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Philly Cheesesteak Pasta

Philly cheesesteak pasta is a one-pan style dinner with penne tossed in a provolone cream sauce and loaded with browned steak, caramelized onions and peppers, and mushrooms. Tender pasta is finished with melted provolone for a creamy, stretchy coating throughout.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Pasta and steak
  • 1 lb penne or rigatoni pasta
  • 1 lb shaved steak or thinly sliced sirloin
Vegetables and aromatics
  • 1 green bell pepper, sliced
  • 1 red bell pepper, sliced
  • 1 large onion, sliced
  • 8 oz mushrooms, sliced
  • 3 garlic cloves, minced
Sauce
  • 2 tbsp butter
  • 1 tbsp Worcestershire sauce
  • 1 cup beef broth
  • 1 cup heavy cream
  • 2 cup provolone cheese, shredded
  • 1 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 the penne or rigatoni until al dente, about 8–11 minutes. Reserve 1/2 cup pasta water, then drain the pasta.
Sear the steak
  1. Season the shaved steak or thinly sliced sirloin with salt and black pepper. Heat a hot skillet with 1 tablespoon butter and sear the steak for 2–3 minutes until browned, then set it aside.
Caramelize vegetables
  1. Melt the remaining butter in the same skillet, then cook the sliced onion, bell peppers, and mushrooms over medium-high heat for 6–8 minutes until caramelized. Add the minced garlic and Worcestershire and stir for about 30 seconds.
Make the provolone cream sauce
  1. Pour in the beef broth and heavy cream and bring to a simmer, then cook for 3–4 minutes until slightly reduced. Stir until the sauce looks glossy and thickened.
Finish and serve
  1. Stir in the shredded provolone cheese until melted and smooth. Toss in the drained pasta and seared steak, adding reserved pasta water a splash at a time to loosen if needed.
Plate
  1. Serve immediately with extra provolone melted on top for a cheesy finish. Keep it hot so the sauce stays creamy and clings to the pasta.

Notes

Pro tip: reserve pasta water and add it gradually—this is what helps the provolone sauce turn silky and coat every bite. Store leftovers in the fridge up to 3 days; reheat gently with a splash of milk or broth to loosen. Freezing is not recommended because cream sauces can break when thawed. For a lighter swap, use half-and-half in place of heavy cream and reduce cooking time by 1 minute to keep it smooth.