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Philly Cheesesteak Pasta

close up overhead shot of philly Cheesesteak Pasta in a pot with a large wooden spoon
This easy Philly cheesesteak pasta recipe is a yummy addition to your dinner rotation! Cheesy and full of tasty seasoned meat, your whole family will dig into this delicious take on the classic Philly cheesesteak sandwich.
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Table of Contents
  1. PHILLY CHEESESTEAK PASTA INGREDIENTS
  2. HOW TO MAKE THIS PHILLY CHEESESTEAK PASTA RECIPE
  3. HOW TO SERVE
  4. STORAGE
  5. MORE RECIPES YOU’LL LOVE
  6. 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, creamy sauce and plenty of melted cheese, your entire family will be asking for seconds.

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

PHILLY CHEESESTEAK PASTA INGREDIENTS

You’ll 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 ounces of 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!

PEPPERS: You could substitute green peppers with red or yellow bell peppers in this easy recipe.

PASTA: Any short pasta would work in this recipe. Rotini, bowties or penne pasta would all be tasty.

MEAT: 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, if 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.

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HOW TO MAKE THIS PHILLY CHEESESTEAK PASTA RECIPE

PRO TIP:

For an even quicker cooking time, ground beef can be cooked ahead of time. Store in the refrigerator for up to 3 days or in the freezer for up to a month.

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

PRO TIP:

Wait to add the peppers until the next step rather than trying to rush cooking by sauteeing them together. The onions need longer to cook and you want the peppers to be slightly crisp at the end.

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

PRO TIP:

Worcestershire sauce gives this recipe a little zip and the classic flavors of a Philly cheesesteak. 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. 

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. 

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!

HOW TO SERVE

Enjoy this cheesy pasta dish on busy weeknights with garlic bread and a simple side salad. It is the best comfort food around and will surely become a new family favorite.

STORAGE

IN THE FRIDGE: You can store this one-pot Philly cheesesteak pasta in an airtight container 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.

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 hearty meal. Plus, it’s an easy clean-up for busy weeknights since it’s cooked in one pot.

FREQUENTLY ASKED QUESTIONS

Can I freeze this recipe?

This easy dinner recipe can be frozen for up to three months although we recommend trying to use it up within a month so your pasta doesn’t end up mushy.

What kind of pasta is best for this recipe?

Any short pasta such as elbow macaroni, penne, rotini or bowties would be ideal for this recipe.

Can I use a different cheese in place of provolone?

If you are not a fan of provolone, replace it with more mozzarella for an extra cheesy dish.

MORE RECIPES YOU’LL LOVE

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close up overhead shot of philly Cheesesteak Pasta in a pot with a large wooden spoon

Philly Cheesesteak Pasta

5 from 5 votes
This easy Philly cheesesteak pasta recipe is a yummy addition to your dinner rotation! Cheesy and full of tasty seasoned meat, your whole family will dig into this delicious take on the classic Philly cheesesteak sandwich.
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4

Ingredients
  

  • 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 ounces elbow macaroni uncooked
  • 1 cup water
  • 14.5 ounces beef broth or 2 cups beef broth
  • ½ cup 2% milk
  • 2 ounces cream cheese cut into small cubes
  • ½ cup mozzarella cheese shredded
  • 6 to 8 ounces provolone cheese sliced and torn into pieces
  • fresh parsley chopped, 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 Worcestershire, 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

Notes

TIP: For an even quicker cooking time, ground beef can be cooked ahead of time. Store in the refrigerator for up to 3 days or in the freezer for up to a month.
TIP: Wait to add the peppers until the next step rather than trying to rush cooking by sauteeing them together. The onions need longer to cook and you want the peppers to be slightly crisp at the end.
TIP: Worcestershire sauce gives this recipe a little zip and the classic flavors of a Philly cheesesteak. But if you’re kids are picky about bold flavors, you can omit them.

Nutrition

Calories: 836kcal | Carbohydrates: 49g | Protein: 44g | Fat: 51g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 139mg | Sodium: 1015mg | Potassium: 714mg | Fiber: 3g | Sugar: 5g | Vitamin A: 802IU | Vitamin C: 25mg | Calcium: 491mg | Iron: 4mg
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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.

  3. Eric Tomlinson says

    5 stars
    My wife showed me this recipe today. It looked good and we had all the ingredients. I figured why not try it?

    I subbed 3 pepper/onion blend and I added bacon bits before mozzarella. We finished the plate with Horseradish mayo.
    Served with green beans and cheese garlic toast.

    This dish was an immediate hit with the family and will go into my meal rotation.

    The curiosity is the method says serves 4…we ended up with 8 servings. Maybe we eat smaller portions.

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