Go Back

Philly Cheesesteak Pasta

Philly cheesesteak pasta with shaved steak, caramelized onions and peppers, and a provolone cream sauce tossed through penne or rigatoni. One-pan-style skillet sauce coats every bite—plus mushrooms and browned steak are visible throughout.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 810
Ingredients Equipment Method Notes

Ingredients
  

Pasta
  • 1 lb penne or rigatoni pasta
Steak and vegetables
  • 1 lb shaved steak or thinly sliced sirloin
  • 1 green bell pepper, sliced
  • 1 red bell pepper, sliced
  • 1 large onion, sliced
  • 8 oz mushrooms, sliced
  • 3 garlic cloves, minced
Sauce and seasoning
  • 2 tbsp butter
  • 1 tbsp Worcestershire sauce
  • 1 cup beef broth
  • 1 cup heavy cream
  • 2 cup provolone cheese, shredded
  • 0.25 salt and black pepper to taste

Equipment

  • 1 cast iron skillet

Method
 

Cook the pasta
  1. Cook penne or rigatoni pasta in salted boiling water until al dente, about 9–11 minutes, then reserve 1/2 cup pasta water and drain.
  2. Drain the pasta well so it doesn’t dilute the sauce.
Sear the steak
  1. Season shaved steak or thinly sliced sirloin with salt and black pepper to taste, then sear in a hot skillet with 1 tablespoon butter for 2–3 minutes until browned.
  2. Set the browned steak aside to keep it from overcooking.
Caramelize the vegetables
  1. Melt remaining butter in the same skillet and cook the sliced large onion, green bell pepper, red bell pepper, and mushrooms over medium-high heat for 6–8 minutes until caramelized.
  2. Add minced garlic and Worcestershire and cook for 30–60 seconds until fragrant.
Make the provolone cream sauce
  1. Pour in beef broth and heavy cream, bring to a simmer, and cook for 3–4 minutes until slightly reduced.
  2. Stir in shredded provolone cheese until melted and smooth.
Toss and serve
  1. Toss the pasta and set-aside steak into the provolone sauce, adding reserved pasta water as needed to loosen.
  2. Serve immediately with extra provolone on top.

Notes

For the best cheesy texture, add provolone off high heat or reduce heat to low right after simmering so the sauce stays smooth. Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently with a splash of beef broth or cream. Freezing is not recommended because the sauce can break after thawing. For a lighter option, use half-and-half in place of heavy cream and add the cheese slowly to keep it creamy.