If you love the flavors of a classic Philly cheesesteak but crave something creamy and comforting, this Philly cheesesteak pasta skillet hits all the right notes.
It’s savory, cheesy, and packed with juicy steak, mushrooms, peppers, and pasta — all made in one pan for easy cleanup!
Why I Love This Recipe
It combines my two favorite comfort foods: pasta and cheesesteak.
The one-skillet method keeps it simple and mess-free.
It’s loaded with flavor thanks to steak, mushrooms, and a rich, creamy sauce.
Perfect for cozy weeknight dinners or impressing guests without extra effort!
What You’ll Need (Ingredient Highlights)
Ribeye Steak: Thinly sliced for fast cooking and rich flavor.
Rigatoni Pasta: Holds the sauce beautifully in every bite.
Bell Pepper & Onion: Essential for that Philly cheesesteak vibe.
White Mushrooms: Add umami and heartiness.
Beef Stock + Cream: Forms the base of the creamy, savory sauce.
Mozzarella Cheese: Melty, stretchy, and satisfying.
Pro Tips Before You Start
Freeze your steak for easier slicing — it gives those super thin deli-style strips.
Use a nonstick skillet with a lid for best simmering results.
Shred your own mozzarella for better melt and flavor.
Stir often while simmering so the pasta cooks evenly and doesn’t stick.
How to Make Philly Cheesesteak Pasta Skillet
Step 1: Sauté the veggies
Heat olive oil in a large nonstick skillet over medium-high heat.
Add the sliced red bell pepper, onion, and mushrooms.
Cook for about 5 minutes, stirring occasionally, until the veggies begin to soften.
Step 2: Cook the steak
Add the thinly sliced ribeye steak to the pan along with sea salt, black pepper, and granulated garlic.
Cook for 2–3 minutes, just until the beef starts to brown.
Don’t overcook — it will finish in the sauce.
Step 3: Make the sauce
In a bowl or measuring cup, whisk together the flour, beef stock, heavy cream, and Worcestershire sauce.
Pour the mixture into the skillet and stir well to combine.
Step 4: Simmer with pasta
Stir in the uncooked rigatoni.
Bring the mixture to a gentle boil, then reduce heat to medium.
Cover and simmer for 15 minutes, stirring every few minutes so nothing sticks.
Step 5: Add the cheese
Remove the lid and mix in half of the shredded mozzarella cheese.
Stir until completely melted into the sauce.
Step 6: Finish and serve
Sprinkle the remaining mozzarella over the top.
Cover again and cook for 5 more minutes, just until the cheese is fully melted and gooey.
Serve warm and enjoy!
What to Serve It With
Pair it with a crisp green salad or roasted broccoli for balance.
Garlic bread or crusty rolls make great sides for soaking up that creamy sauce.
Variations / Substitutions
Use sirloin or shaved beef if ribeye isn’t available.
Swap rigatoni for penne or rotini.
Add provolone cheese for a more traditional cheesesteak flavor.
Stir in baby spinach at the end for extra greens.
Storage & Leftovers
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat gently in a skillet or microwave with a splash of broth or cream to loosen the sauce.
Freezing is not ideal due to the creamy base, but it’s possible in a pinch.
FAQs
Can I use a different cut of beef?
Yes! Sirloin, flank steak, or shaved beef all work well if thinly sliced.
Can I make this dish ahead?
It’s best fresh, but you can prep the vegetables and slice the steak in advance for quicker cooking.
Is this recipe spicy?
Not at all — it’s kid-friendly. Add crushed red pepper if you like a kick.
Can I make it gluten-free?
Use gluten-free pasta and swap the flour for a gluten-free thickener like cornstarch.
What other cheeses can I use?
Provolone, cheddar, or even a blend of mozzarella and Monterey Jack work great.
Can I make this in a Dutch oven instead of a skillet?
Yes, a Dutch oven works well and retains heat nicely for simmering.
Is the cream necessary?
It adds richness, but you can use half-and-half or extra stock for a lighter version.
Final Thoughts
This Philly cheesesteak pasta skillet brings together everything I love — bold flavor, gooey cheese, and that comforting feeling only pasta can deliver.
It’s hearty enough for a special meal but easy enough for a weeknight.
Plus, cleanup is a breeze with just one pan.
Add it to your regular dinner rotation — it’s always a hit at my table!
Philly Cheesesteak Pasta Skillet
Ingredients
- 2 tablespoons olive oil
- 1 medium red bell pepper sliced
- 1 medium yellow onion sliced
- 8 oz white button mushrooms sliced
- 12 oz ribeye steak thinly sliced (partially frozen for easy cutting)
- 1 teaspoon sea salt
- ¼ teaspoon cracked black pepper
- ½ teaspoon granulated garlic
- 1 tablespoon all-purpose flour
- 2 cups beef stock
- ½ cup heavy whipping cream
- 2 teaspoons Worcestershire sauce
- 2 heaping cups rigatoni pasta uncooked
- 1¼ cups part-skim mozzarella cheese shredded
Instructions
- Heat oil in a large nonstick skillet over medium-high heat.
- Sauté bell pepper, onion, and mushrooms for 5 minutes.
- Add sliced ribeye, salt, pepper, and garlic. Cook 2–3 minutes until beef begins to brown.
- In a bowl, whisk flour, beef stock, cream, and Worcestershire. Pour into skillet.
- Stir in pasta. Bring to a boil, then reduce heat to medium.
- Cover and simmer for 15 minutes, stirring often.
- See full steps with tips & photos → https://mischacrossing.com/philly-cheesesteak-pasta-skillet/
Notes
- You can substitute the ribeye steak with flank steak or sirloin if desired.
- For extra flavor, consider adding sautéed garlic to the skillet when cooking the vegetables.
