Philly Cheesesteak Pasta

Philly Cheesesteak Pasta combines the savory flavors of a classic cheesesteak with a rich and creamy pasta dinner. Ground beef, tender bell pepper, onion, garlic, provolone cheese, and pasta come together in a smooth homemade sauce. It is hearty, comforting, and perfect for an easy family meal.

Ingredients

• 1 lb ground beef
• 1 green bell pepper, diced
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 tablespoon olive oil
• 8 oz cream cheese, softened
• 1 cup beef broth
• 1 cup heavy cream
• 2 cups shredded provolone cheese
• 1 lb penne or rigatoni pasta
• Salt, to taste
• Freshly ground black pepper, to taste

Instructions

1. Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions until al dente. Drain well and set aside.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the diced onion and green bell pepper.
3. Cook the vegetables for about 5 minutes, stirring occasionally, until they begin to soften. Add the minced garlic and cook for another 30–60 seconds.
4. Add the ground beef to the skillet. Cook until completely browned, breaking the meat into small crumbles with a wooden spoon. Carefully drain excess grease if necessary.
5. Reduce the heat to medium-low. Add the softened cream cheese and stir until it melts into the beef and vegetables.
6. Slowly pour in the beef broth and heavy cream while stirring. Continue cooking for a few minutes until the mixture becomes smooth and creamy.
7. Add the shredded provolone gradually, stirring after each addition until the cheese is completely melted.
8. Season the sauce with salt and freshly ground black pepper according to taste.
9. Add the drained pasta directly to the skillet. Gently toss until every piece of pasta is coated with the creamy cheesesteak sauce.
10. Cook for another 2–3 minutes over low heat, allowing the pasta and sauce to come together. Serve immediately while hot and creamy.

Tips for the Best Philly Cheesesteak Pasta

Cook the pasta only until al dente because it will continue to soften slightly when mixed with the hot sauce. Penne and rigatoni are especially good choices because their shape helps hold plenty of the creamy cheese sauce.

Keep the heat fairly low once the cream and cheese are added. High heat can cause a creamy cheese sauce to separate. Adding the provolone gradually while stirring produces a smoother consistency.

Easy Variations

For an even more traditional cheesesteak-inspired flavor, sliced mushrooms can be sautéed with the onions and peppers. You can also use a mixture of green and red bell peppers for additional color and sweetness.

Ground beef makes this version quick and convenient, but thinly sliced steak can also be used. Cook the steak quickly in the skillet, remove it while preparing the sauce, and return it near the end so it remains tender.

What to Serve with Philly Cheesesteak Pasta

Because this pasta is rich and filling, simple sides work particularly well. Serve it with a fresh green salad, roasted broccoli, steamed green beans, or garlic bread. A crisp vegetable side provides a nice contrast to the creamy pasta.

Storage and Reheating

Transfer leftover pasta to an airtight container and refrigerate for up to 3 days. When reheating, add a small splash of milk, cream, or beef broth to loosen the sauce. Warm gently on the stovetop or in the microwave until heated through.

Frequently Asked Questions

What pasta works best?

Penne, rigatoni, ziti, and other short pasta shapes work especially well because they hold the thick, creamy sauce.

Can I substitute the provolone?

Yes. Mozzarella provides a mild and creamy result, while a combination of provolone and mozzarella works well if you prefer a softer cheese flavor.

Can I add mushrooms?

Absolutely. Sliced mushrooms can be sautéed with the bell pepper and onion before adding the ground beef.

How can I thin the sauce?

If the sauce becomes thicker than desired, gradually stir in a small amount of beef broth or milk until it reaches your preferred consistency.