Can I make philly cheesesteak pasta ahead of time?

Yes! It stores well in the fridge and can be reheated for up to four days. Just add a bit of milk when reheating to keep it creamy.

Can I use a different type of pasta?

Absolutely. Penne, rotini, or even egg noodles work great. Just avoid delicate shapes like angel hair.

Shaved steak is more traditional for a cheesesteak flavor, but ground beef makes this dish budget-friendly and kid-approved.

Yes—use gluten-free pasta and check that your Worcestershire sauce is gluten-free too.

Definitely! Mushrooms pair beautifully with the beef and cheese. Sauté them along with the peppers and onions.

Creamy, cheesy, and packed with classic Philly cheesesteak flavors, this one-skillet pasta dish is a quick family dinner winner.

Scale

1 lb ground beef or shaved steak

8 oz penne or rotini pasta

1 tablespoon olive oil

1 green bell pepper, diced

1 small onion, sliced

2 cloves garlic, minced

2 cups beef broth

1 cup milk

1 tablespoon Worcestershire sauce

1 teaspoon Italian seasoning

Salt and black pepper to taste

1 cup shredded provolone cheese

½ cup shredded mozzarella cheese

Optional: fresh parsley for garnish

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1. In a large skillet, brown the beef and drain excess fat if needed.

2. Remove beef; sauté green pepper and onion in olive oil until soft. Add garlic.

3. Return beef to skillet. Add broth, milk, Worcestershire, seasoning, and uncooked pasta.

4. Bring to a boil, reduce heat, and simmer covered for 10–12 minutes.

5. Once pasta is tender, turn off heat and stir in cheeses until melted and creamy.

6. Season with salt and pepper, garnish with parsley, and serve hot.

You can swap ground beef for shaved steak for a more authentic flavor.

Add mushrooms or red pepper flakes for variety.

Reheat with a splash of milk to keep the sauce smooth.