Name: Loaded Philly Cheesesteak Pasta
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1 lb ribeye or sirloin steak, thinly sliced; 10 oz penne or rigatoni pasta; 1 green bell pepper, sliced; 1 medium yellow onion, sliced; 2 cloves garlic, minced; 1 cup beef broth; 1 tbsp Worcestershire sauce; 1 cup provolone cheese, shredded; 1 cup mozzarella cheese, shredded; 2 tbsp olive oil; Salt and pepper, to taste

A hearty, one-pan twist on the iconic sandwich, Loaded Philly Cheesesteak Pasta is the kind of meal I turn to when I need something satisfying, cheesy, and completely comforting. This dish brings together thinly sliced steak, sautéed peppers and onions, and al dente pasta, all smothered in a luscious blend of provolone and mozzarella. It’s everything I love about a Philly cheesesteak, with a pasta-loving upgrade—ideal for a weeknight dinner that doesn’t hold back on flavor or comfort.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 lb ribeye or sirloin steak, thinly sliced

10 oz penne or rigatoni pasta

1 green bell pepper, sliced

1 medium yellow onion, sliced

2 cloves garlic, minced

1 cup beef broth

1 tbsp Worcestershire sauce

1 cup provolone cheese, shredded

1 cup mozzarella cheese, shredded

2 tbsp olive oil

Salt and pepper, to taste

Directions

I start by heating 1 tablespoon of olive oil in a large skillet over medium-high heat. I sear the thinly sliced steak in a single layer for 1–2 minutes per side, seasoning it with salt and pepper, until it’s browned but still tender. Then I remove it from the pan and set it aside.

In the same skillet, I add the remaining olive oil and sauté the green bell pepper and onion for 5–7 minutes, until softened. Then I toss in the minced garlic and cook for another minute.

I pour in the beef broth and Worcestershire sauce, scraping up any flavorful bits from the bottom of the pan, and let that simmer for 2–3 minutes.

While that’s going, I cook the pasta according to the package directions until it’s al dente. I drain it and add it straight into the skillet.

I return the steak to the pan and reduce the heat to low, then stir in the shredded provolone and mozzarella until everything’s creamy, gooey, and perfectly melted.

After a final taste for seasoning, I serve it warm. Sometimes I add a sprinkle of chopped parsley or chives for a fresh touch.

Servings and timing

Servings: 4

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Calories: Approximately 750 kcal per serving

Variations

Spicy kick: I like adding red pepper flakes or a dash of hot sauce for some extra heat.

Different cheeses: While provolone and mozzarella are classic here, I’ve also swapped in white American or even fontina for a different melt and flavor.

Chicken twist: If I’m out of steak, thinly sliced chicken breast works beautifully in this recipe too.

Add mushrooms: Sautéed mushrooms bring in extra umami and bulk—perfect if I want to stretch this meal further.

Gluten-free option: I’ve made this with gluten-free pasta, and it still turns out creamy and comforting.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I prefer using the stovetop with a splash of beef broth or water to help loosen the sauce and keep it creamy. The microwave works in a pinch too—just be sure to cover it and stir halfway through heating.

FAQs

How thin should I slice the steak for this pasta?

I slice the steak as thinly as possible, ideally against the grain. This helps it cook quickly and stay tender.

Can I use ground beef instead of sliced steak?

Yes, I’ve used ground beef before when I didn’t have steak on hand. While it changes the texture slightly, the flavor is still delicious and works well with the cheesy sauce.

What’s the best pasta shape for this recipe?

I prefer penne or rigatoni because their ridges hold onto the sauce and cheese nicely. But any short pasta like fusilli or shells would also work.

Can I make this ahead of time?

Absolutely. I sometimes prep the components ahead (cook the steak and veggies, boil the pasta), then combine and melt the cheese just before serving for best results.

Is this dish freezer-friendly?

While technically I could freeze it, I find the cheese sauce doesn’t reheat as smoothly after freezing. It’s best enjoyed fresh or within a few days from the fridge.

Conclusion

Loaded Philly Cheesesteak Pasta is everything I want in a comfort food dish—meaty, cheesy, and hearty, all in one pan. It delivers the beloved flavors of a Philly cheesesteak in a way that’s easy to serve and even easier to devour. Whether I’m making it for a busy weeknight or a casual dinner with friends, this dish never lets me down.

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