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An extreme close-up shot of creamy Philly cheesesteak pasta, showing the rich texture of the cheese sauce clinging to the shells and pieces of seared steak.

Philly Cheesesteak Pasta: A Creamy, One-Pot Wonder

Capture the iconic flavors of a Philly cheesesteak in this creamy, one-pot pasta dish. Made with tender steak, peppers, onions, and a luscious three-cheese sauce, it's the perfect weeknight comfort food.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp Olive Oil
  • 1 lb Sirloin or Ribeye Steak thinly sliced against the grain
  • 1 tsp Salt or to taste
  • 1/2 tsp Black Pepper or to taste
  • 1 Large Yellow Onion diced
  • 1 Large Green Bell Pepper diced
  • 3 cloves Garlic minced
  • 4 cups Beef Broth low-sodium
  • 1 tbsp Worcestershire Sauce
  • 12 oz Medium Shell Pasta or other short pasta
  • 4 oz Cream Cheese softened and cubed
  • 1 cup Shredded Provolone Cheese
  • 1/2 cup Shredded Mozzarella Cheese

Equipment

  • 1 Large Pot or Dutch Oven
  • 1 Cutting Board
  • 1 Sharp knife

Method
 

  1. Season thinly sliced steak with salt and pepper. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the steak in a single layer and cook for 1-2 minutes per side until browned. Remove steak and set aside.
  2. In the same pot, add the diced onion and bell pepper. Cook for 5-7 minutes until softened. Add minced garlic and cook for another minute until fragrant.
  3. Pour in the beef broth and Worcestershire sauce, scraping the bottom of the pot. Bring to a simmer, then stir in the uncooked pasta. Reduce heat to medium-low, cover, and cook for 12-15 minutes, or until pasta is al dente, stirring occasionally.
  4. Turn off the heat. Stir in the cubed cream cheese until fully melted and smooth. Gradually mix in the shredded provolone and mozzarella until the sauce is creamy.
  5. Return the cooked steak to the pot and stir to combine. Let it sit for a couple of minutes. Season with additional salt and pepper if needed and serve immediately.

Notes

Pro Tip: For easier slicing, place the steak in the freezer for 20-30 minutes before cutting.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.