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The Philly cheesesteak is one of the all-time favorite sandwiches. Unfortunately, for those who know exactly how a real cheesesteak should taste, great spots are few and far between. If you’re craving that classic flavor but want to avoid the disappointment of a subpar takeout sandwich, we’ve got the perfect alternative: Philly cheesesteak pasta. This dish delivers all the comforting flavors you love in a hearty, one-skillet meal.
Yields: 4 servingsPrep Time: 20 minsTotal Time: 1 hr 10 minsCalories per Serving: 796
This easy-to-make dish combines tender skirt steak, sautéed peppers, onions, mushrooms, and creamy provolone—all in one skillet—making it perfect for a busy weeknight. The thinly sliced steak is cooked to perfection with a blend of Italian seasoning before being tossed with mushrooms, onions, and colorful bell peppers.
Pro Tip: For super-thin steak slices, place the steak in the freezer for about 10 minutes before slicing. This will make it easier to achieve razor-thin cuts while you prep the other ingredients.
Cooking this pasta old-school, one-pan style creates magic—the pasta simmers in beef broth and half-and-half, soaking up all those rich flavors. Once the cavatappi reaches al dente perfection, the dish is finished with melted provolone, turning it into the ultimate savory skillet dinner.
Ingredients2 Tbsp. neutral oil, divided1 lb. skirt steak or ribeye, thinly sliced across the grain1 tsp. Italian seasoningKosher saltFreshly ground black pepper8 oz. cremini or white mushrooms, sliced1 medium yellow onion, thinly sliced1 green bell pepper, seeds and ribs removed, thinly sliced1 red bell pepper, seeds and ribs removed, thinly sliced4 cloves garlic, chopped3 ½ cups low-sodium beef broth1 cup half-and-half8 oz. cavatappi pasta6 oz. shredded provolone
PreparationStep 1: Cook the SteakIn a large stainless steel skillet over medium-high heat, heat 1 Tbsp. oil and swirl the pan to coat. In a large bowl, toss the steak with Italian seasoning and season with salt and pepper. Arrange the steak in a single layer in the skillet and cook, undisturbed, until the underside is browned, about 2 minutes. Stir and continue to cook, stirring occasionally, until no longer pink, 1 to 2 minutes more. Transfer the steak to a large bowl.
Step 2: Sauté the MushroomsReduce heat to medium. In the same skillet, cook the mushrooms, stirring occasionally, until they start to brown, about 8 to 10 minutes. Season with a pinch of salt, then transfer to the bowl with the steak.
Step 3: Cook the Onions and PeppersIn the same skillet over medium heat, heat the remaining 1 Tbsp. oil. Add the onion and bell peppers, season with salt, and cook, stirring frequently, until the peppers soften, about 8 to 10 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute more. Transfer to the bowl with the mushrooms and steak.
Step 4: Simmer the PastaIncrease heat to medium-high. Pour in the broth, scraping up any browned bits from the bottom of the pan. Stir in the half-and-half and bring to a simmer. Add the pasta in a single layer and return to a simmer. Cover and cook, stirring occasionally, until the pasta is al dente and the sauce has thickened, about 10 to 12 minutes.
Step 5: Bring It All TogetherStir in the provolone until melted. Return the beef mixture to the skillet and toss until everything is well coated.
Serve immediately and enjoy your comforting, Philly cheesesteak-inspired pasta!