INTRODUCTION
This Philly Cheesesteak Pasta Recipe brings the taste of a classic sandwich into a warm, creamy pasta dish. It mixes tender beef, sautéed peppers and onions, and melted provolone with pasta. You get the rich, savory flavors you love in a simple one-pan sauce that coats every noodle. If you enjoy a ground beef twist on this idea, read the ground beef Philly cheesesteaks recipe for tips and variations to try.
WHY YOU WILL LOVE THIS RECIPE
You will love this dish because it is fast, filling, and full of flavor. The cream cheese makes a smooth sauce that wraps the pasta. The peppers and onions add a sweet and slightly sharp taste. The provolone on top melts to make a golden, cheesy finish. This recipe is easy to double for a crowd. If you like creamy sauces, you may also enjoy a creamy tomato garlic pasta recipe that uses a tomato base with similar comfort and cream.
HOW TO MAKE Philly Cheesesteak Pasta Recipe
This section shows clear steps to make the dish. Read each step before you start. Gather your ingredients and equipment. Cook with steady heat and simple moves. You will finish in about 30 to 40 minutes.
EQUIPMENT NEEDED
- Large pot for pasta
- Large skillet or wide sauté pan
- Wooden spoon or spatula
- Colander to drain pasta
- Baking sheet or oven-safe skillet for broiling
- Measuring cups and spoons
- Knife and cutting board
Ingredients You’ll Need :
- 1 lb ground beef or steak strips
- 1 green bell pepper, diced
- 1 onion, diced
- 3 garlic cloves, minced
- 8 oz cream cheese, softened
- 1 cup beef broth
- 12 oz penne or rigatoni pasta
- 1 cup shredded provolone cheese
- 1 tbsp olive oil
- Salt and pepper, to taste
STEP-BY-STEP INSTRUCTIONS :
- Cook pasta according to package instructions. Drain and set aside.
- Heat olive oil in a skillet. Sauté diced bell peppers, onions, and garlic until soft.
- Add ground beef or steak strips to the skillet. Season with salt and pepper and cook until browned.
- Stir in cream cheese until melted, then add beef broth to create a smooth sauce.
- Combine the pasta with the sauce and mix well.
- Top with provolone cheese and broil until melted and bubbly. Serve warm.
HOW TO SERVE Philly Cheesesteak Pasta Recipe
Serve this pasta hot and fresh from the oven. Spoon a generous portion into bowls. Add a small extra sprinkle of provolone or parmesan on top if you like. A side of crusty bread or a crisp green salad pairs well. For those who like spice, add red pepper flakes or a drizzle of hot sauce on the side. The dish works as a main meal for dinner or a warm lunch.
STORAGE & FREEZING : Philly Cheesesteak Pasta Recipe
Store leftovers in an airtight container in the fridge. They will last 3 to 4 days. Reheat gently on the stove over low heat or in the microwave. Add a splash of beef broth or water when you reheat to bring back some sauce creaminess.
To freeze, cool the pasta completely. Place it in a freezer-safe container or bag. Freeze for up to 2 months. Thaw overnight in the fridge before you reheat. Reheat covered in a baking dish at low temperature until warmed through, then broil briefly to restore the top cheese melt.
SERVING SUGGESTIONS
- Pair with a simple green salad and a light vinaigrette.
- Serve with garlic bread or warm rolls to soak up the sauce.
- Add pickled peppers on the side for a tangy contrast.
- Offer lemon wedges for a touch of brightness if the dish feels heavy.
For more lunch ideas that pack protein and flavor, try this list of high protein lunch recipes to plan meals for the week.
VARIATIONS
- Steak strips: Use thinly sliced ribeye or sirloin for a close match to the sandwich.
- Chicken: Swap beef for cooked shredded or sliced chicken for a milder taste. Try a crockpot method used in some garlic parmesan chicken pasta recipes if you want slow-cooked meat.
- Cheese swap: Use American cheese or sharp cheddar instead of provolone for a different melt and flavor.
- Veggie boost: Add mushrooms, sliced tomatoes, or spinach to increase the vegetable content.
- Low-carb: Serve over spiralized zucchini or cauliflower rice instead of pasta.
FAQs
Q: Can I use steak strips instead of ground beef?
A: Yes. Steak strips give a closer texture to a classic Philly cheesesteak. Slice the steak thin and cook until browned.
Q: Can I make this recipe dairy-free?
A: You can try dairy-free cream cheese and a dairy-free shredded cheese. The texture may change but the dish will still be tasty.
Q: How do I keep the pasta from drying out when reheating?
A: Add a small amount of beef broth or water before reheating. Heat gently to avoid breaking the sauce.
Q: Can I prepare this ahead of time?
A: Yes. You can cook the pasta and meat sauce ahead, cool, and refrigerate. Reheat and top with cheese before serving. See the make-ahead tips below for details.
Q: What pasta works best?
A: Penne or rigatoni hold the sauce well. Short tubes help capture the creamy bits and small meat pieces.
Q: Is provolone necessary?
A: Provolone gives the classic flavor. You can use other melting cheeses if needed.
MAKE-AHEAD TIPS FOR Philly Cheesesteak Pasta Recipe
Prepare parts of the dish ahead to save time on a busy night.
- Cook the pasta and meat separately. Cool and store in the fridge up to one day. Combine and bake when ready to serve.
- Make the sauce and keep it in a sealed container. Reheat the sauce and add it to warm pasta.
- Chop the peppers and onions earlier in the day. Store them in the fridge in an airtight container.
- If you plan to freeze, assemble fully but do not broil. Freeze in a suitable container. When you are ready to eat, thaw and broil until the cheese bubbles.
Philly Cheesesteak Pasta
Ingredients
Method
- Cook pasta according to package instructions. Drain and set aside.
- Heat olive oil in a skillet. Sauté diced bell peppers, onions, and garlic until soft.
- Add ground beef or steak strips to the skillet. Season with salt and pepper and cook until browned.
- Stir in cream cheese until melted, then add beef broth to create a smooth sauce.
- Combine the pasta with the sauce and mix well.
- Top with provolone cheese and broil until melted and bubbly. Serve warm.