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If you love Philly cheesesteak sandwiches, you’re going to flip for this Philly Cheesesteak Pasta! It’s a one-pan dinner that combines everything you love about the classic sandwich — juicy beef, sautéed peppers and onions, mushrooms, and melted provolone cheese — all tossed with tender pasta in a creamy sauce.
It’s quick enough for a weeknight and satisfying enough to impress your whole family. Think of it as the best parts of comfort food and convenience coming together in one skillet. Bonus: there’s no draining, no baking, and barely any cleanup.
This recipe has that hearty, cheesy, “can’t-stop-eating-it” vibe that makes it an instant family favorite — and perfect for anyone who loves easy, flavorful meals.
💛 Why You’ll Love This Recipe
- It’s family-approved comfort food. Creamy, cheesy, and filling — everyone will want seconds.
- It’s a one-pan wonder! Everything cooks in one skillet — less mess, less cleanup, and tons of flavor.
- You get that cheesesteak flavor in pasta form. How about all the gooey, cheesy, beefy goodness of a Philly cheesesteak… but with tender pasta instead of bread?
- It’s a quick weeknight win. Ready in about 30 minutes, so it’s perfect for busy nights when you still want a hearty, homemade dinner.
- It’s totally customizable. Swap the cheese, add hot sauce, or use ground turkey instead of beef — it all works!
This recipe comes from our friend Gina Homolka’s new cookbook: Skinnytaste High Protein- 100 Healthy Simple Recipes to Fuel Your Day. This cookbook focuses on sharing recipes that have 30G+ protein in each meal. All of Gina’s books have been excellent, and this one is no exception. There are a lot of recipes we want to make in the book! It’s a good one to add to your cookbook collection.
Ingredients:
- shaved steak or 96% lean ground beef
- Montreal steak seasoning
- chopped onion
- green bell pepper
- red bell pepper
- mushrooms
- Worcestershire sauce
- beef bone broth
- rotini or shell pasta
- fat-free milk
- provolone cheese (or 4 ounces shredded mozzarella or cheddar)
How to make Philly Cheese Steak Pasta:
- Cook the beef: In a large deep skillet over medium heat, add the beef and Montreal steak seasoning. Cook until browned, breaking it into small pieces (about 5 to 6 minutes).
- Add veggies: Stir in onion and bell peppers; cook until softened, about 5 minutes. Add mushrooms and Worcestershire sauce, and cook for 2 to 3 minutes more.
- Cook the pasta: Stir in the beef bone broth and pasta. Bring to a boil, then reduce heat to medium. Cover and cook, stirring halfway, until the pasta starts to become al dente and most liquid is absorbed (8 to 10 minutes).
- Make it creamy: Lower heat to medium-low, stir in milk, and continue cooking (covered, stirring every 5 minutes) until pasta is tender and sauce thickens, another 8 to 10 minutes.
- Finish and serve: Stir in provolone (or your cheese of choice) until melted and creamy. Serve immediately.
Recipe Tips:
- Use shaved steak for a true Philly cheesesteak texture, but lean ground beef works great too.
- Don’t skip the Montreal steak seasoning — it adds amazing flavor depth.
- If you like extra sauce, add an extra splash of milk or broth before serving.
- For a little kick, stir in a few dashes of hot sauce or red pepper flakes.
- Swap provolone for mozzarella or white American cheese for different flavor profiles.
🧊 How to Store
Let leftovers cool completely, then store them in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet or microwave with a splash of milk or broth to loosen the sauce.
You can also freeze the pasta (before adding cheese) for up to 2 months. Thaw overnight in the fridge, then heat and stir in the cheese just before serving for best texture.
🍽 What to Serve With Philly Cheesesteak Pasta
This dish is hearty enough to stand on its own, but it pairs perfectly with a simple side like spinach salad. Maybe add a hunk of bread to soak up any extra sauce.
✨ Author’s Note
“This recipe is everything I love about easy comfort food — cheesy, hearty, and ready fast. It’s the kind of meal that tastes like a splurge but fits into any night of the week. If you love Philly cheesesteaks, you’ll be hooked on this pasta version. It’s bold, satisfying, and totally recipe-boy-approved!” -Lori
Philly Cheesesteak Pasta
Equipment
- Deep Skillet (for making this one-pot dish)
Ingredients
- ¾ pound shaved steak or 96% lean ground beef
- 2 teaspoons Montreal steak seasoning
- ½ cup chopped onion
- 1 medium green bell pepper, diced
- 1 medium red bell pepper, diced
- 4 ounces diced or sliced button mushrooms
- 1 tablespoon Worcestershire sauce
- 2 cups beef bone broth
- 8 ounces rotini or shell pasta
- ¾ cup fat-free milk
- 1 cup chopped provolone cheese (can sub 4 ounces shredded mozzarella or cheddar)
Instructions
- Heat a large deep skillet over medium heat. Add the beef and steak seasoning and cook, breaking the meat into small pieces, until browned, 5 to 6 minutes. Add the onion and bell peppers and cook until tender, about 5 minutes.
- Add the mushrooms and Worcestershire sauce and cook until tender, 2 to 3 minutes. Stir in the beef bone broth and pasta, and bring to a boil. Reduce the heat to medium, cover, and cook, stirring halfway, until the pasta starts to become al dente and most of the liquid is absorbed, 8 to 10 minutes.
- Reduce the heat to medium-low, stir in the milk, cover and cook, stirring every 5 minutes, until the pasta is al dente and most of the liquid is absorbed, 8 to 10 minutes.
- Stir in the cheese and serve immediately.
Notes
Recipe Tips:
- Use shaved steak for a true Philly cheesesteak texture, but lean ground beef works great too.
- Don’t skip the Montreal steak seasoning — it adds amazing flavor depth.
- If you like extra sauce, add an extra splash of milk or broth before serving.
- For a little kick, stir in a few dashes of hot sauce or red pepper flakes.
- Swap provolone for mozzarella or white American cheese for different flavor profiles.
Nutrition
This recipe comes from RecipeBoy.com
