This Philly Cheesesteak Pasta brings all the iconic flavors of the classic sandwich into one creamy, cheesy, and hearty pasta dish. Tender strips of beef, caramelized onions, sautéed bell peppers, and melted provolone come together in a rich, velvety sauce that coats every bite of pasta perfectly. It’s the kind of dinner that delivers comfort, indulgence, and nostalgia all at once — a full meal that satisfies both cheesesteak lovers and pasta fans alike. Each forkful bursts with flavor: the savory meat, sweet peppers, and gooey cheese create a perfect balance that feels like your favorite Philly sandwich reinvented as a warm, one-pan comfort dish.
Why You’ll Love This Philly Cheesesteak Pasta
You’ll love this recipe because it’s the ultimate fusion of two classics — the bold flavors of a Philly cheesesteak and the creamy texture of your favorite pasta. It’s rich and comforting yet easy enough to make on a weeknight. The combination of juicy beef, sautéed onions, bell peppers, and a cheesy cream sauce makes it feel indulgent while still family-friendly. Everything cooks in one pan, which means minimal cleanup and maximum flavor. It’s a recipe that’s sure to impress guests but simple enough to whip up any night of the week.
Why You Should Try This Recipe
If you crave the taste of a Philly cheesesteak but want something heartier and more comforting, this pasta version is exactly what you need. It’s budget-friendly, satisfying, and incredibly versatile — perfect for feeding a crowd or meal prepping for the week. The creamy sauce, made with melted provolone and a touch of cream, elevates it into a restaurant-quality dish without complicated steps. Plus, it reheats beautifully, so you can enjoy leftovers just as much the next day. Once you make it, this recipe will quickly become a household favorite.
Ingredients You’ll Need
1 lb (450 g) ground beef or thinly sliced steak (ribeye or sirloin), 1 tablespoon olive oil, 1 small onion (thinly sliced), 1 green bell pepper (thinly sliced), 1 red bell pepper (optional, for color), 2 cloves garlic (minced), 2 cups beef broth, 1 cup heavy cream, 8 oz pasta (penne, rigatoni, or rotini), 1 cup shredded provolone cheese (or mozzarella), ½ cup cream cheese (optional for extra creaminess), ½ teaspoon salt, ¼ teaspoon black pepper, ½ teaspoon Worcestershire sauce, and chopped parsley for garnish.
How to Make Philly Cheesesteak Pasta (Step-by-Step)
- Step 1 – Cook the Pasta: Bring a pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain and set aside.
- Step 2 – Cook the Beef: In a large skillet or sauté pan, heat olive oil over medium-high heat. Add ground beef (or sliced steak) and cook until browned, breaking it apart as it cooks. Drain any excess grease and set aside.
- Step 3 – Sauté the Vegetables: In the same skillet, add the onions and bell peppers. Cook for 5–6 minutes, stirring occasionally, until soft and slightly caramelized. Add minced garlic and cook for another 30 seconds until fragrant.
- Step 4 – Create the Sauce: Reduce the heat to medium. Add beef broth, heavy cream, and Worcestershire sauce to the skillet. Stir and bring to a gentle simmer. Add cream cheese (if using) and stir until fully melted and smooth. This creates a rich, velvety base for the pasta.
- Step 5 – Combine Everything: Return the cooked beef to the skillet and stir well. Add the cooked pasta and toss to coat evenly in the sauce. Sprinkle in shredded provolone cheese and stir until melted and creamy. If the sauce feels too thick, add a splash of beef broth or cream to loosen it up.
- Step 6 – Serve and Enjoy: Once everything is creamy and combined, taste and adjust seasoning with salt and pepper. Garnish with chopped parsley or extra cheese and serve warm straight from the skillet.
Tips for the Best Philly Cheesesteak Pasta
Use high-quality cheese for a smoother, creamier sauce. Don’t overcook the pasta — slightly firm pasta holds up better in the sauce. Use thinly sliced beef for a more authentic cheesesteak flavor. Add cream cheese for extra creaminess and body. Sauté the onions and peppers until caramelized to deepen flavor. Deglaze the pan with a splash of broth to capture all the browned bits. Melt the cheese slowly over low heat to avoid clumping. Add mushrooms for extra depth and umami. Use leftover steak or roast beef for a quick shortcut. Garnish with fresh herbs or a sprinkle of Parmesan for an elegant finish.
Variations & Substitutions
- Classic Philly Style: Use sliced ribeye instead of ground beef.
- Spicy Version: Add sliced jalapeños or a pinch of red pepper flakes.
- Cheesier Version: Stir in shredded mozzarella or white American cheese.
- Low-Carb Option: Use zucchini noodles or cauliflower rice instead of pasta.
- Vegetarian Option: Substitute beef with sautéed mushrooms and extra peppers.
- Lighter Version: Use half-and-half instead of heavy cream.
- BBQ Twist: Add a spoonful of barbecue sauce for smoky sweetness.
- Garlic Lover’s: Double the garlic for a bolder taste.
- Mushroom Melt: Add sautéed mushrooms for a “steakhouse” touch.
- One-Pot Version: Cook pasta directly in the sauce for fewer dishes and more flavor.
What to Serve With Philly Cheesesteak Pasta
This rich pasta pairs beautifully with light, refreshing sides that balance the creaminess. A crisp Caesar salad or simple green salad with vinaigrette complements it perfectly. Garlic bread or toasted baguette slices are ideal for soaking up the extra sauce. For a full meal, add roasted vegetables or a side of steamed broccoli. If you’re entertaining, pair it with a chilled white wine or sparkling lemonade for a restaurant-style experience.
Storage & Reheating Tips
- To Store: Allow the pasta to cool completely, then transfer to an airtight container. Refrigerate for up to 4 days.
- To Freeze: Place cooled pasta in freezer-safe containers and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
- To Reheat: Warm in a skillet over low heat with a splash of cream or milk to loosen the sauce. Microwave individual servings in 30-second intervals, stirring between each for even heating.
Recipe FAQs
- Can I use steak instead of ground beef? Yes, thinly sliced ribeye or sirloin works perfectly.
- Can I make this ahead of time? Absolutely — it reheats well and stays creamy.
- Can I use different cheese? Provolone, mozzarella, or white American cheese all melt beautifully.
- Can I add mushrooms? Yes, they add great flavor and texture.
- Can I use milk instead of cream? Use whole milk with a tablespoon of butter for a lighter version.
- Can I make it spicy? Add jalapeños, chili flakes, or hot sauce.
- Can I make it gluten-free? Use gluten-free pasta or serve over rice.
- Can I double the recipe? Yes, it’s great for meal prep or family gatherings.
- Can I use leftover steak? Definitely — slice it thin and stir it in near the end.
- How long does it last? Up to 4 days refrigerated or 2 months frozen.