Philly Cheesesteak Pasta Recipe

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This Philly cheesesteak pasta takes everything you love about the classic Philadelphia sandwich and turns it into a creamy, cheesy one pot dinner. Tender beef, caramelized onions and sweet bell peppers are simmered with pasta in a rich beef broth sauce, then finished with cream cheese, provolone and mozzarella until every bite is melty and gooey. It is hearty comfort food that is ready in about 30 minutes and loved by kids and adults alike.

If you are a fan of beefy comfort food, try my garlic butter steak bites, street corn steak tacos or slow cooker mac and cheese.

Why You Will Love This Philly Cheesesteak Pasta

• All the cheesesteak flavor. Beef, peppers, onions and provolone in every bite.
• One pot. The pasta cooks right in the sauce.
• 30 minutes. A fast, filling weeknight dinner.
• Creamy and cheesy. Cream cheese and two melty cheeses make it irresistible.
• Budget friendly. Use ground beef or thinly sliced steak.

Ingredients You Will Need

Exact amounts are in the recipe card below.

• Pasta: penne, rigatoni, cavatappi or medium shells hold the sauce well.
• Beef: thinly sliced ribeye or sirloin for authentic flavor, or lean ground beef for convenience.
• Onion: yellow or white onion, sliced and cooked until golden.
• Bell peppers: green is traditional; red adds sweetness and color.
• Mushrooms: optional, but a popular cheesesteak addition.
• Garlic: for savory depth.
• Beef broth: the pasta cooks in it, absorbing all the flavor.
• Worcestershire sauce: adds a savory, steak house note.
• Cream cheese: makes the sauce smooth and creamy.
• Provolone and mozzarella: classic cheesesteak cheese plus extra melt.
• Olive oil, salt and pepper.

How to Make Philly Cheesesteak Pasta

1. Prep the beef

If using steak, place it in the freezer for 20 to 30 minutes to firm it up, then slice it as thinly as possible against the grain with a sharp chef knife on a cutting board. Season with salt and pepper.

2. Brown the beef

Heat the oil in a large Dutch oven or deep skillet over medium high heat. Add the beef and cook for 2 to 3 minutes for sliced steak, or 5 to 6 minutes for ground beef, breaking it up, until browned. Ground beef should reach 160°F. Transfer to a plate and drain any excess fat.

3. Cook the vegetables

Add the onion, peppers and mushrooms to the pot and cook for 6 to 8 minutes, stirring occasionally, until soft and lightly caramelized. Add the garlic and cook for 1 minute.

4. Cook the pasta

Pour in the beef broth and Worcestershire sauce and scrape up the browned bits. Bring to a boil, add the pasta and stir. Reduce the heat to a steady simmer, cover and cook for 10 to 12 minutes, stirring occasionally, until the pasta is al dente and most of the liquid is absorbed.

5. Make it cheesy

Reduce the heat to low. Stir in the cubed cream cheese until melted, then return the beef to the pot. Add the provolone and mozzarella a handful at a time, stirring until smooth and gooey. Season to taste and serve hot.

Tips for the Best Cheesesteak Pasta

• Slice the steak very thin. Thin slices stay tender and cook in minutes.
• Do not overcook the beef. Brown it quickly and add it back at the end.
• Caramelize the onions. Golden onions give the dish its sweet, savory depth.
• Stir while the pasta cooks. It prevents sticking in a one pot dish.
• Add cheese off high heat. Low heat keeps the sauce smooth.
• Adjust the sauce. Add a splash of broth if it gets too thick.

What Is a Philly Cheesesteak?

The Philly cheesesteak was born in Philadelphia in the 1930s, when a hot dog vendor grilled thin slices of beef with onions and served them on a long Italian roll. Cheese was added later, and today the sandwich is a true American icon. Locals debate the best cheese, with provolone, white American and cheese sauce all having loyal fans, and whether to add peppers and mushrooms. This pasta brings those same flavors together in a bowl: tender beef, sweet onions and peppers, and plenty of melted cheese.

Best Beef for Cheesesteak Pasta

Ribeye is the classic choice for cheesesteaks because its marbling keeps it tender and flavorful even when sliced thin and cooked quickly. Sirloin is a leaner, more affordable option that works well. Many butchers and grocery stores sell thinly shaved beef for sandwiches, which saves time.

Ground beef is the most budget friendly shortcut and gives the dish a hearty, sloppy joe style texture that kids love. Use 85 or 90 percent lean ground beef and drain the fat after browning. Ground turkey or thinly sliced chicken also work for a lighter twist.

Why Cook the Pasta in Broth?

Cooking the pasta directly in beef broth is the secret to this recipe’s deep flavor. As the pasta simmers, it absorbs the savory broth along with the juices from the beef, onions and peppers, so every piece is seasoned from the inside out. The starch released by the pasta also naturally thickens the liquid, creating a silky base for the cheese sauce without any flour. Best of all, there is no need for a separate pot of boiling water or a colander, which means fewer dishes.

The key is to keep the liquid at a steady simmer, stir every few minutes so the pasta does not stick to the bottom, and check the texture a couple of minutes before the package time. If the pasta needs more time but the pot looks dry, add a splash of broth or water.

Common Mistakes to Avoid

• Cutting steak with the grain. Always slice against the grain for tender bites.
• Crowding the beef. Brown it in batches so it sears instead of steaming.
• Rushing the onions and peppers. Take the time to soften and caramelize them for the best flavor.
• Adding cold cheese to a boiling pot. Lower the heat first so the sauce stays smooth.
• Letting the pasta go mushy. Start tasting a few minutes early; it will keep softening in the sauce.

Kid Friendly and Picky Eater Tips

This pasta is usually a hit with children because it tastes like a cheesy beef pasta bake. For picky eaters, dice the peppers and onions very small so they melt into the sauce, or use only red peppers, which are sweeter than green. Ground beef tends to be more popular with kids than sliced steak, and you can leave out the mushrooms entirely. Serve extra shredded mozzarella on top so they can make it as cheesy as they like.

Make Ahead and Meal Prep

You can slice the steak and vegetables up to a day in advance and store them separately in the fridge. The finished pasta also keeps well for lunches. Portion it into containers, and when reheating, add a tablespoon of broth or milk to bring back the creamy texture. A sprinkle of fresh provolone on top before microwaving makes leftovers taste freshly made.

Variations

• Chicken cheesesteak pasta: use thinly sliced chicken breast and chicken broth.
• Baked version: transfer to a baking dish, top with more provolone and bake at 375°F for 15 minutes.
• Spicy: add sliced jalapenos or cherry peppers.
• Cheese sauce style: stir in white American cheese for an extra creamy finish.
• Extra vegetables: add spinach or zucchini with the peppers.

What to Serve With Philly Cheesesteak Pasta

This pasta is a meal on its own, but a crisp green salad, Caesar salad or roasted broccoli balances the richness. Garlic bread or toasted hoagie rolls brushed with garlic butter make a fun nod to the classic sandwich.

Storage and Reheating

• Refrigerator: store in airtight containers for up to 4 days.
• Reheating: warm in a skillet over medium low heat with a splash of broth or milk to loosen the sauce, or microwave in 1 minute intervals.
• Freezer: freeze for up to 2 months. The sauce may be slightly grainier after thawing; stir in a little cream when reheating.

Frequently Asked Questions

Can I use ground beef?

Yes. It is quicker and more affordable. Brown it to 160°F and drain the fat.

What cheese is best?

Provolone is classic. Mozzarella adds stretch, and white American makes it extra creamy.

Can I cook the pasta separately?

Yes. Cook it in salted water, then reduce the broth to 1 1/2 cups and simmer it with the vegetables before adding the pasta and cheese.

Can I make it without cream cheese?

Yes. Use 1/2 cup heavy cream instead.

What pasta shape is best?

Penne, rigatoni, cavatappi and medium shells all hold the cheesy sauce well.

How long does it keep?

Up to 4 days in the fridge.

Final Thoughts

Philly cheesesteak pasta is cheesy, hearty and packed with classic sandwich flavor. With tender beef, caramelized onions and peppers and a creamy provolone sauce, it is a one pot comfort dinner your family will ask for again and again.

Nutrition Per Serving

Nutrient	Amount
Calories	560 kcal
Protein	34 g
Carbohydrates	49 g
Fat	25 g
Saturated Fat	13 g
Fiber	3 g
Sugar	5 g
Sodium	820 mg

Nutrition values are estimates calculated from standard ingredient data and will vary with the brands and exact amounts you use.