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Homemade Philly Cheesesteak Pasta Skillet photo
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Philly Cheesesteak Pasta Skillet

This Philly Cheesesteak Pasta Skillet is a quick, cheesy, and comforting one-pan dinner packed with tender beef, sautéed peppers and onions, and melty provolone and cheddar cheese.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Servings: 4 servings

Ingredients

  • 8 ounces penne pasta the perfect shape to hold onto that cheesy sauce
  • 1 tablespoon olive oil for sautéing the beef and veggies
  • 1 pound beef sirloin thinly sliced, choose a tender cut for best results
  • 1 green bell pepper sliced, adds a fresh, slightly sweet flavor
  • 1 onion sliced, caramelizes beautifully for sweetness
  • 2 cloves garlic minced, for depth and a bit of zing
  • 1 cup beef broth creates a flavorful base for the sauce
  • 1 teaspoon Italian seasoning a blend of herbs to bring it all together
  • salt and pepper to taste, essential for seasoning
  • 1 cup provolone cheese shredded, melty and mild, the classic Philly cheesesteak cheese
  • 0.5 cup cheddar cheese shredded, adds a sharp, creamy contrast

Instructions

  • Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain and set aside. If you want to save on dishes, you can skip this step and cook the pasta directly in the skillet later, just add extra broth.
  • Heat the olive oil in a large skillet over medium-high heat. Add the thinly sliced beef sirloin in a single layer. Cook for about 2-3 minutes per side until browned and cooked through. Remove the beef from the skillet and set aside.
  • In the same skillet, add the sliced green bell pepper and onion. Sauté for 5-7 minutes until softened and slightly caramelized. Add the minced garlic and cook for another 30 seconds until fragrant.
  • Pour the beef broth into the skillet with the veggies. Stir in the Italian seasoning, salt, and pepper. Let the mixture simmer for 3-4 minutes to reduce slightly and concentrate the flavors.
  • Add the cooked pasta and the beef back into the skillet. Toss everything together until combined and heated through. Sprinkle the shredded provolone and cheddar cheeses over the top, stirring gently until melted and creamy.
  • Once the cheese has melted and coated the pasta, remove from heat. Serve immediately, garnished with extra pepper or fresh herbs if desired. This dish pairs beautifully with a fresh green salad or a side of roasted veggies.

Equipment

  • Large Skillet
  • Pot for boiling pasta
  • Sharp Knife
  • Wooden Spoon or Spatula
  • Colander

Notes

  • To save on cleanup, cook the pasta directly in the skillet by adding extra beef broth.
  • Swap green bell peppers with red or yellow for a sweeter flavor and vibrant color.
  • Leftovers keep well in the refrigerator for up to 3 days but do not freeze due to cheese separation.