Name: Philly Cheesesteak Pasta
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 2 tbsp olive oil; 1 lb ground beef; 1 green bell pepper, diced; 1 small onion, diced; 2 cloves garlic, minced; 8 oz pasta (penne, rotini, or shells); 2 cups beef broth; 1 tbsp Worcestershire sauce; 1/2 tsp salt; 1/2 tsp ground black pepper; 1 cup shredded provolone cheese; 1/2 cup shredded mozzarella cheese; Optional: red pepper flakes, parsley for garnish

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This Philly Cheesesteak Pasta is my quick and hearty weeknight spin on the classic sandwich. It brings all the rich, savory flavor of a cheesesteak—juicy ground beef, sautéed peppers and onions, and gooey melted cheese—tossed together with tender pasta in a creamy, cheesy sauce. It’s a comforting, one-pot meal that satisfies big appetites and cheesesteak cravings alike.

Why I’ll Love This Recipe

I love this dish because it blends two favorites—Philly cheesesteaks and pasta—into one satisfying meal. It’s rich, easy to throw together, and perfect when I need something comforting that the whole table will enjoy. The seasoned beef and veggies remind me of my favorite sandwich shop, and when that cheese sauce coats the pasta, it feels like a cheesy dream. Plus, it’s a one-pan wonder, which means fewer dishes and more flavor.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 tablespoons olive oil
1 pound ground beef
1 green bell pepper, diced
1 small onion, diced
2 cloves garlic, minced
8 oz pasta (penne, rotini, or shells work great)
2 cups beef broth
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 cup shredded provolone cheese
1/2 cup shredded mozzarella cheese
Optional: red pepper flakes for heat, parsley for garnish

Directions

I start by heating olive oil in a large skillet over medium heat. I add the ground beef and cook until browned, breaking it apart with a spoon.
I drain excess grease if needed, then stir in the diced green pepper, onion, and garlic. I cook for another 4–5 minutes, until the veggies are softened.
I add the pasta directly to the skillet, followed by the beef broth, Worcestershire sauce, salt, and pepper. I stir everything together and bring it to a boil.
Once it’s boiling, I reduce the heat, cover the skillet, and let it simmer for 12–15 minutes, stirring occasionally, until the pasta is tender and most of the liquid is absorbed.
I turn off the heat, then stir in the provolone and mozzarella cheeses until melted and creamy. I adjust the seasoning if needed.
I garnish with parsley or red pepper flakes if I want a pop of color or a bit of spice, then serve warm.

Servings and Timing

This recipe makes 4–5 servings.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Variations

Use sliced steak: Instead of ground beef, I sometimes use thinly sliced steak for a more traditional Philly cheesesteak texture.
Add mushrooms: Sautéed mushrooms add extra umami and make it heartier.
Switch cheeses: I love swapping in white American or even cheddar for a twist on the flavor.
Go spicy: A few chopped jalapeños or a dash of hot sauce gives the dish some kick.
Make it creamy: I stir in a splash of heavy cream at the end for an ultra-smooth, velvety sauce.

Storage/Reheating

Refrigerate
I store leftovers in an airtight container in the fridge for up to 3 days. I reheat gently on the stovetop or in the microwave with a splash of broth or water to loosen the sauce.
Freeze
I freeze individual portions for up to 2 months. I thaw them overnight in the fridge before reheating. The texture holds up surprisingly well.
Avoid overcooking
I reheat the pasta slowly to avoid drying it out or making it mushy.

FAQs

Can I use any type of pasta for this dish?

Yes, I can use any short pasta—penne, rotini, shells, or elbow macaroni all work great and hold the sauce well.

Is ground beef the best option for this recipe?

Ground beef is quick and easy, but I also love using shaved ribeye or thin-sliced steak for a more authentic cheesesteak flavor.

Can I make it ahead of time?

Absolutely. I often prepare the dish earlier in the day and reheat it for dinner. I just add a splash of broth when reheating to keep the sauce creamy.

What cheeses melt best for this recipe?

Provolone and mozzarella are my go-to choices because they melt beautifully and give that classic cheesesteak flavor. White American cheese also works great if I want it extra creamy.

How can I make it healthier?

To lighten it up, I use ground turkey instead of beef, reduce the cheese, or swap in whole wheat pasta. I also like bulking it up with extra vegetables like spinach or zucchini.

Conclusion

Philly Cheesesteak Pasta is the kind of recipe I keep in my back pocket for busy nights when I want something filling, familiar, and fast. With tender pasta, flavorful beef, melty cheese, and those iconic peppers and onions, it delivers everything I love about the classic sandwich—just in cozy, creamy pasta form. Whether I’m making it for family dinner or meal prepping for the week, this dish never disappoints. It’s easy, comforting, and always hits the spot.

Philly Cheesesteak Pasta