One Skillet Philly Cheesesteak Pasta (Big Flavor Without the Fuss)

One skillet philly cheesesteak pasta made easy with ground beef, peppers, onions and melted cheese. A quick and delicious weeknight dinner!

Philly Cheesesteak Pasta

Some nights you just want dinner to be easy without sacrificing flavor. This one skillet Philly cheesesteak pasta is perfect for those evenings when you don't feel like making a complicated meal, but still want something warm, filling and satisfying.

It brings together classic cheesesteak flavors with pasta, in a simple one skillet recipe that feels comforting without the extra work.

That's a win-win in my book!

For even more popular one dish recipes, try these delicious 13 one dish dinners or this savory kielbasa and sauerkraut recipe.

You will need the following ingredients listed below to make this hearty one skillet dinner recipe (the exact measurements, nutrition information and full recipe are all in the printable recipe card at the bottom of the post).

Ingredients: 

• Olive Oil 
• Lean Ground Beef 
• Yellow Onion
• Green Bell Pepper
• Garlic
• Worcestershire Sauce 
• Salt and Pepper
• Pasta 
• Beef Broth 
• Cream Cheese 
• Provolone Cheese 

How to Make Philly Cheesesteak Pasta

Step 1. Brown the Beef

Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat. 

Add the ground beef, season with salt and pepper, and cook, breaking it apart with a spoon, until browned and cooked through.

Drain off any excess grease and transfer the cooked beef to a separate plate.

Step 2. Sauté the Vegetables 

In the same skillet, add the sliced onion and bell pepper. Saute, stirring occasionally for 6-8 minutes, until softened and lightly caramelized.

Add the minced garlic and cook for one minute more, until fragrant. 

Step 3. Combine and Season 

Return the cooked beef to the skillet with the vegetables. 

Stir in the Worcestershire sauce, scraping up any browned bits from the bottom of the pan.

Step 4. Cook the Pasta

Pour the beef broth and the uncooked pasta into the skillet. Stir everything to combine.

Bring the mixture to a boil, then reduce the heat to medium-low, cover and let simmer for 12-15 minutes until the pasta is al dente and has absorbed most of the liquid.

Stir occasionally to prevent sticking. 

Step 5. Make It Creamy

Turn off the heat. Add cubed cream cheese and half of the provolone cheese to the skillet.

Stir gently until the cheeses are fully melted and a creamy sauce forms. Taste and adjust seasoning with more salt and pepper if needed. 

Step 6. Melt and Serve

Top the pasta evenly with the remaining slices or shreds of provolone cheese.

SAVE FOR LATER BY PINNING THE BELOW IMAGE:

Tips for Success: 

• Don't Overcook the Pasta: The pasta will continue to soften in the hot sauce after being removed from the heat. Cooking to al dente will ensure the best texture.
• Use Freshly Shredded Cheese: For the creamiest sauce, it's best to shred your own block of provolone. Pre-shredded cheeses often contain anti-caking agents that can result in a slightly grainy texture.
• Sauce Consistency: If the sauce seems too thick after the pasta has cooked, you can stir in an extra splash of beef broth to reach your desired consistency. 

Variations: 

• Different Cuts of Beef: For more authentic texture, substitute ground beef with 1 lb of thinly sliced sirloin or flank steak, seared quickly at the beginning.
• Add Mushrooms: Sliced cremini or button mushrooms are a classic addition to Philly cheesesteaks and can be sautéed along with peppers and onions.  
• Cheese Blend: Feel free to use a different blend of cheeses. White American cheese will provide an ultra-creamy melt, while a bit of sharp cheddar can add more flavor. 

Storage and Reheating: 

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat gently in a saucepan over low heat or in the microwave. The sauce will have thickened, so you may need to add a splash of milk or beef broth to loosen it and restore its creamy consistency.