Have you ever craved the cheesy, savory goodness of a Philly cheesesteak but didn’t want the hassle of making the sandwiches? What if I told you there’s a way to enjoy those flavors in a quick, satisfying pasta dish? Enter: PHILLY CHEESESTEAK PASTA. My husband whipped this up for lunch last weekend, and let me tell you—it was GONE in 15 minutes.
Even the picky eater in our family went back for seconds. This recipe is SO EASY, packed with flavor, and, best of all, a one-pot wonder. (That means fewer dishes for you. YES!)
Check out our Bavette Steak Guide for all the juicy details. Craving something creamy and fancy? Our Steak Gorgonzola Recipe will totally hit the spot.
Let’s dive into this comforting, cheesy recipe. I promise it’ll be a hit at your next family dinner.
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WHY YOU’LL LOVE THIS RECIPE PHILLY CHEESESTEAK PASTA
- ONE-POT MAGIC: Say goodbye to scrubbing a sink full of pots. One pot = less stress.
- EASY INGREDIENTS: Most of these are pantry staples or things you can grab at your local grocery store.
- PHILLY FLAVOR: Juicy steak, melty cheese, and tender pasta come together in the perfect combo.
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INGREDIENTS YOU’LL NEED FOR PHILLY CHEESESTEAK PASTA
Here’s the breakdown of everything you’ll need for this recipe. (You probably have most of it already!)
- 1 lb ground beef (or thinly sliced steak, like ribeye or sirloin)
- 1 medium onion, diced
- 1 green bell pepper, diced
- 2 cups beef broth
- 1 cup heavy cream
- 8 oz pasta (penne, rotini, or whatever you have)
- 1 cup provolone cheese, shredded (you can also use mozzarella if you prefer!)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp Worcestershire sauce
- Salt and pepper to taste
Optional Toppings:
- Red chili flakes for a little heat
- Fresh parsley for garnish
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HOW TO MAKE PHILLY CHEESESTEAK PASTA (STEP-BY-STEP)
Ready to get cooking? Here’s the process—super simple and beginner-friendly.
COOK THE MEAT
Start by heating a pot or deep skillet over medium heat. If you’re using ground beef, cook it until browned, breaking it up as it cooks. If you’re using steak, slice it thinly and sear it for 2–3 minutes per side. Once cooked, you remove the meat and set it aside.
SAUTÉ THE VEGGIES
In the same pot, you add a drizzle of oil if needed. You Toss in the diced onion and green bell pepper. Sauté for about 5 minutes or until they’re soft and fragrant. This step is where the Philly cheesesteak flavor starts to shine!
ADD YOUR SEASONINGS
Stir in the garlic powder, Worcestershire sauce and onion powder. These add that punch of savory flavor. Cook for 1 minute until everything smells AMAZING.
MAKE THE SAUCE
Pour in the beef broth then heavy cream. Stir well, scrap any browned bits from the bottom of the pan (that’s where all the flavor lives!). Bring the mixture to a gentle simmer.
COOK THE PASTA
Add your pasta directly into the pot. Cover it and let it simmer for about 12–15 minutes, stirring occasionally to make sure nothing sticks. The pasta will soak up the creamy sauce and become tender.
ADD THE CHEESE
Once the pasta is cooked, turn off the heat and stir in the shredded provolone cheese. This is where the magic happens. The cheese melts into the sauce, creating that creamy, gooey deliciousness.
SERVE AND ENJOY!
Serve the Philly cheesesteak pasta hot, topped with a sprinkle of red chili flakes or parsley if you’re feeling fancy. BAM—you’ve got dinner done in under 30 minutes.
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TIPS FOR THE BEST PHILLY CHEESESTEAK PASTA
- Use fresh cheese: Pre-shredded cheese has anti-caking agents that don’t melt as smoothly. Go for the real deal!
- Don’t overcook the pasta: You want it tender but not mushy. Check it a couple of minutes early just to be safe.
- Customize your veggies: Red or yellow bell peppers add a little sweetness if you’re not into green ones.
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VARIATIONS TO TRY
Feeling creative? Here are some fun ways to mix it up:
- CHICKEN CHEESESTEAK PASTA: Swap the beef for cooked, shredded chicken or chicken thighs.
- SPICY KICK: Add diced jalapeños or a splash of hot sauce for some heat.
- VEGGIE VERSION: Skip the meat and add mushrooms, zucchini, or extra bell peppers.
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PHILLY CHEESESTEAK PASTA: THE PERFECT FAMILY DINNER
If you love the flavors of a Philly cheesesteak but want something a little easier to throw together, this Philly cheesesteak pasta is calling your name! Combining juicy beef, creamy cheese, and tender pasta, this dish takes everything we adore about the classic sandwich and transforms it into a hearty, satisfying meal. Trust me, once you make it, your family will be asking for it on repeat!
This recipe is not only delicious but also practical. You can whip it up in under 30 minutes, it’s ideal for busy weeknights when you don’t have the energy to deal with a complicated meal. Plus, who doesn’t love a one-pot dinner? My kids love it, my husband raves about it, and I guarantee it’ll be a hit in your house too.
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THE SECRET TO GREAT PHILLY CHEESESTEAK PASTA
One trick I always use is to sear the beef or steak at a high temperature to lock in the juices and develop that rich, caramelized flavor. Pair that with fresh veggies like onions and bell peppers, and you’ve got the iconic Philly cheesesteak base. Then, it’s all about letting the pasta simmer in a creamy broth to absorb every ounce of flavor before adding the cheese. The result? A dish that’s creamy, cheesy, and absolutely irresistible.
LEFTOVER PHILLY CHEESESTEAK PASTA: A MEAL PREPPER’S DREAM
Another reason to love Philly cheesesteak pasta? It reheats like a dream. If you’re someone who meal preps for the week, this dish is an MVP. Pack it up in individual containers, and you’ve got lunch or dinner ready to go. Just add a splash of broth or cream when reheating to bring back that creamy texture.
This is especially helpful on those busy days when cooking is the LAST thing you want to do. Knowing you have a comforting bowl of Philly cheesesteak pasta waiting for you? Total lifesaver.
PHILLY CHEESESTEAK PASTA: A WINNER EVERY TIME
My husband, who’s a Philly cheesesteak purist, couldn’t believe how much he loved this pasta version. (He even declared it BETTER than the sandwich, and that’s saying something!)
If you’re hosting friends for dinner, this is the dish that’ll have everyone asking for seconds—and the recipe.
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THE PHILLY CHEESESTEAK PASTA DIFFERENCE
Unlike a plain alfredo or marinara-based dish, this pasta is loaded with savory, smoky flavors that remind you of a cheesesteak hot off the grill. But instead of a sandwich roll, you’ve got pasta to soak up every drop of the rich, cheesy sauce.
FAQs ABOUT PHILLY CHEESESTEAK PASTA
Can I use a different type of pasta?
Yes! Penne, rotini, and shells work great, but any pasta that holds sauce will do.
What’s the best cut of steak for this recipe?
Thinly sliced ribeye or sirloin gives you that classic Philly cheesesteak vibe.
Can I make this ahead of time?
Absolutely. You can Store it in the fridge for up to 3 days. Just reheat gently with a splash of broth or cream to bring back the sauciness.
Can I freeze Philly cheesesteak pasta?
Yes, but the texture of the pasta might change a bit. If you’re planning to freeze it, undercook the pasta slightly so it doesn’t turn mushy.
What cheese works best besides provolone?
Mozzarella, white American cheese, or even a mild cheddar will work in a pinch.
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Philly cheesesteak pasta is the ULTIMATE comfort food—creamy, cheesy, and full of flavor. Whether you’re feeding a hungry family or meal-prepping for the week, this dish is a WINNER. My husband and I are already planning to make it again for a lazy Sunday dinner.
