Print Recipe

One Pan Philly Cheesesteak Pasta

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. 
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dinner
Cuisine: American
Keyword: philly cheesesteak pasta
Servings: 4 servings
Calories: 603kcal
Author: Kristin


  • 2 Tbsp 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 1/2 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.


Calories: 603kcal | Carbohydrates: 52g | Protein: 45g | Fat: 24g | Saturated Fat: 10g | Cholesterol: 94mg | Sodium: 2532mg | Potassium: 782mg | Fiber: 4g | Sugar: 7g | Vitamin A: 2702IU | Vitamin C: 149mg | Calcium: 669mg | Iron: 4mg