If you crave comfort food that packs a punch of bold, cheesy flavor, look no further than Philly Cheesesteak Pasta. This one-pan wonder fuses the unbeatable heartiness of classic Philly cheesesteak with the dreamy, enveloping texture of creamy pasta. Juicy ground beef, sautéed peppers and onions, tender mushrooms, and a duo of melting cheeses come together in a dish that’s as fun to make as it is to devour. Whether it’s for a weeknight family dinner or a cozy game-day gathering, this cheesy, beefy pasta is about to become your new favorite kitchen secret!

Philly Cheesesteak Pasta Recipe - Recipe Image

Ingredients You’ll Need

You only need a handful of straightforward ingredients to create a dish bursting with character. Each component plays its part in layering flavor, boosting creaminess, or adding a pop of color that’s just irresistible when it all comes together.

Ground Beef (1 pound): The savory base of our pasta, giving each bite serious depth and a satisfying, familiar bite.
Penne or Rigatoni Pasta (8 ounces, uncooked): Tube-shaped pasta holds plenty of sauce and beef for a perfectly hearty forkful every time.
Green Bell Pepper (1, diced): Delivers a fresh, slightly sweet crunch that echoes the classic cheesesteak filling.
Small Onion (1, diced): Adds delicious caramelized notes and rounds out the pepper’s flavor beautifully.
Mushrooms (8 ounces, sliced): For an earthy note that helps the sauce cling to the pasta.
Garlic (2 cloves, minced): A quick sauté unlocks an aromatic base that lifts the whole dish.
Olive Oil (1 tablespoon): Just enough to sauté the vegetables and lock in flavor.
Worcestershire Sauce (1 tablespoon): This umami-rich booster brings a nostalgic, beefy tang.
Salt (1 teaspoon): Essential for drawing out all the best in the meat and vegetables.
Black Pepper (1/2 teaspoon): Lends a gentle heat that balances the richness.
Beef Broth (2 cups): The backdrop that helps transform this dish into a proper saucy pasta.
Milk (1 cup): Introduces luxurious creaminess without overwhelming the other flavors.
Cornstarch (1 tablespoon): Thickens everything up so you get that luscious, clingy sauce.
Provolone Cheese (1 1/2 cups, shredded): Classic cheesesteak flavor, stretchy and melty—mozzarella subs in beautifully if needed.
Cheddar Cheese (1/2 cup, shredded): Adds a punchy, golden touch and extra richness.

How to Make Philly Cheesesteak Pasta

Step 1: Cook the Pasta

Bring a large pot of salted water to a rolling boil. Add the penne or rigatoni and cook until just al dente—this makes sure your pasta has enough bite to stand up to the creamy sauce. Drain and set the pasta aside while you get to work on the savory cheesesteak filling.

Step 2: Sauté the Veggies for Classic Philly Cheesesteak Flavor

Heat olive oil in a large skillet over medium heat. Toss in the chopped onion, bell pepper, and sliced mushrooms. Sauté for four to five minutes, letting the veggies soften and sweeten. Stir in the minced garlic just at the end, cooking for around 30 seconds, until fragrant.

Step 3: Brown the Beef

Add the ground beef straight into the pan with your softened vegetables. Break it apart with a spatula as it browns, working it through the veggies so every bite is full of flavor. Keep cooking until there’s no pink left, then drain off any excess fat for a lighter final dish.

Step 4: Season and Bring on That Umami

Stir in the Worcestershire sauce, salt, and black pepper, blending these umami-packed ingredients into the meat and vegetables. Give everything a good toss so each bite of Philly Cheesesteak Pasta tastes perfectly seasoned from the inside out.

Step 5: Make the Creamy Sauce

In a small bowl, whisk the milk and cornstarch until nice and smooth. Pour this into the skillet along with your beef broth, stirring well so nothing gets lumpy. Let the whole skillet come to a gentle simmer and cook for about three to four minutes until the sauce thickens slightly.

Step 6: Bring It All Together

Slide the cooked pasta into the pan and stir gently to combine—make sure the noodles are happily coated in your savory, creamy sauce. Turn off the heat and scatter in your shredded provolone and cheddar cheeses. Fold the cheese into the hot pasta and meat mixture, watching it melt into an irresistibly gooey finish.

Step 7: Serve Hot and Cheesy

Spoon the Philly Cheesesteak Pasta into bowls while it’s fresh and creamy. Sprinkle with extra cheese if you’re feeling decadent, and let everyone dig in to experience that perfect blend of steakhouse and pasta night!

How to Serve Philly Cheesesteak Pasta

Garnishes

Amp up the presentation and flavor with a handful of shredded provolone or a dusting of cheddar right on top. Freshly chopped parsley brings a pop of color, while a sprinkle of black pepper or even crushed red pepper flakes gives this pasta a little kick to balance the rich creaminess.

Side Dishes

This dish is hearty enough to shine solo, but if you’d like to round out your table, think classic: a crisp green salad tossed in a light vinaigrette, garlic bread for dipping, or roasted veggies on the side. Each is simple but perfectly tuned to complement your Philly Cheesesteak Pasta.

Creative Ways to Present

Try serving individual portions in small cast iron skillets for a restaurant-worthy touch, or pile the pasta high in a big family-style bowl for sharing. For a party, transfer the finished pasta to a casserole dish, sprinkle with extra cheese, and broil for a bubbly, golden finish—Philly Cheesesteak Pasta bake, anyone?

Make Ahead and Storage

Storing Leftovers

Transfer any leftover Philly Cheesesteak Pasta to airtight containers and pop them in the refrigerator within two hours of cooking. The flavors actually get even cozier overnight, making leftovers a treat the next day for lunch or speedy dinners. Just make sure to eat within three to four days.

Freezing

Philly Cheesesteak Pasta can absolutely be frozen for busy weeknights or meal prep. Cool the pasta completely, then spoon it into heavy-duty freezer bags or containers. Flatten to expel air, seal tightly, and freeze for up to two months. Thaw overnight in the fridge for best results.

Reheating

To reheat, add a splash of milk or broth to loosen up the pasta and help restore the creamy texture. Warm on the stovetop over medium-low heat, stirring occasionally, or microwave in short bursts, stirring between each. Top with a bit of fresh cheese when serving to bring back that just-cooked goodness.

FAQs

Can I use a different kind of pasta?

Absolutely! While penne or rigatoni work wonderfully for catching all that creamy sauce, any short pasta will do. Try shells, fusilli, or ziti—you’ll love this Philly Cheesesteak Pasta with your favorite shape.

What protein swaps can I make?

If you want a more classic cheesesteak experience, swap in shaved steak instead of ground beef. Even ground turkey or chicken work beautifully for a lighter take with all the same comfort.

Can this be made gluten-free?

Easily! Just substitute your favorite gluten-free pasta and make sure your cornstarch and Worcestershire sauce are certified gluten-free. You won’t sacrifice any of that irresistibly creamy flavor.

How can I make Philly Cheesesteak Pasta spicier?

Add a diced jalapeño along with the bell pepper, or stir in some crushed red pepper flakes with the seasonings for a more fiery kick. Adjust to heat lovers’ tastes!

Can I prep this dish ahead for a party?

Definitely. Make the dish up to the point of adding cheese, then cover and refrigerate. When you’re ready to serve, gently reheat on the stove, stir in the cheese until melty, and watch your Philly Cheesesteak Pasta turn everyone into fans.

Final Thoughts

Philly Cheesesteak Pasta is the sort of easy, satisfying weeknight dinner that brings everyone to the table with smiles. If you’re on the hunt for a dish that tastes like a warm hug—cheesy, savory, and soulful—give this recipe a whirl. Grab your skillet and get ready to watch it disappear!

Philly Cheesesteak Pasta Recipe

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4.7 from 15 reviews

Author: admin
Total Time: 35 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

This Philly Cheesesteak Pasta recipe combines the flavors of a classic Philly cheesesteak sandwich with the comfort of a creamy pasta dish. It’s a hearty and satisfying meal that is perfect for a quick weeknight dinner.

Ingredients

Scale

For the pasta:

1 pound ground beef
8 ounces uncooked penne or rigatoni pasta

For the vegetables:

1 green bell pepper (diced)
1 small onion (diced)
8 ounces mushrooms (sliced)
2 cloves garlic (minced)
1 tablespoon olive oil

For the sauce:

1 tablespoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon black pepper
2 cups beef broth
1 cup milk
1 tablespoon cornstarch
1 1/2 cups shredded provolone cheese (or mozzarella as a substitute)
1/2 cup shredded cheddar cheese

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Instructions

Cook the pasta: In a pot of salted water, cook the pasta until al dente, then drain and set aside.
Sauté the vegetables: In a large skillet, heat olive oil and cook the diced onion, bell pepper, and mushrooms until softened. Add garlic and cook briefly.
Cook the beef: Add ground beef to the skillet and cook until browned. Drain excess fat.
Make the sauce: In a bowl, whisk together milk and cornstarch. Pour into the skillet along with beef broth. Simmer until slightly thickened.
Combine: Add cooked pasta to the skillet, mix well. Stir in provolone and cheddar cheeses until melted and creamy.
Serve: Garnish with extra cheese and enjoy hot.