Meet Your New Dinner Crush
If your evenings look anything like mine soccer cleats by the door, a half-answered Slack ping on your phone, and a family wondering what’s for dinner—you’re going to fall hard for Philly Cheesesteak Pasta. This skillet wonder borrows everything we adore about the iconic Philadelphia sandwich (thin steak, peppers, onions, melty provolone) and swirls it through perfectly al-dente noodles. The result? Big comfort, minimal dishes, and a happy chorus of “Is there more?” from the peanut gallery.
Why am I so confident it’ll become your go-to? Because the recipe springs from the same “cook smarter, not harder” philosophy Chef Jody MacDonald champions over on Inspo Recipes—think flour-on-the-cheeks realness, Aussie charm, and feeding a crowd on the fly . In short: it’s designed for real life.
In This Article
Why You’ll Love This Philly Cheesesteak Pasta
- All in One Pan – The pasta simmers right in a mix of beef broth and half-and-half, soaking up every savory drop; you’ll wash exactly one skillet.
- 30ish Minutes, Tops – Thin steak cooks fast, and the veggies soften while the noodles bubble. Perfect for weeknights when the couch is calling.
- “Best Philly Cheesesteak Pasta Recipe” Flavor – Italian-seasoned skirt steak, bell peppers, mushrooms, and an avalanche of provolone hit every nostalgia button.
- Kid & Husband Approved – Even picky eaters surrender when cheese strings are involved. (My ten-month-old tried to baptize his sippy cup in the sauce—true story.)
- Leftover Gold – A quick zap for tomorrow’s lunch, and you’re the office hero.
Ingredients
- 2 Tbsp. neutral oil, divided
- 1 lb. skirt steak or rib eye, thinly sliced across the grain
- 1 tsp. Italian seasoning
- Kosher salt
- Freshly ground black pepper
- 8 oz. cremini or white mushrooms, sliced
- 1 medium yellow onion, thinly sliced
- 1 green bell pepper, seeds and ribs removed, thinly sliced
- 1 red bell pepper, seeds and ribs removed, thinly sliced
- 4 cloves garlic, chopped
- 3 1/2 cups low-sodium beef broth
- 1 cup half-and-half
- 8 oz. cavatappi
- 6 oz. shredded provolone
Step-by-Step: The Weeknight Game Plan
- Sear the Steak Heat 1 Tbsp oil in a large stainless skillet over med-high. Toss steak with Italian seasoning, salt, and pepper. Arrange in a single layer; leave it alone for two minutes to build that crave-worthy crust. Flip, cook another minute or two, then scoop into a bowl . Time-saver hack: Freeze the steak for 10 minutes first—firm meat slices paper-thin without a fancy deli slicer .
- Brown the Mushrooms Reduce heat to medium, add mushrooms, and let them mingle until golden (8-10 min). Season lightly and transfer to the steak bowl.
- Soften the Veggies Add remaining oil, onions, and peppers; sprinkle salt. Stir often until peppers give in (about 8 min). Garlic joins for the last 60 seconds. Slide everything into the steak bowl like a colorful reunion.
- One-Pot Magic Crank heat to med-high. Splash in beef broth, scraping up the browned bits (a.k.a. free flavor). Stir in half-and-half; bring to a lively simmer. Scatter the pasta across the surface, press it under, cover, and cook 10-12 minutes, stirring occasionally, until noodles are tender and the sauce coats the spoon .
- Cheese Pull Time Sprinkle provolone, stir till gloriously melted, then tumble the steak-veggie mix back in. One final toss—boom! Dinner.
Chef Jody’s Tiny Truth
Confession: The first time I tested this, I mis-read “half-and-half” as “half the carton.” My skillet looked like a dairy hot tub. But guess what? Even diluted, the flavor slapped. Moral: Relax—this recipe forgives measurement oopsies and lets busy cooks breathe.
Pro Tips for Maximum Philly Cheesesteak Pasta Vibes
- Rest that Beef – USDA recommends a 145 °F minimum internal temp for steak plus a 3‑minute rest. Juicy perfection!
- Use a Big Skillet – Crowded mushrooms steam. Give them elbow room for browning bliss.
- Season in Layers – Little pinches of salt at each stage coax out sweetness from onions and peppers.
- Sauce Too Thick? – Add a splash of broth. Too thin? Simmer lid-off for a minute. Starchy pasta water also rescues runny sauce.
- Spice It Up – A dash of crushed red pepper brings a faint “whiz wit” heat that Philly die-hards cheer.
The Heart Behind The Philly Cheesesteak Pasta Recipe
Like many of you, I juggle deadlines, diaper duty, and the eternal hunt for matching socks. Recipes have to work for us, not the other way around. Chef Jody’s Down-Under-meets-Stateside vibe—hugging farmers’-market carrots like long-lost friends and laughing at flour explosions—reminds me that a good meal isn’t about perfection; it’s about gathering folks you love and feeding their souls . When my household smells like sautéed onions and melty cheese, even the crankiest toddler unclenches.
Serving Ideas & Swaps
- Carb Swap: Spoon the steak-pepper mix over baked potatoes, rice, or zucchini noodles if you’re feeling low-carb.
- Cheese Choices: Not a provolone fan? Try shredded mozzarella or a Cheez Whiz drizzle for authentic Philly flair.
- Veggie Boost: Baby spinach wilts nicely in the final two minutes; broccoli florets love the bath too.
- Protein Twist: Sub sliced chicken thighs (yep, we do it in our Garlic Parmesan Chicken Pasta), or go half chicken/half steak for a “surf & turf” of sorts.
A (Very Brief) Philly Cheesesteak Pasta History Bite
Legend credits Pat Olivieri, a South Philly hot‑dog vendor, with the first cheesesteak in 1930—an origin story the Smithsonian Magazine highlights here. While locals still debate provolone vs. Whiz, we can all agree thin‑sliced beef and onions are non‑negotiable—principles honored in this pasta version.
FAQs
Can I use ground beef instead of sliced steak?
Absolutely. Brown 1¼ lbs ground beef after the mushrooms; drain excess fat before continuing. It’s still the Best Philly Cheesesteak Pasta Recipe for budget nights.
What pasta shapes work?
Cavatappi’s spirals trap sauce, but penne, rotini, or shells also shine. Avoid delicate angel hair—it overcooks quickly in skillet sauces.
How do I store leftovers?
Cool completely, then refrigerate in an airtight container up to 3 days. Reheat gently on the stove with a splash of broth or milk so the sauce loosens.
Can I freeze it?
Yes—portion into freezer-safe bags, squeeze out air, and freeze up to 2 months. Thaw overnight in the fridge; warm on low heat.
Is this spicy?
Only mildly peppery. For toddler-friendly fare, skip black pepper until serving; for heat lovers, add ½ tsp crushed red pepper with the garlic.
Craving More Quick Comfort?
- Fall head-over-heels for our Marry Me Pasta—another creamy weeknight dazzler that reportedly sparks proposals.
- Need a chicken-centric hug? Our 25-minute Garlic Parmesan Chicken Pasta delivers melt-in-your-mouth coziness.
- Curious about slashing produce waste while you cook? Peek at Zero Waste Recipes for thrifty hacks that stretch every carrot coin.
Final Forkful
When the clock blinks 6:00 p.m. and hunger strikes louder than your e-mail alerts, let Philly Cheesesteak Pasta swoop in with sizzling steak, sweet peppers, and pools of molten provolone. One pan, one cozy kitchen, countless satisfied sighs. Slide that skillet to the center of the table, gather your favorite people, and watch smiles unfurl faster than you can say, “Pass the Parmesan.”
Now, if you’ll excuse me, I’ve got leftovers calling my name—and a tiny sous-chef ready to bang a wooden spoon like a victory drum.
Philly Cheesesteak Pasta
Equipment
- Large Skillet
Ingredients
Main Ingredients
- 2 Tbsp. neutral oil divided
- 1 lb. skirt steak or rib eye thinly sliced across the grain
- 1 tsp. Italian seasoning
- Kosher salt to taste
- Freshly ground black pepper to taste
- 8 oz. cremini or white mushrooms sliced
- 1 medium yellow onion thinly sliced
- 1 green bell pepper thinly sliced, seeds and ribs removed
- 1 red bell pepper thinly sliced, seeds and ribs removed
- 4 cloves garlic chopped
- 3 1/2 cups low-sodium beef broth
- 1 cup half-and-half
- 8 oz. cavatappi pasta
- 6 oz. shredded provolone cheese
Instructions
- In a large skillet over medium-high heat, heat 1 Tbsp. oil. Toss steak with Italian seasoning, salt, and pepper. Sear in a single layer until browned, about 2 minutes per side. Transfer to a bowl.
- Reduce heat to medium. In the same skillet, add mushrooms and cook until browned, about 8–10 minutes. Transfer to the bowl with steak.
- Add remaining oil to the skillet. Cook onions and bell peppers with salt, stirring until softened, about 8–10 minutes. Add garlic and cook until fragrant, about 1 minute. Transfer to the bowl.
- Increase heat to medium-high. Pour in beef broth and scrape up browned bits. Stir in half-and-half and bring to a simmer. Add pasta, cover, and cook until al dente, about 10–12 minutes.
- Stir in provolone until melted. Return beef and veggies to skillet and toss to coat.