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Philly Cheesesteak Pasta

Philly cheesesteak pasta with penne tossed in a provolone cream sauce, studded with browned steak and sautéed peppers. This one-pan-style pasta uses caramelized onions and mushrooms for a savory, cheesy finish with extra provolone melted on top.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 830
Ingredients Equipment Method Notes

Ingredients
  

pasta
  • 1 lb penne or rigatoni pasta
steak
  • 1 lb shaved steak or thinly sliced sirloin
  • 1 tbsp butter
  • 1 tbsp Worcestershire sauce
  • 2 tbsp butter
vegetables
  • 1 count green bell pepper
  • 1 count red bell pepper
  • 1 count large onion
  • 8 oz mushrooms
  • 3 cloves garlic cloves
sauce
  • 1 cup beef broth
  • 1 cup heavy cream
  • 2 cup provolone cheese Shredded
seasoning
  • 0.5 salt and black pepper To taste

Equipment

  • 1 cast iron skillet

Method
 

Cook pasta
  1. Bring a large pot of salted water to a boil, then cook penne or rigatoni until al dente. Reserve 1/2 cup pasta water and drain.
Sear steak
  1. Season the shaved steak with salt and black pepper. Sear in a hot skillet with 1 tablespoon butter for 2–3 minutes until browned, then set aside.
Caramelize vegetables and build sauce
  1. Melt the remaining butter in the same skillet, then add the onion, green bell pepper, red bell pepper, and mushrooms. Cook over medium-high heat for 6–8 minutes until caramelized.
  2. Add the minced garlic and Worcestershire sauce, and cook for 30–60 seconds until fragrant.
  3. Pour in the beef broth and heavy cream, then bring to a simmer. Cook for 3–4 minutes until slightly reduced.
Melt cheese and toss
  1. Stir in the provolone cheese until melted and smooth.
  2. Add the drained pasta and the reserved steak to the skillet, then toss to coat. Add reserved pasta water a splash at a time to loosen if needed.
Serve
  1. Serve immediately with extra provolone on top for extra melt.

Notes

For best texture, keep the sauce simmering gently before cheese goes in so it stays silky rather than greasy. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat with a splash of beef broth or cream to loosen. Freezing is not recommended due to the cream sauce texture. For a lighter swap, use half-and-half instead of heavy cream (the sauce will be slightly less thick).