Irresistible Philly Cheesesteak Pasta Recipe in 30 Minutes

Oh my gosh, you guys – I have to tell you about this Philly Cheesesteak Pasta that’s been my go-to comfort food lately. It’s like someone took all the best parts of a classic Philly cheesesteak – the juicy steak, melty cheese, those perfect caramelized peppers and onions – and tossed them with pasta. Pure genius! The first time I made it, my husband actually stopped mid-bite to say “Wow, this is incredible.” And the best part? It comes together in about 30 minutes flat. Perfect for those nights when you want something hearty and satisfying without spending hours in the kitchen.

Why You’ll Love This Philly Cheesesteak Pasta

Trust me, this dish is a total crowd-pleaser for so many reasons! First off, it’s incredibly quick – we’re talking 30 minutes from fridge to table on a busy weeknight. It’s also seriously hearty and satisfying, with that perfect combo of tender steak and melty cheese that just hugs the pasta. Plus, it’s so customizable! Don’t like peppers? Skip ’em. Want it extra cheesy? Go for it. It’s basically comfort food perfection in one skillet.

Ingredients for Philly Cheesesteak Pasta

Okay, let’s talk ingredients – because using the right stuff makes ALL the difference here. First up, you’ll want a good ribeye steak (about 1 lb). Trust me, splurging on ribeye is worth it for that perfect tenderness. Slice it thin against the grain – I like mine about 1/4-inch thick. You’ll also need:

• 8 oz penne pasta (or whatever short pasta you’ve got)
• 1 green bell pepper, sliced thin – I like strips about 2 inches long
• 1 small onion, sliced just like the peppers
• 2 cloves garlic, minced (or more if you’re a garlic lover like me)
• 2 tbsp butter (salted or unsalted both work)
• 1 tbsp olive oil for cooking
• 1 cup shredded provolone cheese (the good melty kind!)
• 1/2 cup beef broth (low-sodium is best)
• 1/2 tsp salt
• 1/4 tsp black pepper

That’s it! Simple ingredients that come together to create something magical. I always keep these basics on hand because this dish has become a weekly favorite in our house.

How to Make Philly Cheesesteak Pasta

Alright, let’s get cooking! This dish comes together in a few simple steps, and I promise it’s easier than it looks. Just follow along, and you’ll have a skillet full of cheesy, steak-y goodness in no time.

Cooking the Steak

First things first – let’s cook that steak! Heat up your olive oil in a large skillet over medium-high heat. You want it nice and hot before adding your thinly sliced ribeye. Cook the steak in batches (don’t overcrowd the pan!) for about 1-2 minutes per side until it’s beautifully browned but still tender. Remove the steak and set it aside – we’ll bring it back later, don’t worry!

Sautéing the Vegetables

In the same skillet (yes, keep all those delicious steak juices!), melt your butter. Toss in your sliced bell peppers, onions, and minced garlic. Sauté them for about 5-7 minutes until they’re softened and starting to caramelize. This is where all that flavor magic happens – the veggies soak up all the steak goodness and create the perfect base for the dish.

Combining Everything

Now for the fun part! Return the cooked steak to the skillet with the veggies. Add your beef broth, salt, and pepper, and give everything a good stir. Toss in your cooked pasta (make sure it’s al dente!) and mix until everything is coated and combined. Finally, sprinkle that shredded provolone cheese on top, cover the skillet, and let it melt for about 1-2 minutes. Oh, that cheese pull is everything. Serve it hot and watch it disappear!

Tips for Perfect Philly Cheesesteak Pasta

Okay, let me share my hard-earned secrets for making this dish absolutely foolproof! First – slice that steak thin, like really thin. I’m talking 1/4-inch max. It cooks faster and stays tender. And crank that heat! Medium-high is your friend for getting that perfect sear without overcooking. Oh! And when melting the cheese, cover the skillet for just a minute – the steam helps it melt evenly without drying out. One last thing – don’t skip resting the steak after cooking. Those juices need time to redistribute for maximum flavor in every bite!

Ingredient Substitutions & Variations

One of my favorite things about this recipe is how easy it is to make it your own! Not a fan of peppers? Try mushrooms instead – they add such a meaty depth. Cheese options are endless too – swap provolone for American cheese if you want that classic cheesesteak gooeyness, or use mozzarella for extra stretch. And if you’re gluten-free, no worries! This works great with your favorite GF pasta. Sometimes I’ll even throw in a splash of Worcestershire sauce for an extra umami kick. Make it yours!

Serving Suggestions for Philly Cheesesteak Pasta

Oh, let me tell you how I love to serve this dish! A big, crusty slice of garlic bread is absolutely perfect for scooping up every last cheesy bite. If you want something lighter, a simple green salad with a tangy vinaigrette balances the richness beautifully. And don’t forget a cold beer – trust me, it’s the perfect pairing for this hearty pasta!

Storage & Reheating Instructions

Okay, let’s talk leftovers – because this Philly Cheesesteak Pasta reheats like a dream! Store any extras in an airtight container in the fridge for up to 3 days. When you’re ready to eat, reheat gently in a skillet with a splash of beef broth to keep it moist. Microwave works too – just cover with a damp paper towel to prevent drying out. Pro tip: Add a little extra cheese when reheating for that fresh-made taste!

Nutritional Information

Just a quick note – these nutrition facts are estimates based on standard ingredients. Your exact values might vary depending on brands and any substitutions you make. Each serving (about 1/4 of the recipe) comes in around 520 calories with 32g of protein – pretty hearty for a pasta dish!

Frequently Asked Questions

Q1. Can I use chicken instead of steak?
Absolutely! Thinly sliced chicken breast works great if you’re not in the mood for steak. Just cook it the same way – quick and hot – until it’s golden and cooked through. It’s a lighter option that still tastes amazing with all the cheesy goodness.

Q2. How can I make this spicier?
Oh, I love this question! Add some sliced jalapeños when you’re sautéing the veggies, or toss in a pinch of red pepper flakes. If you’re feeling adventurous, a dash of hot sauce in the beef broth gives it a nice kick without overpowering the flavors.

Q3. Can I make this ahead of time?
You sure can! Cook everything as directed, but wait to add the cheese until you’re ready to serve. Store it in the fridge, then reheat gently in a skillet and top with cheese. It’ll still taste fresh and melty!

Q4. What’s the best cheese to use?
Provolone is my go-to for that classic Philly cheesesteak flavor, but feel free to mix it up! American cheese melts beautifully for extra creaminess, or try mozzarella for that irresistible cheese pull. Honestly, it’s hard to go wrong here.

Print