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

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Ingredients Method

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

Method
 

  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.