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Philly Cheesesteak Pasta takes all the flavors of that classic sandwich with beef, peppers, onions and cheese, and combines them with pasta for a delicious, hearty one pan dinner! Everything cooks in one pan and is ready in under 30 minutes.
I’m super excited to share this One Pan Philly Cheesesteak Pasta with you today. It was a recipe that I thought up late one night and to be honest I wasn’t really sure it work out as well as it did. But oh my goodness was it delicious! It’s the perfect one pan meal that the whole family will love!
One Pan Philly Cheesesteak Pasta
This delicious one pot pasta cooks in one pan and from start to finish, takes less than thirty minutes, and uses minimal dishes for an easy cleanup. If that’s not the perfect weeknight dinner, I don’t know what is!
What is a Cheesesteak?
A cheesesteak is a sandwich that was made popular in Philadelphia but is now enjoyed all over the US. A hoagie roll is stuffed with thinly sliced beef then topped with grilled peppers, onions and melted cheese.
How to Make Philly Cheesesteak Pasta
- To make the pasta, you’ll need some roast beef from the deli. You want the rarest they have, and for them to slice it thinly; I usually opt for London Broil. You want the meat to be rare because it will cook more in the pan and if it’s already pretty well done it can become tough.
- You’ll also need some thinly sliced onions and bell peppers. Use any color you like, but I like to have a mix of red or orange and green. Sweet onions offer the best flavor in my opinion. I cooked the onions about halfway first, then added the bell peppers because I prefer to have the onions nice and soft and the peppers a little firmer. You can cook them all together to save time.
- Next you’ll add the roast beef, some beef broth and rotini pasta. Once it boils you just cover it up and walk away for about twenty minutes.
- After about twenty minutes, remove the cover from the pasta. If there is still a lot of liquid (and this goes for most of the one pan meals), just turn the heat up and let it reduce with the cover off, stirring intermittently. This should only take a couple of minutes and the liquid does not need to be completely gone. It will continue to be absorbed as it sits.
- Next is the best part – the cheese! I topped the cooked pasta with slices of Provolone Cheese. I only used about six slices, but next time I would use more, and you can too if you want this dish to be extra cheesy.
Doesn’t that look amazing? Trust me – it was! I hope you’ll try it out for yourself.
This Philly Cheesesteak Pasta is a complete meal for 4 right there in the pan with the steak, peppers and pasta. I like to serve with a big green salad on the side. There are a couple of upgrades you can add to this one pot pasta recipe if you’re feeling adventurous.
- Add a crunchy topping. Mix a half of a cup of panko breadcrumbs with a couple tablespoons of melted butter. After adding the cheese, top with the breadcrumbs and broil for several minutes until golden for a nice crunchy texture, reminiscent of the hoagie roll from the original sandwich.
- Flavor it up! Add come minced garlic to the onions and peppers, add Worcestershire or soy sauce with the beef broth.
- More cheese, please. Stir a cup of shredded Provolone or mozzarella directly into the pasta to create more of a sauce, then top with the sliced Provolone and cover or broil to melt.
What to do with leftovers
Leftovers should be covered and kept in the fridge. Enjoy within 3-4 days. Freezing is not recommended.
For more delicious one pan meals, be sure to check these out:
- Cheese Smoked Sausage and Pasta Skillet
- One Pan Spaghetti and Meatballs
- Spicy Lemon Chicken Pasta with Tomatoes
- Green Chile Chicken Enchilada Pasta
- One Pan Taco Macaroni and Cheese
One Pan Philly Cheesesteak Pasta
- 2 tablespoon olive oil
- 1 cup thinly sliced onion (about 1 small onion
- 2 cups thinly sliced bell peppers about 3 - red, and/or green
- 1 pound thinly sliced rare deli roast beef
- 2 cups beef broth
- 1 cup water
- 1/2 pound of small dry pasta like Rotini (about 2 ½ cups)
- 6-10 thin slices of deli Provolone Cheese
- Heat olive oil over medium high heat in a 12" skillet.
- Add onions and bell peppers and cook, stirring often, until vegetables are soft and onions are clear.
- Cut roast beef into one-inch pieces. Add to the veggies in the pan.
- Add pasta, broth and water, stir, and bring mixture to a boil.
- Cover pan and reduce heat to low.
- Cook for 18-20 minutes. Uncover and if there is still a lot of liquid in the pan, turn heat back up to medium-high and cook, stirring often for a few minutes until liquid is mostly absorbed.
- Turn off heat and top pasta with cheese slices. Replace cover for about five minutes, or until cheese is melted.
- Divide into bowls and serve.