Creamy, juicy, and loaded with cheesy, savory goodness — that’s Philly Cheesesteak Pasta Skillet in a spoonful. This one-skillet dinner takes everything you love about a Philly cheesesteak — tender beef, melty cheese, sautéed peppers and onions — and wraps it up in a creamy pasta sauce that’s comfort food at its finest. Fun fact: Philly cheesesteaks were originally a lunchtime street-food solution, and this skillet version keeps that quick-and-easy spirit alive with a dinner-friendly spin.
This recipe is special because it’s simple, comes together quickly, and satisfies picky eaters and hungry families alike. If you love speedy skillet dinners like our Philly Cheesesteak Pasta, you’ll find this version just as comforting but even easier to serve. Ready to get dinner on the table without fuss? Let’s dive in and make a hearty, crowd-pleasing skillet everyone will ask for again.
What is Philly Cheesesteak Pasta Skillet?
Ever wonder how a Philly cheesesteak ended up in a pasta pot? Me too. Is it a sandwich in disguise or a pasta pretending to be dinner? Either way, it’s a brilliant mash-up: all the tastes of a classic cheesesteak combined with warm, saucy pasta. The name probably came from someone saying, “What if we swapped bread for noodles?” and then never looked back. After one bite you might agree that “the way to a man’s heart is through his stomach.” Give it a try and you’ll see why this playful hybrid is a crowd favorite — and don’t be surprised if it becomes your new weeknight staple.
Why You’ll Love This:
- Bold, melty, savory flavor: The main highlight is the rich, cheesy sauce that clings to every spiral of pasta, spiked with savory steak seasoning and A1 for that authentic cheesesteak tang.
- Budget-friendly comfort: Making this at home is far cheaper than ordering takeout or buying deli steaks. Ground beef keeps costs down while still delivering big flavor.
- Customizable toppings: Add extra peppers, onions, pickled jalapeños, or a drizzle of hot sauce to suit your taste — the texture contrasts make every bite exciting.
If you enjoyed our Philly Cheesesteak Egg Rolls recipe, you’ll love how this skillet keeps the same flavor profile in a cozy, shareable format. Ready to make it? Grab your skillet and let’s go.
How to Make:
Quick Overview
This recipe is an easy, one-skillet wonder that’s creamy, comforting, and perfect for busy nights. Preparation is straightforward: brown beef, soften peppers and onions, add liquids and pasta, simmer until tender, then stir in cheese for a silky finish. The standout element is the creamy sauce made with milk and beef broth plus a touch of A1 Steak Sauce for true cheesesteak flavor. Prep and cook time combined: about 30–35 minutes.
Ingredients
- 1 lb ground beef
- 2 1/2 cups spiral pasta (uncooked)
- 1 1/2 cups beef broth
- 1 1/2 cups milk (whole or 2% recommended for creaminess)
- 2 cups shredded mozzarella cheese, divided (1 cup for stirring in, 1 cup for topping)
- 1 chopped onion (medium, finely chopped)
- 1 chopped green bell pepper (seeded and chopped)
- 8 oz can tomato sauce
- 2 tbsp A1 Steak Sauce
- 1 tsp steak seasoning
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1/2 tsp oregano
Directions
- Heat a large skillet over medium-high heat. Add the 1 lb ground beef and use a spatula to break it up as it browns. Cook 5–7 minutes until no longer pink and starting to brown.
- Add the chopped onion and chopped green bell pepper to the skillet. Sauté with the beef for 4–5 minutes until the veggies are softened and fragrant, stirring occasionally so nothing sticks.
- If there’s excess grease, carefully drain it from the skillet until you have just a little left for flavor. Return skillet to medium heat and sprinkle the steak seasoning, garlic powder, onion powder, paprika, and oregano over the beef mixture. Stir for 30–45 seconds to toast the spices.
- Pour in 1 1/2 cups beef broth, 1 1/2 cups milk, 2 tbsp A1 Steak Sauce, and the 8 oz can of tomato sauce. Stir to combine, then add the 2 1/2 cups uncooked spiral pasta, making sure the noodles are submerged in the liquid.
- Bring the mixture to a gentle simmer. Cover the skillet, reduce heat to low, and let cook for 10–15 minutes. Stir every 3–4 minutes to prevent sticking and to check tenderness. The pasta is done when tender and the sauce has thickened to a creamy consistency.
- Stir in 1 cup of shredded mozzarella until fully melted and the sauce is creamy. Sprinkle the remaining 1 cup of mozzarella evenly over the top, cover again for 1–2 minutes to let it melt, then remove the lid and serve hot.
What to Serve With
- Crisp green salad with a tangy vinaigrette to cut the richness.
- Garlic bread or toasted baguette slices for scooping up extra sauce.
- Roasted or steamed broccoli — a bright, healthy contrast to the creamy skillet.
- Pickled banana peppers or sliced pickles for a classic Philly-style zip.
- A cold beer or iced tea pairs nicely to balance the hearty flavors.
Top Tips for Perfecting
- Substitute ground beef with ground turkey or chopped steak for a different texture — beef gives the closest cheesesteak flavor.
- For extra cheesesteak authenticity, add thinly sliced mushrooms when you add the peppers and onions.
- Use whole milk or add a splash of heavy cream for a richer sauce. If the sauce gets too thick, thin with a little reserved water or extra broth.
- Avoid overcooking the pasta; check a minute or two before the suggested time so it stays al dente.
- If your skillet is small, use a wide sauté pan so the pasta cooks evenly and you can stir without spilling.
Storing and Reheating Tips
- Refrigeration: Store leftovers in an airtight container for up to 3–4 days.
- Freezing: This dish can be frozen for up to 2 months, but for best texture freeze without the extra shredded cheese on top; add fresh cheese when reheating.
- Reheating: Reheat gently on the stovetop over low heat with a splash of milk or broth to loosen the sauce, stirring until warmed through. Or microwave in 1-minute intervals, stirring in between, until hot.
FAQs
Can I use a different type of pasta?
Yes. Rotini is used here because its spirals hold sauce well, but penne, shells, or ziti work nicely too. Adjust cooking time if the shape requires it.
Is it okay to use leftover cooked pasta instead of uncooked?
Yes. If using pre-cooked pasta, reduce the liquid (broth and milk) by about half and add the pasta near the end, just long enough to heat through and allow the sauce to thicken.
Can I make this vegetarian?
Absolutely. Swap ground beef for a plant-based crumbled meat or extra mushrooms and add a vegetable broth instead of beef broth for a vegetarian-friendly version.
How can I make this spicier?
Stir in a teaspoon of hot sauce, add red pepper flakes, or top with pickled jalapeños to kick up the heat.
Will this recipe work in the oven?
Yes. After the pasta is cooked in the skillet and cheese is added, you can transfer to a baking dish, top with extra cheese, and broil briefly to get a golden top. Watch closely to avoid burning.
Conclusion
This Philly Cheesesteak Pasta Skillet is a weeknight winner — creamy, cheesy, and full of the familiar Philly flavors we all love. It’s simple to make, perfect for families, and a smart, budget-friendly swap for takeout. If you want to compare variations or find more inspiration, check out Recipe: Philly Cheesesteak Pasta Skillet | The Kitchn for another take, or try the tasty twist at Philly Cheesesteak Pasta Skillet – I Wash You Dry for more serving ideas. Give this skillet a try tonight and enjoy the cozy, cheesy goodness with people you love.
Philly Cheesesteak Pasta Skillet
Equipment
- Skillet
Ingredients
Ingredients
- 1 lb Ground beef
- 2.5 cups Spiral pasta (uncooked)
- 1.5 cups Beef broth
- 1.5 cups Milk Whole or 2% recommended for creaminess
- 2 cups Shredded mozzarella cheese Divided (1 cup for stirring in, 1 cup for topping)
- 1 medium Onion Chopped, finely chopped
- 1 medium Green bell pepper Seeded and chopped
- 8 oz Tomato sauce Can
- 2 tbsp A1 Steak Sauce
- 1 tsp Steak seasoning
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1 tsp Paprika
- 0.5 tsp Oregano
Instructions
- Heat a large skillet over medium-high heat. Add the ground beef and use a spatula to break it up as it browns. Cook for 5–7 minutes until no longer pink and starting to brown.
- Add the chopped onion and chopped green bell pepper to the skillet. Sauté with the beef for 4–5 minutes until the veggies are softened and fragrant, stirring occasionally.
- If there’s excess grease, carefully drain it from the skillet until you have just a little left for flavor. Return skillet to medium heat and sprinkle the steak seasoning, garlic powder, onion powder, paprika, and oregano over the beef mixture. Stir for 30–45 seconds to toast the spices.
- Pour in the beef broth, milk, A1 Steak Sauce, and tomato sauce. Stir to combine, then add the uncooked spiral pasta, making sure the noodles are submerged in the liquid.
- Bring the mixture to a gentle simmer. Cover the skillet, reduce heat to low, and let cook for 10–15 minutes. Stir every 3–4 minutes to prevent sticking and to check tenderness.
- Stir in 1 cup of shredded mozzarella until fully melted and the sauce is creamy. Sprinkle the remaining mozzarella evenly over the top, cover again for 1–2 minutes to let it melt, then remove the lid and serve hot.