Introduction

Few foods are as iconic and beloved as the Philly cheesesteak. Originating in Philadelphia in the 1930s, the original sandwich was made with thinly sliced beef, sautéed onions, and melted cheese on a crusty hoagie roll. Over the decades, this humble sandwich has become a culinary icon—and inspired countless reinterpretations.

This Philly Cheesesteak Pasta recipe takes everything we love about that famous sandwich—juicy beef, sweet peppers and onions, melty cheese—and combines it with the comfort of a rich, creamy pasta. It’s a one-pan dinner that blends classic American flavors with a comforting, Italian-inspired pasta dish.

Whether you’re cooking for a weeknight dinner, meal prepping for the week, or looking for a creative twist on two of your favorite comfort foods, this dish delivers bold flavor, texture, and that home-cooked satisfaction we all crave.

What Is Philly Cheesesteak Pasta?

Philly Cheesesteak Pasta is a pasta skillet meal that features seasoned beef, sautéed onions and peppers, and a velvety cheese sauce—typically made with provolone or American cheese—all tossed with cooked pasta like penne or rotini.

Think of it as a cheesesteak meets macaroni and cheese. Instead of sandwich bread, you’ve got pasta soaking up every ounce of cheesy goodness. Instead of a griddle, it’s all made in one or two pans on the stove in under an hour.

Why You’ll Love This Recipe

• One-pan comfort food – Minimal cleanup, maximum flavor.

• Family-friendly – Kids and adults alike love the creamy, cheesy flavor.

• Adaptable – Swap beef for chicken or mushrooms. Use your favorite cheese.

• Easy ingredients – All pantry/fridge staples—nothing fancy or complicated.

• Crowd-pleaser – Ideal for potlucks, game nights, and casual dinners.

Ingredient Breakdown

Let’s take a closer look at each ingredient and why it works:

Pasta (12 oz)

Penne, rotini, or rigatoni work best. Their ridges and hollow centers cling to sauce and beef. Cook until just al dente so they don’t turn mushy later.

Ground Beef or Shaved Steak (1 lb)

Use ground beef for ease, or shaved ribeye for authenticity. Both absorb the seasonings well and deliver that signature cheesesteak bite.

Bell Peppers and Onions

A classic cheesesteak topping. Green bell peppers offer a slightly bitter flavor, while red adds sweetness. Yellow onions caramelize beautifully.

Garlic (2 cloves)

Adds aromatic depth. A cheesesteak doesn’t always have garlic, but it elevates the flavor when making a pasta dish.

Worcestershire Sauce (1 tsp)

Enhances the umami of the beef and gives depth to the meat mixture.

Cheese Sauce Ingredients

• Butter and flour create a roux that thickens the sauce.

• Milk and cream form the base of the béchamel.

• Provolone and mozzarella (or white American cheese) offer meltiness and that unmistakable cheesesteak flavor.

• Parmesan (optional) adds sharpness and depth.

Seasonings

Salt, black pepper, paprika (optional), and a touch of red pepper flakes for heat, if desired.

Full Ingredient List (US Cups & Measures)

Pasta

• 12 oz penne or rotini pasta

• Water + salt for boiling

Beef Mixture

• 1 lb ground beef or shaved ribeye steak

• 1 tbsp olive oil (if using shaved steak)

• 1 small yellow onion, thinly sliced

• 1 green bell pepper, thinly sliced

• 1 red bell pepper, thinly sliced

• 2 cloves garlic, minced

• 1 tsp Worcestershire sauce

• ½ tsp salt

• ½ tsp ground black pepper

• ½ tsp smoked paprika (optional)

Cheese Sauce

• 2 tbsp unsalted butter

• 2 tbsp all-purpose flour

• 2 cups whole milk

• ½ cup heavy cream

• 1½ cups shredded provolone cheese

• ½ cup shredded mozzarella or white American cheese

• ½ cup grated Parmesan cheese (optional)

Optional Garnish

• Fresh parsley, chopped

• Extra cheese for topping

• Cracked black pepper

Tools You’ll Need

• Large skillet or sauté pan

• Medium pot (for pasta)

• Whisk (for cheese sauce)

• Wooden spoon or spatula

• Measuring cups and spoons

• Sharp knife and cutting board

Step-by-Step Instructions

Step 1: Cook the Pasta

1. Bring a large pot of salted water to a boil.

2. Add 12 oz pasta and cook until al dente (follow package instructions).

3. Reserve ½ cup pasta water before draining.

4. Drain and set aside.

Tip: Don’t overcook the pasta. It will cook slightly more when added to the hot sauce.

Step 2: Cook the Peppers and Onions

1. In a large skillet over medium heat, add 1 tbsp olive oil (or a bit of butter).

2. Add sliced onions and bell peppers.

3. Cook for 5–6 minutes, stirring occasionally, until soft and slightly caramelized.

4. Add minced garlic and cook 1 more minute.

5. Remove and set aside.

Step 3: Cook the Beef

1. In the same skillet, add ground beef or shaved steak.

2. Cook over medium-high heat until fully browned and cooked through.

3. Drain excess grease.

4. Stir in Worcestershire sauce, salt, pepper, and paprika (if using).

5. Add back in the cooked onions and peppers. Mix well.

Step 4: Make the Cheese Sauce

1. In a saucepan or cleaned skillet, melt butter over medium heat.

2. Whisk in flour and cook for 1 minute to form a roux.

3. Slowly whisk in milk and cream.

4. Cook 3–5 minutes, whisking, until thickened and smooth.

5. Reduce heat and stir in:

   • Provolone cheese

   • Mozzarella or American cheese

   • Parmesan cheese (optional)

6. Stir until completely melted and smooth.

Tip: Don’t let the sauce boil once cheese is added. Use low heat to prevent curdling.

Step 5: Combine Everything

1. Add the cooked pasta to the skillet with the beef and vegetables.

2. Pour the cheese sauce over everything.

3. Stir well to coat all ingredients.

4. If the sauce is too thick, add reserved pasta water a little at a time.

5. Let it all simmer for 1–2 minutes to blend flavors.

Step 6: Serve

1. Spoon into bowls or plates.

2. Garnish with chopped parsley or cracked pepper.

3. Serve hot with garlic bread or salad.

Prep & Cook Time Summary

• Prep Time: 15 minutes

• Cook Time: 25–30 minutes

• Total Time: 40–45 minutes

• Servings: 4–6

• Calories per Serving: Approx. 750–800 (depends on ingredients used)

Tips for Success

• Use freshly grated cheese for smoother melting.

• Don’t skip the Worcestershire sauce—it mimics the savory depth of grilled steak.

• Use a mix of peppers for color and complexity.

• Reserve pasta water—it helps create a silky sauce when needed.

• Add cheese gradually and on low heat for the best texture.

Variations

Spicy Cheesesteak Pasta

• Add red pepper flakes or diced jalapeños.

Mushroom Cheesesteak Pasta

• Add 1 cup sautéed mushrooms to the beef mixture.

Baked Cheesesteak Pasta

• Transfer everything to a baking dish.

• Top with extra provolone and bake at 375°F for 15 minutes.

Chicken or Turkey Version

• Use cooked, shredded chicken or ground turkey in place of beef.

Gluten-Free Option

• Use gluten-free pasta and cornstarch instead of flour.

Storage and Reheating

Refrigerator

• Store leftovers in an airtight container for up to 4 days.

Freezer

• Freeze in portions for up to 2 months. Reheat gently.

Reheating Tips

• Add a splash of milk before reheating to loosen sauce.

• Warm on the stove over low heat or in the microwave in intervals.

Nutrition Facts (Per Serving Estimate)

• Calories: 770

• Protein: 38g

• Carbohydrates: 52g

• Fat: 45g

• Saturated Fat: 20g

• Sugar: 5g

• Sodium: 850mg

• Fiber: 2g

Note: Nutrition varies based on beef type, cheese, and pasta brand.

What to Serve With It

• Garlic bread or buttered baguette

• Caesar or green salad with vinaigrette

• Roasted asparagus or broccoli

• Dill pickles or pepperoncini for tang

• Iced tea, soda, or a cold lager

Final Thoughts

This Philly Cheesesteak Pasta recipe blends two comfort food powerhouses into one dish. With savory beef, sautéed onions and peppers, and a silky cheese sauce wrapped around your favorite pasta, it’s a hearty meal that hits every flavor craving.

Perfect for a casual weeknight, a game-day dinner, or feeding hungry guests, this creamy pasta skillet will become a family favorite fast. Customize it to your taste, play with spice and cheese, and enjoy the flavor of Philly in a new, delicious way.