This One Pot Philly Cheesesteak Pasta is made with tender steak, peppers, onions and pasta cooked right in a creamy beef broth sauce, then topped with melty provolone cheese.

From the recipe collection of Tara Ippolito

If you love a classic Philly cheesesteak, this is such a fun way to turn those flavors into an easy, family friendly pasta dinner. Everything comes together in one skillet, and cooking the pasta right in the sauce makes it extra creamy and flavorful.

The combination of tender steak, sautéed peppers and onions, cream cheese and provolone makes this one incredibly hearty and satisfying. It’s an easy weeknight dinner that the whole family will love.

Why You’ll Love It

One pot – The pasta cooks right in the skillet, so cleanup is super easy.
Family friendly – Steak, pasta and lots of melted cheese are always a winning combination.
Super creamy – The cream cheese and starch released from the pasta create an incredibly creamy sauce.
Classic cheesesteak flavors – Peppers, onions, beef and provolone give you everything you love about a cheesesteak in pasta form.

Ingredients

Here is everything you’ll need to make this delicious recipe. You can find the full ingredients list along with measurements and instructions on the recipe card below.

Shaved Steak - Gives the pasta that classic Philly cheesesteak flavor and makes the dish hearty and filling.
Green Bell Pepper - Adds a slightly sweet, fresh flavor and a little texture.
Onion - Becomes sweet and savory as it cooks and pairs perfectly with the steak.
Fresh Garlic - Adds a rich, aromatic garlic flavor that helps build the savory base of the dish.
Salt - Enhances all of the other flavors.
Black Pepper - Adds a subtle peppery bite that works especially well with the beef.
Garlic Powder - Gives the steak an extra layer of savory garlic flavor.
Worcestershire Sauce - Adds a deep, savory umami flavor and gives the beef that little something extra.
Beef Broth - Cooks the pasta while infusing it with rich beef flavor instead of plain water.
Cream Cheese- Makes the sauce rich and creamy.
Pasta - Makes the dish hearty and soaks up all that flavorful beef broth as it cooks.
Provolone Cheese - Melts over everything for that creamy, cheesy finish that gives the pasta its classic cheesesteak feel.

How to Make It

Here’s how to make this delicious pasta dinner. You could find the full ingredients list along with instructions on the recipe card below. ?

In a large skillet over medium high heat, sauté the sliced green bell pepper and onion in a little olive oil until they’re softened. Add the shaved steak to the skillet, breaking or cutting it into smaller bite-sized pieces as it cooks. Season the steak and vegetables with salt, pepper and garlic powder and cook until the steak is just cooked through.

green pepper and onion cooking in skillet with shaved steak

Add the minced garlic and Worcestershire sauce and cook for about 1 minute. Remove the steak, peppers and onions from the skillet and set them aside. Add the beef broth and softened cream cheese to the same skillet. Stir over medium heat until the cream cheese has melted into the broth and the mixture is mostly smooth.

beef and cream cheese in skillet mixed together

Bring the mixture to a gentle boil and add the uncooked medium shells. Reduce the heat to a simmer and cook the pasta uncovered, stirring frequently, until the shells are al dente and the sauce has thickened. Add additional beef broth a little at a time if the pasta absorbs the liquid before it’s fully cooked.

shell pasta cooking in beef and cream cheese mixture

Return the steak, peppers and onions to the skillet and stir everything together. Season with additional salt, pepper and garlic powder if needed, then add a little Italian seasoning. Arrange slices of provolone cheese over the top of the pasta. Cover the skillet for a few minutes until the provolone is completely melted. Garnish with parsley (optional) serve warm and enjoy!

cheese steak pasta covered in melted provolone cheese

Pro Tips

Don’t simmer the steak with the pasta. Removing it while the pasta cooks keeps shaved steak from becoming tough and chewy.
Cut the shaved steak into smaller pieces so you get some in every bite.
Stir the pasta frequently while it cooks because the creamy sauce can cause it to stick to the bottom of the skillet.
Keep an additional cup of beef broth nearby. Different pasta brands absorb different amounts of liquid, so you may need a splash or two.
Don’t worry if the sauce looks slightly loose when the pasta is first finished. It will continue to thicken as it sits.
Taste before adding additional salt because beef broth, Worcestershire sauce and provolone can all be salty.

Variations

You can swap the green bell pepper for red bell pepper or use a combination of both for a sweeter flavor.
For a little heat, add sliced jalapeños, crushed red pepper flakes or hot cherry peppers.
Mushrooms would also be delicious sautéed with the peppers and onions.
If you don’t have medium shells, try rotini, penne or another short pasta. Just keep in mind that cooking times and the amount of broth needed may vary depending on the pasta shape.
You can also use mozzarella if you don’t have provolone, although provolone gives this pasta more of that classic cheesesteak flavor.

What to Serve With It

This One Pot Philly Cheesesteak Pasta is pretty hearty on its own, so I like keeping the sides simple. Serve it with garlic bread, a simple salad, roasted broccoli or green beans.

Storage & Reheating

Store leftovers in an airtight container in the refrigerator for up to 3–4 days.

Reheat individual portions in the microwave or warm them gently in a skillet over medium-low heat. Since the pasta will continue absorbing the sauce as it sits, add a splash of beef broth or milk when reheating to loosen everything back up.

I wouldn’t recommend freezing this one because cream cheese-based sauces can change texture after freezing and thawing.

One Pot Recipes

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