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Philly Cheesesteak Pasta

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close up shot of Philly cheesesteak pasta being scooped up with a wooden spoon
This Philly cheesesteak pasta are a delicious addition to your dinner rotation! Cheesy and full of yummy seasoned meat, you’re whole family will dig into this cheesy take on the classic Philly sandwiches.
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Table of Contents
  1. PHILLY CHEESESTEAK PASTA INGREDIENTS
  2. HOW TO MAKE THIS PHILLY CHEESESTEAK PASTA RECIPE
  3. STORAGE
  4. MORE RECIPES YOU'LL LOVE
  5. JUMP TO RECIPE

These delicious Philly cheesesteak pasta should be right off the streets of Philly itself! Made with seasoned beef and onions, yummy macaroni noodles, and plenty of melted cheese, your family will be asking for seconds. This pasta cooks in one pot in only 30 minutes, so it’s not just family-friendly – it’s quick and easy clean up, too!

If you’ve been craving classic Philly cheesesteak, we’ve got you covered with our Philly Cheesesteak Sliders recipe. Or if you’re in the mood for steak, try our juicy and tender Steak Bites

close up shot of Philly cheesesteak pasta being scooped up with a wooden spoon

MORE STEAK RECIPES:
Salisbury Steak | Steak Marinade


PHILLY CHEESESTEAK PASTA INGREDIENTS

Philly cheesesteak pasta raw ingredients that are labeled

You will need:

  • 2 tablespoons olive oil
  • 1 pound ground beef
  • ½ yellow or sweet onion, diced
  • Salt and pepper, as needed
  • 2 teaspoons Worcestershire sauce
  • 1 green bell pepper, stem and seeds removed, diced
  • 8 ounce elbow macaroni, uncooked
  • 1 cup of water
  • 14.5 ounce can of beef broth, or 2 cups beef broth
  • ½ cup 2% milk
  • 2 ounce cream cheese, cut into small cubes
  • ½ cup mozzarella cheese, shredded
  • 6 to 8 ounce provolone cheese, sliced and torn into pieces
  • Chopped fresh parsley for garnish

SUBSTITUTIONS AND ADDITIONS

Worcestershire Sauce: If you don’t have any on hand, you can use soy sauce, lemon juice, sugar, and hot sauce to make it at home! For every tablespoon of Worcestershire dissolve ¼ teaspoon of granulated sugar in 2 teaspoons of soy sauce, add in ¼ teaspoon of lemon juice and a dash of hot sauce. 

Provolone Cheese: If you’re not a huge fan of provolone, you can just use more mozzarella! Replace an equal amount and it’ll just be extra cheesy. 

Fried Onions: Add some fried onions to the top of your pasta – it tastes soooo good. 

Ketchup: It sounds strange, I know – but if you’re wanting to be authentic, ketchup is the way to go. Philadelphians love ketchup on their cheesesteak!

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HOW TO MAKE THIS PHILLY CHEESESTEAK PASTA RECIPE

STEP ONE: Heat olive oil in a 12 inch skillet over medium heat. Brown ground beef and onion in the skillet until the meat is no longer pink and onions are soft and translucent. Season it with salt and pepper to taste. 

PRO TIP: You can use boneless ribeye if ground beef isn’t to your liking. Shave it thin and it will go perfectly in your pasta. Also f you’re using Steak-umms or another pre-prepared meat, keep in mind they will cook very quickly so let the onion cook for a few minutes before adding the meat.

Philly cheesesteak pasta process shot

STEP TWO: Add in Worcestershire sauce, green bell pepper, macaroni noodles, water, and beef broth.

PRO TIP: Worcestershire sauce gives this recipe a little zip and a classic Philly cheesesteak flavor. But if you’re kids are picky about bold flavors, you can omit them.

STEP THREE: Bring to a boil over high heat. Once the water comes to a boil reduce the heat to low, cover, and simmer for 15 minutes. Check to ensure the pasta has fully cooked and most of the liquid has been absorbed/evaporated. 

Philly cheesesteak pasta process shot

STEP FOUR: Keeping the skillet over low heat add in ½ cup of milk and cubed cream cheese. Stir until the cream cheese has been incorporated. 

STEP FIVE: Remove from heat. Sprinkle the mozzarella and half of the provolone cheese into the pan and stir to distribute. 

Philly cheesesteak pasta process shot

STEP SIX: Top with the remaining provolone cheese. Put the lid back on the skillet for a couple of minutes to melt the cheese.

STEP SEVEN: Garnish with chopped parsley to finish!

STORAGE

IN THE FRIDGE: You can store your pasta in airtight containers in the fridge for at least 3 to 4 days. 

IN THE FREEZER: You can freeze this dinner in freezer safe bags or containers. It’ll last for up to 3 months, however, we recommend eating it within the first month so the pasta doesn’t get mushy.

close up shot of Philly cheesesteak pasta being scooped up with a wooden spoon

The next time you’re craving a bowl of pasta, we hope you give this Philly cheesesteak pasta skillet a try! If you like hamburger meat, pasta, and cheese you’re going to love this classic meal. Plus, it’s an easy clean up since it’s cooked in one pot.

MORE RECIPES YOU’LL LOVE

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close up shot of Philly cheesesteak pasta being scooped up with a wooden spoon

Philly Cheesesteak Pasta

5 from 3 votes
This Philly cheesesteak pasta are a delicious addition to your dinner rotation! Cheesy and full of yummy seasoned meat, you’re whole family will dig into this cheesy take on the classic Philly sandwiches.
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4

Ingredients
  

  • 2 tbsp olive oil
  • 1 lb ground beef
  • 1/2 yellow or sweet onion diced
  • salt and pepper as needed
  • 2 tsp Worchestire sauce
  • 1 green bell pepper stem and seeds removed, diced
  • 8 oz elbow macaroni uncooked
  • 1 cup water
  • 14.5 oz can beef broth or 2 cups beef broth
  • 1/2 cup 2% milk
  • 2 oz cream cheese cut into small cubes
  • 1/2 cup mozzarella cheese shredded
  • 6 to 8 oz provolone cheese sliced and torn into pieces
  • chopped fresh parsley for garnish

Instructions
 

  • Heat olive oil in a 12 inch skillet over medium heat. Brown ground beef and onion in skillet until meat is no longer pink and onions are soft and translucent. Season with salt and pepper to taste.
  • Add Worchestire, green bell pepper, macaroni noodles, water, and beef broth.
  • Bring to a boil over high heat. Once water comes to a boil reduce heat to low, cover, and simmer for 15 minutes. Check to ensure the pasta has fully cooked and most of the liquid has been absorbed/evaporated.
  • Keeping the skillet over low heat add the ½ cup of milk and cubed cream cheese. Stir until the cream cheese has been incorporated.
  • Remove from heat. Sprinkle the mozzarella and half of the provolone cheese into the pan and stir to distribute.
  • Top with the remaining provolone cheese. Put the lid back on the skillet for a couple of minutes to melt the cheese.
  • Garnish with chopped parsley.

Video

Nutrition

Calories: 938kcal | Carbohydrates: 49g | Protein: 61g | Fat: 54g | Saturated Fat: 24g | Cholesterol: 139mg | Sodium: 6637mg | Potassium: 1486mg | Fiber: 3g | Sugar: 5g | Vitamin A: 799IU | Vitamin C: 25mg | Calcium: 575mg | Iron: 6mg
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Proudly Prepared by the Spaceships Kitchen

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  1. Patti says

    5 stars
    I used 80/20 ground beef and did not drain it. I also used beef bullion mixed with water because I didn’t have beef broth. Still was delicious. I think next time I make it, I’ll use leaner beef and more bullion or get beef broth! I also used gluten free pasta! Will be making this again!

  2. Michele says

    5 stars
    Made this week; not bad! Make sure you get good-quality provolone. We didn’t think it tasted like a cheesesteak sub, but it was tasty.

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