All the Flavor of a Cheesesteak, None of the Fuss: This Pasta Skillet Delivers

Name: All the Flavor of a Cheesesteak, None of the Fuss: This Pasta Skillet Delivers
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb ground beef (or thinly sliced steak – no pork); 8 oz pasta (penne or rotini are my top picks); 1 tbsp olive oil; 1 cup mushrooms, sliced; 1 cup milk; 1 tbsp Worcestershire sauce (alcohol-free); 1 tsp onion powder; 1 tsp garlic powder; 1 cup shredded provolone cheese; 1/2 cup diced bell peppers; 1/2 cup diced onion

April 25, 2025

Recipes

There’s something magical about one-pot meals that pull off big flavor with minimal cleanup, and this Philly Cheesesteak Pasta Skillet checks every box. It’s hearty, cheesy, and hits that savory note I’m always craving after a long day. Plus, it’s fast—like 30-minutes-start-to-finish fast. Whether I’m using ground beef or thinly sliced steak, this dish gives me all the cheesesteak vibes with none of the sandwich stress.

Let’s break down why this skillet meal is a regular in my rotation and how you can make it your own.

Why This Philly Cheesesteak Pasta Works Every Time

If you love a Philly cheesesteak but don’t want to deal with hoagie rolls or messy griddles, this recipe is the answer. Here’s why I keep coming back to it:

One pot = fewer dishes: Everything cooks in the same skillet, so cleanup is a breeze.
Customizable protein: Ground beef makes it quick and easy, while thinly sliced steak feels a little fancier.
Creamy, cheesy sauce: The mix of beef broth, milk, and melty provolone or mozzarella gives it that gooey, comforting feel.
Classic cheesesteak veggies: Onions and peppers add sweetness and crunch, while optional mushrooms deepen the flavor.

Now, let me show you how I throw it all together.

Ingredients You’ll Need

(Serves 4 | Prep Time: 10 mins | Cook Time: 20 mins)

1 lb ground beef (or thinly sliced steak – no pork)
8 oz pasta (penne or rotini are my top picks)
1 tbsp olive oil
1 small onion, thinly sliced
1 green bell pepper, sliced
1 cup mushrooms, sliced (optional, but highly recommended)
2 cloves garlic, minced
1 ½ cups low-sodium beef broth
1 cup milk
1 tbsp Worcestershire sauce (alcohol-free)
1 tsp onion powder
1 tsp garlic powder
Salt and black pepper, to taste
1 ½ cups shredded provolone or mozzarella cheese

How I Make Philly Cheesesteak Pasta Skillet

1. Cook the Pasta

I start by boiling the pasta in salted water until it’s just al dente. Drain it, toss with a tiny drizzle of oil to prevent sticking, and set it aside.

2. Sauté the Veggies

In a large skillet over medium heat, I warm up the olive oil, then add sliced onions, bell peppers, and mushrooms. After about 5–6 minutes, they’re tender and slightly browned. I stir in the minced garlic and cook for another 30 seconds just to bloom the flavor.

3. Brown the Beef

Next, I add the ground beef (or steak strips) to the skillet and break it up with a spatula. It cooks quickly—just about 5–7 minutes until it’s no longer pink. I make sure to drain off any excess fat before moving on.

4. Build the Sauce

Here’s where it gets saucy. I pour in the beef broth and milk, then stir in the Worcestershire sauce, onion powder, garlic powder, salt, and pepper. I let it simmer for a few minutes to bring all those flavors together.

5. Combine and Melt

Back in goes the cooked pasta, and I stir everything together until the noodles are coated in that savory broth. I sprinkle in the shredded cheese a handful at a time, stirring gently until it’s fully melted and creamy.

6. Serve It Hot

Once everything is melty and well combined, I dish it up straight from the skillet. If I’ve got extra cheese, I’ll add another sprinkle on top right before serving. Because why not?

My Tips to Make This Dish Even Better

Use deli-sliced provolone: It melts beautifully and gives that classic cheesesteak flavor.
Try it with ribeye: If I have the time, I thinly slice ribeye and give it a quick sear before adding it to the skillet for extra richness.
Make it spicy: A pinch of red pepper flakes or a few slices of pickled jalapeños turn this into a spicy cheesesteak twist.
Veggie up: Add baby spinach or roasted red peppers for a little green (and to feel slightly more virtuous).

What I Serve with This Pasta Skillet

Honestly, this meal doesn’t need much. It’s filling and satisfying on its own, but here’s what I sometimes add:

Simple green salad with a tangy vinaigrette to cut through the richness
Garlic bread or a warm roll to mop up any extra cheesy sauce
Iced tea or soda to keep things casual, or a non-alcoholic beer for that Philly sports bar vibe

Frequently Asked Questions

Q: Can I make this ahead of time?
A: Absolutely. It reheats well on the stovetop or in the microwave—just add a splash of milk or broth to loosen up the sauce.

Q: Can I use a different cheese?
A: Yes! Provolone is classic, but mozzarella, Monterey Jack, or even cheddar work great. Just use something that melts smoothly.

Q: Is this kid-friendly?
A: Big yes. It’s cheesy, meaty, and mild unless you decide to spice it up. I often leave out mushrooms for the pickier eaters in the house.

Q: Can I make it dairy-free?
A: Yep. Use plant-based milk and dairy-free cheese (Violife or Daiya are solid options), and it still turns out rich and creamy.

Why This Pasta Deserves a Spot in Your Weeknight Lineup

This Philly Cheesesteak Pasta Skillet isn’t just easy—it’s fun to make and even better to eat. It brings bold flavor without complicated steps, and it’s customizable enough that I never get bored with it. Plus, it hits that sweet spot of comfort food without requiring a nap afterward.

Give it a shot the next time you’re staring at a pound of ground beef and not sure what to do. And if you find your own spin—like using roasted garlic or topping it with crispy onions—let me know. I’m always down to level up a classic.