Name: Philly Cheesesteak Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 lb ground beef; 1 small yellow onion, diced; 1 green bell pepper, diced; 1 red bell pepper, diced; 2 cloves garlic, minced; 8 oz elbow macaroni; 3 cups beef broth; 1 tablespoon Worcestershire sauce; 1 teaspoon Dijon mustard; 1/2 teaspoon smoked paprika; 1/2 teaspoon kosher salt; 1/2 teaspoon black pepper; 1 cup shredded provolone cheese; 1 cup shredded cheddar cheese; 4 oz cream cheese, cubed; Fresh parsley, for garnish (optional)

Philly Cheesesteak Pasta takes all the savory, cheesy goodness of the iconic sandwich and transforms it into a rich, hearty one-pan dinner. Imagine tender pasta swirled in a creamy cheese sauce, tossed with seasoned ground beef, sautéed bell peppers, onions, and finished with a melty provolone finish. It’s everything you love about the classic Philly but with the weeknight ease of a cozy pasta skillet.

This dish is a flavor-packed comfort food that satisfies both your cheesesteak and pasta cravings in one bite. It’s family-friendly, budget-conscious, and comes together in about 30 minutes. Whether you’re looking for a simple weeknight dinner or a game day crowd-pleaser, this skillet delivers big flavor with little effort.

What Kind of Pasta Works Best for Philly Cheesesteak Pasta?

Short, sturdy pastas like cavatappi, rotini, or elbow macaroni are perfect for this recipe. They hold onto the sauce and tuck into the beef and peppers beautifully, making every bite flavorful. Avoid long noodles, which don’t cling to the meat and cheese as well.

Ingredients for the Philly Cheesesteak Pasta

Here’s everything you’ll need to make this skillet pasta:

Protein & Veggies:

1 lb ground beef (80/20 or lean)
1 small yellow onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
2 cloves garlic, minced

Pasta:

8 oz elbow macaroni (or cavatappi/rotini)
3 cups beef broth

Cheese Sauce:

1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
1/2 teaspoon smoked paprika
1/2 teaspoon kosher salt (plus more to taste)
1/2 teaspoon black pepper
1 cup shredded provolone cheese
1 cup shredded cheddar cheese
4 oz cream cheese, cubed

Finishing Touch:

Fresh parsley for garnish (optional)

How To Make the Philly Cheesesteak Pasta

Step 1: Sauté the Aromatics

In a large skillet over medium heat, add a splash of oil and cook the diced onions and bell peppers until softened, about 4-5 minutes. Stir in the garlic and cook for another 30 seconds until fragrant.

Step 2: Brown the Beef

Add ground beef to the skillet with the vegetables. Break it up with a spatula and cook until browned and no longer pink. Drain excess fat if needed.

Step 3: Build the Flavor

Stir in Worcestershire sauce, Dijon mustard, smoked paprika, salt, and pepper. Mix well so the beef and veggies are evenly coated in seasoning.

Step 4: Add the Pasta & Broth

Pour in the uncooked pasta and beef broth. Bring to a boil, then reduce heat to a simmer. Cover and cook for 10-12 minutes, stirring occasionally, until pasta is tender and most of the liquid is absorbed.

Step 5: Make It Creamy & Cheesy

Reduce heat to low. Stir in cream cheese cubes until melted and smooth. Add shredded provolone and cheddar cheeses, mixing until fully melted and the sauce is creamy. If the mixture feels too thick, add a splash of broth or milk.

Step 6: Serve It Up

Garnish with freshly chopped parsley if desired and serve hot. It’s ready to eat straight from the skillet!

Serving and Storing This Philly Cheesesteak Pasta

This pasta is best served straight from the skillet while the cheese is melty and the sauce is ultra creamy. Pair it with a crisp green salad or some garlic bread to round out the meal. It also makes a great party dish or cozy weeknight dinner.

For leftovers, allow the pasta to cool completely, then transfer to an airtight container. It will keep in the fridge for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of broth or milk to loosen the sauce.

Freezing isn’t ideal for this dish due to the dairy content, which can separate when thawed, but it can be done if needed. Freeze in portions and reheat slowly for best results.

Frequently Asked Questions

Can I use a different type of pasta?

Yes! Cavatappi, rotini, or penne work well. Just make sure it’s a sturdy pasta that holds up to the sauce and beef.

Can I use steak instead of ground beef?

Absolutely. Thinly sliced ribeye or sirloin can be used instead of ground beef. Sear the steak slices until just cooked, then set aside and stir them back in at the end.

What cheese is best for Philly Cheesesteak Pasta?

A blend of provolone and cheddar brings the best of both worlds: classic cheesesteak flavor and creamy richness. You can swap provolone with mozzarella if needed.

Is this dish spicy?

Nope! It’s mild and kid-friendly. But feel free to add a pinch of red pepper flakes if you want a kick.

Can I make this recipe ahead of time?

You can prep the beef and veggie mixture in advance and refrigerate it. When ready to eat, just add the pasta, broth, and cheeses to finish it up in under 15 minutes.

How do I keep the cheese from clumping?

Be sure the heat is low when adding shredded cheese, and stir continuously as it melts. Adding the cream cheese first also helps create a smoother base.