I’m so excited to share my version of Philly Cheesesteak Pasta — a creamy, cheesy, and hearty meal that turns the classic Philly cheesesteak sandwich into a comforting pasta dish. I love how all the bold flavors come together in one skillet — tender beef, caramelized onions, colorful bell peppers, and a silky cheese sauce coating every bite of pasta.
Why You’ll Love This Recipe
I love how easy this dish is to make while still tasting like something I’d order at a restaurant. It’s a quick weeknight dinner that feels indulgent and satisfying. The combination of beef, onions, and peppers gives it that signature Philly flavor, and the melted cheese makes it perfectly creamy. Plus, it’s a one-pan recipe — fewer dishes, more flavor!
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
12 oz pasta (penne, ziti, or rotini work great)
1 lb ground beef or thinly shaved steak
1 tablespoon olive oil
1 medium yellow onion, sliced
1 green bell pepper, sliced
1 red bell pepper, sliced
2 cloves garlic, minced
1 cup beef broth
1 cup heavy cream
1 cup shredded provolone cheese
1 cup shredded mozzarella cheese
1 teaspoon salt (adjust to taste)
½ teaspoon black pepper
½ teaspoon paprika (optional for extra flavor)
Directions
I start by cooking the pasta according to the package directions until al dente. Then I drain it and set it aside.
In a large skillet over medium heat, I heat the olive oil and cook the ground beef or shaved steak until browned. If there’s extra grease, I drain it.
I add the sliced onions and bell peppers to the same skillet and cook until they’re soft and slightly caramelized.
I stir in the garlic and cook for another 30 seconds until fragrant.
I pour in the beef broth and heavy cream, letting it simmer for a few minutes to thicken slightly.
I reduce the heat to low, then stir in the provolone and mozzarella cheeses until melted and smooth.
I add the cooked pasta back into the skillet and toss everything together until the sauce coats the pasta evenly.
I taste and adjust seasoning with salt, pepper, and paprika.
I serve it hot, topped with a little extra cheese if I feel like it.
Servings and Timing
This recipe makes about 4 servings. It takes around 10 minutes to prepare and 20–25 minutes to cook, so the total time is roughly 35 minutes from start to finish.
Variations
I sometimes use thinly sliced steak instead of ground beef for a more authentic cheesesteak feel.
I like adding sliced mushrooms along with the peppers and onions for extra texture.
For a lighter version, I replace the heavy cream with half-and-half or even a mix of milk and a little cornstarch.
To make it spicier, I add crushed red pepper flakes or diced jalapeños.
I also swap out pasta shapes depending on what I have — penne, rigatoni, or rotini all work beautifully.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm it over low heat on the stove and add a splash of milk or broth to loosen the sauce. I try not to overheat it so the cheese doesn’t separate. I don’t usually freeze it since creamy sauces can change texture after thawing.
FAQs
How can I get thinly sliced steak for this recipe?
I like to freeze the steak for about 10 minutes so it firms up a bit. That makes it easier to slice thinly against the grain with a sharp knife.
Can I make this without heavy cream?
Yes, I sometimes use milk with a bit of flour or cornstarch to thicken the sauce, or I use half-and-half for a lighter version.
What kind of cheese works best?
I prefer provolone for that classic cheesesteak flavor and mozzarella for extra creaminess. You can also add a little Parmesan for more depth.
Can I make this ahead of time?
Yes, I often cook the beef, peppers, and onions ahead and store them separately. When I’m ready to eat, I cook the pasta fresh and toss everything together with the sauce.
How can I make it less rich?
I use lean ground beef, less cheese, and substitute part of the cream with beef broth. Adding more vegetables like mushrooms or spinach also lightens it up.
Conclusion
This Philly Cheesesteak Pasta has become one of my go-to comfort meals. It’s rich, savory, and full of that classic cheesesteak taste — but with the coziness of a pasta dish. It’s simple enough for busy weeknights yet special enough to serve to family or friends. Every time I make it, it disappears fast!
Philly Cheesesteak Pasta transforms the iconic sandwich into a creamy, cheesy one-pan pasta dinner. With tender beef, caramelized onions, colorful bell peppers, and melty cheese, it’s a comforting, hearty dish perfect for busy weeknights.
Total Time:35 minutes
Yield:4 servings
Ingredients
12 oz pasta (penne, ziti, or rotini)
1 lb ground beef or thinly shaved steak
1 tablespoon olive oil
1 medium yellow onion, sliced
1 green bell pepper, sliced
1 red bell pepper, sliced
2 cloves garlic, minced
1 cup beef broth
1 cup heavy cream
1 cup shredded provolone cheese
1 cup shredded mozzarella cheese
1 teaspoon salt (adjust to taste)
½ teaspoon black pepper
½ teaspoon paprika (optional)
Instructions
Cook pasta according to package directions until al dente. Drain and set aside.
Heat olive oil in a large skillet over medium heat. Add beef or steak and cook until browned. Drain excess grease.
Add onions and bell peppers to the skillet. Cook until softened and slightly caramelized.
Stir in garlic and cook for 30 seconds until fragrant.
Add beef broth and heavy cream. Simmer for a few minutes to slightly thicken the sauce.
Reduce heat to low and stir in provolone and mozzarella until melted and smooth.
Add cooked pasta to the skillet and toss to coat in the sauce.
Season with salt, pepper, and paprika to taste.
Serve hot, optionally topped with more cheese.
Notes
Use thinly shaved steak for a more authentic cheesesteak feel.
Swap heavy cream with half-and-half or milk + cornstarch for a lighter version.
Add mushrooms or spinach for extra texture and nutrition.
Reheat gently with a splash of milk or broth to maintain creaminess.
