Delicious Philly Cheese Steak Pasta Recipe for Family Dinners
Indulge in the rich, savory flavors of this Philly Cheese Steak Pasta, a comforting dinner that combines the classic taste of a Philly cheesesteak with creamy, cheesy pasta.
Juicy beef, tender bell peppers, and gooey melted cheese make this a dish that’s hearty, satisfying, and perfect for weeknight family meals. It’s a one-pot wonder your loved ones will request again and again!
Kitchen Equipment Needed
- Large skillet or sauté pan
- Pot for boiling pasta
- Wooden spoon or spatula
- Colander
Ingredients Overview
- Ground Beef or Thinly Sliced Steak: Provides the signature beefy flavor of a Philly cheesesteak.
- Pasta: A hearty base to soak up the rich sauce—penne, rigatoni, or shells work great.
- Bell Peppers and Onions: Essential for that authentic Philly cheesesteak taste.
- Provolone Cheese: Creates a melty, creamy finish.
- Beef Broth and Cream: Forms the luscious sauce that ties everything together.
Ingredients
- 12 oz pasta (penne, rigatoni, or shells)
- 1 lb ground beef or thinly sliced steak (such as sirloin)
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1 medium onion, thinly sliced
- 3 cloves garlic, minced
- 2 cups beef broth
- 1 cup heavy cream
- 1 1/2 cups shredded provolone cheese
- 1 tsp Worcestershire sauce
- 1 tsp Italian seasoning
- Salt and black pepper, to taste
- 2 tbsp olive oil
Step-by-Step Instructions
- Cook the Pasta:
Bring a pot of salted water to a boil and cook pasta according to package instructions. Drain and set aside. - Sauté the Vegetables:
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sliced bell peppers and onion. Sauté until softened, about 5–7 minutes. Remove from the skillet and set aside. - Cook the Beef:
In the same skillet, heat the remaining olive oil. Add the ground beef or sliced steak, breaking it up and cooking until browned. Stir in the minced garlic and cook for an additional minute. - Deglaze and Season:
Add Worcestershire sauce, Italian seasoning, salt, and pepper to the beef. Stir to combine, then pour in the beef broth and heavy cream. Bring to a gentle simmer. - Combine Pasta and Vegetables:
Add the cooked pasta and sautéed vegetables back to the skillet with the beef and sauce. Toss everything together until evenly coated. - Melt the Cheese:
Sprinkle the shredded provolone cheese over the pasta mixture. Reduce the heat to low, cover the skillet, and let the cheese melt, about 3–5 minutes. - Serve:
Stir gently to incorporate the melted cheese, then serve warm.
Recipe Tips
- Cheese Options: Swap provolone for mozzarella or white American cheese for a different twist.
- Vegetable Variations: Mushrooms or spinach make great additions for extra nutrition.
- Make It Spicy: Add a pinch of red pepper flakes for a kick of heat.
What to Serve With This Recipe
- Garlic Bread: Perfect for scooping up the creamy sauce.
- Side Salad: A crisp Caesar or garden salad balances the richness of the dish.
- Roasted Vegetables: Serve with roasted broccoli or asparagus for added veggies.
Frequently Asked Questions
Can I use a different type of pasta?
Yes! Any short pasta like rotini, farfalle, or ziti works well.
Can I make this dish ahead of time?
Absolutely. Prepare the dish up to the cheese-melting step, then reheat in the oven or on the stovetop when ready to serve.
How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave, adding a splash of cream or broth to loosen the sauce.
Serving Suggestions
This Philly Cheese Steak Pasta is a crowd-pleaser that pairs perfectly with crusty bread or a side of roasted vegetables. It’s also a complete meal on its own, loaded with protein, carbs, and veggies. Make it for family dinners, potlucks, or even meal prep—it’s versatile and always delicious!
Philly Cheese Steak Pasta
Equipment
- Large skillet or sauté pan
- Pot for boiling pasta
- Wooden spoon or spatula
- Colander
Ingredients
- 12 oz pasta penne, rigatoni, or shells
- 1 lb ground beef or thinly sliced steak such as sirloin
- 1 green bell pepper sliced
- 1 red bell pepper sliced
- 1 medium onion thinly sliced
- 3 cloves garlic minced
- 2 cups beef broth
- 1 cup heavy cream
- 1 1/2 cups shredded provolone cheese
- 1 tsp Worcestershire sauce
- 1 tsp Italian seasoning
- Salt and black pepper to taste
- 2 tbsp olive oil
Instructions
- Cook the Pasta:
- Bring a pot of salted water to a boil and cook pasta according to package instructions. Drain and set aside.
- Sauté the Vegetables:
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sliced bell peppers and onion. Sauté until softened, about 5–7 minutes. Remove from the skillet and set aside.
- Cook the Beef:
- In the same skillet, heat the remaining olive oil. Add the ground beef or sliced steak, breaking it up and cooking until browned. Stir in the minced garlic and cook for an additional minute.
- Deglaze and Season:
- Add Worcestershire sauce, Italian seasoning, salt, and pepper to the beef. Stir to combine, then pour in the beef broth and heavy cream. Bring to a gentle simmer.
- Combine Pasta and Vegetables:
- Add the cooked pasta and sautéed vegetables back to the skillet with the beef and sauce. Toss everything together until evenly coated.
- Melt the Cheese:
- Sprinkle the shredded provolone cheese over the pasta mixture. Reduce the heat to low, cover the skillet, and let the cheese melt, about 3–5 minutes.
