Imagine all the irresistible flavors of a classic Philly cheesesteak—savory beef, sautéed peppers and onions, gooey melted cheese—now wrapped up in a comforting skillet of creamy pasta. That’s exactly what you get with Philly Cheesesteak Pasta: a one-pan meal that’s bold, hearty, and extra cheesy, with the perfect balance of silky sauce and tender bites. It’s lightning-fast to whip up, family-approved, and sure to spark serious weeknight dinner joy!
Ingredients You’ll Need
You don’t need a mile-long shopping list to make knockout Philly Cheesesteak Pasta; each ingredient is simple, but packs a punch. Every item on this list brings either punchy flavor, comforting texture, or that signature creamy finish—so the end result tastes like pure magic.
- Ground beef: Browning this up adds hearty flavor and turns the sauce ultra-meaty, just like a real cheesesteak.
- Penne or rigatoni pasta: These shapes trap creamy sauce and beefy pieces in every bite, so you get the works with your forkful.
- Olive oil: A little helps veggies get just the right tenderness while infusing a subtle richness throughout the dish.
- Green bell pepper: That signature Philly crunch and pop of color makes every mouthful taste authentic.
- Yellow onion: Adds a sweet and savory underpinning that brings the whole dish together.
- Garlic: Just a couple of cloves make the aroma and flavor irresistible (and it cooks fast, so don’t walk away!).
- Beef broth: Deepens the sauciness and makes every spoonful taste bigger, bolder, and beefier.
- Worcestershire sauce: The magic umami booster—a splash is all you need to channel those cheesesteak vibes.
- Salt: Essential for seasoning all those savory ingredients.
- Black pepper: Just enough to wake up the flavors without overpowering the cheese.
- Cream cheese: Melts right in for dreamy richness and an ultra-creamy sauce.
- Shredded provolone cheese: Classic Philly, melty, and won’t overpower the flavor profile.
- Shredded mozzarella cheese: This stretches and combines with the provolone for the ultimate cheesy finish.
How to Make Philly Cheesesteak Pasta
Step 1: Cook the Pasta
Start by bringing a big pot of salted water to a boil and cook your penne or rigatoni according to package directions until it’s just al dente. The pasta gets finished in the sauce later, so don’t overcook it! Once it’s ready, drain and set aside—it’ll patiently wait its turn while you build the rest of the dish.
Step 2: Sauté the Vegetables
Heat a large skillet over medium and pour in the olive oil. Toss in the diced green bell pepper and onion, and sauté them until they’re just softened and slightly golden, about 5 minutes. This step is key: it builds the essential Philly Cheesesteak Pasta flavor base and smells incredible as it cooks. Stir in the minced garlic, letting it cook for about 30 seconds—just until fragrant.
Step 3: Brown the Beef
Add the ground beef straight into the skillet with your veggies. Use a wooden spoon or spatula to break it up as it cooks until it’s browned and no longer pink. Scooping out any extra fat at this stage will keep your sauce creamy without being greasy, so don’t skip that quick drain!
Step 4: Add Seasonings and Broth
Now, pour in the beef broth and the Worcestershire sauce, tossing in the salt and black pepper. Give everything a good, hearty stir and let the mixture come to a gentle simmer. You’ll start to see all those flavors marrying and the liquids reducing a bit, setting you up for a full-bodied sauce.
Step 5: Create the Creamy Sauce
Turn down the heat to low and add the softened cream cheese directly to your simmering beef mixture. Stir patiently as it melts and incorporates—watch as your sauce transforms from brothy to luxuriously creamy, setting the stage for that signature Philly Cheesesteak Pasta coating.
Step 6: Combine Pasta and Cheese
It’s time for the “wow” moment: Add your cooked pasta right into the skillet, giving everything a thorough toss so the noodles soak up all that cheesy, savory sauce. Now sprinkle in the shredded provolone and mozzarella and stir until everything is melted to perfection, making every single piece wonderfully cheesy and irresistible.
How to Serve Philly Cheesesteak Pasta
Garnishes
Bring your Philly Cheesesteak Pasta to life with a handful of fresh chopped parsley or a sprinkle of extra shredded cheese for good measure. Scallions add a nice mild bite, and a tiny pinch of red pepper flakes can turn up the excitement for spice lovers. Serve right from the skillet for full comfort food effect!
Side Dishes
This dish loves a crisp, fresh salad with tangy vinaigrette to balance the richness—a simple arugula or romaine salad is perfect. On the side, go with classic garlic bread or a toasted hoagie roll if you’re feeling truly Philly. Roasted broccoli or sweet corn makes a colorful plate.
Creative Ways to Present
You can serve Philly Cheesesteak Pasta in mini cast-iron skillets for a bistro-style vibe, or scoop it into bell pepper halves for a playful, veggie-forward twist. Top individual servings with fried shallots or a swirl of hot sauce for extra personality. This dish shines whether served family-style or dressed to impress at your next casual get-together.
Make Ahead and Storage
Storing Leftovers
Leftover Philly Cheesesteak Pasta keeps well in the fridge for up to three days. Simply transfer any extras to a tightly sealed container to keep in all that moisture and flavor. If the sauce thickens, don’t worry! It’ll loosen right back up when reheated.
Freezing
Freezing is an option, but be prepared for a slightly softer noodle once thawed. Spoon cooled pasta into freezer-safe containers, pressing out as much air as possible, and freeze for up to 2 months. Thaw in the fridge overnight before reheating so the sauce stays creamy and smooth.
Reheating
Warm leftovers gently on the stovetop or in the microwave with a splash of beef broth or a tiny bit of milk—it helps revive that silky sauce. Stir well as it heats so the cheese remelts evenly. A quick stir and sprinkle of fresh cheese on top before serving makes it taste freshly made!
FAQs
Can I use a different type Main Course
Absolutely! While ground beef keeps things simple, thinly sliced steak (like ribeye or sirloin) will give it a more authentic cheesesteak vibe. Ground turkey or chicken work too, but expect a lighter flavor.
Is it okay to use different pasta shapes?
Definitely—short shapes like ziti, fusilli, or even shells are all terrific for trapping that creamy sauce and beef, so use what’s in your pantry. Just adjust the cooking time if needed.
Can I make Philly Cheesesteak Pasta spicy?
You sure can! Add a pinch of red pepper flakes while browning the beef, or offer pickled hot peppers on the side for an extra zing that balances nicely with the cheesy richness.
What cheese substitutes can I try?
If provolone or mozzarella aren’t handy, try Monterey Jack, fontina, or mild cheddar for a gooier or even more robust flavor. American cheese slices melt beautifully too for that diner-style touch.
How do I prevent the sauce from turning grainy?
For smooth, dreamy sauce, make sure your cream cheese is well softened before adding it, and stir patiently as it melts. Add shredded cheese gradually and stir until completely melted before serving—low and slow is key!
Final Thoughts
If you love easy dinners that are both cozy and crowd-pleasing, you have to give Philly Cheesesteak Pasta a spot in your rotation. It’s weeknight-friendly, outrageously delicious, and made for sharing—just the kind of comfort food everyone craves! I can’t wait for you to try it and fall in love.
Print
Philly Cheesesteak Pasta Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Non-Vegetarian
Description
Indulge in the delicious blend of a classic Philly cheesesteak and creamy pasta with this mouthwatering Philly Cheesesteak Pasta recipe. Savory ground beef, bell peppers, onions, and a trio of cheeses come together to create a comforting and satisfying meal.
Ingredients
For the pasta:
- 1 pound ground beef
- 8 ounces uncooked penne or rigatoni pasta
For the sauce:
- 1 tablespoon olive oil
- 1 green bell pepper (diced)
- 1 small yellow onion (diced)
- 2 cloves garlic (minced)
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- ½ teaspoon black pepper
- 4 ounces cream cheese (softened)
- 1 cup shredded provolone cheese
- ½ cup shredded mozzarella cheese
Instructions
- Cook the pasta: Boil the pasta until al dente, then drain and set aside.
- Prepare the sauce: Saute bell pepper, onion, and garlic in olive oil. Brown ground beef, then add beef broth, Worcestershire sauce, salt, and pepper. Stir in cream cheese until melted. Combine with cooked pasta. Add provolone and mozzarella, stirring until melted and creamy.
- Serve: Enjoy hot.
Notes
- For extra flavor, try using sliced steak instead of ground beef.
- Add red pepper flakes for a spicy twist or mushrooms for a savory boost.
Nutrition
- Serving Size: 1 bowl
- Calories: 615
- Sugar: 5g
- Sodium: 680mg
- Fat: 34g
- Saturated Fat: 15g
- Unsaturated Fat: 16g
- Trans Fat: 1g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 105mg
