Philly Cheesesteak Pasta

 

Philly Cheesesteak Pasta

A Savory Twist on the Classic Sandwich

If you love the bold, cheesy flavors of a Philly cheesesteak but want something a little more comforting and hearty, this Philly Cheesesteak Pasta is the answer. It takes everything you adore about the famous sandwich—juicy beef, caramelized onions, peppers, gooey cheese—and transforms it into a creamy, one-pan pasta dish that’s weeknight-friendly and utterly satisfying.

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Ingredients & Why They Work

2 tablespoons olive oil – For sautéing and building flavor at the base.

1 pound ground beef – Classic choice for that hearty cheesesteak taste; you can also use shaved steak for a more authentic bite.

1 large onion, diced – Brings sweetness and depth when caramelized.

1 green bell pepper, diced – Adds a pop of color and signature cheesesteak crunch.

1 red bell pepper, diced – Balances flavor with a mild sweetness.

3 cloves garlic, minced – Essential for aromatic richness.

1 teaspoon salt – Enhances all the natural flavors.

½ teaspoon black pepper – For a touch of heat and balance.

1 teaspoon Italian seasoning – Adds a herby depth that pairs beautifully with the beef.

3 cups beef broth – Creates the base of the sauce and infuses a meaty richness.

12 ounces penne pasta – Holds the sauce perfectly with its ridges.

1 cup heavy cream – Brings creaminess and richness to mimic the cheesesteak’s melt factor.

2 cups shredded provolone cheese – The star of the show, giving you that gooey, melty finish.

½ cup shredded mozzarella cheese – Adds extra stretchiness and creaminess.

Fresh parsley (optional) – For garnish and a burst of freshness.

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Step-by-Step Instructions

1. Cook the Beef & Vegetables

Heat olive oil in a large skillet or Dutch oven over medium-high heat.

Add the ground beef, cooking until browned and crumbly. Drain excess fat if needed.

Stir in onions and bell peppers. Cook for 4–5 minutes, until softened.

Add garlic, salt, pepper, and Italian seasoning. Cook for another minute until fragrant.

2. Build the Sauce & Cook Pasta

Pour in the beef broth and bring to a boil.

Stir in the pasta, reduce heat to medium, and cover. Cook for 12–15 minutes, stirring occasionally, until pasta is al dente and most of the liquid is absorbed.

3. Make it Creamy & Cheesy

Stir in the heavy cream, mixing well.

Add provolone and mozzarella, stirring until melted into a smooth, creamy sauce.

4. Serve & Enjoy

Garnish with parsley and serve hot.

Perfect with garlic bread or a crisp side salad.

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Why This Recipe is Loved

One-pot meal – Less mess, easy cleanup.

Comforting & filling – Pasta + cheese + beef = the ultimate trio.

Philly cheesesteak flavors in pasta form – A creative spin on a classic.

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Pro Tips for Success

Don’t overcook the pasta – It will continue absorbing liquid even after cooking.

Use provolone – Authentic cheesesteak flavor relies on it (avoid skipping or substituting).

Add mushrooms – For extra umami, sauté mushroo

ms with the onions and peppers.

Make it spicy – Add red pepper flakes or hot cherry peppers for a kick.