Philly Cheesesteak Pasta (One Pan, 30 Minutes!)
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If you have ever eaten a Philly cheesesteak sandwich and thought “I wish this came in pasta form” — consider your wish granted. Philly cheesesteak pasta takes everything iconic about the sandwich — tender beef, sweet sautéed peppers and onions, gooey melted provolone — and turns it into a hearty, saucy pasta dish in one pan in about thirty minutes. The beef gets seared for maximum flavor, the peppers and onions caramelize in those drippings, and the pasta cooks right in the beef broth until it absorbs every bit of flavor. Melted provolone goes on top and gets broiled until golden and bubbly. It is the kind of dinner that makes everyone come to the table.
Why You’ll Love This Recipe
- One pan — beef, vegetables, pasta, and sauce all in the same skillet
- Ready in 30 minutes — faster than ordering a cheesesteak
- All the iconic Philly cheesesteak flavors in pasta form
- The pasta cooks in beef broth — maximum flavor in every bite
- Melted provolone makes it look and taste like a restaurant dish
- Leftovers are outstanding
Ingredients You’ll Need
- 1 lb thinly sliced ribeye, sirloin, or ground beef — freeze steak 20 minutes for easier thin slicing
- 1 large green + 1 large red bell pepper, sliced into strips
- 1 large yellow onion, thinly sliced + 3 garlic cloves, minced
- 1 lb penne pasta
- 3 cups low-sodium beef broth + 1 cup water — pasta cooks in this, use good broth
- 2 tbsp Worcestershire sauce + 1 tbsp soy sauce — the umami backbone
- 1 tsp garlic powder, 1 tsp onion powder, 1 tsp Italian seasoning
- 4 oz cream cheese, cubed — optional but makes sauce luxuriously creamy
- 4 to 6 slices provolone cheese
How to Make Philly Cheesesteak Pasta
Step 1: Sear the beef
Season beef with salt, pepper, garlic powder, and onion powder. Heat olive oil in a large deep skillet over HIGH heat until just smoking. Sear beef in batches without moving for 1 to 2 minutes per side until deeply browned. Remove to a plate. This sear creates the deep savory flavor that defines a cheesesteak.
Step 2: Caramelize the peppers and onions
In the same pan with all the beef drippings, add sliced onions and bell peppers. Cook over medium-high heat for 6 to 8 minutes until softened and beginning to caramelize around the edges. Add garlic and cook 1 more minute. Do not rush this step — the caramelization is essential flavor.
Step 3: Cook pasta in the beef broth
Return beef to the pan. Add beef broth, water, Worcestershire sauce, soy sauce, Italian seasoning, and dry pasta. Stir well. Bring to a boil, reduce to medium, cover and cook stirring every 3 to 4 minutes for 12 to 15 minutes until pasta is al dente and sauce is thick and coating the pasta.
Step 4: Add cream cheese and melt the provolone
Stir in cream cheese cubes until fully melted. Taste and adjust seasoning. Lay provolone slices across the top. Cover for 2 minutes OR broil on HIGH for 2 to 3 minutes until golden and bubbly. Watch carefully if broiling.
Tips for the Best Philly Cheesesteak Pasta
- Slice beef thin — freeze for 20 minutes first. Thin beef stays tender; thick chunks become chewy.
- High heat sear is essential — creates the deep Maillard flavor that defines cheesesteak
- Use beef broth not water — pasta absorbs its cooking liquid, broth = infinitely more flavor
- Worcestershire sauce is non-negotiable for authentic cheesesteak depth
- Add cream cheese before provolone for a lusciously creamy sauce
- Broil the provolone for golden spots — 2 minutes under broiler beats steaming every time
Variations
- Different cheese — white American cheese melts more smoothly and is equally authentic
- Add mushrooms — cremini mushrooms sautéed with peppers adds earthy depth
- Make it spicy — red pepper flakes or hot peppers
- Use ground beef — cheaper and still delicious, use 80/20 for best flavor
- Use chicken — thinly sliced chicken breast or thigh with chicken broth instead
How to Serve and Store
Serve immediately from the pan with crusty bread or garlic bread. Refrigerate leftovers up to 4 days — always add a splash of beef broth when reheating. Freeze up to 3 months.
Frequently Asked Questions
What cut of beef is best?
Ribeye is most traditional and most flavorful. Sirloin is a leaner budget option. Flank steak works beautifully sliced thin against the grain. Ground beef is easiest and cheapest.
My pasta absorbed all the liquid too fast?
Heat was too high or pan not properly covered. Reduce to medium-low and add a splash more broth or water. Continue cooking covered.
More Hearty One-Pan Recipes
- Garlic Parmesan Chicken Pasta (One-Pot) — another incredible one-pan pasta
- Garlic Butter Steak Bites and Potatoes — same garlic butter sear magic
- Easy Lasagna Soup — all the flavors of lasagna in one pot
- Stick of Butter Beef & Rice — legendary effortless beef casserole
Philly Cheesesteak Pasta
Ingredients
- 1 lb thinly sliced ribeye, sirloin, or ground beef
- 1 large green bell pepper sliced into strips
- 1 large red bell pepper sliced into strips
- 1 large yellow onion thinly sliced
- 3 garlic cloves minced
- 2 tbsp olive oil or butter
- 1 lb penne pasta
- 3 cups beef broth low-sodium
- 1 cup water
- 2 tbsp Worcestershire sauce
- 1 tbsp soy sauce
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp Italian seasoning
- salt and black pepper to taste
- 4 oz cream cheese cubed — optional but recommended
- 4 to 6 slices provolone cheese
- fresh parsley for garnish
Instructions
- Season beef with salt, pepper, garlic powder, and onion powder. Heat olive oil in a large deep skillet over HIGH heat until just smoking. Sear beef in batches for 1 to 2 minutes per side until deeply browned. Remove to a plate.
- In the same pan with beef drippings, add sliced onions and bell peppers. Cook over medium-high heat for 6 to 8 minutes until softened and caramelized. Add garlic and cook 1 minute.
- Return beef to the pan. Add beef broth, water, Worcestershire sauce, soy sauce, Italian seasoning, and dry pasta. Stir well. Bring to a boil, reduce to medium, cover and cook stirring every 3 to 4 minutes for 12 to 15 minutes until pasta is al dente and sauce is thick.
- Add cream cheese cubes and stir until melted. Taste and adjust seasoning. Lay provolone slices across the top. Cover for 2 minutes to melt OR broil on HIGH for 2 to 3 minutes until golden and bubbly.
- Serve immediately garnished with fresh parsley. Ensure everyone gets melted cheese on top.
Notes
Did you make this recipe? Leave a star rating below and tell me how it turned out — I love hearing from you!
Sarah Mitchell is the home cook and recipe developer behind Kitchen Love Story, a food blog dedicated to easy, comforting recipes that real families actually love. After years of searching for simple weeknight dinner ideas that didn’t require a culinary degree or a grocery list a mile long, Sarah decided to start creating and sharing her own. Her recipes focus on accessible ingredients, straightforward techniques, and big, satisfying flavors — the kind of food that brings people together. When she’s not testing recipes in her kitchen, Sarah enjoys meal prepping on Sundays, exploring farmers markets, and convincing her family to try at least one new dish a week. She lives with her family and a very enthusiastic golden retriever who considers himself the official taste tester.
