I absolutely love this Philly Cheesesteak Pasta Dish—it’s all the savory, cheesy goodness of a classic Philly cheesesteak transformed into a creamy pasta bake. Tender steak, sautéed peppers and onions, and gooey cheese swirl into every forkful, proving weeknight dinners don’t need to be boring.

Philly Cheesesteak Pasta Dish

Why You’ll Love This Recipe

I adore this recipe because it merges comfort food and convenience effortlessly. Instead of rolling sandwiches, I toss everything into a skillet and bake it with pasta. It’s rich, satisfying, and feed-the-family friendly. Plus, I’m always excited by how well the flavors blend into each bite.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

12 oz pasta (penne, shells, or rigatoni)
1 lb thinly sliced steak (ribeye, sirloin, or flank)
1 tbsp olive oil
1 medium green bell pepper, thinly sliced
1 medium yellow or red bell pepper, thinly sliced
1 medium onion, thinly sliced
2 cloves garlic, minced
1 tsp Worcestershire sauce
1 cup beef broth
1 cup heavy cream (or half-and-half)
1½ cups shredded provolone or mozzarella cheese, divided
½ cup grated Parmesan cheese
Salt and pepper to taste
Optional garnish: chopped parsley or extra shredded cheese

directions

Preheat oven to 375 °F (190 °C). Lightly grease a 9×13-inch baking dish.
Cook pasta according to package instructions until just al dente. Drain and set aside.
In a large skillet over medium-high heat, heat olive oil. Add sliced steak, season with salt and pepper, and cook until just browned. Remove steak and set aside.
In the same skillet, add bell peppers and onion. Sauté about 5 minutes until softened and slightly caramelized.
Stir in garlic and cook another minute. Add Worcestershire sauce and beef broth, scraping up any browned bits. Bring to a simmer.
Lower heat, stir in cream, and let the sauce thicken slightly—about 2 minutes.
Toss cooked pasta and steak back into the skillet. Mix in half of the shredded provolone and the Parmesan until creamy.
Pour the mixture into the prepared baking dish. Sprinkle the remaining provolone (or mozzarella) evenly on top.
Bake for 15–20 minutes, until cheese is melted and bubbly.
For extra color and crunch, broil for 1–2 minutes—watch closely to prevent burning.
Let the dish rest a few minutes. Garnish with parsley or more cheese before serving.

Servings and timing

Servings: Serves 4–6
Total time: Approx. 45 minutes
- Prep & cook pasta + steak + veggies: 25 minutes
- Sauce assembly & bake: 15–20 minutes
- Resting: 5 minutes

Variations

I sometimes swap steak for thinly sliced chicken breast or ground beef.
To give it a cheesesteak vibe, I add a teaspoon of smoked paprika or a splash of pickle juice to the sauce.
I’ll mix in sautéed mushrooms or banana peppers for extra flavor.
For a creamier dish, I stir in a spoonful of cream cheese before baking.
I can swap provolone for cheddar or pepper jack to spice things up.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I re-warm individual portions in the oven at 350 °F (175 °C) for about 10 minutes or microwave with a sprinkle of water to maintain creaminess. I sometimes reheat under the broiler for a minute to refresh that melted cheese top.

FAQs

Can I make this ahead of time?

Absolutely—I assemble the dish up to baking, cover, and refrigerate. When ready, I bake it straight from the fridge—adding a few extra minutes to the bake time.

What pasta shape works best?

I prefer short, tubular shapes like penne or rigatoni that soak up the sauce nicely, but any pasta works well.

Can I skip the baking step?

Yes—I sometimes stir everything in the skillet, melt the cheese there, and serve it straight from the pan—it’s just as satisfying, though less browned on top.

Will this recipe work gluten-free?

Definitely—as long as I use gluten-free pasta and substitute gluten-free Worcestershire sauce, it turns out just as delicious.

Is there a lighter version?

I lighten it by using half-and-half or milk in place of heavy cream, reducing cheese, and adding more vegetables to balance the richness.

Conclusion

This Philly Cheesesteak Pasta Dish combines all the cheesesteak flavors into a comforting pasta bake that’s easy, delicious, and perfect for dinner. With tender steak, creamy sauce, and melty cheese topping, it’s become a household favorite and I hope it becomes one for you too!