When the craving for something hearty and comforting strikes, there’s nothing quite like a dish that combines the rich flavors of a classic Philly cheesesteak with the cozy familiarity of pasta. I discovered this One-Pan Philly Cheesesteak Pasta during a particularly busy week, when I needed a quick yet satisfying dinner that would please the whole family. The moment the steak, colorful peppers, and tender pasta simmer together, my kitchen fills with an irresistible aroma that transforms any ordinary evening into a culinary delight.
This dish doesn’t just appeal to the taste buds; it embraces the spirit of comfort food while being incredibly easy to whip up on a hectic night. With just one skillet and a handful of ingredients, you can prepare a meal that’s bursting with flavor and sure to become a family favorite. If you’ve ever yearned for a satisfying dish that celebrates classic American flavors without the fuss, you’re in for a treat! Let’s dive in and create a hearty dinner that will have everyone coming back for seconds.
Why is Philly Cheesesteak Pasta the ultimate comfort food?
Irresistible flavor: This creamy dish melds classic cheesesteak flavors with pasta, creating a savory experience that everyone loves.
One-pan convenience: Say goodbye to messy kitchens! Everything cooks in one skillet, making cleanup a breeze.
Quick to prepare: Ready in under 30 minutes, it’s perfect for busy weeknights.
Versatile options: Customize with chicken, mushrooms, or extra veggies to suit every palate.
Crowd-pleaser: Ideal for family dinners, this dish is sure to become a go-to favorite! Embrace the incredible ease and warmth of comfort food with this recipe that celebrates classic American flavors.
Philly Cheesesteak Pasta Ingredients
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For the Pasta Dish
• Neutral Oil – Used for sautéing, olive oil can be a flavorful substitute.
• Skirt Steak or Rib Eye (1 lb) – Main protein, slice against the grain for tenderness.
• Italian Seasoning (1 tsp) – Adds rich flavor; try Italian herbs mix if you don’t have it.
• Kosher Salt – Enhances flavor; adjust if using table salt.
• Freshly Ground Black Pepper – Adds a gentle kick; substitute with white pepper if needed.
• Cremini or White Mushrooms (8 oz, sliced) – Adds earthiness; feel free to use your favorite mushroom variety.
• Medium Yellow Onion (1, thinly sliced) – Provides natural sweetness; shallots are a good alternative.
• Green Bell Pepper (1, thinly sliced) – Adds crunch and color; any bell pepper can work here.
• Red Bell Pepper (1, thinly sliced) – Adds sweetness; substitute with yellow peppers if desired.
• Cloves Garlic (4, chopped) – Infuses aroma and flavor; fresh is best, but 1 tsp garlic powder is an option.
• Low-sodium Beef Broth (3 1/2 cups) – Forms the sauce base; chicken broth is a great alternative.
• Half-and-Half (1 cup) – Gives a creamy texture; whole milk is a lighter choice, while heavy cream adds richness.
• Cavatappi (8 oz) – The star pasta that holds the sauce perfectly; you can swap with fusilli or elbow macaroni.
• Shredded Provolone (6 oz) – Adds gooey deliciousness; mozzarella can be swapped in if needed. -
Optional Garnishes
• Fresh Parsley or Basil – A sprinkle of herbs can elevate the dish with fresh flavors.
How to Make Philly Cheesesteak Pasta
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Heat the Oil: Begin by pouring neutral oil into a large skillet set over medium-high heat. Allow it to warm up for a minute, perfect for sautéing your ingredients.
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Sear the Steak: Season the skirt steak with Italian seasoning, salt, and pepper. Sear it in the skillet until it’s nicely browned, around 3-5 minutes. Remove it from the skillet and set aside, keeping those savory juices.
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Sauté the Vegetables: In the same skillet, add the mushrooms, onion, and both bell peppers. Sauté them for about 5-7 minutes until they soften and become delightful. Then, add the chopped garlic and cook for an additional minute to bring out its aromatic goodness.
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Simmer the Broth: Pour in the low-sodium beef broth and half-and-half, stirring gently. Bring this mixture to a simmer—watch as those rich flavors meld together beautifully.
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Cook the Pasta: Stir in the cavatappi and let it cook, absorbing all those delicious flavors. Adjust the heat to keep a gentle simmer and cook for about 8-10 minutes until the pasta is al dente.
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Combine and Serve: Reduce the heat, add the seared steak back to the skillet, and mix in the shredded provolone until it melts into a bubbly, cheesy delight. Serve immediately, getting ready to savor!
Optional: Top with freshly chopped parsley for a pop of color and flavor.
Exact quantities are listed in the recipe card below.
Expert Tips for Philly Cheesesteak Pasta
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Slicing Steak: For the best texture, freeze the skirt steak for about 10 minutes before slicing to achieve thin, tender pieces.
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Pasta Perfection: Keep an eye on the cavatappi while it cooks; check for doneness 1-2 minutes earlier than the recommended time to avoid mushiness.
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Flavor Checks: Adjust your broth slowly when altering the amount of pasta; taste as you go to ensure the right sauciness for your Philly Cheesesteak Pasta.
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Veggie Versatility: Don’t hesitate to swap or add vegetables like zucchini or spinach—you can enhance nutrition without losing the comforting essence of the dish.
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Storage Strategy: For leftovers, store in an airtight container in the fridge for up to three days. Reheat gently and add a splash of broth to keep it creamy.
Storage Tips for Philly Cheesesteak Pasta
Fridge: Store leftovers in an airtight container for up to 3 days. Allow the dish to cool before sealing to maintain freshness.
Freezer: For longer storage, freeze the pasta in a freezer-safe container for up to 2 months. Ensure it’s tightly sealed to prevent freezer burn.
Reheating: When ready to enjoy, thaw in the refrigerator overnight. Reheat in a skillet over medium heat, adding a splash of beef broth or half-and-half to retain creaminess.
Quality Check: Before serving, taste and adjust seasoning as needed, especially if the dish has absorbed flavors during storage.
What to Serve with Philly Cheesesteak Pasta?
To elevate your culinary experience, consider these delightful side dishes that will complement your creamy pasta masterpiece.
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Garlic Bread: A classic pairing, this warm, crispy delight adds a satisfying crunch and buttery flavor that perfectly contrasts the creamy texture of the pasta.
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Simple Mixed Salad: A fresh salad with vibrant greens, cherry tomatoes, and a tangy vinaigrette provides a refreshing balance, cutting through the richness of the Philly Cheesesteak Pasta.
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Roasted Broccoli: Crispy, caramelized broccoli, seasoned with olive oil and garlic, adds a touch of earthy goodness and beautiful color, enhancing the overall meal presentation.
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Coleslaw: A tangy coleslaw brings a crunch factor that contrasts the soft pasta while its acidity enhances the savory flavors of the dish, creating a well-rounded palate experience.
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Sweet Potato Fries: The slight sweetness of these fries balances the savory flavors of the dish. Plus, they offer a delightful crunch that’s hard to resist, making them a favorite for all ages.
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Ice Cold Beer: Pair your meal with a refreshing lager or pale ale that will cut through the creaminess while complementing the rich, savory notes of the steak and cheese.
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Chocolate Chip Cookies: For dessert, these soft and chewy cookies are a comforting classic that provides a sweet finish after the savory main course, making sure everyone’s taste buds are satisfied.
Make Ahead Options
These Philly Cheesesteak Pasta preparations are a lifesaver for busy home cooks! You can slice the steak, vegetables, and mushrooms and store them in the refrigerator up to 24 hours in advance to save precious time. Additionally, you can pre-cook the pasta and toss it with a splash of olive oil to prevent sticking, keeping it fresh for up to 3 days. When you’re ready to serve, simply sauté the prepped ingredients, combine them with the broth and half-and-half, and stir in your cooked pasta along with the provolone until melted. This way, you’ll enjoy a comforting, home-cooked meal with minimal effort while ensuring everything tastes just as delicious when served!
Philly Cheesesteak Pasta Variations
Feel free to make this delightful dish your own by experimenting with these flavorful twists!
- Dairy-Free: Use coconut milk or almond milk in place of half-and-half for a creamy yet dairy-free alternative that doesn’t sacrifice taste.
- Vegetarian: Substitute skirt steak with grilled portobello mushrooms or eggplant for a hearty, meatless option that still packs a punch of flavor.
- Extra Veggies: Add a handful of fresh spinach or kale during the last few minutes of cooking for an extra nutritional boost and a pop of color.
- Spicy Kick: Mix in sliced jalapeños or a pinch of red pepper flakes for an exciting heat level that will tantalize your taste buds.
- Cheesy Variations: Experiment with different cheeses like gouda or sharp cheddar instead of provolone to change the flavor profile to something uniquely yours.
- Pasta Shapes: Switch out cavatappi for any pasta shape like penne, rigatoni, or fusilli to create fun textures while keeping things comforting and delicious.
- Smoky Flavor: Add smoked paprika or a splash of Worcestershire sauce to deepen the flavor and give your dish that extra layer of richness.
- Herb Infusion: Toss in fresh herbs like parsley, thyme, or even basil in the last few minutes of cooking to brighten the dish and elevate its aroma!
Philly Cheesesteak Pasta Recipe FAQs
How do I choose the right steak for Philly Cheesesteak Pasta?
Choosing the right cut of steak is essential for this dish. I recommend using skirt steak or rib eye, as both cuts offer great flavor and tenderness. For the best results, slice the steak against the grain after freezing it for about 10 minutes. This makes it easier to achieve thin, juicy slices, ensuring they remain tender when cooked.
How should I store leftovers of Philly Cheesesteak Pasta?
To keep your leftovers fresh, store them in an airtight container in the refrigerator for up to 3 days. It’s best to let the dish cool down before sealing it to maintain its creamy texture. When you’re ready to enjoy it again, simply reheat in a skillet or microwave, adding a splash of broth if needed to bring back some of that luscious creaminess.
Can I freeze Philly Cheesesteak Pasta?
Absolutely! For optimal freezing, transfer the cooled pasta into a freezer-safe container. Ensure it’s well-sealed to prevent freezer burn. You can store it for up to 2 months. When you’re ready to enjoy, thaw it overnight in the refrigerator and reheat gently on the stove, adding some broth or half-and-half to help restore the creamy sauce.
What should I do if my pasta turns mushy?
If you’ve overcooked your pasta and it turns mushy, don’t worry too much; it happens to the best of us! Next time, keep a close watch and check the pasta 1-2 minutes before the recommended time for doneness. If it does get too soft, consider mixing it with some additional vegetables or a fresh protein like chicken or shrimp, which can help bring texture back to your dish.
Is Philly Cheesesteak Pasta suitable for various dietary needs?
While this recipe is delicious as-is, you can definitely adapt it for dietary preferences. For a lighter option, use whole milk instead of half-and-half and consider swapping out the steak for grilled chicken or portobello mushrooms if you’re looking for a vegetarian alternative. Always double-check ingredients if allergies are a concern, especially with the cheese, as some individuals may have dairy sensitivities.
Creamy Philly Cheesesteak Pasta – Comfort in Every Bite
Ingredients
Equipment
Method
- Begin by pouring neutral oil into a large skillet set over medium-high heat. Allow it to warm up for a minute, perfect for sautéing your ingredients.
- Season the skirt steak with Italian seasoning, salt, and pepper. Sear it in the skillet until it's nicely browned, around 3-5 minutes. Remove it from the skillet and set aside, keeping those savory juices.
- In the same skillet, add the mushrooms, onion, and both bell peppers. Sauté them for about 5-7 minutes until they soften and become delightful. Add the chopped garlic and cook for an additional minute.
- Pour in the low-sodium beef broth and half-and-half, stirring gently. Bring this mixture to a simmer.
- Stir in the cavatappi and let it cook for about 8-10 minutes until the pasta is al dente.
- Reduce the heat, add the seared steak back to the skillet, and mix in the shredded provolone until it melts.
- Serve immediately, optionally topped with freshly chopped parsley.