Philly Cheesesteak Pasta Recipe

This Philly cheesesteak pasta recipe is the ultimate mash-up of comfort food and bold flavors. Imagine the savory goodness of a classic Philly cheesesteak combined with tender pasta, all coated in a creamy, cheesy sauce. It’s rich, hearty, and comes together in less than an hour—a win for busy weeknights. If you love indulgent meals that are easy to customize, this dish is for you.

A few years ago, I stumbled upon this recipe while experimenting with ways to jazz up a simple pasta dinner. I wanted something hearty and satisfying but without a ton of steps or fancy ingredients. One bite of this creamy, cheesy creation, and I knew it was a keeper. Now it’s a family favorite, especially when we’re craving something cozy but quick.

this RECIPE

The origin story of Philly cheesesteak-inspired dishes

The Philly cheesesteak sandwich, born in Philadelphia, is an iconic American comfort food. Traditionally made with thinly sliced beef, sautéed onions, and gooey cheese, this sandwich is served in a hoagie roll. Over the years, people have taken its bold flavors and transformed them into creative spinoffs like pizzas, casseroles, and now, pasta dishes. This pasta version retains all the hallmark flavors—savory beef, peppers, onions, and melted cheese—while giving it a creamy twist. It’s an evolution of a classic, perfect for those who adore cheesy, saucy meals.

Let’s talk ingredients: the stars of the show

• Ground beef or steak strips: These bring the savory, meaty flavor that’s central to the dish. If you’re short on time, ground beef cooks faster, but thinly sliced steak strips add a more authentic Philly cheesesteak feel. Can’t find steak strips? Thinly sliced roast beef works too!
• Green bell pepper: Adds a fresh, slightly sweet crunch that balances the richness of the dish. If you prefer a milder flavor, try using red or yellow bell peppers instead.
• Onion: Sweet and aromatic, it pairs beautifully with the beef and peppers. Yellow or white onions work best here, but red onions could add a fun twist.
• Cream cheese: This is the base of the sauce, lending creaminess and tang. For a lighter option, you could use reduced-fat cream cheese or even plain Greek yogurt in a pinch.
• Shredded provolone cheese: The gooey, melty topping that ties everything together. You could swap it out for mozzarella or a combination of mozzarella and parmesan for extra flavor.
• Pasta: rigatoni is perfect for holding onto all that creamy sauce, but feel free to use whatever you have on hand—fusilli, ziti, or even spaghetti would work.
• Beef broth: Enhances the depth of the sauce while keeping it savory. If you’re looking for a vegetarian alternative, vegetable broth could work, though it will slightly change the flavor.

Kitchen gear: What makes this dish a breeze

• A large skillet: You’ll need one with high sides to hold all the meat, veggies, and pasta once everything is combined. A cast-iron skillet works wonders for even cooking.
• A large pot: For boiling the pasta. Make sure it’s big enough to let the pasta cook evenly without sticking.
• A broiler-safe pan: Since you’ll broil the cheese at the end, ensure your skillet or pan is oven-safe. If not, you can transfer the pasta to a baking dish before adding the cheese.
• A good knife: A sharp chef’s knife makes dicing the onion and pepper much easier (and safer!).

Step-by-step: My foolproof method (and a few tips)

1. Cook the pasta

First things first—get that pasta water boiling! Add a generous pinch of salt to the water; it’s your only chance to season the pasta itself. Cook the pasta until al dente, following the package instructions. I find rigatoni holds its shape best in this dish, but rigatoni is great too. Drain the pasta, toss it with a little olive oil to prevent sticking, and set it aside.

2. Sauté the vegetables

While the pasta cooks, heat olive oil in a large skillet over medium heat. Toss in the diced green bell pepper, onion, and minced garlic. Stir occasionally, letting the veggies soften and release their aroma. This step is key to layering flavor into the dish. Don’t rush it—4 to 5 minutes should do the trick.

3. Cook the meat

Push the veggies to one side of the skillet and add your ground beef or steak strips. Break the beef into smaller pieces as it browns, or cook the steak strips until they’re seared and tender. Sprinkle in salt and pepper to taste. If there’s extra grease in the pan, drain it off carefully before moving to the next step.

4. Make the creamy sauce

Here’s where the magic happens. Stir the softened cream cheese and beef broth into the skillet. Keep the heat on low and stir continuously until the cream cheese melts into a smooth, velvety sauce. If the mixture seems too thick, add a splash more broth. Don’t worry if it looks a little lumpy at first—just keep stirring!

5. Combine and broil

Add the cooked pasta to the skillet, tossing everything together so the sauce coats the pasta evenly. Sprinkle the shredded provolone cheese over the top and pop the skillet under the broiler for 3-5 minutes. Keep an eye on it—broilers can go from golden to burnt pretty quickly. You’ll know it’s ready when the cheese is bubbly and just starting to brown.

6. Serve and enjoy

Remove the skillet from the oven, and let it cool for a minute before serving. Spoon generous portions into bowls, and don’t forget to garnish with a little extra cheese or some chopped parsley for color.

Variations and creative twists you’ll love

• Vegetarian version: Swap the beef for sautéed mushrooms. Their earthy flavor mimics the heartiness of meat beautifully.
• Gluten-free: Use gluten-free pasta, and double-check that your broth and cream cheese are gluten-free as well.
• Vegan option: Replace the cream cheese with a plant-based alternative and use vegan shredded cheese. For the meat, substitute crumbled tofu, tempeh, or your favorite meat substitute.
• Spicy kick: Add a pinch of crushed red pepper flakes or dice up a jalapeño and sauté it with the veggies for some heat.
• Seasonal twist: Add a handful of sautéed spinach or roasted cherry tomatoes for a pop of freshness.
• International flair: Try swapping the provolone for a smoked gouda or gruyere, or sprinkle in some Italian seasoning to play up the pasta’s Mediterranean vibes.

How to serve and make it look irresistible

To serve, ladle the pasta into wide, shallow bowls—it just feels fancier that way. Sprinkle a little extra shredded provolone on top and finish with a sprinkle of fresh parsley or chives. Pair it with a crisp side salad or a slice of garlic bread to round out the meal. This dish is also a showstopper served family-style, straight from the skillet.

beverage pairings

This creamy, cheesy pasta pairs beautifully with refreshing drinks. A tall glass of iced tea, lemonade, or even sparkling water with a squeeze of lemon will balance out the richness beautifully. For a cozy feel, a cup of herbal tea (such as chamomile or peppermint) works well, especially for a chilly evening dinner.

Storing and reheating tips

Leftovers? Lucky you! Store any extras in an airtight container in the fridge for up to three days. When reheating, add a splash of beef broth or milk to keep the sauce creamy. Warm it up on the stovetop or microwave, stirring occasionally to prevent drying out. Unfortunately, this dish doesn’t freeze well due to the cream cheese sauce—it tends to separate when thawed.

Scaling the recipe for more (or fewer) servings

Cooking for a crowd? Double the recipe, but make sure to use a larger skillet or Dutch oven to hold everything. For smaller portions, cut the recipe in half and keep the proportions of the sauce ingredients the same—it’s easy to adjust without sacrificing flavor.

Common issues and how to avoid them

• Sauce too thick? Add a little more beef broth to loosen it up.
• Cheese burns under the broiler? Keep a close eye on it and adjust the rack so it’s not too close to the heat.
• Pasta sticking together? Toss it in a bit of olive oil after draining to prevent clumping.

Give it a try!

This Philly cheesesteak pasta is a delicious, comforting twist on two classic dishes, and it’s sure to be a hit at your dinner table. Whether you stick to the original recipe or try one of the variations, I’d love to hear how it turns out. Go ahead, put your spin on it—cooking should always be fun and personal!

FAQs

1. Can I make this ahead of time?
Yes! Prepare the pasta and sauce separately. When you’re ready to serve, combine them, top with cheese, and broil just before serving.

2. What pasta works best?
Rigatoni is ideal because its shape holds the sauce well.

3. Can I use a different cheese?
Absolutely! Mozzarella, gouda, or a mix of mozzarella and parmesan all work beautifully.

4. What can I use instead of beef broth?
Chicken broth or vegetable broth are great substitutes.

5. How do I make this lighter?
Use lean ground beef, reduced-fat cream cheese, and whole-grain pasta for a lighter version.

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