Go Back
A rustic skillet filled with creamy Philly cheesesteak pasta, showcasing the thick, pale-yellow cheese sauce coating every piece of penne.

Philly Cheesesteak Pasta: The Ultimate Skillet Comfort Food

This Philly Cheesesteak Pasta transforms the classic sandwich into an easy skillet dinner. Featuring seared steak, caramelized onions, and bell peppers in a thick, creamy provolone cheese sauce, it's the ultimate comfort food ready in 40 minutes.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb Sirloin or Ribeye Steak thinly sliced against the grain
  • 1 tbsp Olive Oil
  • 1 Large Yellow Onion sliced
  • 1 Green Bell Pepper sliced
  • 1 lb Penne Pasta
  • 3 tbsp Unsalted Butter
  • 3 tbsp All-Purpose Flour
  • 2 cups Whole Milk
  • 0.5 cup Heavy Cream
  • 8 oz Provolone Cheese shredded
  • 1 tsp Garlic Powder
  • 1 tsp Worcestershire Sauce
  • 0.25 cup Fresh Parsley finely chopped, for garnish
  • Salt and Black Pepper to taste

Equipment

  • 1 Large Skillet or Dutch Oven
  • 1 Large Pot
  • 1 Whisk

Method
 

  1. Cook penne pasta in a large pot of salted boiling water according to package directions for al dente. Drain well and set aside.
  2. While pasta cooks, heat olive oil in a large skillet over medium-high heat. Season steak with salt and pepper and sear for 1-2 minutes per side until browned with crispy edges. Remove steak and set aside. Reduce heat to medium, add onions and cook for 8-10 minutes until caramelized. Add bell peppers and cook for another 4-5 minutes until tender-crisp. Remove vegetables and set aside.
  3. In the same skillet, melt butter over medium heat. Whisk in flour and cook for 1 minute. Slowly whisk in milk, then heavy cream, garlic powder, and Worcestershire sauce. Bring to a simmer and cook until thickened, about 3-4 minutes.
  4. Reduce heat to low and stir in the shredded provolone cheese until melted and smooth. Season the sauce with salt and pepper to taste. Add the cooked pasta, seared steak, and vegetables back to the skillet. Stir until everything is coated in the cheese sauce. Garnish with fresh parsley and serve immediately.

Notes

Shred Your Own Cheese: For the smoothest sauce, buy a block of provolone and shred it yourself.
Don't Overcook the Pasta: Cook the penne just until al dente as it will cook more in the hot sauce.
Slice Steak Against the Grain: This is crucial for tender, easy-to-chew steak strips.