Hey, friend! Ever crave the gooey, savory goodness of a Philly cheesesteak but want it in a cozy, fork-friendly form? Let me introduce you to classic Philly cheesesteak pasta, a cheesy, beefy dish that’s like a sandwich and a pasta night had a delicious baby. I made this for a game-day hangout last week, and it vanished faster than my team’s lead in the fourth quarter! Ready to whip up a meal that’ll have everyone digging in? Let’s get cooking!

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Why This Philly Cheesesteak Pasta is a Total Winner

So, what’s the big deal with this pasta? It’s not just a meal—it’s a hearty, cheesy masterpiece that brings all the Philly cheesesteak flavors to your plate. I mean, who can resist melty cheese and tender beef? Here’s why this recipe rocks:

Super Quick: Done in 30 minutes, perfect for weeknights or game-day feasts.
Bold Flavor: Beef, peppers, and cheese sauce nail that classic Philly vibe.
Crowd-Pleaser: Kids and adults devour this comforting, cheesy dish.
Customizable: Add your favorite veggies or tweak the cheese to make it your own.

Ever wonder why Philly cheesesteaks are so addictive? It’s that perfect mix of savory beef, melty cheese, and veggies that makes this pasta a star.

The Magic of Beef, Peppers, and Cheese

The stars here are ground beef and provolone cheese, which create a rich, savory base that clings to every noodle. Bell peppers and onions add that classic Philly crunch, while a creamy sauce ties it all together. I learned the hard way that overcooking the peppers makes them mushy—quick sautéing keeps them vibrant! It’s like a cheesesteak sandwich in every bite.

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Ingredients You’ll Need

Alright, let’s talk ingredients. This recipe uses simple, pantry-friendly stuff to recreate that Philly cheesesteak magic. Here’s what you’ll grab:

8 oz pasta (rigatoni or penne work great)
1 lb ground beef (80/20 for flavor)
1 green bell pepper, sliced
1 small onion, sliced
1 cup shredded provolone cheese
½ cup shredded mozzarella cheese
½ cup heavy cream
1 cup beef broth
2 cloves garlic, minced
2 tbsp olive oil
1 tsp Worcestershire sauce
½ tsp salt
¼ tsp black pepper
Optional: 2 tbsp chopped fresh parsley for garnish 🙂

Substitutions That Work

No ground beef? Use sliced steak or ground turkey, but beef nails the Philly flavor, IMO. Out of provolone? Cheddar or American cheese works, though provolone’s tangy melt is classic. Want it vegetarian? Swap beef for mushrooms or plant-based crumbles. The key is that cheesy-veggie balance, so don’t skip the peppers or cheese!

Step-by-Step: How to Make Classic Philly Cheesesteak Pasta

Ready to cook? This is so easy, you’ll wonder why you ever waited in line for a cheesesteak. Here’s how to nail it:

Step 1: Cook the Pasta

Boil pasta in a large pot of salted water until al dente, per package instructions.
Drain and toss with a drizzle of olive oil to prevent sticking. Set aside.
Save ¼ cup pasta water for the sauce, just in case.

Step 2: Cook the Beef and Veggies

Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add ground beef and cook for 5-7 minutes, breaking it up until browned.
Season with salt, pepper, and Worcestershire sauce. Remove beef and set aside.
In the same skillet, add remaining olive oil, bell pepper, onion, and garlic. Sauté for 3-4 minutes until softened but still crisp.

Step 3: Make the Cheese Sauce

Return beef to the skillet. Pour in beef broth and heavy cream, stirring to combine.
Add provolone and mozzarella, stirring until melted and creamy. If too thick, add pasta water to loosen.
Taste and adjust with more salt or pepper if needed.

Step 4: Combine and Serve

Toss cooked pasta with the beef and cheese sauce until fully coated.
Cook for 1-2 minutes to meld the flavors.
Garnish with parsley and serve hot with a side of crusty bread.

Pro tip: I once overcooked the peppers, and they were soggier than a rainy tailgate. Sauté peppers and onions quickly for that perfect Philly crunch!

Tips for Nailing Classic Philly Cheesesteak Pasta

Wanna make this pasta next-level? Here are my go-to tricks:

Keep Veggies Crisp: Sauté peppers and onions briefly to maintain their crunch.
Use Two Cheeses: Combine provolone and mozzarella for that authentic, melty texture.
Cook Pasta Al Dente: Slightly undercook pasta so it holds up in the sauce.
Taste the Sauce: Adjust Worcestershire or salt to hit that perfect savory note.
Garnish for Flair: Sprinkle parsley for a fresh, colorful pop.

Ever wonder why Philly cheesesteaks are so iconic? It’s the combo of savory beef, melty cheese, and crisp veggies that makes this pasta a comfort food classic.

Variations to Mix It Up

Bored of the classic? Try these twists to keep things fresh:

Spicy Philly Cheesesteak Pasta

Add ½ tsp red pepper flakes or sliced jalapeños for a fiery kick.

Mushroom Philly Cheesesteak Pasta

Toss in 1 cup sliced mushrooms with the veggies for an earthy twist.

Cheesy Philly Cheesesteak Pasta

Double the provolone or add cheddar for an extra gooey sauce.

Veggie Philly Cheesesteak Pasta

Swap beef for portobello mushrooms or zucchini for a meatless version.

Storing and Reheating Like a Pro

Got leftovers? You’re in luck! Here’s how to keep that pasta fresh:

Storing: Store in an airtight container in the fridge for up to 3 days. The flavors meld beautifully.
Freezing: Freeze in portions for up to 1 month. Use freezer-safe containers to avoid freezer burn.
Reheating: Reheat in a skillet over medium heat with a splash of broth or cream to revive the sauce.

I’ve turned leftovers into a quick lunch with a side of fries, and it was a total game-changer. Keep it refrigerated for that cheesy, Philly vibe!

FAQs About Classic Philly Cheesesteak Pasta

Got questions? I’ve got you covered. Here’s what folks usually ask:

Can I use a different pasta?

Yup! Fusilli or farfalle works, but rigatoni holds the sauce best.

Why is my sauce too thick?

You might’ve used too much cheese or not enough broth. Add pasta water to thin it out.

Can I make this ahead of time?

Totally! Prep the beef and veggies ahead, then combine with pasta and reheat.

Is this recipe gluten-free?

Use gluten-free pasta and check your broth and Worcestershire sauce for a gluten-free version.

What’s a good side to pair with this?

This pasta shines with fries, a green salad, or garlic bread. I love it with coleslaw for a classic Philly touch.

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Final Thoughts

So, there you have it—classic Philly cheesesteak pasta, the ultimate cheesy, comforting dish that’s ready to bring Philly flavor to your kitchen. It’s like a sandwich shop in a bowl, perfect for game nights or cozy dinners. Whether you’re sticking to the classic or adding your own spin, this pasta delivers big on taste with minimal effort. Grab your beef, fire up the skillet, and get ready for a meal that’ll have everyone asking for the recipe. What’s stopping you from making this tonight? 🙂

Classic Philly Cheesesteak Pasta: Easy, Cheesy Comfort Food Recipe

Eman Brooks

Classic Philly Cheesesteak Pasta brings the iconic flavors of a Philly cheesesteak sandwich into a creamy, cheesy pasta dish. It features tender, thinly sliced steak, sautéed bell peppers, onions, and mushrooms, all tossed with penne or similar pasta in a rich sauce made from heavy cream or half-and-half and melted provolone and Parmesan cheeses. This hearty dish is a comforting and indulgent one-pan meal perfect for a satisfying weeknight dinner.

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Prep Time 10

Cook Time 25

Total Time 35

Course Main Course

Cuisine American

Servings 4

Calories 600 kcal

Ingredients

1 pound penne pasta or pappardelle/tagliatelle
1 pound ribeye or sirloin steak thinly sliced against the grain
2 tablespoons olive oil
1 large onion sliced
1 green bell pepper sliced
1 red bell pepper sliced
8 ounces mushrooms sliced
3-4 cloves garlic minced
1 cup heavy cream or half-and-half
½ cup low-sodium beef broth
1 teaspoon Worcestershire sauce optional
1-2 cups shredded provolone cheese
½ cup grated Parmesan cheese
Salt black pepper, Italian seasoning (optional) to taste
Fresh parsley chopped (for garnish)

Instructions

Cook pasta in salted boiling water until al dente, drain and set aside, reserving some pasta water for thinning sauce if needed.
Heat olive oil in a large skillet over medium-high heat; season steak slices with salt, pepper, and optionally Italian seasoning, then cook until browned and just cooked through; remove and set aside.
In the same skillet, add more oil if needed; sauté onions, bell peppers, and mushrooms until softened and slightly caramelized. Add garlic in the last minute and cook until fragrant.
Pour in heavy cream, beef broth, and Worcestershire sauce; bring to a simmer and let thicken slightly.
Reduce heat and stir in provolone and Parmesan cheese until melted and smooth.
Return steak and cooked pasta to the skillet; toss everything together until pasta is coated and steak is evenly distributed. Add reserved pasta water if the sauce is too thick.
Adjust seasoning with salt and pepper as needed. Garnish with fresh parsley before serving.

Notes

For best texture, slice steak thinly against the grain.
Use freshly grated cheeses for better melting and flavor.
You can add extra vegetables like spinach or mushrooms for nutrition.
If sauce thickens too much upon standing, loosen with a splash of broth or pasta water.
Swap pasta for gluten-free options if needed.

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