Easy One-Pan Philly Cheesesteak Pasta You’ll Love

If you’re craving the bold, cheesy flavors of a Philly cheesesteak but want something quicker and a bit more comforting, this One-Pan Philly Cheesesteak Pasta is about to become your new favorite weeknight dinner. It’s the perfect blend of juicy, tender beef, sautéed peppers and onions, and pasta all smothered in a creamy, cheesy sauce — and yes, it all comes together in just one pan! You’ll love how easy this is, with minimal cleanup and maximum flavor.

Why This Recipe Is a Winner

This dish is the ultimate comfort food makeover. Instead of building a sandwich, you get all those iconic cheesesteak flavors in a creamy pasta, making it easy to serve and share. It’s a great balance of protein and carbs that fills you up without being overly complicated. Whether you’re cooking for family or meal prepping for busy days ahead, it hits the spot every time.

Ingredients

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• 1 tablespoon olive oil
• 1 pound thinly sliced beef (ribeye or sirloin work best)
• 1 medium onion, sliced
• 1 green bell pepper, sliced
• 2 cloves garlic, minced
• 8 ounces uncooked penne or rotini pasta
• 2½ cups beef broth
• 1 cup milk
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Italian seasoning
• Salt and freshly ground black pepper, to taste
• 1½ cups shredded provolone or mozzarella cheese
• ½ cup shredded cheddar (optional, for extra flavor)

Tip: Use thinly sliced ribeye if you want that authentic Philly cheesesteak texture, but sirloin or any tender beef cut works great too. For the cheese, provolone is classic, but mixing in mozzarella and a bit of cheddar gives the sauce a lovely creamy stretch and a punch of flavor.

Step-by-Step Instructions

1. Sear the Beef
Heat the olive oil in a large skillet over medium-high heat. Add the thinly sliced beef and cook until it’s nicely browned on all sides. This step is where all that savory flavor develops, so don’t rush it. Once browned, remove the beef from the pan and set it aside.

2. Sauté the Veggies
In the same pan, toss in the sliced onions and green peppers. Sauté for about 3 to 4 minutes until they soften and start to caramelize slightly. Then add the minced garlic and cook for just another 30 seconds until fragrant — garlic burns quickly, so keep an eye on it!

3. Deglaze and Simmer
Add the uncooked pasta to the skillet along with beef broth, milk, Worcestershire sauce, and Italian seasoning. Give it a good stir to loosen all the browned bits stuck to the bottom of the pan — those bits pack serious flavor! Bring the mixture to a boil.

4. Cook the Pasta
Reduce the heat to low, cover the pan, and let everything simmer gently. Stir occasionally to prevent the pasta from sticking to the pan. Cook for about 10–12 minutes, or until the pasta is tender and most of the liquid is absorbed.

5. Add Cheese and Beef
Return the cooked beef to the skillet and stir in the shredded provolone and cheddar cheese. Stir until the cheese melts completely and coats the pasta in a creamy, dreamy sauce. Taste and season with salt and pepper as needed.

6. Serve Warm
This dish is best enjoyed right away while it’s still hot and cheesy. If you like, garnish with a sprinkle of fresh parsley or even a pinch of red pepper flakes for a little kick.

Tips and Tricks for the Best Philly Cheesesteak Pasta

• Keep stirring as the pasta cooks to avoid sticking and ensure it absorbs all those delicious flavors evenly.
• Don’t skip the Worcestershire sauce — it adds a subtle tang and depth that really boosts the cheesesteak vibe.
• Use whole milk or even half-and-half for a richer sauce, but if you want to keep it lighter, skim milk works too — just don’t expect it to be as creamy.
• For an extra indulgent touch, top with more cheese and broil the pan for 2-3 minutes until bubbly and golden.

Serving Suggestions

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This One-Pan Philly Cheesesteak Pasta is filling and flavorful all on its own, but it pairs wonderfully with a few simple sides:

• A crisp green salad with a tangy vinaigrette cuts through the richness beautifully.
• Garlic bread or soft dinner rolls are perfect for mopping up every last bit of that cheesy sauce.
• Steamed or roasted broccoli adds a pop of color and a healthy crunch.

Variations to Try

• For a spicy twist, add sliced jalapeños or a pinch of crushed red pepper flakes when you sauté the veggies.
• Want to swap the beef? Thinly sliced chicken breast or even ground beef make great alternatives.
• Boost your greens by stirring in fresh spinach or sautéed mushrooms just before adding the cheese.
• Craving a low-carb option? Try swapping the pasta for cauliflower florets for a lighter, veggie-packed meal.

Storing and Reheating

Leftovers are great for lunch the next day! Store any leftovers in an airtight container in the fridge for up to three days. When reheating, warm gently on the stovetop over medium heat with a splash of milk or broth to loosen the sauce and prevent it from drying out. You can also microwave in short bursts, stirring in between for even heating.

FAQs

What’s the best beef for this recipe?
Ribeye is the gold standard for cheesesteaks, but sirloin or even shaved beef slices work perfectly well.

Can I make this ahead of time?
Absolutely! Make it a day ahead and gently reheat. It tastes just as good warmed through.

Is there a substitute for Worcestershire sauce?
Soy sauce or a splash of balsamic vinegar can work, though the flavor will be a bit different.

Can I use other types of pasta?
Yes, penne, rotini, or elbow macaroni all hold up well in this dish.

What cheese melts best here?
Provolone is classic for Philly cheesesteak, but mozzarella and cheddar add lovely creaminess and flavor.

Is it easy to make vegetarian?
Yes! Simply skip the beef and use vegetable broth. Add extra veggies or your favorite plant-based protein to keep it hearty.

Why You’ll Keep Coming Back

This One-Pan Philly Cheesesteak Pasta is a true kitchen champion—quick, simple, and incredibly satisfying. It captures that familiar cheesesteak essence but in a comforting, cheesy pasta bowl that everyone will love. Plus, one pan means less mess and more time enjoying your meal. Whether you’re a busy parent, a student, or just craving a hearty dinner without the fuss, this recipe will quickly become a staple in your rotation. Give it a try tonight—you won’t regret it!