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Philly Cheesesteak Pasta

Philly cheesesteak pasta with penne tossed in a provolone cream sauce, featuring shaved steak, caramelized onions and peppers, and mushrooms in every bite. This one-pan style recipe turns steak-and-pepper flavors into a creamy, cheesy pasta dinner.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 785
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 cloves garlic cloves, minced
Sauce
  • 2 tbsp butter
  • 1 tbsp Worcestershire sauce
  • 1 cup beef broth
  • 1 cup heavy cream
  • 2 cup provolone cheese, shredded
Seasoning
  • 0.25 salt and black pepper to taste

Equipment

  • 1 cast iron skillet

Method
 

Cook pasta
  1. Boil a pot of salted water and cook the penne or rigatoni until al dente, stirring occasionally. Reserve 1/2 cup pasta water, then drain and set aside.
Sear the steak
  1. Season the shaved steak or sirloin with salt and black pepper. Sear it in a hot skillet with 1 tablespoon butter for 2–3 minutes until browned, then set aside.
Caramelize the vegetables
  1. Melt the remaining butter in the same skillet. Cook the onions, bell peppers, and mushrooms over medium-high heat for 6–8 minutes until caramelized, then add the garlic and Worcestershire.
Make the provolone cream sauce
  1. Pour in the beef broth and heavy cream, bring to a simmer, and cook for 3–4 minutes until slightly reduced. Stir in the provolone cheese until melted and smooth.
Toss and serve
  1. Toss the cooked pasta with the steak and sauce in the skillet. Add reserved pasta water as needed to loosen, then serve immediately with extra provolone on top.

Notes

For the smoothest provolone sauce, lower the heat to gentle simmer once the cheese goes in and stir until fully melted. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat with a splash of milk or reserved pasta water to restore creaminess. Freezing is not recommended because the cream sauce can separate. For a lighter option, use half-and-half instead of heavy cream and keep the cheese amount the same for best texture.