
Instructions
Step 1: Cook the Beef
- Heat a large skillet over medium-high heat and add olive oil.
- If using ribeye, thinly slice it and cook for 2-3 minutes per side until browned. If using ground beef, break it up and cook until no longer pink.
- Season with salt and pepper, then remove from the skillet and set aside.
Step 2: Sauté the Vegetables
- In the same skillet, add diced onions and sliced green bell peppers.
- Cook for 4-5 minutes until softened.
- If using mushrooms, add them now and cook for an additional 2 minutes.
Step 3: Cook the Pasta & Sauce
- Add the beef broth and Worcestershire sauce to the skillet.
- Stir in the uncooked pasta and bring to a simmer.
- Cover and cook for 12-15 minutes, stirring occasionally, until the pasta is tender and most of the liquid is absorbed.
Step 4: Add Cheese & Serve
- Lower the heat and stir in the cream cheese until smooth.
- Return the cooked beef to the pan and mix well.
- Sprinkle shredded provolone cheese on top, cover, and let it melt.
- Serve warm and enjoy.