This dish combines the best of two worlds: the iconic flavors of a Philly cheesesteak and the cozy appeal of a creamy pasta dish. It’s quick, easy, and made in one pan—meaning less cleanup and more time to enjoy dinner. The gooey, cheesy sauce, savory beef, and soft pasta make this a meal everyone at the table will love, including picky eaters.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Pasta (penne, rotini, or rigatoni work well)
Olive oil
Thinly sliced beef (such as sirloin or ribeye)
Onion, thinly sliced
Green bell pepper, thinly sliced
Garlic, minced
Beef broth
Worcestershire sauce
Cream cheese
Provolone cheese, shredded
Salt and pepper
Parsley for garnish (optional)
Directions
Cook pasta according to package instructions. Drain and set aside.
In a large skillet, heat olive oil over medium-high heat.
Add the sliced beef and cook until browned. Remove and set aside.
In the same skillet, add more oil if needed and sauté onions and peppers until tender, about 5 minutes.
Stir in minced garlic and cook for 1 more minute.
Return the beef to the skillet, then add Worcestershire sauce and beef broth. Let it simmer for 3–4 minutes.
Lower the heat and add cream cheese, stirring until melted and combined.
Stir in cooked pasta and shredded provolone until everything is well coated and the cheese is melted.
Use Ground Beef: Swap out sliced beef for ground beef to simplify the recipe.
Add Mushrooms: Sauté sliced mushrooms with the peppers and onions for added depth.
Make it Spicy: Add red pepper flakes or hot sauce for a kick of heat.
Cheese Options: Try mozzarella or cheddar if you don’t have provolone.
Low-Carb Version: Serve the meat and cheese mixture over cauliflower rice or zucchini noodles.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm in a skillet over medium heat, adding a splash of broth or water to loosen the sauce if needed. You can also microwave in 1-minute intervals, stirring between each.
Freezing is not recommended as the cheese sauce may separate when thawed.
FAQs
What kind of beef should I use?
Thinly sliced sirloin, ribeye, or even deli roast beef works well. You can also use ground beef for convenience.
Can I make this ahead of time?
Yes, you can prepare it a day in advance and reheat when ready to serve. Store in the fridge and reheat in a skillet or microwave.
Can I use a different type of pasta?
Absolutely. Penne, rotini, rigatoni, or even macaroni will all work great in this dish.
Is this recipe spicy?
Not by default, but you can add spice with red pepper flakes, jalapeños, or hot sauce.
Can I make it without cream cheese?
You can substitute with heavy cream and more shredded cheese, but cream cheese helps create a rich, creamy texture.
What kind of cheese is best?
Provolone is traditional for Philly cheesesteak flavor, but mozzarella, cheddar, or American cheese can be used as alternatives.
Can I make it in one pot?
Yes! Cook the pasta first, drain it, and use the same pot for the meat, veggies, and sauce to reduce cleanup.
How do I avoid overcooking the beef?
Cook it quickly over high heat just until browned, then remove it before sautéing the vegetables. Return it to the pan later to finish cooking gently.
Can I freeze this dish?
It’s not ideal for freezing, as the creamy cheese sauce may not hold up well when thawed and reheated.
What sides go well with this dish?
A simple green salad or garlic bread pairs perfectly to balance out the richness of the pasta.
Conclusion
Philly Cheesesteak Pasta is a quick and comforting meal that’s full of bold, cheesy flavor and hearty ingredients. With minimal prep and one-pan convenience, it’s perfect for busy weeknights or when you’re craving something indulgent and satisfying. Whether you serve it for a casual family dinner or a cozy night in, this pasta is guaranteed to be a hit.
Philly Cheesesteak Pasta is a creamy, one-pan pasta dish that blends the classic flavors of a Philly cheesesteak—beef, onions, peppers, and provolone cheese—into a comforting, cheesy meal perfect for weeknights.
Ingredients
12 oz pasta (penne, rotini, or rigatoni)
2 tablespoons olive oil
1 lb thinly sliced beef (sirloin or ribeye)
1 onion, thinly sliced
1 green bell pepper, thinly sliced
2 cloves garlic, minced
1 cup beef broth
1 tablespoon Worcestershire sauce
4 oz cream cheese
1 1/2 cups shredded provolone cheese
Salt and pepper, to taste
Fresh parsley, chopped (optional, for garnish)
Instructions
Cook pasta according to package directions. Drain and set aside.
In a large skillet, heat olive oil over medium-high heat.
Add sliced beef and cook until browned. Remove from skillet and set aside.
Add more oil if needed and sauté onions and peppers until tender, about 5 minutes.
Stir in minced garlic and cook for 1 more minute.
Return the beef to the skillet. Add Worcestershire sauce and beef broth. Simmer for 3–4 minutes.
Reduce heat to low and stir in cream cheese until melted and smooth.
Add cooked pasta and shredded provolone. Stir until cheese is melted and everything is well combined.
Season with salt and pepper to taste.
Garnish with chopped parsley and serve hot.
Notes
Use ground beef for a quicker version.Swap provolone with mozzarella, cheddar, or American cheese.Add mushrooms for more depth of flavor.Make it spicy with red pepper flakes or hot sauce.Not ideal for freezing, as the cheese sauce may separate.
