Philly Cheesesteak Pasta Recipe Card
This creamy Philly Cheesesteak Pasta brings together all the bold flavors of the classic sandwich—savory ground beef, sautéed peppers and onions, and melty provolone—tossed with tender pasta in a rich, one-pot sauce. It’s quick, cheesy, and perfect for busy weeknights or comforting family dinners.
Ingredients
- 1 lb ground beef (or thinly sliced ribeye or sirloin)
- 2 tbsp olive oil
- 1 medium yellow onion, thinly sliced
- 1 green bell pepper, sliced (add red or yellow for color)
- 2 cloves garlic, minced
- 8 oz short pasta (penne, rotini, or cavatappi)
- 3½ cups beef broth
- 4 oz cream cheese (or ½ cup heavy cream)
- 1 cup shredded provolone cheese
- ½ cup shredded mozzarella (optional)
- 1 tbsp Worcestershire sauce
- Salt and pepper, to taste
- Fresh parsley or red pepper flakes for garnish (optional)
Instructions
- Brown the beef:In a large skillet, heat olive oil over medium-high heat. Add ground beef and cook until browned, breaking it apart as it cooks. Drain excess fat if needed.
- Sauté the vegetables:Push the beef to one side. Add sliced onions and bell peppers. Cook for 4–5 minutes until softened. Stir in minced garlic and cook for 1 more minute.
- Simmer the pasta:Stir in the uncooked pasta, beef broth, and Worcestershire sauce. Bring to a boil, reduce heat to a simmer, and cover. Cook for 10–12 minutes, stirring occasionally, until pasta is al dente.
- Make it creamy:Lower heat. Add cream cheese and shredded cheeses. Stir until melted and creamy. Adjust seasoning with salt and pepper.
- Serve:Spoon into bowls and garnish with parsley, extra cheese, or a dash of red pepper flakes if desired.
Notes
📦 Storage Tips:
- Refrigerate up to 4 days in airtight containers
- Freeze for up to 2 months
- Reheat with a splash of broth or cream for best texture