Why You’ll Love This Philly Cheesesteak Pasta
If you’re a fan of classic Philly cheesesteaks but crave something a bit more substantial, this Philly Cheesesteak Pasta will absolutely win you over.
It combines all the flavors you love—tender beef, sautéed peppers and onions, and gooey cheese—with hearty pasta that’ll feed the whole family.
I adore how this dish comes together in just one pot, making cleanup a breeze.
Who doesn’t want fewer dishes to wash?
The creamy sauce, kissed with beef broth and heavy cream, coats each pasta piece perfectly.
Trust me, the combination of provolone and Parmesan creates that authentic cheesesteak flavor you can’t resist.
What Ingredients are in Philly Cheesesteak Pasta?
This Philly Cheesesteak Pasta brings together all the beloved elements of the classic sandwich but transforms them into a hearty, comforting pasta dish that’s perfect for weeknight dinners. The ingredients list might look long at first glance, but most of these items are probably already hanging out in your pantry or fridge.
And honestly, isn’t it amazing how combining such simple ingredients can create something that tastes like it came from your favorite sandwich shop?
- 12 oz (340 g) penne pasta or rotini
- 1 lb (450 g) ground beef or thinly sliced steak
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- 1 teaspoon Halal Worcestershire sauce
- 2 cups beef broth
- 1 cup heavy cream
- 2 cups shredded provolone cheese or mozzarella
- ½ cup shredded Parmesan cheese
When shopping for these ingredients, quality matters. For the cheese, I recommend getting blocks and shredding them yourself rather than using pre-shredded varieties—they melt so much better without those anti-caking agents.
As for the meat, while traditional Philly cheesesteaks use thinly sliced ribeye, ground beef works beautifully in this pasta version and is often more budget-friendly.
And don’t worry if you need to make substitutions; this recipe is pretty forgiving. No provolone? Mozzarella steps in nicely. Vegetarian? Try using mushrooms instead of beef for that meaty texture. The recipe is all about capturing that Philly cheesesteak essence in a comforting bowl of pasta.
How to Make This Philly Cheesesteak Pasta
Making this Philly Cheesesteak Pasta is wonderfully straightforward, combining the iconic flavors of a Philadelphia classic with the comfort of a pasta dish.
Start by bringing a large pot of salted water to a boil and cooking 12 oz (340 g) of penne pasta (or rotini) according to the package directions until it reaches that perfect al dente texture—still slightly firm when bitten. Drain and set aside while you work on the heart of the dish.
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat, then add 1 lb (450 g) of ground beef (or thinly sliced steak if you’re feeling fancy). Cook until nicely browned, breaking it up with a spoon if using ground beef.
Once the meat is cooked through, add your diced medium onion along with the diced green and red bell peppers. Let these vegetables soften for about 5-6 minutes, releasing all those aromatic flavors, before stirring in 2 cloves of minced garlic for another minute—just long enough to become fragrant without burning.
Season the mixture with 1 teaspoon salt, ½ teaspoon black pepper, and 1 teaspoon Halal Worcestershire sauce for that umami depth.
Now comes the transformation into a creamy, cheesy pasta dish. Pour in 2 cups of beef broth and 1 cup of heavy cream, bringing the mixture to a gentle simmer.
Stir in the cooked pasta, making sure every piece gets coated in that flavorful sauce. The final magic happens when you add 2 cups of shredded provolone (or mozzarella) and ½ cup of shredded Parmesan cheese, stirring until everything melts into a gloriously creamy sauce that clings to every bite of pasta.
Give it one final taste for seasoning adjustments, and there you have it—a pasta dish that captures all the beloved flavors of a Philly cheesesteak in each forkful. Who needs a sandwich shop when you can create this kind of comfort food at home?
Philly Cheesesteak Pasta Substitutions and Variations
While our classic Philly Cheesesteak Pasta recipe creates a crowd-pleasing meal, you don’t need to stick rigidly to the ingredients list when your pantry tells a different story.
I often swap ground beef for sliced mushrooms when cooking for vegetarian friends, and they never feel shortchanged.
No provolone? Mozzarella or white American cheese works beautifully. The pasta shape is flexible too—bowties hold sauce in their nooks just as well as penne.
For a lighter version, I replace heavy cream with half-and-half or even whole milk whisked with a tablespoon of flour.
Trust me, the flavor still sings.
What to Serve with Philly Cheesesteak Pasta
Complementing your hearty Philly Cheesesteak Pasta requires a few thoughtful sides that balance its rich, cheesy profile.
I love serving a crisp garden salad with vinaigrette dressing to cut through all that creaminess—trust me, your taste buds will thank you for the contrast.
Garlic bread is another no-brainer, perfect for sopping up that delicious sauce.
Sometimes I’ll roast some broccoli or asparagus with a squeeze of lemon for a veggie option that doesn’t compete with the pasta’s bold flavors.
And don’t forget a cold beverage! A light beer or sparkling water with lemon refreshes the palate between those indulgent bites.
Final Thoughts
After whipping up this Philly Cheesesteak Pasta countless times, I’ve fallen head over heels for its ability to transform a classic sandwich into a crowd-pleasing pasta dish.
The creamy sauce, tender beef, and that signature cheese pull never disappoint when dinner rolls around.
What I love most? Its versatility.
Swap the ground beef for steak strips, try different cheese combinations, or add mushrooms for an earthy twist. Trust me, even picky eaters clean their plates.
Keep this recipe in your back pocket for those nights when you need comfort food with minimal fuss. Simply divine.
Philly Cheesesteak Pasta
Ingredients
Equipment
Method
- Cook penne pasta in salted water according to package directions until al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook until browned.
- Add diced onion, green bell pepper, and red bell pepper. Cook for 5-6 minutes until vegetables are softened.
- Add minced garlic and cook for another minute until fragrant.
- Season with salt, black pepper, and Worcestershire sauce.
- Pour in beef broth and heavy cream. Bring to a gentle simmer.
- Add the cooked pasta to the skillet and stir to coat with the sauce.
- Stir in provolone (or mozzarella) and Parmesan cheese until melted and sauce is creamy.
- Taste and adjust seasoning if needed before serving.
