Philly Cheesesteak Pasta
Description:
This Philly Cheesesteak Pasta is a creamy, cheesy, and beefy one-pot meal inspired by the classic Philly cheesesteak sandwich. Tender pasta is coated in a luscious cheese sauce, loaded with juicy beef, sautéed onions, and peppers — delivering all the iconic flavors in a hearty, comforting dish. It’s a perfect weeknight dinner that’s ready in under an hour!
Ingredients:
1 pound ground beef (or thinly sliced ribeye for a traditional touch)
8 oz pasta (penne, rotini, or shells work well)
1 green bell pepper, diced
1 red bell pepper, diced
1 small yellow onion, diced
3 cloves garlic, minced
2 cups beef broth
1 cup milk (whole milk preferred)
1 tablespoon Worcestershire sauce
1 tablespoon olive oil or butter
1 teaspoon salt (adjust to taste)
½ teaspoon black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1 ½ cups shredded provolone cheese (or a mix of provolone and mozzarella)
Optional garnish: chopped parsley
Instructions:
Cook Pasta:
In a large pot, cook the pasta according to package directions until al dente. Drain and set aside.
Cook the Beef:
In the same pot or a large skillet, heat olive oil over medium-high heat.
Add ground beef (or thinly sliced ribeye) and cook until browned. Drain any excess grease.
Sauté Vegetables:
Add diced onions and bell peppers to the beef.
Cook until softened, about 5–7 minutes.
Stir in the minced garlic and cook for another 1–2 minutes.
Create the Sauce:
Stir in the beef broth, milk, Worcestershire sauce, salt, pepper, onion powder, and garlic powder.
Bring to a gentle simmer.
Combine Pasta:
Add cooked pasta into the sauce.
Stir until the pasta is well coated and the liquid slightly thickens (about 3–5 minutes).
Add Cheese:
Turn off the heat and immediately stir in shredded provolone cheese.
Stir until melted and creamy.
Serve:
Garnish with parsley if desired and serve hot!
Total Time:
Step Time
Prep time 10 minutes
Cook time 25–30 minutes
Total time 35–40 minutes
Nutritional Info (Approximate per serving, based on 6 servings):
Nutrient Amount
Calories 470 kcal
Protein 27 g
Fat 22 g
Carbohydrates 38 g
Fiber 3 g
Sugar 5 g
Sodium 640 mg
Cholesterol 75 mg
Note: Nutritional values can vary depending on the exact brands and ingredients used.
Common Questions & Answers:
Q: Can I use a different type of cheese?
A: Absolutely! Provolone is traditional for Philly cheesesteaks, but mozzarella, cheddar, or a cheese blend would also work.
Q: What pasta shape is best?
A: Short pasta like penne, rotini, or shells is ideal because it holds the sauce nicely.
Q: How do I make it spicier?
A: Add some diced jalapeños with the bell peppers or a pinch of crushed red pepper flakes while cooking.
Q: Can I make it ahead of time?
A: Yes, it stores well! Keep it in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of milk to loosen the sauce.
Q: What beef cut is closest to authentic Philly cheesesteak?
A: Thinly sliced ribeye is the gold standard. If you want that authentic flavor, use ribeye instead of ground beef.
Q: Is it freezer-friendly?
A: It’s best eaten fresh, but you can freeze it. The texture of the pasta might change a little upon reheating.
Would you like me also to give you an upgraded version for a one-pot Philly Cheesesteak Pasta Bake (where it
’s baked with a crispy cheese topping)? It’s insanely good too!
Want that?
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