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Philly Cheesesteak Pasta

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  • One-Pot Wonder: Everything cooks in a single pot, from browning the beef to simmering the pasta. This means deep, layered flavors and minimal dishes.

  • Crowd-Pleasing Comfort Food: It takes the familiar, beloved taste of a Philly cheesesteak and makes it into a hearty, creamy pasta bake that’s pure comfort in a bowl.

  • Weeknight Friendly: With a total time of just 40 minutes and an “easy” intensity level, it’s a realistic and delicious option for busy weeknights.

  • Customizable: Don’t like mushrooms? Leave them out. Want more spice? Add some red pepper flakes. This recipe is a perfect base for your favorite tweaks.

Ingredients

  • 1 lb sirloin steak, thinly sliced against the grain (see notes)

  • 2 tbsp olive oil, divided

  • 1 medium yellow onion, thinly sliced

  • 1 green bell pepper, thinly sliced

  • 8 oz cremini mushrooms, sliced

  • 3 cloves garlic, minced

  • 1 tsp salt, divided (or to taste)

  • 1/2 tsp black pepper, divided (or to taste)

  • 3 cups beef broth

  • 1 cup whole milk or half-and-half

  • 8 oz (about 2 cups) dried pasta shapes (penne, rotini, or cavatappi work well)

  • 4 oz cream cheese, softened and cut into cubes

  • 2 cups shredded provolone cheese, divided (see notes)

  • 2 tbsp fresh parsley, chopped (for garnish)

Instructions

1. Prep the Steak:
Place the sliced sirloin in a small bowl and toss with ¼ teaspoon of salt and ¼ teaspoon of black pepper. Let it sit at room temperature while you prep the vegetables. This brief marinade helps to season the meat deeply.

2. Brown the Beef:
Heat 1 tablespoon of olive oil in a large, deep skillet or Dutch oven over medium-high heat. Once the oil is shimmering, add the steak strips in a single layer (work in batches if necessary to avoid crowding the pan). Sear for 1-2 minutes per side, until nicely browned but not necessarily cooked through. Using a slotted spoon, transfer the beef to a clean plate and set it aside. The beef will finish cooking in the sauce later.

3. Sauté the Vegetables:
Reduce the heat to medium. Add the remaining 1 tablespoon of olive oil to the same pot. Add the sliced onion, green pepper, and mushrooms. Sauté for 6-8 minutes, stirring occasionally, until the vegetables have softened and the mushrooms have released their liquid and started to brown. Add the minced garlic and cook for another minute until fragrant. Season the vegetables with ½ teaspoon of salt and ¼ teaspoon of black pepper.

4. Deglaze and Simmer:
Pour about ½ cup of the beef broth into the pot and use a wooden spoon to scrape up any browned bits from the bottom of the pan—this is where a ton of flavor lives! Add the remaining 2 ½ cups of beef broth, the milk (or half-and-half), and the uncooked pasta. Stir everything together to combine.

5. Cook the Pasta:
Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let it cook for 10-15 minutes, or until the pasta is al dente. Be sure to stir the pot every few minutes to prevent the pasta from sticking to the bottom. The sauce will look thin at this point, but it will thicken as it rests and with the addition of the cheeses.

6. Add the Cream Cheese and Beef:
Once the pasta is cooked, remove the pot from the heat. Stir in the cubed cream cheese until it is completely melted and the sauce is smooth and creamy.

7. Return the Beef and Melt the Cheese:
Gently stir the browned steak (along with any juices on the plate) back into the pasta. Sprinkle 1 ½ cups of the shredded provolone cheese over the top and stir until it’s melted into the sauce. The residual heat from the pasta should be enough to melt it.

8. The Final, Cheesy Touch:
Sprinkle the remaining ½ cup of provolone cheese over the top of the pasta. Place the lid back on the pot for 1-2 minutes, just until the cheese on top is perfectly melted and bubbly.

9. Serve:
Give the pasta one final gentle stir to incorporate that last bit of melted cheese, or serve it directly from the pot with the melty cheese on top. Garnish generously with fresh chopped parsley and serve hot.

Recipe Notes & Tips

  • The Best Beef: Sirloin steak is a great choice for its flavor and tenderness. For the easiest slicing, pop the steak in the freezer for 15-20 minutes before you plan to cut it. This firms it up, making it much easier to slice it very thinly against the grain.

  • Cheese Choices: Provolone is the classic choice for a Philly Cheesesteak, offering a mild, slightly smoky flavor and great meltability. You can also use provolone for 1 cup and mozzarella for the other cup for an even stretchier texture. Provolone deli slices work perfectly; just give them a rough chop before measuring. Low-moisture mozzarella is a good substitute, though it has a milder flavor.

  • Pasta Shapes: Sturdy, short pasta shapes with ridges or holes are best for this dish as they hold onto the creamy sauce beautifully. Cavatappi (corkscrew), penne, rotini, or shells are all excellent choices.

  • Make it a Meal: Serve this hearty pasta with a simple side salad dressed with a light vinaigrette to cut through the richness, and some crusty garlic bread for sopping up any extra sauce.

  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. The pasta will absorb some of the sauce as it sits. When reheating, add a splash of milk or beef broth to help restore its creamy consistency.

Nutrition Information

Disclaimer: Nutritional information is provided as an estimate and for informational purposes only. It is not a substitute for professional dietary advice. Actual values may vary based on the specific ingredients, brands, and portion sizes used.

  • Serving Size: 1/6 of recipe

  • Calories: 585

  • Total Fat: 32g

  • Saturated Fat: 15g

  • Cholesterol: 110mg

  • Sodium: 1150mg

  • Total Carbohydrates: 38g

  • Dietary Fiber: 2g

  • Sugars: 6g

  • Protein: 38g

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