If you’re searching for a dish that combines all the magic of your favorite sandwich with the cozy comfort of a weeknight pasta, you absolutely have to try this Philly Cheesesteak Pasta. It’s everything you love about classic Philly cheesesteak—tender beef, caramelized peppers and onions, rich creamy cheese—tossed together with perfectly cooked noodles for a creamy, savory, and totally irresistible skillet dinner. One bite, and you’ll see why my family can never resist going back for seconds!
Ingredients You’ll Need
You only need a handful of pantry and fridge favorites for Philly Cheesesteak Pasta, but each one plays a starring role. These ingredients not only bring bold, craveable flavor, but they deliver the perfect balance of textures and that signature cheesesteak vibe.
- Pasta (12 oz penne or rotini): Pasta with grooves like penne or rotini are ideal—they catch every bit of the creamy, beefy sauce.
- Olive oil (1 tablespoon): Just a little helps brown the meat and sauté the veggies for that delicious caramelized flavor.
- Ground beef or thinly sliced steak (1 pound): Ribeye or sirloin closely mimics the traditional cheesesteak, but ground beef is quick and tasty.
- Green bell pepper (1, diced): This classic Philly ingredient adds color and a sweet, grassy crunch.
- Onion (1 small, diced): Sweet onion brings depth and balances all the flavors.
- Mushrooms (8 oz, sliced): They add umami richness and help bulk up the dish with meaty texture.
- Garlic (2 cloves, minced): Garlic gives a subtle aromatic punch—just enough to make the sauce pop.
- Salt (1 teaspoon): Essential for highlighting both the beef and the cheese.
- Black pepper (1/2 teaspoon): Lends gentle heat and depth.
- Worcestershire sauce (1 tablespoon): Don’t skip it—this savory sauce adds unmistakable steakhouse flavor.
- Cream cheese (4 oz, softened): The secret to that luscious, creamy sauce.
- Shredded provolone cheese (1 cup): Or mozzarella! Provolone melts beautifully and gives the authentic cheesesteak taste.
- Beef broth or reserved pasta water (1/2 cup): This keeps everything super saucy and helps the cheese coat every noodle.
How to Make Philly Cheesesteak Pasta
Step 1: Cook the Pasta
Start by cooking the penne or rotini in a big pot of salted water according to the package instructions. Right before you drain it, scoop out about half a cup of that starchy pasta water—you’ll need it for the sauce! Drain the noodles and set them aside. This step makes the whole pasta base perfectly tender and ready to soak up every drop of cheesesteak goodness.
Step 2: Sauté the Meat
Heat the olive oil in a large skillet over medium heat. Add your ground beef or thinly sliced steak, breaking up the ground beef with a spoon if needed. Cook until the meat is nicely browned and starting to caramelize on the edges for maximum flavor. If you see a lot of excess grease, carefully drain it off.
Step 3: Add the Veggies
Toss in the diced green bell pepper, onion, sliced mushrooms, and minced garlic. Cook everything together for about five or six minutes, stirring every so often. The veggies should be soft and just starting to get golden—for the best Philly Cheesesteak Pasta, you want the flavors to meld and the garlic to release its irresistible aroma.
Step 4: Season Everything
Sprinkle salt, black pepper, and that critical dash of Worcestershire sauce over the meat and vegetables. Give everything a good stir, letting the sauce reduce just a bit so the flavors really concentrate. This is where that signature cheesesteak steakhouse aroma fills your kitchen!
Step 5: Make It Creamy
Reduce the heat to low then add the softened cream cheese. Stir patiently as it melts into the beef and vegetables—at first it might look a little messy, but in just a minute or two, it becomes silky and beautifully creamy. This step transforms the dish into full-on comfort food mode!
Step 6: Bring It All Together
Add the cooked pasta straight into the skillet, along with the reserved pasta water or beef broth. Toss everything so the noodles are well coated in that luscious sauce, letting the flavors hug every bite. Finally, sprinkle the shredded provolone (or mozzarella) cheese over the top and stir just enough so it melts into every nook and cranny. Serve your Philly Cheesesteak Pasta piping hot and watch the cheesy strings as you dish it up!
How to Serve Philly Cheesesteak Pasta
Garnishes
A final flourish never hurts! For this dish, try sprinkling a bit of extra shredded provolone or a handful of chopped chives on top right before serving. If you like a little zing, thinly slice some cherry peppers or a light drizzle of hot sauce—it’ll make your Philly Cheesesteak Pasta pop with color and flavor.
Side Dishes
Philly Cheesesteak Pasta is deliciously rich and hearty, so pair it with something light and fresh. A crisp Caesar or garden salad always hits the spot, or set out some garlic bread to scoop up the last bits of cheesy sauce. If you’re feeling classic, serve with pickles on the side for a surprising crunchy contrast.
Creative Ways to Present
For a fun twist, serve the pasta in individual cast iron skillets or mini au gratin dishes. If you’re having friends over, try baking the finished pasta with extra cheese on top until bubbly and golden, then cut into cheesy squares. You can even spoon Philly Cheesesteak Pasta into hollowed-out baguette rolls or bread boats for a jaw-dropping comfort food centerpiece!
Make Ahead and Storage
Storing Leftovers
Once cooled, pop any leftovers into an airtight container and refrigerate for up to three days. The flavors actually get even richer as they sit together, making for a tasty lunch or an even better round two the next day.
Freezing
You can absolutely freeze Philly Cheesesteak Pasta! Simply transfer cooled pasta to freezer-safe containers or zip-top bags, removing as much air as possible. Freeze for up to two months. When you’re ready to enjoy, thaw it in the fridge overnight for best texture.
Reheating
Reheat leftovers gently on the stove over low heat, adding a splash of beef broth, milk, or a bit more reserved pasta water to loosen up the sauce. A minute or two in the microwave works as well—just cover loosely so the cheese doesn’t dry out. Give it a good stir to bring everything back together before serving.
FAQs
Can I use a different type Main Course
Definitely! Penne and rotini are great for holding the cheesy sauce, but shells, rigatoni, or even spaghetti will all work. Just make sure to cook until al dente, so it holds up beautifully in the skillet.
Is there a way to make this dish lighter?
Absolutely—swap in ground turkey or extra-lean sirloin for the beef, and use low-fat cream cheese and cheese. You’ll keep all the creamy flavor with a little less richness, making Philly Cheesesteak Pasta weeknight-friendly for any diet.
Can I add other veggies?
Yes, feel free to get creative! Red bell peppers, spinach, or even roasted broccoli taste amazing in this pasta. Just add heartier veggies with the onions and bell pepper so they cook evenly.
What kind of cheese melts best for this pasta?
Provolone is the classic choice for authentic flavor, but mozzarella gets nice and gooey too. Want extra oomph? Try a little shredded cheddar or even pepper jack for a subtle kick.
How can I make the dish ahead for a party?
Prepare the Philly Cheesesteak Pasta up to the point of adding cheese, then transfer to an oven-safe dish. Sprinkle the cheese on top, cover, and refrigerate. When you’re ready to serve, bake at 350°F until hot and bubbly!
Final Thoughts
Philly Cheesesteak Pasta is a guaranteed way to make any evening extra special—comforting, hearty, and packed with flavor that makes everyone want seconds. If you try it, don’t be surprised if it quickly becomes a staple in your meal rotation. Happy cooking, and enjoy every creamy, cheesy bite!
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 rich and comforting flavors of a classic Philly cheesesteak in pasta form with this easy-to-make and delicious recipe for Philly Cheesesteak Pasta. Tender pasta is tossed with savory ground beef (or steak), colorful bell peppers, earthy mushrooms, and a creamy, cheesy sauce that will have everyone coming back for seconds.
Ingredients
Pasta:
- 12 oz penne or rotini pasta
Beef Mixture:
- 1 tablespoon olive oil
- 1 pound ground beef or thinly sliced steak (like ribeye or sirloin)
- 1 green bell pepper, diced
- 1 small onion, diced
- 8 oz mushrooms, sliced
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon Worcestershire sauce
Cheese Sauce:
- 4 oz cream cheese, softened
- 1 cup shredded provolone cheese (or mozzarella)
- 1/2 cup beef broth or reserved pasta water
Instructions
- Cook Pasta: Cook pasta in salted water according to package instructions. Reserve 1/2 cup of pasta water or use beef broth, then drain and set aside.
- Sauté Beef Mixture: Heat olive oil in a skillet, cook beef or steak until browned, then add bell pepper, onion, mushrooms, and garlic. Cook until vegetables are soft. Season with salt, pepper, and Worcestershire sauce.
- Make Cheese Sauce: Reduce heat, stir in cream cheese until melted. Add cooked pasta and reserved water/broth. Stir to coat. Sprinkle provolone cheese, stir gently until melted and combined. Serve hot.
Notes
- For a lighter version, use ground turkey or lean sirloin.
- You can broil the finished dish for 2–3 minutes to brown the cheese topping, if desired.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 580
- Sugar: 4g
- Sodium: 520mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 95mg
