Imagine the flavors of a hearty Philly cheesesteak—tender beef, caramelized onions, sautéed green bell peppers, and gooey, melty cheese—woven together with perfectly cooked pasta. This dish takes the beloved Philadelphia sandwich and transforms it into a creamy, comforting casserole-style pasta dish that’s perfect for a weeknight dinner or cozy family gathering.
Philly cheesesteak sandwiches, with their rich history dating back to the early 20th century, have become an American icon. Traditionally served on a crusty roll, filled with thinly sliced beef, sautéed onions, and melted provolone or American cheese, they are a favorite for good reason. This pasta recipe retains all those signature flavors but adds a creamy twist, combining them with al dente pasta and a luscious cheese sauce for a one-pot meal that’s hard to resist.
Whether you’re a Philly cheesesteak purist or simply a lover of hearty, cheese-laden dishes, this pasta version will surprise and delight your taste buds. It’s a dish that feels both nostalgic and new—perfect for feeding a crowd or indulging on a quiet night in.
Why You’ll Love This Recipe
- Rich and Flavorful: Every bite is packed with the savory combination of beef, sautéed veggies, and cheesy goodness.
- Family-Friendly: Kids and adults alike will enjoy the familiar flavors presented in a creative new way.
- Quick and Easy: Despite its indulgent taste, this dish comes together in about 35 minutes, making it ideal for busy weeknights.
- Customizable: Add your favorite vegetables, swap out the cheese, or adjust the seasoning to suit your personal taste.
Ingredients You’ll Need
Here’s what you’ll need to recreate this Philly-inspired pasta dish at home:
- Pasta: 12 ounces of penne or rigatoni (or any sturdy pasta that holds sauces well).
- Beef: 1 pound of thinly sliced ribeye or sirloin steak (perfect for capturing that classic Philly cheesesteak flavor).
- Green Bell Pepper: 1 medium, thinly sliced.
- Onion: 1 medium, thinly sliced.
- Garlic: 2 cloves, minced.
- Olive Oil: 2 tablespoons, divided.
- Beef Broth: 1 cup, for creating the base of the creamy sauce.
- Cream Cheese: 4 ounces, to add creaminess to the sauce.
- Provolone Cheese: 8 ounces, sliced, for the melty topping.
- Salt and Pepper: To taste.
- Optional Garnish: Fresh parsley, chopped, for a pop of color and flavor.
How to Make Philly Cheesesteak Pasta
Step-by-Step Instructions
- Cook the Pasta:
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions until al dente. Drain the pasta and set it aside.
- Sauté the Vegetables:
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sliced onion and green bell pepper, cooking until they are tender and the onion is translucent, about 5–7 minutes.
- Add the minced garlic and cook for another minute, stirring constantly to prevent burning. Remove the vegetables from the skillet and set aside.
- Cook the Beef:
- In the same skillet, heat the remaining tablespoon of olive oil over medium-high heat. Add the thinly sliced beef, seasoning it with salt and pepper.
- Cook the beef, stirring occasionally, until it is browned and cooked through, about 4–5 minutes.
- Return the cooked vegetables to the skillet with the beef and toss to combine.
- Prepare the Cheese Sauce:
- Reduce the heat to medium and pour in the beef broth, scraping up any browned bits from the bottom of the skillet.
- Add the cream cheese, stirring constantly until it melts into a smooth, creamy sauce. Adjust the consistency by adding a splash of beef broth if the sauce becomes too thick.
- Combine the Pasta:
- Add the cooked pasta to the skillet, tossing to coat it evenly with the sauce, beef, and vegetables. Make sure every piece of pasta is thoroughly coated for maximum flavor.
- Finish with Cheese:
- Layer the provolone cheese slices over the top of the pasta mixture. Cover the skillet with a lid and allow the cheese to melt completely, about 2–3 minutes.
- For a golden, bubbly finish, transfer the skillet to the oven and broil for 2–3 minutes (optional).
- Garnish and Serve:
- Sprinkle freshly chopped parsley over the pasta for a burst of freshness. Serve immediately and watch it disappear from the table!
Helpful Tips
- Choose the Right Beef: Thinly sliced ribeye or sirloin is ideal for this dish, as it cooks quickly and remains tender. Ask your butcher to slice the meat thinly if possible.
- Cheese Options: While provolone is traditional for a Philly cheesesteak, mozzarella, Swiss, or a sharp white cheddar can be used for a unique twist.
- Vegetable Add-Ins: Mushrooms, red bell peppers, or even spinach can be added for extra nutrition and variety.
- Pasta Choices: Penne and rigatoni are excellent for holding the sauce, but you can use fusilli, cavatappi, or even spaghetti in a pinch.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American-Inspired
- Diet: Beef
Notes
- Storage Tips: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of beef broth to maintain the creamy texture.
- Make-Ahead Option: You can prepare the dish up to the cheese-melting step, then refrigerate it. When ready to serve, reheat it on the stovetop or in the oven.
Nutritional Information (per serving)
- Calories: 520
- Protein: 30g
- Carbohydrates: 45g
- Fat: 22g
- Fiber: 3g
Frequently Asked Questions
Can I use ground beef instead of thinly sliced steak?
Yes, ground beef works well as a substitute. Cook it thoroughly, drain any excess fat, and proceed with the recipe as written.
What can I use instead of cream cheese?
You can substitute heavy cream or a non-dairy cream alternative for a slightly different texture.
Is this dish freezer-friendly?
This pasta is best enjoyed fresh, as the creamy sauce may separate when frozen and reheated.
Related Recipes
If you love this Philly Cheesesteak Pasta, try these other comforting dishes:
- Lemon Chicken Pasta
- Stovetop Creamy Ground Beef Pasta: A Weeknight Dinner That Feels Like a Hug in a Bowl
Conclusion
Philly Cheesesteak Pasta is everything you love about a cheesesteak, wrapped up in a creamy, pasta-filled package. It’s a meal that feels both indulgent and comforting, perfect for sharing with loved ones or enjoying on your own. With its bold flavors and easy preparation, this dish is sure to become a staple in your dinner rotation. So grab your skillet and get ready to create a new family favorite!
Print
Philly Cheesesteak Pasta: A Comforting Twist on a Classic
Description
Imagine the flavors of a hearty Philly cheesesteak—tender beef, caramelized onions, sautéed green bell peppers, and gooey, melty cheese—woven together with perfectly cooked pasta. This dish takes the beloved Philadelphia sandwich and transforms it into a creamy, comforting casserole-style pasta dish that’s perfect for a weeknight dinner or cozy family gathering.
Philly cheesesteak sandwiches, with their rich history dating back to the early 20th century, have become an American icon. Traditionally served on a crusty roll, filled with thinly sliced beef, sautéed onions, and melted provolone or American cheese, they are a favorite for good reason. This pasta recipe retains all those signature flavors but adds a creamy twist, combining them with al dente pasta and a luscious cheese sauce for a one-pot meal that’s hard to resist.
Whether you’re a Philly cheesesteak purist or simply a lover of hearty, cheese-laden dishes, this pasta version will surprise and delight your taste buds. It’s a dish that feels both nostalgic and new—perfect for feeding a crowd or indulging on a quiet night in.
Ingredients
- Pasta: 12 ounces of penne or rigatoni (or any sturdy pasta that holds sauces well).
- Beef: 1 pound of thinly sliced ribeye or sirloin steak (perfect for capturing that classic Philly cheesesteak flavor).
- Green Bell Pepper: 1 medium, thinly sliced.
- Onion: 1 medium, thinly sliced.
- Garlic: 2 cloves, minced.
- Olive Oil: 2 tablespoons, divided.
- Beef Broth: 1 cup, for creating the base of the creamy sauce.
- Cream Cheese: 4 ounces, to add creaminess to the sauce.
- Provolone Cheese: 8 ounces, sliced, for the melty topping.
- Salt and Pepper: To taste.
- Optional Garnish: Fresh parsley, chopped, for a pop of color and flavor
Instructions
- Cook the Pasta:
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions until al dente. Drain the pasta and set it aside.
- Sauté the Vegetables:
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sliced onion and green bell pepper, cooking until they are tender and the onion is translucent, about 5–7 minutes.
- Add the minced garlic and cook for another minute, stirring constantly to prevent burning. Remove the vegetables from the skillet and set aside.
- Cook the Beef:
- In the same skillet, heat the remaining tablespoon of olive oil over medium-high heat. Add the thinly sliced beef, seasoning it with salt and pepper.
- Cook the beef, stirring occasionally, until it is browned and cooked through, about 4–5 minutes.
- Return the cooked vegetables to the skillet with the beef and toss to combine.
- Prepare the Cheese Sauce:
- Reduce the heat to medium and pour in the beef broth, scraping up any browned bits from the bottom of the skillet.
- Add the cream cheese, stirring constantly until it melts into a smooth, creamy sauce. Adjust the consistency by adding a splash of beef broth if the sauce becomes too thick.
- Combine the Pasta:
- Add the cooked pasta to the skillet, tossing to coat it evenly with the sauce, beef, and vegetables. Make sure every piece of pasta is thoroughly coated for maximum flavor.
- Finish with Cheese:
- Layer the provolone cheese slices over the top of the pasta mixture. Cover the skillet with a lid and allow the cheese to melt completely, about 2–3 minutes.
- For a golden, bubbly finish, transfer the skillet to the oven and broil for 2–3 minutes (optional).
- Garnish and Serve:
- Sprinkle freshly chopped parsley over the pasta for a burst of freshness. Serve immediately and watch it disappear from the table!
Notes
- Storage Tips: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of beef broth to maintain the creamy texture.
- Make-Ahead Option: You can prepare the dish up to the cheese-melting step, then refrigerate it. When ready to serve, reheat it on the stovetop or in the oven.