Philly Cheese Steak Pasta
I still remember the first time I tried a Philly cheesesteak — warm, gooey cheese, tender steak, sautéed onions and peppers, all packed into a soft roll.
It was love at first bite.
Now imagine all that goodness wrapped up in pasta.
Yep, that’s exactly what this Philly Cheese Steak Pasta is. It’s cheesy, rich, savory, and seriously hits the spot — especially after a long day.
If you love the flavors of a cheesesteak and the coziness of pasta, this one’s for you.
Why You’ll Love This
It’s easy to make and comes together in one big skillet (less cleanup = yes please).
The flavors are bold, cheesy, and filling.
Perfect for a cozy night in, a family dinner, or when you just want something a little extra.
You can even bake it with extra cheese on top if you’re feeling fancy.
Here’s What You Need
- 12 oz pasta (penne or rigatoni work best)
- 1 lb thinly sliced steak (flank or sirloin is perfect)
- 1 tbsp olive oil
- 1 green bell pepper, sliced
- 1 onion, sliced
- 2 garlic cloves, minced
- 1 cup beef broth
- 4 oz cream cheese, softened
- 1 cup shredded provolone cheese
- ½ cup shredded mozzarella cheese (optional, for extra melt)
- 1 tbsp Worcestershire sauce
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp smoked paprika
If you like spice, you can always throw in some red pepper flakes or hot sauce.
And if you want to skip baking, this is great right off the stove.
Let’s Make It Together
1. Cook Your Pasta
Boil a large pot of salted water.
Cook your pasta until just al dente (you don’t want it mushy).
Drain it and set it aside.
2. Cook the Steak
Heat olive oil in a big skillet over medium-high heat.
Add the sliced steak.
Cook for about 2-3 minutes on each side — just until browned.
Don’t overcook it! You want it juicy.
Take the steak out and set it aside on a plate.
3. Sauté the Veggies
In the same skillet, toss in your sliced green pepper and onion.
Let them cook for 4-5 minutes until they soften and start to caramelize a little.
Add your minced garlic and stir it in. Cook for about 1 minute.
4. Make the Creamy Sauce
Lower the heat to medium.
Pour in your beef broth and Worcestershire sauce.
Add the cream cheese, salt, pepper, and smoked paprika.
Stir it all together until the cream cheese melts and turns into a smooth, creamy sauce.
5. Bring It All Together
Now add the cooked steak back into the pan.
Stir in the provolone cheese and mozzarella if using.
Mix in the pasta and toss everything until well coated in the creamy sauce.
That’s it — cheesy, beefy, peppery goodness in every bite.
Want to Bake It?
If you like a golden, bubbly top:
Pour everything into a baking dish, sprinkle extra cheese on top, and bake at 375°F (190°C) for 10-15 minutes.
Make It Your Way
- Swap the meat: Use ground beef or even shredded rotisserie chicken if that’s what you have.
- Add mushrooms: They’re perfect with the steak + cheese combo.
- Make it spicy: A little hot sauce goes a long way.
- Use what you have: No provolone? Try mozzarella, cheddar, or even gouda.
It’s That Good
This Philly Cheese Steak Pasta is a crowd-pleaser.
It’s the kind of meal that makes you feel full, happy, and just a little bit proud of what you pulled off.
Make it once and you’ll want to make it again next week.
Seriously, grab a fork and dig in — this one’s pure comfort.
