Philly Cheesesteak Pasta

Save this recipe on:

This Philly Cheesesteak Pasta is one of my ultimate comfort food favorites, combining everything I love about the classic sandwich with the cozy satisfaction of a creamy, cheesy pasta dish. I grew up loving Philly cheesesteaks—melty cheese, juicy beef, peppers, onions—and turning those bold, savory flavors into a one-pot pasta dinner felt like a no-brainer. Every bite of this dish hits the mark with gooey cheese, tender ground beef, and the subtle crunch of bell peppers, all wrapped around perfectly cooked elbow macaroni.

What makes this pasta so special is how effortlessly it comes together. I usually whip it up on busy weeknights when I need something fast but still crave that deep, homemade flavor. It doesn’t require fancy ingredients or hours of prep, just a few pantry staples and a good skillet. Whether you’re feeding a family or meal prepping for the week, this recipe brings serious flavor without the stress.

Why You’ll Love This Philly Cheesesteak Pasta

It’s the perfect mashup of two classics: the savory richness of a Philly cheesesteak paired with the creamy comfort of cheesy pasta. It’s easy to make in one pan, which means fewer dishes, and it delivers big on flavor with just a few everyday ingredients. Plus, it’s customizable and reheats like a dream—ideal for leftovers or next-day lunches.

What Kind of Pasta Should I Use?

Elbow macaroni works beautifully for this dish because it holds onto the creamy, cheesy sauce so well. But you can absolutely substitute it with penne, rotini, or shells if that’s what you have on hand. The goal is to choose a shape that grabs the sauce and nestles in bits of beef and peppers in every bite.

Options for Substitutions

• Beef: Ground beef is quick and easy, but shaved steak or even leftover roast beef adds a more traditional Philly texture.
• Cheese: I love using provolone and mozzarella for their meltiness, but feel free to mix in some cheddar or American cheese if that’s what you have.
• Peppers and Onions: Green bell peppers are classic, but red or yellow peppers work too. Don’t like onions? Skip them or use onion powder for flavor.
• Pasta: Any short pasta will do—use gluten-free varieties if needed.
• Creaminess: Want it extra creamy? Add a splash of heavy cream or a dollop of sour cream before serving.

---

Ingredients for this Philly Cheesesteak Pasta

• Elbow Macaroni – The base of this dish. Its curved shape traps all the cheesy goodness and bits of meat.
• Ground Beef – Lean ground beef cooks quickly and brings that signature savory Philly cheesesteak flavor.
• Green Bell Pepper – Adds crunch and freshness while mimicking the classic sandwich profile.
• Yellow Onion – Delivers aromatic depth and slight sweetness when sautéed.
• Garlic – A couple of cloves go a long way in building that savory foundation.
• Beef Broth – Deepens the flavor of the meat and acts as a cooking liquid for the pasta.
• Worcestershire Sauce – Enhances the umami and gives the beef a steakhouse feel.
• Salt & Black Pepper – For seasoning throughout the cooking process.
• Provolone Cheese – Smooth, mild, and melts perfectly into the pasta.
• Mozzarella Cheese – Adds that satisfying stretch and extra creaminess.
• Cream Cheese – Just a few tablespoons make the sauce irresistibly velvety.
• Olive Oil – Used for sautéing the veggies and browning the beef.

---

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until al dente according to package directions. Drain and set aside.

Step 2: Brown the Ground Beef

In a large skillet over medium-high heat, heat olive oil and add the ground beef. Cook until browned and fully cooked, breaking it up with a wooden spoon. Drain excess fat, if necessary.

Step 3: Sauté the Vegetables

Add diced onions and bell peppers to the skillet with the beef. Cook for about 5–6 minutes, until the vegetables are tender. Stir in the minced garlic and cook for another minute.

Step 4: Add Liquids and Simmer

Pour in the beef broth and Worcestershire sauce. Bring to a simmer and let it cook for about 3–4 minutes, allowing the flavors to meld.

Step 5: Stir in Cream Cheese

Add the cream cheese to the skillet and stir until it melts and blends into the sauce. This gives the mixture a rich, creamy base.

Step 6: Combine Pasta and Cheese

Add the drained pasta to the skillet. Stir in the shredded provolone and mozzarella cheeses, folding everything together until the cheese is fully melted and coats the pasta.

Step 7: Season and Serve

Taste and season with salt and black pepper to your liking. Garnish with chopped fresh parsley for a pop of color and freshness. Serve hot and cheesy!

---

How Long to Prepare Philly Cheesesteak Pasta

Philly Cheesesteak Pasta is weeknight gold because it comes together in under 40 minutes total. Most of that time is hands-on, but every step is straightforward, and it all happens in one skillet, which means minimal cleanup.

Prep Time (10-15 minutes): You’ll need about 5 minutes to chop the onions and bell peppers, and another 5 to measure out the other ingredients. Cooking the pasta while you prep the veggies helps save time.

Cook Time (20-25 minutes): Browning the beef and sautéing the vegetables takes about 10 minutes. The rest of the time is devoted to simmering the sauce and melting the cheese into a creamy, cohesive dish. All done on the stovetop in one pan.

---

Tips for Perfect Philly Cheesesteak Pasta

• Use freshly shredded cheese instead of pre-shredded, which can have anti-caking agents that affect melting.
• Don’t overcook the pasta before adding it to the skillet. Al dente works best so it doesn’t go mushy while soaking in the sauce.
• Brown the beef well to build flavor. Let it sear rather than constantly stirring.
• Adjust creaminess with a splash of cream or milk if you want it saucier.
• Garnish smartly—a sprinkle of fresh parsley or even a few pickled jalapeños can elevate the final dish.

---

Watch Out for These Mistakes While Cooking

• Not draining the beef properly: Excess grease can make the dish heavy and greasy.
• Overcooking the vegetables: You want them tender but still slightly crisp to mimic the sandwich texture.
• Adding cheese too fast: Stir in cheese gradually and over low heat to avoid clumps.
• Skipping seasoning: Taste and adjust salt and pepper after the cheese melts.
• Using low-quality broth: A rich, flavorful beef broth is key to building depth in the sauce.

---

What to Serve With Philly Cheesesteak Pasta?

1. Garlic Bread

Buttery and crisp, garlic bread is perfect for scooping up every cheesy bite.

2. Green Salad

A fresh, crunchy salad with vinaigrette balances the richness of the pasta.

3. Roasted Broccoli

The roasted char adds contrast and a healthy touch.

4. Pickles or Pickled Vegetables

Adds a bright, tangy crunch that cuts through the creamy sauce.

5. Sweet Potato Fries

A fun and slightly sweet side that pairs unexpectedly well with the savory pasta.

---

Storage Instructions

Refrigerator: Store leftovers in an airtight container in the fridge for up to 4 days. The flavors actually deepen over time, making it perfect for meal prep.

Freezer: You can freeze Philly Cheesesteak Pasta, but the texture may change slightly due to the cheese. Freeze in individual portions for easy reheating. Use within 2 months.

Reheating: Reheat gently on the stovetop with a splash of broth or milk to loosen the sauce. Microwave works too, just stir halfway through to keep it even.

---

Estimated Nutrition (Per Serving)

• Calories: ~520
• Protein: 28g
• Carbohydrates: 42g
• Fat: 28g
• Saturated Fat: 13g
• Cholesterol: 85mg
• Sodium: 540mg
• Fiber: 2g
• Sugar: 4g

---

Frequently Asked Questions

How can I make this recipe spicier?

Add red pepper flakes or chopped jalapeños to the skillet with the vegetables for a kick.

Can I use a different meat?

Absolutely! Ground turkey, chicken, or even thinly sliced steak work well.

Is this dish gluten-free?

Not by default, but you can use gluten-free pasta and ensure your broth and Worcestershire sauce are gluten-free.

Can I make it ahead of time?

Yes, this dish reheats well. Make it up to 2 days in advance and store in the fridge until ready to reheat.

What kind of cheese melts best for this?

Provolone and mozzarella are best for the classic taste and creamy texture, but cheddar can be added for extra flavor.

---

Conclusion

Philly Cheesesteak Pasta is a hearty, flavor-packed fusion that brings the best of two comfort food worlds into one skillet. Whether you’re looking for a quick weeknight dinner, a meal prep solution, or a dish to satisfy a hungry crowd, this cheesy, beefy pasta checks all the boxes. It’s simple, customizable, and seriously crave-worthy—a guaranteed hit at any table.

---

Print

Save this recipe on: