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Philly Cheesesteak Pasta

Philly cheesesteak pasta with penne tossed with shaved steak, caramelized onions and peppers, and a provolone cream sauce. This one-pan pasta dinner coats every bite with melted provolone, with steak strips and mushrooms visible throughout.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 940
Ingredients Equipment Method Notes

Ingredients
  

Penne or rigatoni pasta
  • 1 lb penne or rigatoni pasta
Shaved steak or sirloin
  • 1 lb shaved steak or thinly sliced sirloin
Bell peppers
  • 1 green bell pepper, sliced
  • 1 red bell pepper, sliced
Onion, mushrooms, and garlic
  • 1 large onion, sliced
  • 8 oz mushrooms, sliced
  • 3 garlic cloves, minced
Seasoning and sauce
  • 2 tbsp butter
  • 1 tbsp Worcestershire sauce
  • 1 cup beef broth
  • 1 cup heavy cream
  • 2 cup provolone cheese, shredded
  • 0.5 salt to taste
  • 0.5 black pepper to taste

Equipment

  • 1 cast iron skillet

Method
 

Cook pasta
  1. Bring a large pot of salted water to a boil and cook penne or rigatoni until al dente. Reserve 1/2 cup pasta water, then drain the pasta and set aside.
Sear steak
  1. Season the shaved steak with salt and black pepper. Sear in a hot skillet with 1 tablespoon butter for 2–3 minutes, until browned, then set aside.
Caramelize vegetables and make the sauce
  1. Melt the remaining butter in the same skillet and cook the onion, bell peppers, and mushrooms over medium-high heat for 6–8 minutes, until caramelized.
  2. Add the minced garlic and Worcestershire sauce, then cook for about 30 seconds until fragrant.
  3. Pour in beef broth and heavy cream and bring the mixture to a simmer, cooking for 3–4 minutes until slightly reduced and glossy.
  4. Lower heat to prevent scorching, then stir in shredded provolone until melted and smooth, creating a thick, creamy sauce.
Combine and serve
  1. Toss the drained pasta with the provolone cream sauce and add the seared steak back in so it’s evenly coated.
  2. Loosen the sauce with reserved pasta water as needed until it lightly clings to the pasta. Serve immediately with extra provolone on top.

Notes

Pro tip: reserve pasta water and add it gradually so the sauce turns silky instead of too thick. Store leftovers in the refrigerator up to 3 days in a sealed container; reheat gently on the stovetop with a splash of broth or cream to restore creaminess. Freezing isn’t recommended due to the cheese sauce texture. For a lower-fat option, use reduced-fat provolone and half-and-half instead of heavy cream.