Philly Cheesesteak Pasta Recipe

If you’re a fan of the gooey, savory, beefy goodness of a Philly cheesesteak, you’re in for a treat with this Philly cheesesteak pasta recipe. Think of it as the perfect mash-up of two comfort food favorites—loaded with tender beef, sautéed veggies, and a creamy, cheesy sauce that hugs every bite of pasta. This is one of those dishes that instantly feels like a hug in a bowl, and honestly, who doesn’t need more of that?

I first tried this recipe during a hectic week when I was craving something hearty but didn’t have time to whip up Philly cheesesteak sandwiches for the whole family. I figured, why not toss everything I love about the sandwich into one skillet and mix it with pasta? And let me tell you—it was a game-changer. My husband and kids were hooked at first bite, and now it’s become a regular on our weeknight rotation.

this RECIPE

The origin story: Philly cheesesteak gets a pasta twist

The Philly cheesesteak sandwich, as you probably know, hails from Philadelphia and dates back to the 1930s. Traditionally, it’s made with thinly sliced beef, sautéed onions, and melted cheese, all stuffed into a crusty roll. But as much as I love the sandwich, I’m not always in the mood for bread—and that’s where this pasta version comes in. It’s all the flavor of a classic Philly cheesesteak, but in a creamy pasta dish that’s easy to serve family-style. It’s proof that sometimes, breaking the rules leads to the best kinds of meals.

Let’s talk ingredients: the good, the better, and the “oops, I’m out of that”

This dish is all about combining simple ingredients for maximum flavor. Here’s the breakdown:

• Ground beef or steak strips: Ground beef is quick and easy, but if you’ve got steak strips, they’ll add an extra layer of authenticity to the dish. I’ve even used leftover roast beef in a pinch, and it was fantastic.
• Green bell pepper: A nod to the classic cheesesteak. If you’re not a fan of green peppers, red or yellow peppers work just as well for a sweeter flavor.
• Onion: This adds a hint of sweetness to balance the savory flavors. Yellow onions are my go-to, but white or red onions would work, too.
• Garlic: Because everything’s better with garlic. Fresh is best, but jarred minced garlic will do if you’re short on time.
• Cream cheese: This is the magic ingredient that makes the sauce luxuriously creamy. If you don’t have cream cheese, sour cream or even mascarpone could work.
• Provolone cheese: The ultimate cheesesteak cheese! If you’re out, mozzarella or Monterey Jack are great stand-ins.
• Pasta: Penne and rigatoni are perfect for soaking up all that creamy sauce, but honestly, any pasta you’ve got on hand will work.
• Beef broth: This ties everything together with a rich, meaty flavor. Chicken broth or even vegetable broth can be used as a substitute in a pinch.
• Olive oil, salt, and pepper: The unsung heroes of every good dish.

Kitchen gear: What you need (and what you can totally skip)

You don’t need any fancy gadgets to make this dish, which is part of its charm. Here’s what you’ll want to have on hand:

• A large pot: For boiling the pasta. Make sure it’s big enough so the pasta doesn’t stick together.
• A large skillet: You’ll want something roomy enough to hold all the meat, veggies, and pasta at the end.
• A wooden spoon or spatula: For stirring everything together (and sneaking a taste here and there).
• A broiler-safe pan or dish: If your skillet isn’t oven-safe, you can transfer the pasta to a baking dish for the broiling step.
• Tongs or a pasta spoon: These make tossing the pasta with the sauce a breeze.

Step-by-step: My foolproof method (and a few hard-learned lessons)

1️⃣ Cook the pasta

Start by bringing a big pot of salted water to a rolling boil. I’ve learned the hard way that undersalting your pasta water means bland pasta, so don’t skimp—aim for water that tastes like the ocean. Cook the pasta just until al dente, then drain and set it aside. (Pro tip: Save a cup of pasta water just in case your sauce needs thinning later.)

2️⃣ Sauté the veggies

While the pasta cooks, heat your olive oil in a large skillet over medium heat. Add the diced green bell pepper, onion, and garlic, and sauté for about 4-5 minutes. You want them soft but not mushy, with just a bit of color. The aroma alone will make your kitchen smell amazing.

3️⃣ Brown the meat

Push the veggies to one side of the skillet and add the ground beef or steak strips. Cook until browned and fully cooked through, breaking up the ground beef with your spoon as it cooks. Season generously with salt and pepper. If there’s a lot of grease, you can drain it—just leave a bit behind for flavor.

4️⃣ Make the sauce

Here’s where the magic happens. Stir in the cream cheese and beef broth, letting the cream cheese melt into a smooth, creamy sauce. It’ll look a little thin at first, but trust me, it thickens as it cooks. Taste the sauce and adjust the seasoning if needed.

5️⃣ Mix and broil

Add your cooked pasta to the skillet, tossing it gently to coat every piece in that luscious sauce. Sprinkle the shredded provolone on top, then pop the skillet under the broiler for 3-5 minutes. Keep an eye on it—those few extra seconds can mean the difference between golden-bubbly perfection and burnt cheese (been there, done that).

6️⃣ Serve and enjoy

Once the cheese is perfectly melted and bubbly, pull the skillet out of the oven and serve immediately. I like to sprinkle a little fresh parsley or chopped green onion on top for color, but that’s totally optional.

Variations and adaptations: Make it your own

This recipe is endlessly adaptable, so feel free to get creative:

• Gluten-free: Swap the pasta for your favorite gluten-free brand.
• Low-carb: Use zucchini noodles or spaghetti squash instead of traditional pasta.
• Veggie-packed: Add mushrooms, spinach, or even diced tomatoes to the skillet.
• Spicy twist: Toss in some red pepper flakes or a dash of hot sauce for a kick.
• International flair: Experiment with different cheeses—cheddar for a Tex-Mex vibe or Gruyère for a French-inspired touch.
• Dairy-free: Use a plant-based cream cheese and shredded cheese alternative.

Serving and presentation ideas: Make it dinner-party worthy

Serve this dish family-style straight out of the skillet—it’s got that rustic, hearty vibe that screams comfort food. If you’re feeling fancy, garnish with a sprinkle of fresh parsley or a handful of crispy fried onions. Pair it with a simple green salad and some crusty bread to round out the meal.

Perfect drink pairings for this cheesy masterpiece

A hearty pasta like this pairs beautifully with a bold red wine, like Cabernet Sauvignon or Merlot. If wine isn’t your thing, a crisp lager or amber ale is a great choice. For non-alcoholic options, try a sparkling water with a slice of lemon or a rich, creamy root beer to complement the flavors.

Storing and reheating tips: Keep the magic alive

Leftovers (if you have any!) store well in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of beef broth or milk to keep the sauce creamy. Avoid freezing, as the cream cheese sauce can become grainy when thawed.

Scaling the recipe: Feed a crowd or just yourself

To double the recipe, use a larger skillet and make sure to cook the pasta in batches if needed. Halving it is just as easy—everything scales down perfectly, though you might still want to make the full amount of sauce (it’s that good!).

Troubleshooting tips: What could go wrong?

• Sauce too thick? Stir in reserved pasta water or more broth.
• Cheese not melting? Make sure it’s shredded finely and broil it a little longer.
• Veggies too soft? Next time, sauté them for a shorter time or at a higher heat.

Ready to dive in?

I hope this Philly cheesesteak pasta brings as much joy to your kitchen as it does to mine. Don’t be afraid to tweak it to your taste, and let me know how it turns out—your future self will thank you for making this one.

FAQs

1. Can I use chicken instead of beef?
Absolutely! Chicken works well, especially if you season it with a little paprika and garlic powder.

**2

. What’s the best cheese to use if I don’t have provolone?**
Mozzarella or Monterey Jack are great substitutes. For a bolder flavor, try sharp white cheddar.

3. Can I make this recipe ahead of time?
Yes! Assemble the dish up to the broiling step, then refrigerate. Broil just before serving.

4. Is this dish freezer-friendly?
It’s best fresh, but you can freeze it. Just be aware the sauce might separate slightly when reheated.

5. Can I make this spicy?
Totally! Add some chopped jalapeños, red pepper flakes, or a dash of hot sauce for heat.

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