Philly Cheesesteak Pasta – Creamy, Cheesy & Weeknight-Ready

Craving Philly cheesesteak flavors but want something a little more comforting and easy to dish out? This Philly Cheesesteak Pasta is the ultimate one-pan dinner — juicy steak (or ground beef), caramelized onions, peppers, and melty cheese wrapped in tender pasta. It’s quick, creamy, and full of savory flavor that’ll have everyone going back for seconds.

Ingredients

• 12 oz pasta (penne, rotini, or shells)

• 1 Tbsp olive oil

• 1 lb thinly sliced steak (ribeye or sirloin) or ground beef

• 1 small yellow onion, thinly sliced

• 1 green bell pepper, sliced

• 1 red bell pepper, sliced

• 2 cloves garlic, minced

• 1 Tbsp Worcestershire sauce

• Salt & black pepper to taste

• ¾ cup beef broth

• ½ cup heavy cream

• 1 cup shredded provolone (or mozzarella)

• ½ cup shredded parmesan (optional)

• Fresh parsley, for garnish

Instructions

Step 1: Cook the Pasta

1. Cook pasta in salted boiling water until al dente. Drain and set aside.

Step 2: Sauté the Veggies & Beef

2. Heat olive oil in a large skillet over medium-high heat.

3. Add onions and peppers, cooking until soft and slightly caramelized (about 5–7 minutes).

4. Add garlic and cook 1 minute more.

5. Push veggies to the side, add steak or ground beef, and cook until browned. Drain excess fat if needed.

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