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Philly Cheese Steak Pasta

A comforting one-pan meal that combines the heartiness of pasta with the savory flavors of a classic Philly cheesesteak, perfect for a satisfying weeknight dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 540
Ingredients Method Notes

Ingredients
  

Pasta & Cheese
  • 8 oz pasta Use gluten-free pasta if needed.
  • 1 cup provolone cheese, shredded High-quality provolone for richness.
Meat & Vegetables
  • 1 lb ribeye steak, sliced Fresh ribeye for best flavor.
  • 1 onion, thinly sliced
  • 1 unit green bell pepper, thinly sliced
  • 2 cloves garlic, minced
Sauce Ingredients
  • 1 cup beef broth
  • 1 cup heavy cream Can substitute with lighter alternatives.
Seasonings & Cooking
  • Salt and pepper to taste Adjust seasoning as needed.
  • Olive oil for cooking

Method
 

Cook the Pasta
  1. Begin by cooking the pasta according to the package instructions until al dente. Drain and set aside.
Sauté the Vegetables
  1. In a large skillet, heat a drizzle of olive oil over medium-high heat. Add sliced onion and bell pepper, cooking until softened, about 5-7 minutes.
Brown the Steak
  1. Add sliced ribeye steak and minced garlic to the skillet. Cook for an additional 4-5 minutes until the steak is browned.
Add Liquid Ingredients
  1. Pour in beef broth and heavy cream, bringing the mixture to a simmer.
Combine Everything
  1. Stir in cooked pasta and shredded provolone cheese, allowing it to melt and blend with the meat and veggies.
Season and Serve
  1. Taste and season with salt and pepper as needed. Serve hot, garnished with additional cheese or parsley if desired.

Notes

Store leftovers in an airtight container in the refrigerator for 3-4 days. To reheat, warm in a skillet with a splash of broth or cream.