Step 3: Build the Sauce
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Stir in Worcestershire sauce, salt, pepper, and beef broth. Simmer for 2 minutes.
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Pour in heavy cream and reduce heat to medium-low. Stir until slightly thickened.
Step 4: Mix & Melt
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Add cooked pasta and toss to coat.
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Sprinkle in provolone and parmesan, stirring until melted and creamy.
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Garnish with chopped parsley and serve hot.
Tips for Success
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Use thin-sliced steak for authentic cheesesteak texture — or sub with ground beef for a budget-friendly twist.
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Provolone gives that classic cheesesteak flavor, but mozzarella or Monterey Jack work too.
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For extra creaminess, stir in 2 oz cream cheese before adding the shredded cheese.
Variations
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Make it spicy with jalapeños or crushed red pepper.
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Add mushrooms for extra umami.
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Use whole wheat or gluten-free pasta if needed.
Storage
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Store in the fridge up to 4 days
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Reheat gently with a splash of broth or milk to keep it creamy
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Not recommended for freezing due to the cream sauce
What to Serve With
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Garlic bread or cheesy toast
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Green salad with vinaigrette
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Roasted veggies or air-fried zucchini
Nutrition Facts (Approx. per serving)
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Calories: ~540
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Protein: 30g
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Carbs: 45g
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Fat: 28g
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Fiber: 3g
FAQs
Q: Can I use chicken instead of beef?
Absolutely! Sliced chicken breast or thighs work great with the same method.
Q: Can I make this in one pot?
Yes — cook the pasta first, drain, and then reuse the same skillet for everything else.
Q: What cheese is best for this recipe?
Provolone is classic, but white American, mozzarella, or even a mix of cheddar works.
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Conclusion
This Philly Cheesesteak Pasta combines the bold, beefy flavors of your favorite sandwich with the comfort of creamy pasta. It’s fast enough for a weeknight but indulgent enough to serve for guests — especially those who love a hearty, cheesy, one-skillet dinner.
