If you love the flavors of a classic Philly cheesesteak, this Philly Cheesesteak Pasta is the perfect dish for you. It combines tender beef, sautéed onions and peppers, and a rich, creamy cheese sauce tossed with pasta for a meal that’s pure comfort food. Whether you’re making a weeknight dinner or a cozy weekend meal, this dish is sure to be a hit with the whole family.

Why You’ll Love This Recipe

✔ Quick & Easy – Ready in under 30 minutes!
✔ One-Pot Meal – Less cleanup, more flavor.
✔ Creamy & Cheesy – A blend of provolone, mozzarella, and cream cheese makes the sauce ultra-rich.
✔ Philly-Inspired Flavors – All the goodness of a cheesesteak in pasta form.

Ingredients

For the Beef & Vegetables

• 1 pound ribeye steak or ground beef (thinly sliced or crumbled)
• 1 tablespoon olive oil
• 1 small onion, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 small red bell pepper, thinly sliced
• 3 cloves garlic, minced
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon smoked paprika

For the Pasta & Sauce

• 10 ounces penne or rotini pasta
• 2 cups beef broth
• 1 cup heavy cream
• 4 ounces cream cheese, softened
• 1 cup shredded provolone cheese
• ½ cup shredded mozzarella cheese
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Dijon mustard (optional, for extra depth)

For Garnish

• Fresh parsley, chopped
• Extra cheese, for topping

Step-by-Step Instructions

Step 1: Cook the Pasta

1. Cook the pasta according to package instructions in salted water until al dente. Drain and set aside.

Step 2: Sauté the Vegetables & Beef

2. In a large skillet, heat olive oil over medium-high heat.
3. Add the onions and bell peppers, sautéing for 3-4 minutes until they start to soften.
4. Stir in the garlic, salt, pepper, and smoked paprika, cooking for another minute.
5. Push the vegetables to one side of the skillet and add the sliced ribeye or ground beef to the pan.
6. Cook until browned, breaking it up as needed. Drain any excess fat if using ground beef.

Step 3: Make the Sauce

7. Reduce the heat to medium-low and stir in the beef broth, Worcestershire sauce, and Dijon mustard.
8. Add the heavy cream and cream cheese, stirring until the cream cheese is melted.
9. Mix in the shredded provolone and mozzarella, stirring until smooth.

Step 4: Combine Everything

10. Add the cooked pasta into the skillet, tossing until fully coated in the cheese sauce.
11. Let everything simmer for 2 minutes, allowing the flavors to meld.

Step 5: Serve & Enjoy

12. Garnish with fresh parsley and extra cheese, then serve hot.
13. Pair with garlic bread or a crisp side salad for a complete meal!

Cooking Tips & Variations

✔ Use Ribeye for Authentic Flavor – For the best Philly cheesesteak taste, use thinly sliced ribeye steak instead of ground beef.
✔ Make it Spicy – Add a pinch of red pepper flakes or sliced jalapeños for heat.
✔ Try a Different Cheese – Instead of provolone, use white American cheese for a meltier texture.
✔ Add Mushrooms – Sautéed mushrooms make a great addition for even more umami flavor.
✔ Make it Low-Carb – Swap the pasta for zucchini noodles or cauliflower rice for a keto-friendly version.

FAQs

Can I make this ahead of time?

Yes! Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop with a splash of cream or broth to loosen the sauce.

What kind of pasta works best?

Short pastas like penne, rotini, or rigatoni hold the sauce best, but you can use any pasta you like.

Can I freeze this dish?

It’s best enjoyed fresh, but you can freeze it for up to 2 months. Thaw overnight in the fridge before reheating.

Final Thoughts

This Philly Cheesesteak Pasta is a creamy, cheesy, and satisfying dish that brings the flavors of a classic cheesesteak to your dinner table. With tender beef, sautéed peppers, and a rich cheese sauce, it’s a meal the whole family will love.

Try it tonight and enjoy a comforting twist on a Philly classic