Philly Cheesesteak Pasta – Creamy, Meaty & Loaded with Flavor
Philly Cheesesteak Pasta is the ultimate comfort food mashup—juicy strips of beef, sautéed onions and peppers, and tender pasta all smothered in a rich, creamy cheese sauce. It’s everything you love about a classic Philly cheesesteak, transformed into a hearty, one-pan pasta dish. Perfect for weeknight dinners, potlucks, or feeding a hungry crowd, this recipe is quick to make and impossible to resist. Serve it bubbling hot and watch it disappear!
Equipment
- Large skillet or Dutch oven
- Medium pot (for pasta)
- Wooden spoon or spatula
- Colander
- Optional: oven-safe dish (for baked version)
Ingredients
- 12 oz (340 g) pasta (penne, rigatoni, or rotini)
- 1 lb (450 g) ground beef or thinly sliced ribeye/steak
- 1 large onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 cup mushrooms, sliced (optional but recommended)
- 2 cloves garlic, minced
- 1 cup beef broth
- 1 cup heavy cream
- 4 oz (115 g) cream cheese, softened
- 1 ½ cups provolone cheese, shredded (or mozzarella)
- 1 tbsp Worcestershire sauce
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp black pepper
- Salt, to taste
- 1 tbsp olive oil (for sautéing)
- Fresh parsley, chopped (for garnish)
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Cook pasta until al dente. Drain, reserving 1 cup of pasta water.
- Cook Beef: In a large skillet, heat olive oil over medium-high. Add beef and cook until browned. If using steak slices, sear until just cooked through. Remove excess grease if needed.
- Sauté Veggies: Add onion, bell pepper, mushrooms, and garlic to the skillet. Cook until softened, about 5–7 minutes.
- Make Sauce: Stir in beef broth, heavy cream, Worcestershire sauce, garlic powder, onion powder, and pepper. Simmer gently. Add cream cheese and stir until melted and smooth.
- Add Cheese: Stir in shredded provolone (or mozzarella) until creamy. Adjust consistency with a splash of pasta water if needed.
- Combine: Add cooked pasta to the skillet, tossing to coat in the sauce. Taste and adjust seasoning.
- Optional Bake: For extra cheesiness, transfer to an oven-safe dish, top with more shredded cheese, and broil until golden and bubbly.
- Serve: Garnish with fresh parsley and serve hot.
Notes
- Protein Options: Swap beef for ground turkey or chicken for a lighter version.
- Cheese Choices: Use provolone for classic flavor, mozzarella for stretch, or add cheddar/Gruyère for sharpness.
- Make Ahead: Cook pasta slightly underdone if planning to reheat later.
- Storage: Keeps 3–4 days in the fridge. Reheat with a splash of broth or milk to refresh the sauce.
- Not Freezer-Friendly: Cream sauces may separate after thawing—best enjoyed fresh or refrigerated.