Philly Cheesesteak Pasta Skillet

The trio of steak, onions, and melted cheese really gets to me as comfort food. It’s generous, smelly, and tasty, but only a few of the dishes can compare. Still, changing that classic Philly cheesesteak into a pasta skillet was such an extraordinary experience that I now have a new favorite weeknight dish. Just imagine everything you love about a cheesesteak—the tenderness of beef, sweetness of peppers, and creaminess of cheese sauce—all mixed up with pasta that absorbs every drop of flavor. Yes, it is that good.

What Is Philly Cheesesteak Pasta Skillet?

With this recipe, you will hardly distinguish between two all-time American favorites—the Philly cheesesteak sandwich and a cheesy one-pan pasta. Instead of placing the beef and peppers into the bread, we combine them in a skillet with pasta and cover everything up in a creamy, melty sauce. It’s comfort food transformed into a full meal—quick, filling, and really addictive.

Why This Recipe Is Special

For me, this dish has the flavor of home-cooked magic. You experience the taste of a traditional cheesesteak without the need to buy sub rolls or the worry about sandwiches dripping. Everything is made in one skillet, which means fewer dishes and more time to actually enjoy your dinner. It is also totally adaptable—you can use ground beef or thinly sliced steak, add lots of veggies, or even change the cheese to make it your own.

Why You’ll Love This Recipe

Big, bold flavor: Each bite carries the richness of creamy cheese, tender beef, and caramelized onions.
One-pan wonder: Everything is cooked in a single skillet, thus less cleanup is needed.
Fast weeknight meal: In short, twenty to thirty minutes preparation time—ideal for busy evenings.
Customizable: Ground beef, leftover steak, or even chicken works.
Family favorite: Cheesy pasta is kids’ delight; for adults, it’s savory steak flavor.

Tools You’ll Need

Large skillet or sauté pan: You’ll want one that’s wide and deep enough to hold all the pasta and sauce. Cast iron or stainless steel works best.
Tongs or spatula: For tossing the beef and veggies.
Wooden spoon: Perfect for stirring the sauce and scraping up those flavorful brown bits.
Measuring cups and spoons: Helps keep your cheese, broth, and cream ratios just right.
Colander: For draining the pasta.

Related: Jamaican Pepper Shrimp Recipe

Ingredients

(Serves 4–5 people)

Main Ingredients:

12 oz (340 g) pasta (penne, rotini, or rigatoni work great)
1 lb (450 g) thinly sliced beef (ribeye, sirloin, or ground beef)
1 tablespoon (15 ml) olive oil
1 tablespoon (14 g) butter
1 medium onion, sliced thin
1 green bell pepper, sliced thin
1 cup (120 g) mushrooms, optional but delicious
3 cloves garlic, minced
2 tablespoons (16 g) all-purpose flour
2 cups (480 ml) beef broth
1 cup (240 ml) milk or heavy cream
1 ½ cups (170 g) shredded provolone or mozzarella cheese
½ teaspoon salt
½ teaspoon black pepper
¼ teaspoon smoked paprika (optional for depth)

Topping (optional but worth it):

Extra melted cheese or a sprinkle of Parmesan
Fresh parsley for color

Step-by-Step Instructions

1. Cook the pasta

Bring a large pot of water salted with a big pinch of salt to a boil. Treat your pasta with exposure to boiling water for a particular time, which is just slightly shorter than the pasta’s full cook time. Drain and put aside. Personally, I prefer giving it a toss with a small amount of olive oil so that it doesn’t stick together.

2. Sear the beef

Put the olive oil in an extensive frying pan and get it to a medium-high temperature. Introduce the beef and heat until it is browned outside and just barely cooked inside—this will take approximately three to four minutes in total. A tip while cooking: avoid putting too much beef at one time into the pan. After that, spill the cooked beef into a plate set aside for just that.

(Tip: If you’re using thin steak strips, avoid overcooking them—they’ll toughen fast.)

3. Sauté the vegetables

In the same frying pan, include butter. Onions and peppers (and mushrooms, if using) are to be added next. They will need to be cooked for around five to six minutes until soft and slightly caramelized. Garlic minced is to be added for 30 seconds before the cooking time is up—this is just so that the nice smell is released.

Related: Cheesy Pizza Ravioli Bake

4. Make the creamy sauce

Powder the flour over the veggies and stir for about a minute to cover everything completely. Then, gradually whisk the beef stock in and subsequently pour milk or cream. Continue stirring until it has become thick enough to have a nice and smooth sauce.

(If it looks lumpy—don’t panic! Just keep whisking; it’ll smooth out.)

5. Combine everything

Place the already cooked beef back in the pan, and then the pasta is to be added. Mix carefully so that every bit is introduced to the creamy sauce. Cheese that is grated should be sprinkled in, and the melting of the cheese is to be observed as it integrates. Season the dish with salt, pepper, and smoked paprika.

6. Melt and serve

After the cheese has melted completely and the sauce is nicely sticking to the pasta, switch off the burner. If you want to treat yourself, sprinkle more cheese on top. Dish out hot, with a garnish of fresh parsley or chopped green onions.

Serving Ideas

Roasted broccoli or a simple green salad will nicely offset the creamy sauce of the pasta.
Serve with garlic bread for dipping into the cheesy sauce.
For a game-night treat, scoop into small bowls or ramekins and serve with thick cuts of bread.

Variations and Customizations

Spicy twist: Add a pinch of red pepper flakes or diced jalapeños.
Cheese swap: Try white American, provolone, or even a blend of mozzarella and cheddar.
Veggie-loaded: Mix in spinach, zucchini, or roasted cherry tomatoes for extra freshness.
Low-carb option: Use cooked cauliflower florets instead of pasta.

Related: Crispy Chilli Beef

Make-Ahead and Storage

Refrigerate: Store leftovers in an airtight container for up to 4 days.
Reheat: Warm in a skillet over medium heat with a splash of milk or broth to loosen the sauce.
Freeze: You can freeze it for up to 2 months. Just thaw overnight in the fridge before reheating.
Make-ahead: Cook the beef and veggies a day before, then finish the pasta and sauce when you’re ready to eat.

Pro Tips (From My Kitchen to Yours)

Always slice your beef thin against the grain—it stays tender.
Use freshly shredded cheese; pre-shredded bags often contain anti-caking agents that make the sauce gritty.
Don’t rush the onions and peppers—those browned bits at the bottom are pure flavor gold.
If your sauce is too thick, add a splash of milk or broth. Too thin? Let it simmer uncovered for a few minutes.
Finish the dish off the heat so your cheese doesn’t separate.

Mistakes to Avoid

Overcooking the steak—it’ll turn chewy.
Using low-fat cheese or milk can make the sauce less creamy.
Forgetting to season each step—layering flavor is key here.
Boil the sauce after adding cheese (it can curdle).

Quick Facts

Yield: 4–5 servings
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
Per serving (approximate):
- Calories: 580
- Protein: 32 g
- Fat: 27 g
- Carbs: 50 g

Final Thoughts

There’s a reason this Philly Cheesesteak Pasta Skillet has become a go-to in my kitchen—it’s fast, comforting, and hits all the right notes. It’s the kind of meal you make once and instantly add to your weekly rotation. So grab your skillet, crank up the heat, and dive into this creamy, cheesy, beefy perfection.