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A white bowl filled with creamy Philly Cheesesteak Pasta, featuring penne, tender steak pieces, melted cheese, and fresh parsley, with a fork on the side.
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5 from 4 votes

Philly Cheesesteak Pasta

This Philly Cheesesteak Pasta is the ultimate comfort food—tender ribeye, melty provolone, and a rich, savory sauce tossed with pasta. All the bold flavors of a classic Philly cheesesteak in a creamy, one-pan dish. Ready in 30 minutes and perfect for busy nights!
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Pasta recipes
Cuisine: American
Keyword: philly cheesesteak, philly cheesesteak pasta
Servings: 6
Author: Tatiana

Ingredients

  • 1 tablespoon olive oil
  • 2 pounds ribeye steak cut into cubes around 1-inch thick
  • salt and pepper to taste
  • 1/2 onion diced
  • 2 teaspoons garlic minced
  • 3 tablespoons Worcestershire sauce
  • 1 teaspoon hot sauce
  • 1 packet French onion soup mix or mushroom soup mix
  • 4 cups beef broth
  • 1 cup milk
  • 3/4 pound penne pasta or rigatoni, uncooked
  • 8 ounces sliced provolone cheese torn into smaller pieces
  • 8 ounces mozzarella cheese shredded
  • 2 tablespoons fresh parsley finely chopped

Instructions

  • Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil, season the the ribeye pieces with salt and pepper, and sear for 2 minutes per side until browned but still tender. Remove from the skillet and set aside. In the same skillet, sauté the diced onion until softened, about 3 minutes. Add 2 teaspoons garlic and cook for 1 minute or until fragrant.
  • Stir in 3 tablespoons Worcestershire sauce, 1 teaspoon hot sauce, and 1 packet French onion soup mix. Pour in 4 cups beef broth and 1 cup milk, stirring to combine. Bring the mixture to a gentle boil, then add 3/4 pound penne pasta. Reduce the heat to low, cover, and let simmer for 12-15 minutes, stirring occasionally, until the pasta is tender.
  • Return the seared ribeye to the skillet. Stir in 8 ounces sliced provolone cheese and 8 ounces mozzarella cheese, mixing until fully melted and creamy.
  • Remove from heat and let sit for a minute or two before serving. Enjoy warm with a sprinkle of extra cheese or fresh parsley!

Notes

Keep leftovers in an airtight container in the fridge for up to 3 days. For best results, reheat gently on the stove over low heat, adding a splash of milk or broth to bring back the creamy texture. Avoid overheating to keep the steak tender.

Nutrition

Calories: 683kcal | Carbohydrates: 49g | Protein: 44g | Fat: 34g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 107mg | Sodium: 1308mg | Potassium: 657mg | Fiber: 2g | Sugar: 5g | Vitamin A: 788IU | Vitamin C: 4mg | Calcium: 570mg | Iron: 3mg