Philly Cheese Steak Pasta Recipe
This Philly Cheese Steak Pasta Recipe is everything you love about the classic sandwich—melted cheese, tender steak, sweet peppers, and onions—tossed with pasta in one creamy, dreamy skillet dinner. It's comfort food done right, and it comes together fast enough for weeknights, yet special enough to share. A one-pot wonder the whole family will ask for again!
Calories: 645kcal
Ingredients
- 12 oz pasta penne, rotini, or rigatoni
- 1 tbsp olive oil
- 1 lb shaved steak or ground beef/sirloin, thinly sliced
- 1 small yellow onion thinly sliced
- 1 green bell pepper thinly sliced
- 3 cloves garlic minced
- 1 tsp Worcestershire sauce
- Salt and black pepper to taste
- 1 cup beef broth
- 1 cup milk
- 4 oz cream cheese
- 1 cup shredded provolone or mozzarella cheese
- Optional: red pepper flakes mushrooms, or hot sauce for added kick
Instructions
- Bring a pot of salted water to a boil and cook pasta according to package directions. Reserve ½ cup of pasta water, then drain and set aside.
- In a large skillet, heat olive oil over medium heat. Sauté onions and peppers until softened and golden, about 6–8 minutes. Add garlic and cook for 1 minute.
- Add shaved steak and season with salt and pepper. Cook until browned. Stir in Worcestershire sauce.
- Pour in beef broth and milk. Stir in cream cheese until melted and sauce is smooth.
- Add provolone cheese and stir until creamy. Adjust seasoning.
- Add cooked pasta to skillet and toss to coat. Use reserved pasta water if needed to loosen the sauce.
- Garnish with parsley and serve hot!
Notes
- Ground beef is a great substitute for shaved steak.
- Cream cheese adds richness—don’t skip it!
- Add sautéed mushrooms or even spinach for extra veg.
- Reheats beautifully with a splash of milk or broth.