Philly Cheesesteak Pasta Recipe

If you love the rich, savory flavors of a classic Philly cheesesteak but crave a cozy bowl of pasta, this recipe is your perfect match. It’s like your favorite sandwich took a trip to Italy and decided to stay for dinner. The combination of tender beef, sautéed veggies, and gooey cheese all nestled in a bed of pasta is comfort food at its best. Trust me—this dish has “crowd-pleaser” written all over it.

I first made this on a chilly Sunday evening when I needed something hearty but quick to feed my family. The kitchen was filled with the warm, buttery aroma of melting cheese, and let me tell you, the sight of that bubbling provolone coming out of the oven was enough to make everyone gather around the table.

this RECIPE

A little history behind the Philly cheesesteak (and why pasta makes it even better)

The Philly cheesesteak, born in Philadelphia in the 1930s, is an iconic sandwich made with thinly sliced beef, melty cheese, and sautéed onions piled onto a hoagie roll. While the sandwich remains the gold standard, this pasta version brings all the signature flavors into a one-pan dish that’s just as satisfying (and a bit less messy to eat). By swapping out bread for pasta, you get a dish that’s not only more versatile but also perfect for weeknight meals or casual gatherings.

Let’s talk ingredients: the stars of the show

This recipe shines because of its simple, flavorful ingredients. Here’s what makes it all come together:

• Ground beef or steak strips: The foundation of the dish. Ground beef is quick and affordable, but thinly sliced steak gives you that authentic Philly feel. If you’re out of beef, ground turkey or chicken works well too—just adjust the seasoning!
• Green bell pepper: Adds crunch and a touch of sweetness. For more color, try red or yellow bell peppers.
• Onion: A must for that classic cheesesteak flavor. Go for yellow onions—they’re sweet and mellow.
• Garlic: Everything tastes better with garlic. Freshly minced is best, but jarred garlic will do in a pinch.
• Cream cheese: This is the secret to a velvety, creamy sauce. Make sure it’s softened for easy mixing.
• Provolone cheese: The star of the cheesy topping. Mozzarella or Monterey Jack are great substitutes if needed.
• Pasta: Penne or rigatoni works best here because the ridges hold the sauce beautifully. Any short pasta will do, so don’t stress if you’ve got a box of fusilli lying around.
• Beef broth: Adds depth and richness to the sauce. Chicken or vegetable broth will work in a pinch.

Kitchen gear: What you’ll need to make this magic happen

No fancy tools are required, but having the right basics makes cooking easier.

• Large pot: For boiling the pasta. A deep pot ensures no overflow when the pasta boils.
• Large skillet: One with high sides works best for cooking the meat, veggies, and sauce all in one pan.
• Wooden spoon or spatula: Essential for stirring and breaking up the beef.
• Oven-safe skillet or baking dish: If your skillet isn’t oven-safe, transfer the pasta to a casserole dish before broiling.
• Colander: For draining the pasta. A fine-mesh strainer works too if you’re in a pinch.

Step-by-step: How to make Philly cheesesteak pasta

This recipe comes together in a few simple steps. Let’s get cooking!

1. Cook the pasta

Start with a large pot of salted boiling water—salty like the sea! Cook your pasta until al dente (firm but tender). This usually takes about 10 minutes, but check the package directions. Drain and set it aside. Pro tip: Save a bit of the pasta water in case your sauce needs thinning later.

2. Sauté the veggies

While the pasta cooks, heat a tablespoon of olive oil in a large skillet over medium heat. Toss in the diced green bell pepper, onion, and garlic. Stir them around for 4-5 minutes until they’re soft and aromatic. This step smells amazing—it’s like the start of every good meal.

3. Cook the meat

Next, add your ground beef or steak strips to the skillet. Break up the beef with your spoon or spatula as it cooks. Sprinkle in some salt and pepper (I usually start with about ½ teaspoon of each, then adjust later). Cook until the beef is browned and cooked through. If there’s any excess grease, drain it off before moving on.

4. Make the creamy sauce

Here’s where the magic happens. Stir in the softened cream cheese and beef broth. Keep stirring until the cream cheese melts completely and the sauce becomes smooth. It might look a bit lumpy at first, but trust the process—it’ll come together.

5. Combine and broil

Add the cooked pasta to the skillet, tossing everything until the pasta is evenly coated in that creamy, dreamy sauce. Sprinkle the shredded provolone cheese over the top. Pop the skillet under the broiler for 3-5 minutes, just until the cheese is golden and bubbly. Keep a close eye—it can go from perfect to burnt quickly!

6. Serve it up

Carefully remove the skillet from the oven (it’ll be hot!) and serve immediately. Watch as everyone dives in—you won’t even need to call them to the table!

Fun variations to try

This dish is super flexible, so feel free to make it your own:

• Gluten-free: Use your favorite gluten-free pasta. Chickpea or lentil pasta adds a nice protein boost too.
• Vegetarian: Swap the beef for sautéed mushrooms or plant-based ground meat. Portobello mushrooms, in particular, mimic the texture of steak beautifully.
• Spicy twist: Add red pepper flakes or a splash of hot sauce to the sauce for a little kick.
• Seasonal veggies: In summer, toss in fresh tomatoes. In winter, roasted red peppers make a great addition.
• International flair: Give it an Italian twist with fresh basil and a sprinkle of Parmesan. Or, add some soy sauce and sesame oil for an Asian-inspired variation.

How to serve and impress your guests

For a dinner party-worthy presentation, serve this Philly cheesesteak pasta in individual bowls topped with a bit of fresh parsley or a sprinkle of Parmesan. Pair it with a crisp green salad and a side of garlic bread for the ultimate comfort food experience.

Beverages that pair perfectly

When it comes to drinks, you want something refreshing to balance the richness of this dish. I’d recommend:

• Iced tea: A classic choice that cuts through the creaminess. Lemon or peach-flavored teas work wonderfully.
• Sparkling water: Add a slice of lemon or lime for a fancy touch.
• Citrusy mocktails: Think orange or grapefruit spritzers with a splash of soda.

Storing leftovers and reheating like a pro

Got leftovers? Lucky you! Store them in an airtight container in the fridge for up to 3 days. To reheat, add a splash of beef broth or milk to loosen the sauce, then warm gently on the stove or in the microwave. This dish doesn’t freeze well due to the cream cheese, but honestly, it’s so good that leftovers rarely last.

Scaling the recipe for any occasion

Cooking for a crowd? Double the ingredients and use a large baking dish instead of a skillet. For smaller portions, halve everything and use a smaller pan. Just be sure to keep an eye on the cheese when broiling—it melts fast, no matter the size of the dish!

Troubleshooting tips (because we’ve all been there)

• Sauce too thick? Stir in a bit of reserved pasta water or extra broth.
• Cheese not melting? Make sure the broiler is fully preheated before popping the dish in.
• Veggies too crunchy? Sauté them a little longer before adding the meat.

Give it a try!

This Philly cheesesteak pasta is one of those recipes that feels like a warm hug in a bowl. It’s creamy, cheesy, and loaded with bold flavors that’ll make everyone come back for seconds. Give it a whirl, and don’t be afraid to make it your own. I can’t wait to hear how it turns out in your kitchen!

Frequently Asked Questions

1. Can I use a different type of pasta?
Absolutely! Penne and rigatoni are great, but you can use any short pasta like rotini or farfalle.

2. What if I don’t have provolone?
No problem! Mozzarella, Monterey Jack, or even cheddar will work.

3. Can I make this ahead of time?
Yes! Assemble everything but the cheese topping, then refrigerate. Add the cheese and broil just before serving.

4. Is there a way to lighten this up?
Use low-fat cream cheese and lean ground beef or turkey. You can also load up on extra veggies for a lighter dish.

5. How do I avoid overcooking the pasta?
Cook it just until al dente and rinse it under cold water to stop the cooking process.

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