Pro Tips and Variations
Thinly slicing the steak across the grain is the key to keeping it tender; partially freezing the meat for 20–30 minutes beforehand makes it easier to slice very thin.
Avoid overcooking the steak—sear it quickly and add it back at the end so it stays juicy and doesn’t turn chewy. If the pasta sits a bit and thickens, a small splash of warm broth or water will loosen the sauce again.
Easy variations:
- Swap the steak cut: Use shaved beef, flank steak, or even leftover grilled steak; just keep the slices thin.
- Make it gluten‑free: Use gluten‑free pasta and confirm your broth and Worcestershire are gluten‑free.
- Vegetarian version: Replace steak with sliced portobello or cremini mushrooms and use vegetable broth; they give a meaty bite with the same peppers, onions, and cheese.
- Extra cheesy top: Transfer the pasta to an oven‑safe dish, top with extra provolone, and broil for 2–3 minutes until bubbly and lightly browned.
Storage and Reheating
Philly Cheesesteak Pasta reheats well, making it great for leftovers or meal prep.
- Refrigerator: Cool completely and store in an airtight container for up to 3–4 days.
- Reheating: Reheat gently on the stovetop over low heat or in the microwave, adding a splash of broth or water to loosen the sauce and bring back creaminess.
FAQ
Can I use a different pasta shape?
Yes. Any short pasta like rotini, shells, or cavatappi works well and catches the sauce, though penne and rigatoni keep the feel of a hearty skillet dinner.
Can I make this as a true one‑pot recipe?
You can adapt it to one‑pot by adding uncooked pasta directly to the skillet with extra broth and simmering until tender, similar to many one‑pot Philly cheesesteak pasta recipes. Just adjust the broth quantity and stir occasionally to prevent sticking.
What if I don’t have provolone?
Mozzarella alone works, or you can mix mozzarella with a mild cheddar or Monterey Jack. Provolone gives the most “cheesesteak” flavor, but the dish is forgiving as long as the cheese melts well.