Creamy Philly Cheesesteak Pasta Skillet – A Cozy One-Pan Favorite

This skillet brings everything you love about a Philly cheesesteak into a creamy, comforting pasta. Tender steak, sweet peppers and onions, and melty cheese come together in one pan for an easy weeknight dinner. It’s rich without being heavy, and it’s fast enough for busy nights.

If you love cheesy, savory flavors and minimal cleanup, this one’s a keeper.

Print Recipe

Creamy Philly Cheesesteak Pasta Skillet - A Cozy One-Pan Favorite

Prep Time10 minutes mins

Cook Time25 minutes mins

Total Time35 minutes mins

Servings: 6 servings

Ingredients

• 12 ounces short pasta (penne, rotini, or shells)
• 1 pound thinly sliced steak (ribeye, sirloin, or shaved beef)
• 1 tablespoon olive oil
• 2 tablespoons butter
• 1 large yellow onion, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 red bell pepper, thinly sliced
• 3 cloves garlic, minced
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1 teaspoon Worcestershire sauce
• 1 cup beef broth (low sodium preferred)
• 1 cup heavy cream (or half-and-half for lighter)
• 4 ounces cream cheese, softened and cubed
• 1 cup shredded provolone or mozzarella (or a mix)
• 1/2 cup grated Parmesan (optional, for depth)
• Fresh parsley, chopped, for garnish

Instructions

• Cook the pasta. Boil in salted water until just shy of al dente. Reserve 1/2 cup pasta water, then drain.
• Sear the steak. Heat olive oil in a large skillet over medium-high. Pat the steak dry, season with salt and pepper, and cook in a single layer 1–2 minutes per side until browned.Remove to a plate.
• Sauté the veggies. Lower heat to medium. Add butter, then onions and peppers. Cook 5–7 minutes, stirring, until soft and lightly browned.Add garlic and cook 30 seconds.
• Build flavor. Stir in Worcestershire sauce and beef broth, scraping up browned bits. Simmer 2 minutes to reduce slightly.
• Make it creamy. Reduce heat to medium-low. Stir in heavy cream and cream cheese until smooth.Season with a pinch of salt and pepper.
• Add cheese. Stir in provolone (and Parmesan if using) until melted and silky. If the sauce seems thick, add a splash of reserved pasta water.
• Combine. Add the drained pasta and the seared steak (plus any juices) back to the skillet. Toss until everything is coated and heated through.
• Taste and finish. Adjust salt and pepper.Garnish with parsley and serve warm.

What Makes This Special

This recipe marries the classic Philly cheesesteak with cozy pasta in a single skillet. You get the flavor of seared steak, soft onions, and peppers with a creamy, cheesy sauce that clings to every piece of pasta. It cooks in about 30 minutes, and the entire dish uses everyday ingredients.

Plus, it’s flexible—swap in ground beef, change the cheese, or make it lighter without losing the essence.

What You’ll Need

• 12 ounces short pasta (penne, rotini, or shells)
• 1 pound thinly sliced steak (ribeye, sirloin, or shaved beef)
• 1 tablespoon olive oil
• 2 tablespoons butter
• 1 large yellow onion, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 red bell pepper, thinly sliced
• 3 cloves garlic, minced
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1 teaspoon Worcestershire sauce
• 1 cup beef broth (low sodium preferred)
• 1 cup heavy cream (or half-and-half for lighter)
• 4 ounces cream cheese, softened and cubed
• 1 cup shredded provolone or mozzarella (or a mix)
• 1/2 cup grated Parmesan (optional, for depth)
• Fresh parsley, chopped, for garnish

Step-by-Step Instructions

1. Cook the pasta. Boil in salted water until just shy of al dente. Reserve 1/2 cup pasta water, then drain.
2. Sear the steak. Heat olive oil in a large skillet over medium-high. Pat the steak dry, season with salt and pepper, and cook in a single layer 1–2 minutes per side until browned.

   Remove to a plate.

3. Sauté the veggies. Lower heat to medium. Add butter, then onions and peppers. Cook 5–7 minutes, stirring, until soft and lightly browned.

   Add garlic and cook 30 seconds.

4. Build flavor. Stir in Worcestershire sauce and beef broth, scraping up browned bits. Simmer 2 minutes to reduce slightly.
5. Make it creamy. Reduce heat to medium-low. Stir in heavy cream and cream cheese until smooth.

   Season with a pinch of salt and pepper.

6. Add cheese. Stir in provolone (and Parmesan if using) until melted and silky. If the sauce seems thick, add a splash of reserved pasta water.
7. Combine. Add the drained pasta and the seared steak (plus any juices) back to the skillet. Toss until everything is coated and heated through.
8. Taste and finish. Adjust salt and pepper.

   Garnish with parsley and serve warm.

How to Store

• Refrigerate: Cool completely, then store in an airtight container for up to 3–4 days.
• Reheat: Warm gently on the stovetop over low heat with a splash of broth or milk to loosen the sauce. Microwave in short bursts, stirring between intervals.
• Freeze: Not ideal due to the cream sauce, but it can work in a pinch. Freeze up to 2 months and thaw overnight in the fridge before reheating with extra liquid.

Health Benefits

• Protein-rich: Steak provides iron, B vitamins, and protein to keep you satisfied.
• Vegetables: Bell peppers and onions add fiber, vitamin C, and antioxidants.
• Balanced meal: With protein, carbs, and fats, a moderate portion can fit into most eating plans.

  Use whole-wheat pasta and half-and-half for a lighter option.

What Not to Do

• Don’t overcook the steak. Thin slices cook fast; aim for a quick sear to keep it tender.
• Don’t skip seasoning the pasta water. Well-salted water makes the whole dish taste better.
• Don’t boil the cream sauce hard. Keep it to a gentle simmer to prevent splitting.
• Don’t add all the pasta water at once. Use small splashes to control sauce thickness.
• Don’t overcrowd the pan during searing. Work in batches for better browning.

Alternatives

• Meat swaps: Use ground beef, thinly sliced chicken, or mushrooms for a vegetarian version.
• Cheese options: Provolone is classic, but mozzarella, Monterey Jack, or white American work too.
• Lighter sauce: Use half-and-half and reduce the cream cheese, adding extra broth if needed.
• Pasta choices: Shells and rotini hold sauce well. Gluten-free pasta works—just cook gently.
• Add-ons: Sautéed mushrooms, a pinch of red pepper flakes, or a dash of hot sauce for heat.

FAQ

Can I make this ahead?

Yes, cook and cool it, then store in the fridge for up to 3–4 days. Reheat gently with a splash of broth or milk to bring the sauce back to life.

What cut of steak is best?

Ribeye is classic for cheesesteak and stays tender.

Sirloin or shaved beef also works well if sliced thin against the grain.

How do I prevent the sauce from curdling?

Keep the heat at medium-low once you add dairy, and avoid rapid boiling. Add cheese gradually and stir until smooth.

Can I skip the cream cheese?

Yes. Replace it with more provolone or mozzarella, and add a bit of pasta water for silkiness.

The sauce will be slightly less tangy and thick.

Is there a way to make it spicier?

Add red pepper flakes with the garlic, or stir in a spoonful of hot cherry pepper relish at the end for a zesty kick.

Final Thoughts

This Creamy Philly Cheesesteak Pasta Skillet hits all the right notes—savory, cheesy, and comforting with minimal effort. It’s a one-pan dinner that feels special without being fussy. Keep it classic or tweak it to match your tastes, and you’ll have a reliable favorite for any weeknight.