Philly Cheesesteak Pasta

A creamy, cheesy pasta dish inspired by the classic Philly cheesesteak, packed with tender steak, melted cheese, sautéed onions, peppers, and mushrooms for a comforting one-pot meal.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Pasta

Cuisine: American

Calories: 700

Ingredients Equipment Method Notes

Ingredients

Main Ingredients

1 lb ribeye steak thinly sliced
8 oz pasta rigatoni, penne, or fettuccine
1 tbsp olive oil for cooking
1 small onion sliced
1 bell pepper sliced into strips
1/2 cup mushrooms sliced (optional)
3 cloves garlic minced

Sauce

1 cup beef broth for flavor
1 cup heavy cream or cream cheese
1 1/2 cups shredded provolone or American cheese for melting
1 tsp Worcestershire sauce adds depth
salt & black pepper to taste

Equipment

Large Skillet
Cooking Spoon
Knife
Cutting Board

Method

Heat olive oil in a large skillet over medium-high heat.
Add thinly sliced steak, season with salt and pepper, and sear for 2-3 minutes per side until browned. Remove and set aside.
In the same skillet, sauté onions, peppers, and mushrooms until soft.
Add garlic and cook for another 30 seconds until fragrant.
Pour in beef broth and Worcestershire sauce, scraping up any browned bits from the pan.
Stir in heavy cream and bring to a gentle simmer.
Cook pasta according to package directions until al dente. Drain and set aside.
Return the cooked steak to the skillet, tossing it with the sauce.
Gradually mix in shredded cheese, stirring until melted and creamy.
Add the cooked pasta and toss until fully coated in the sauce. Serve hot.

Notes

For a spicier version, add jalapeños or a dash of hot sauce. Substitute ground beef for a budget-friendly option. For a low-carb version, replace pasta with zucchini noodles or cauliflower rice.