Philly Cheesesteak Pasta

This Philly cheesesteak pasta is cheesy, hearty and full of flavor, a twist on the famous sandwich.

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Philly Cheesesteak lovers will applaud this pasta rendition of the famous sandwich. This Philly cheesesteak pasta recipe is loaded with beef and cheese and flavor. It’s ready to be your new family favorite!

Philly cheesesteak pasta has the deliciousness of a Philly Cheesesteak: thin slices of beefsteak and melted provolone cheese, just sub the carb! Noodles rather than a hoagie carry the flavors in this easy meal.

Philly cheesesteak pasta takes only 30 minutes from start to finish, but the best part is it only uses one skillet! All that beefy, cheesy goodness mixes up in one half-hour in the same pot. Perfect for a busy weekday dinner when you need to serve up something wholesome and fast.

Philly Cheesesteak Pasta Ingredients

• Olive oil
• Ground beef
• Yellow or sweet onion
• Salt and pepper
• Worcestershire sauce
• Green bell pepper
• Elbow macaroni
• Water
• Beef broth
• 2% milk
• Cream cheese
• Shredded mozzarella cheese
• Provolone cheese
• Fresh parsley for garnish

This simple, one-pot meal, combines ground beef, onions, peppers, mozzarella, provolone, and pasta. Use elbow macaroni as suggested, or change it up with penne or cellentani: something that will hold up to the hearty ingredients with crannies for all the yumminess.

Most of these ingredients are likely items you keep on hand already. You won’t have to make a special trip to the grocery store for a specific cut of meat, but if you want to use shaved beef steak, Steak-umms, or ribeye, go for it! Hamburger meat will do just as well to make this rich, creamy pasta dish.

How to Make Philly Cheesesteak Pasta

FIRST STEP: 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.

SECOND STEP: Add Worcestershire, green bell pepper, macaroni noodles, water, and beef broth. 

THIRD STEP: Bring to a boil over high heat. Once the 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.

FOURTH STEP: Keeping the skillet over low heat add the ½ cup of milk and cubed cream cheese. Stir until the cream cheese has been incorporated.

FIFTH STEP: Remove from heat. Sprinkle the mozzarella and half of the provolone cheese into the pan and stir to distribute.

SIXTH STEP: Top with the remaining provolone cheese. Put the lid back on the skillet for a couple of minutes to melt the cheese.

SEVENTH STEP: Garnish with chopped parsley.

Cooking Tips 

Brown the beef in advance and save it in the refrigerator until you’re ready to put it all together to get dinner on the table even faster the day of.

Add mushrooms if you like.

Thinly sliced chicken can be used instead of beef for a variation.

If using ribeye, place it in the freezer for 30-40 minutes prior to slicing to get thin slices.

Storing this Recipe 

Store in an airtight container in the refrigerator for 3-4 days.

Philly Cheesesteak Pasta

This Philly cheesesteak pasta is cheesy, hearty and full of flavor, a twist on the famous sandwich.

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5 from 55 votes

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Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Course Dinner, Main Course

Cuisine American

Servings 4

Calories 836 kcal

Ingredients

  

1x2x3x

• 2 tbsp olive oil
• 1 lb ground beef
• ½ yellow or sweet onion (diced)
• salt and pepper (as needed)
• 2 tsp Worcestershire sauce
• 1 green bell pepper (stem and seeds removed, diced)
• 8 oz elbow macaroni (uncooked)
• 1 cup water
• 14.5 oz can beef broth (or 2 cups beef broth)
• ½ cup 2% milk
• 2 oz cream cheese (cut into small cubes)
• ½ cup mozzarella cheese (shredded)
• 6 to 8 oz provolone cheese (sliced and torn into pieces)
• chopped fresh parsley (for garnish)

DIRECTIONS

 

• 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 Worchestire, 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.

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Notes

Brown the beef in advance and save it in the refrigerator until you’re ready to put it all together to get dinner on the table even faster the day of.

Add mushrooms if you like.

Thinly sliced chicken can be used instead of beef for a variation.

If using ribeye, place it in the freezer for 30-40 minutes prior to slicing to get thin slices.

Nutrition

Calories: 836kcal | Carbohydrates: 49g | Protein: 44g | Fat: 51g | Saturated Fat: 22g | 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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