This delicious Philly cheese steak pasta is one of my favorite comfort meals when I want something rich, cheesy, and incredibly satisfying. I love how it takes all the classic flavors of a Philly cheesesteak and transforms them into a creamy, hearty pasta dish. It feels indulgent and cozy, making it perfect for an easy dinner that still feels special.
Why You’ll Love This Recipe
I love this recipe because it combines two comfort food favorites into one dish. I enjoy how the beef, peppers, and onions bring bold, savory flavor while the creamy cheese sauce ties everything together. It’s also a great one-pan style meal that comes together quickly and is always a hit.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
pasta of choice
beef steak or ground beef
olive oil
green bell pepper, sliced
onion, sliced
garlic, minced
beef broth
heavy cream
cream cheese
provolone cheese, shredded
salt
black pepper
Directions
I start by cooking the pasta in salted water until al dente, then drain and set it aside. In a large skillet, I heat olive oil and cook the beef until browned and cooked through, then remove it briefly from the pan. In the same skillet, I sauté the bell peppers and onions until soft and slightly caramelized. I add the garlic and cook just until fragrant. I pour in the beef broth and let it simmer briefly, then stir in the heavy cream and cream cheese until smooth. I return the beef to the skillet, add the cooked pasta, and stir everything together. I finish by melting the provolone cheese into the sauce and seasoning with salt and pepper.
Servings and Timing
I usually make this recipe to serve 4 to 6 people.
Preparation time: about 10 minutes
Cooking time: about 25 minutes
Total time: approximately 35 minutes
Variations
I sometimes use shaved steak instead of ground beef for a more traditional cheesesteak feel. When I want extra richness, I add mozzarella along with the provolone. I also enjoy adding mushrooms or using red and yellow peppers for more color and sweetness.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm it gently on the stovetop or in the microwave, adding a splash of cream or broth to loosen the sauce if needed.
FAQs
What type of pasta works best?
I like penne, rotini, or rigatoni because they hold the sauce well.
Can I make this dish ahead of time?
I can, but I prefer it fresh since the sauce thickens as it sits.
Can I use a different cheese?
I sometimes swap provolone for mozzarella or white American cheese for a creamier texture.
Is this recipe spicy?
I find it mild, but I add red pepper flakes if I want heat.
Can I make this lighter?
I use half-and-half instead of heavy cream and reduce the amount of cheese slightly.
Conclusion
Delicious Philly cheese steak pasta is a comforting, flavorful dish I love making when I want something hearty and satisfying. The combination of savory beef, tender vegetables, and creamy cheese sauce makes this recipe one I come back to whenever I’m craving bold, cozy comfort food.
Print
Philly cheese steak pasta
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 to 6 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
- Diet: Halal
Description
A creamy, cheesy pasta dish inspired by the classic Philly cheesesteak. Packed with tender beef, sautéed peppers and onions, and melty provolone, this comfort food mashup is rich, hearty, and easy to love.
Ingredients
- 12 oz pasta of choice (penne, rotini, or rigatoni)
- 1 lb beef steak (thinly sliced) or ground beef
- 1 tbsp olive oil
- 1 green bell pepper, sliced
- 1 medium onion, sliced
- 2 cloves garlic, minced
- 1/2 cup beef broth
- 1/2 cup heavy cream
- 4 oz cream cheese
- 1 1/2 cups shredded provolone cheese
- Salt, to taste
- Black pepper, to taste
Instructions
- Cook pasta in salted water until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium-high heat. Add beef and cook until browned and cooked through. Remove from skillet and set aside.
- In the same skillet, sauté bell pepper and onion until softened and slightly caramelized, about 6–8 minutes.
- Add garlic and cook for 1 minute until fragrant.
- Pour in beef broth and simmer for 2–3 minutes.
- Stir in heavy cream and cream cheese, cooking until the sauce is smooth and creamy.
- Return cooked beef to the skillet, then add pasta and toss to coat everything evenly in the sauce.
- Sprinkle in shredded provolone and stir until melted and well combined.
- Season with salt and pepper to taste. Serve hot.
Notes
- Use shaved steak for a more authentic cheesesteak experience.
- Mix in mozzarella or white American cheese for extra creaminess.
- Add mushrooms or extra peppers for more texture and flavor.
- Reheat with a splash of cream or broth to loosen the sauce.
- Use half-and-half instead of cream for a lighter version.
Nutrition
- Serving Size: 1.5 cups
- Calories: 580
- Sugar: 4g
- Sodium: 520mg
- Fat: 34g
- Saturated Fat: 16g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 110mg
