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To make the Philly cheesesteak pasta skillet, you need the following ingredients: - 8 oz penne pasta - 1 lb beef sirloin, thinly sliced - 1 tablespoon olive oil - 1 medium onion, sliced - 1 bell pepper (red or green), sliced - 2 cloves garlic, minced - 1 tablespoon Worcestershire sauce - 1 cup beef broth - 1 cup heavy cream - 1 teaspoon Italian seasoning - Salt and pepper to taste - 1½ cups provolone cheese, shredded - Fresh parsley for garnish You can easily swap out some ingredients to fit your taste. If you don’t have sirloin, use flank steak or even chicken. For a lighter option, try turkey or tofu. If you want it lighter, use whole wheat pasta or gluten-free pasta. You can also replace provolone with mozzarella or cheddar cheese. For a vegan twist, use plant-based meat and nutritional yeast instead of cheese. Using fresh ingredients makes your dish taste better. Fresh vegetables add crunch and flavor. Fresh herbs like parsley give a bright touch. When you use fresh beef, it cooks nicely and stays juicy. Always choose high-quality items for the best results. Fresh ingredients help you create a meal that your family will love. First, boil a large pot of salted water. Add 8 oz of penne pasta to the pot. Cook until the pasta is al dente. This takes about 8-10 minutes. Drain the pasta and set it aside for later. Next, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add 1 lb of thinly sliced beef sirloin. Season with salt and pepper. Cook the beef for 3-4 minutes until it is browned. Remove the beef and place it on a plate. In the same skillet, add 1 medium sliced onion and 1 sliced bell pepper. Sauté these for about 5 minutes until they soften. Then, add 2 cloves of minced garlic and cook for 1 more minute until it smells good. Now, return the beef to the skillet with the vegetables. Pour in 1 tablespoon of Worcestershire sauce, 1 cup of beef broth, and 1 cup of heavy cream. Add 1 teaspoon of Italian seasoning. Stir everything together. Allow it to simmer for about 2-3 minutes until it thickens. Next, mix in the cooked penne pasta until it is covered with the sauce. Finally, sprinkle 1½ cups of shredded provolone cheese on top. Stir until the cheese melts and the sauce is creamy. Taste and add more salt and pepper if needed. For the full recipe, check out the details above! To cook the pasta just right, use a large pot. Bring salted water to a full boil. Add 8 ounces of penne pasta. Stir often for even cooking. Cook until al dente, which means it should still be firm. This usually takes about 8 to 10 minutes. After cooking, drain the pasta and set it aside. Do not rinse it; you want the starch to help the sauce stick. Seasoning is key to a great flavor. Start with salt and pepper when cooking the beef. This brings out its natural taste. Use Worcestershire sauce to add depth. It enhances the umami flavor. When you mix in the heavy cream, add a teaspoon of Italian seasoning. This adds a nice herbal note. Always taste as you go, adjusting seasoning as needed. Fresh parsley at the end adds a pop of color and freshness. One common mistake is overcooking the beef. Sauté it just until browned, about 3 to 4 minutes. If you cook it too long, it can become tough. Another mistake is not letting the sauce simmer enough. This thickens the sauce and melds the flavors. Lastly, don’t skip the cheese. Provolone cheese adds creaminess and richness. If you forget it, your dish won’t be as delicious. For the full recipe, check the detailed instructions provided. {{image_2}} You can easily make a vegetarian version of this dish. Swap beef for mushrooms or tempeh. Use sliced portobello mushrooms for a meaty texture. You can also add tofu for protein. The flavors stay rich and savory with these swaps. Combine them with onions, bell peppers, and garlic for a tasty base. Don't forget to use vegetable broth instead of beef broth. The creamy sauce will still shine through with fresh provolone cheese or a vegan cheese option. If you like heat, add jalapeños or other chilis. Chopped jalapeños bring a nice kick. You can add them when you cook the onions and peppers. For more heat, try serrano or habanero chilis. Adjust the amount based on your spice level. This adds flavor and makes the dish exciting. The heat works well with the creamy sauce and the cheesiness. Don't shy away from experimenting with different chili varieties! To make this dish gluten-free, choose gluten-free pasta. There are many options like rice or corn pasta. They cook similarly to regular pasta. Be sure to check your other ingredients too. Use gluten-free Worcestershire sauce and beef broth. Most cheese is gluten-free, but double-check labels. This way, you get the same deliciousness without the gluten. Enjoy a hearty meal that everyone can savor! Feel free to check out the Full Recipe for more details. To keep your Philly cheesesteak pasta fresh, let it cool first. Place the leftovers in an airtight container. This helps prevent moisture loss and keeps flavors intact. Store it in the fridge for up to three days. If you want to enjoy it later, freezing is an option. When you're ready to eat the leftovers, reheat them on the stove. Add a splash of beef broth or cream to keep it creamy. Stir the pasta over low heat until it warms through. You can also use the microwave, but stir every 30 seconds to avoid hot spots. To freeze, portion the pasta into freezer-safe bags. Remove as much air as possible to avoid freezer burn. It can stay frozen for up to three months. When you want to eat it, thaw it overnight in the fridge. Reheat it as mentioned above for the best taste. For the complete recipe, check out the Full Recipe section. Yes, you can use other types of pasta. While penne works great, feel free to try rotini, fussili, or even spaghetti. Each shape holds sauce differently and adds its own charm. Just cook it according to the package instructions for best results. For this recipe, beef sirloin is my top choice. It cooks quickly and stays tender. You can also use flank steak or ribeye for more flavor. Just slice the beef thinly for even cooking and great texture. To make this dish dairy-free, swap heavy cream for coconut milk or a nut-based cream. Use dairy-free cheese instead of provolone. The flavors will still shine through and keep the dish creamy. You can find many options in stores today. For the full recipe, check the link provided. This blog post covers everything you need for a tasty Philly Cheesesteak Pasta. We talked about key ingredients, cooking steps, and helpful tips. I shared fun variations like a vegetarian option and easy storage tips. Fresh ingredients boost flavor and texture, so always choose wisely. Avoid common mistakes for the best results. Explore the options to make this dish your own. Enjoy your cooking journey and delicious meal!

Philly Cheesesteak Pasta Skillet

Satisfy your cravings with this delicious Philly Cheesesteak Pasta Skillet! Ready in just 30 minutes, this creamy dish combines tender beef, vibrant veggies, and melted provolone cheese for a hearty meal. Perfect for busy weeknights, it’s both easy to make and full of flavor. Don’t miss out on this comforting recipe—click through to explore the full recipe and serve up a bowl of cheesy goodness tonight!
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Ingredients
  

8 oz penne pasta

1 lb beef sirloin, thinly sliced

1 tablespoon olive oil

1 medium onion, sliced

1 bell pepper (red or green), sliced

2 cloves garlic, minced

1 tablespoon Worcestershire sauce

1 cup beef broth

1 cup heavy cream

1 teaspoon Italian seasoning

Salt and pepper to taste

1½ cups provolone cheese, shredded

Fresh parsley for garnish

Instructions
 

Cook the Pasta: In a large pot of boiling salted water, cook the penne pasta according to package instructions until al dente. Drain and set aside.

    Sauté the Beef: In a large skillet, heat the olive oil over medium-high heat. Add the thinly sliced sirloin and season with salt and pepper. Sauté until browned, about 3-4 minutes. Remove the beef from the skillet and set aside.

      Cook Vegetables: In the same skillet, add the sliced onion and bell pepper. Sauté for about 5 minutes until they soften. Add the minced garlic and cook for an additional 1 minute until fragrant.

        Make the Sauce: Return the beef to the skillet. Add the Worcestershire sauce, beef broth, heavy cream, and Italian seasoning. Stir to combine, allowing the mixture to come to a simmer.

          Combine with Pasta: Once the sauce has thickened slightly (about 2-3 minutes), add the cooked penne pasta to the skillet. Stir until the pasta is well-coated with the sauce.

            Add Cheese: Sprinkle the shredded provolone cheese over the top, stirring until it's melted and creamy. Taste and adjust seasoning with salt and pepper as needed.

              Serve: Remove from heat and serve immediately, garnished with fresh parsley.

                Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4