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Philly Cheesesteak Pasta

A comforting and satisfying one-pot meal that combines the classic flavors of a Philly cheesesteak with creamy pasta. Loaded with tender steak, sautéed onions and peppers, and a rich cheese sauce.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Dish
Cuisine American
Servings 6 servings
Calories 800 kcal

Ingredients
  

  • 1 pound pasta rotini, penne, ziti, or elbow macaroni
  • 1 tablespoon olive oil
  • 1 pound sirloin steak thinly sliced
  • 1 onion thinly sliced
  • 1 green bell pepper thinly sliced
  • 8 ounces cream cheese softened
  • 1 cup beef broth
  • 1/2 cup milk
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon Salt
  • 2 cups shredded provolone cheese
  • Optional: Topping like more cheese or chopped green onions

Instructions
 

  • Cook pasta according to package directions. Drain, reserving some pasta water.
  • Heat olive oil in a large skillet or pot over medium-high heat. Add onion and bell pepper and cook until softened and slightly caramelized, about 5-7 minutes.
  • Add thinly sliced steak to the skillet. Cook, stirring occasionally, until browned on all sides.
  • Reduce heat to low. Add softened cream cheese, beef broth, milk, garlic powder, onion powder, salt, and pepper. Stir until cream cheese is melted and sauce is smooth.
  • Add cooked pasta to the skillet and stir to coat evenly with the sauce.
  • Stir in 1 cup of shredded provolone cheese until melted and the sauce is cheesy and creamy.
  • Sprinkle remaining 1 cup of provolone cheese over the top. Cover and let melt, or broil briefly until bubbly. Watch carefully to prevent burning.
  • Serve hot, with optional toppings if desired.