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Philly Cheesesteak Pasta Recipe

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Creamy Philly cheesesteak pasta combines savory beef, gooey cheese, and tender pasta for the ultimate weeknight dinner.

  • Total Time: 40 minutes
  • Yield: 4-6 1x

Ingredients

Scale
  • 1 lb ground beef or steak strips
  • 1 green bell pepper, diced
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 8 oz cream cheese, softened
  • 1 cup shredded provolone cheese
  • 12 oz pasta (penne or rigatoni recommended)
  • 1 cup beef broth
  • Salt and pepper, to taste
  • 1 tbsp olive oil

Instructions

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!

Notes

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.

  • Author: Soraya
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Lunch