Philly Cheesesteak Pasta Recipe

Warm, hearty, and packed with irresistible flavor, Philly Cheesesteak Pasta is a playful twist on the beloved classic sandwich—think all that meaty, cheesy goodness woven through tender pasta instead of a roll. Every bite delivers savory beef, sweet bell peppers, and creamy provolone for pure comfort. Whether you’re craving something indulgent for a weeknight or want a fun, crowd-pleasing dish to share, this recipe delivers on every level!

Ingredients You’ll Need

Each ingredient in this recipe is thoughtfully chosen to recreate the unmistakable taste of a Philly cheesesteak, only now with the added soul-soothing comfort of pasta. The balance of beef, cheese, and veggies makes for a dish that always hits the spot, so don’t skip a thing!

• Ground beef or steak strips: Choose your favorite, but both options give the dish its signature, juicy, steakhouse flavor.
• Green bell pepper, diced: Adds sweetness, color, and that classic Philly cheesesteak crunch.
• Onion, diced: Brings savory depth to round out the vegetables.
• Garlic, minced: Just a couple of cloves infuse the whole skillet with aromatic warmth.
• Cream cheese, softened: The secret to that creamy, luscious sauce that wraps every noodle in velvet.
• Shredded provolone cheese: Nothing says “Philly cheesesteak” quite like provolone, melted and irresistible.
• Pasta (penne or rigatoni recommended): Hearty tubes that hold onto the sauce and bits of veggies perfectly.
• Beef broth: Adds savory richness and ties the sauce together beautifully.
• Salt and pepper to taste: Don’t underestimate good seasoning—it brings every other flavor to life.
• Olive oil: Just a bit to sauté your veggies and ensure nothing sticks to the pan.

How to Make Philly Cheesesteak Pasta

Step 1: Cook the Pasta

Start by bringing a big pot of salted water to a boil. Drop in your penne or rigatoni and cook until just al dente—you want the pasta to keep its shape and a bit of bite, since it’ll finish cooking in all that glorious sauce. Drain and set aside, but keep an eye on it so it doesn’t overcook!

Step 2: Sauté the Veggies

Heat the olive oil in a large skillet over medium heat. Toss in your diced green bell pepper, onion, and garlic, and let them sizzle until soft and fragrant. This is where that familiar cheesesteak aroma really starts to shine. The veggies should be tender but still bright—don’t let them turn mushy.

Step 3: Brown the Beef

Add your ground beef or steak strips right into the veggie mix. Break up ground beef with a spatula as it cooks, or make sure steak strips get a nice brown sear on both sides. Season with salt and pepper—this is the heartbeat of the Philly Cheesesteak Pasta! Cook until the meat is fully browned and any excess moisture has evaporated.

Step 4: Make the Creamy Sauce

Lower the heat and stir in the softened cream cheese and beef broth. Don’t rush—the cream cheese will melt into a silky sauce that coats all the meat and veggies. If the sauce seems very thick, a splash more beef broth can loosen things up. Make sure everything is well blended and irresistible!

Step 5: Combine Pasta and Top with Cheese

Add your cooked pasta to the skillet and toss gently so every piece gets coated in the creamy, savory sauce. Scatter the shredded provolone cheese over the top and pop the whole skillet under the broiler for a couple of minutes, just until the cheese melts, bubbles, and develops a little golden edge. Pull it out, breathe in that cheesy aroma, and serve it up hot.

How to Serve Philly Cheesesteak Pasta

Garnishes

For a finishing touch, sprinkle on fresh chopped parsley, a few thinly sliced green onions, or even some extra cracked black pepper. Not only do garnishes boost the flavor, but they also give that inviting color and vibrancy you want with every plate of Philly Cheesesteak Pasta.

Side Dishes

This dish is hearty on its own, but if you’d like something on the side, try a crisp green salad for contrast or a simple piece of garlic bread to soak up every bit of sauce. Roasted vegetables or steamed broccoli make a lovely, healthy pairing too.

Creative Ways to Present

If you’re serving a crowd, try turning Philly Cheesesteak Pasta into a baked casserole, layering extra cheese on top and bubbling it in the oven until golden. Or, serve it in mini bowls or little ramekins for fun party-sized portions. You could even spoon it into hollowed-out sub rolls for a playful, pasta-filled “cheesesteak” sandwich experience!

Make Ahead and Storage

Storing Leftovers

Philly Cheesesteak Pasta stores wonderfully in the fridge. As soon as it’s cool, transfer any leftovers to an airtight container and refrigerate for up to three days. The flavors deepen overnight, making lunches or next-day dinners even more satisfying!

Freezing

If you’d like to freeze some for later, let the pasta cool before portioning into freezer-safe bags or containers. It’ll keep well for up to two months—just be sure to thaw overnight in the refrigerator before reheating, as this will help maintain the creamy sauce texture once it’s warm again.

Reheating

To reheat, place your Philly Cheesesteak Pasta in a saucepan over low heat, stirring gently and adding a splash of beef broth or milk to loosen the sauce if it seems dry. For single portions, the microwave works well; just cover loosely and stir halfway through for even heating.

FAQs

Can I use chicken or another protein instead of beef?

Absolutely! While traditional Philly cheesesteak calls for beef, shredded rotisserie chicken or even turkey are excellent substitutes. Just adjust the cooking time as necessary and make sure the meat is cooked through and tender.

What kind of cheese is best if I can’t find provolone?

No provolone on hand? Try mozzarella for stretchiness, or even a blend with Monterey Jack or white American cheese. Each brings its own melt and vibe to Philly Cheesesteak Pasta.

Is there a way to make this dish a bit lighter?

For a lighter version, use low-fat cream cheese, lean ground beef, or even ground turkey. You can also boost the veggie content with extra bell peppers, mushrooms, or spinach to round out the meal.

Can I prepare this recipe in advance for a party?

Definitely! Assemble everything up to the broiling step, then refrigerate. Before guests arrive, add the cheese and broil until bubbly. This makes Philly Cheesesteak Pasta a stress-free party main dish.

What pasta shapes work best for this recipe?

Penne and rigatoni are top picks because those sturdy tubes hug the sauce best. But feel free to use ziti, fusilli, or even shells—just about any shape that’ll hold creamy, cheesy goodness will work beautifully.

Final Thoughts

If you love classic cheesesteak but need a fresh spin for dinner, Philly Cheesesteak Pasta is a must-try. It’s every bit as comforting as it sounds, with a unique flair that always wins over a crowd. Give it a shot and watch it become an instant favorite in your kitchen!

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