Philly Cheesesteak Pasta

This philly cheesesteak pasta brilliantly transforms the beloved sandwich into a hearty, satisfying pasta dish that captures all the iconic flavors in each forkful. Tender beef mingles with sautéed peppers and onions in a rich, creamy cheese sauce that clings perfectly to al dente pasta. The familiar combination of savory meat, sweet vegetables, and gooey cheese creates a comforting meal that brings the essence of Philadelphia street food to your dinner table. Perfect for busy weeknights or casual entertaining, this crowd-pleasing fusion dish delivers maximum flavor with minimal effort.

I first made this recipe when craving a philly cheesesteak but wanting something more substantial for dinner. The combination was an instant hit with my family – my husband went back for seconds and my typically pasta-averse teenager cleaned his plate without complaint. What surprised me most was how the simple addition of beef broth and cream cheese created a sauce that perfectly captured the essence of melted cheese on a traditional cheesesteak. Now it's requested regularly in our home, especially on busy weeknights when we need something comforting but don't have time for anything complicated.

Ingredients You'll Need

• 1 pound Ground Beef or Thinly Sliced Steak: Creates the hearty, protein-rich foundation of the dish. Lean ground beef (90/10) works well, or opt for ribeye or sirloin sliced paper-thin for a more authentic cheesesteak experience.
• 1 medium Green Bell Pepper, diced: Provides the classic philly cheesesteak vegetable component with subtle sweetness and texture.
• 1 medium Onion, diced: Adds aromatic sweetness that's essential to the authentic philly flavor profile.
• 2 cloves Garlic, minced: Creates depth of flavor in the base. Fresh garlic is preferred for its aromatic qualities.
• 8 ounces Cream Cheese, softened: Forms the creamy base of the sauce, providing richness and tanginess.
• 1 cup Beef Broth: Adds savory depth while creating the perfect sauce consistency.
• 1 cup Provolone Cheese, shredded: Delivers the authentic philly cheesesteak flavor with its mild, nutty characteristics.
• 12 ounces Pasta (Penne or Rigatoni): The pasta shape matters - choose tubes with ridges that capture the creamy sauce in every bite.
• 2 tablespoons Olive Oil: Used for sautéing the vegetables and meat to develop rich flavor.
• Salt and Pepper to taste: Enhances all the other flavors; adjust according to preference.
• Fresh Parsley, chopped (optional): Adds a pop of color and fresh flavor that brightens the rich dish.

Pin it

Step-by-Step Cooking Instructions

Cook the Pasta:

Begin by bringing a large pot of generously salted water to a rolling boil. Add your pasta and cook according to package directions until al dente – typically 8-10 minutes for penne or rigatoni. The pasta should retain a slight firmness as it will continue cooking slightly when combined with the hot sauce. Before draining, reserve about ½ cup of the starchy pasta water – this liquid gold can help adjust the sauce consistency later if needed. Drain the pasta but don't rinse it; the starchy surface helps the sauce adhere better.

Sauté the Vegetables:

While the pasta cooks, heat 1 tablespoon of olive oil in a large, deep skillet over medium heat. Once hot, add the diced green bell pepper and onion to the pan. Sauté the vegetables, stirring occasionally, for about 5-7 minutes until they begin to soften and the onions become translucent. Add the minced garlic during the last minute of cooking, stirring constantly to prevent burning. The vegetables should be tender but not mushy – they should still have a slight bite that mimics the texture found in a traditional philly cheesesteak sandwich.

Cook the Beef:

Push the sautéed vegetables to one side of the skillet and add the remaining tablespoon of olive oil to the empty space. Add the ground beef or thinly sliced steak to the pan, breaking up ground beef with a wooden spoon or spreading out the steak strips evenly. Season the meat with salt and pepper. Cook until the beef is no longer pink, about 5-7 minutes for ground beef or 3-4 minutes for thin steak slices. If using ground beef, drain any excess fat from the pan before proceeding. Once cooked, mix the meat with the sautéed vegetables.

Create the Creamy Sauce:

Reduce the heat to medium-low and add the softened cream cheese to the skillet. As the cream cheese begins to melt, gradually pour in the beef broth while stirring constantly. Use a whisk or wooden spoon to break up the cream cheese and incorporate it smoothly into the broth. Continue stirring until you have a smooth, creamy sauce with no lumps of cream cheese remaining. This process takes about 3-5 minutes. The sauce will initially seem thin but will thicken as it simmers and later as it coats the pasta.

Incorporate the Pasta:

Add the drained pasta directly to the skillet with the sauce, meat, and vegetables. Gently toss everything together until the pasta is evenly coated with the creamy sauce and the ingredients are well distributed. If the sauce seems too thick at this point, add a splash of the reserved pasta water to achieve your desired consistency. Continue to cook over low heat for 1-2 minutes, allowing the pasta to absorb some of the sauce and the flavors to meld together.

Add the Cheese:

For the stovetop version, sprinkle half of the shredded provolone cheese into the skillet and gently fold it into the pasta mixture until it begins to melt. Top the pasta with the remaining cheese. Cover the skillet with a lid for 1-2 minutes to help the cheese melt completely. Alternatively, if you're using an oven-safe skillet, sprinkle all the provolone on top and place the uncovered skillet under a preheated broiler for 2-3 minutes, until the cheese is melted and begins to bubble and brown slightly.

Finish and Serve:

Once the cheese has melted, remove the skillet from the heat. Taste and adjust seasoning with additional salt and pepper if needed. Let the pasta rest for 2-3 minutes before serving, which allows the sauce to thicken slightly and the flavors to settle. Garnish with freshly chopped parsley if desired, adding a pop of color and fresh flavor that balances the richness of the dish. Serve immediately while hot and creamy, with extra grated provolone on the side for cheese lovers.

I learned the importance of properly softening the cream cheese after my first attempt resulted in a lumpy sauce that never quite smoothed out. Now I make sure to leave the cream cheese at room temperature for at least 30 minutes before cooking, or I cut it into small cubes to help it melt more quickly and evenly. Another game-changing discovery was the magic of reserved pasta water – adding just a few tablespoons can transform a too-thick sauce into the perfect creamy consistency that coats each piece of pasta beautifully.

Perfect Pairings

This hearty pasta dish pairs wonderfully with lighter sides to balance the meal. A simple green salad with a tangy vinaigrette provides refreshing contrast to the rich, creamy pasta. For bread lovers, garlic bread or toasted hoagie rolls offer a nod to the sandwich that inspired the dish while providing something to soak up the delicious sauce. For beverages, consider a light beer like a pilsner or lager that complements the savory flavors without overwhelming them.

Make-Ahead Magic

This dish can be partially prepared in advance to streamline dinner prep. Cook the vegetables and meat up to a day ahead and refrigerate in an airtight container. The pasta can be cooked to just under al dente, tossed with a bit of olive oil, and refrigerated separately. When ready to serve, warm the meat and vegetables in a skillet, make the cream cheese sauce, and add the pre-cooked pasta to heat through. This approach saves time while maintaining the fresh-made quality of the dish.

Pin it

Leftovers Transformation

Transform leftover philly cheesesteak pasta into completely new meals. For a quick lunch, spoon cold pasta into hollowed bell peppers, top with extra cheese, and bake until heated through for stuffed peppers with a twist. Alternatively, add a splash of milk or cream and reheat gently for a rich pasta soup. For the ultimate comfort food mashup, combine leftovers with beaten eggs and additional cheese, then bake in a casserole dish for a pasta frittata that's perfect for brunch.

I've made countless versions of this pasta over the years, but the most significant improvement came when I started using a combination of cheeses. While provolone delivers that authentic philly flavor, adding a small amount of sharp white cheddar brings an extra dimension that makes the sauce even more crave-worthy. Another great discovery was that this recipe works beautifully with leftover steak – simply slice it thinly and add it to the pan just long enough to warm through rather than cooking it from raw. These little tweaks have elevated a simple fusion dish into something truly special that friends now regularly request when they visit.

Frequently Asked Questions

→ Can I use a different type of meat?

Yes! While beef is traditional for Philly cheesesteak flavor, you can use chicken or turkey for a lighter option. For vegetarians, try using portobello mushrooms sliced into thin strips.

→ How do I store and reheat leftovers?

Store in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of milk or beef broth to maintain creaminess. Heat slowly on the stovetop or in microwave on medium power.

→ Can I make this dish ahead of time?

Yes, prepare everything except the final cheese topping. Refrigerate, then when ready to serve, heat thoroughly and add the cheese topping just before serving.

→ What sides pair well with this pasta?

A simple green salad with vinaigrette dressing balances the richness of the pasta. Garlic bread or steamed vegetables are also excellent accompaniments.

→ How can I make this recipe gluten-free?

Simply substitute your favorite gluten-free pasta. Be sure to check your beef broth is gluten-free as well, as some brands contain wheat-based ingredients.