Philly Cheesesteak Pasta – All the Flavor of a Classic Sandwich in One Creamy, Cheesy Skillet!
Juicy beef, tender bell peppers, and onions come together in a creamy cheese sauce with pasta to bring you the ultimate comfort food twist on the beloved Philly Cheesesteak. One bite and you’ll forget the bun ever existed!
Growing up near Philly, cheesesteaks were a way of life. But one night, I had leftover steak and a box of pasta—and magic happened. Now, this skillet dinner is a weeknight go-to in our house. It’s hearty, cheesy, and totally satisfying!
Ingredients:
- 1 lb ground beef or shaved steak
- 8 oz penne or rotini pasta
- 1 green bell pepper, diced
- 1 small onion, sliced
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp Worcestershire sauce
- 1 cup beef broth
- 1 cup shredded provolone or mozzarella cheese
- 4 oz cream cheese
- Salt and pepper to taste
- Optional: red pepper flakes or hot sauce for kick
Instructions:
- Cook pasta according to package directions. Drain and set aside.
- In a large skillet, heat olive oil and cook onion and bell pepper until soft. Add garlic and cook 1 more minute.
- Add ground beef or steak and cook until browned. Drain excess fat if needed.
- Stir in Worcestershire sauce, beef broth, cream cheese, salt, and pepper. Let simmer until sauce is smooth.
- Stir in cooked pasta and shredded cheese until well combined and melted.
- Garnish with parsley or extra cheese and serve warm.
Nutrition Facts (Per Serving)
| Calories | 520 kcal |
| Protein | 28 g |
| Fat | 27 g |
| Carbohydrates | 42 g |
| Sodium | 580 mg |
Printable Recipe Summary
| Philly Cheesesteak Pasta | |
|---|---|
| Ingredients | Beef, pasta, peppers, onions, cheese, broth |
| Instructions | Cook pasta, sauté veggies & beef, add sauces & cheese, mix |
FAQs
Q: Can I use another type of pasta?
Absolutely! Shells, elbows, or egg noodles all work great.
Q: What cheese is best for this recipe?
Provolone is classic, but mozzarella or a mix of cheeses adds a great melt.
Q: Can I make this ahead of time?
Yes! Store in the fridge for up to 3 days and reheat on the stove or in the oven.
Q: Is this freezer-friendly?
It freezes well in an airtight container for up to a month. Thaw and reheat gently to keep it creamy.
