What kind of meat works best for Philly Cheesesteak Pasta?

While the recipe works beautifully with ground beef for speed and convenience, using thinly sliced ribeye or sirloin steak strips offers a more traditional cheesesteak experience. Just be sure to cook steak strips quickly to avoid toughness.

Can I make Philly Cheesesteak Pasta ahead of time?

Yes! You can prepare the entire dish up to the broiling step, cover it tightly, and refrigerate for up to 24 hours. When ready to eat, sprinkle the cheese on top and broil until bubbly. For longer storage, freeze without the cheese topping and add it fresh before reheating.

How can I make this Philly Cheesesteak Pasta healthier?

To lighten it up, try using ground turkey or chicken, reduced-fat cream cheese, and whole wheat or protein-enriched pasta. You can also bulk up the recipe with extra sautéed vegetables like mushrooms, spinach, or zucchini to add more nutrients and fiber.

Philly Cheesesteak Pasta Recipe – Easy Weeknight Favorite

Name: Philly Cheesesteak Pasta Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1 lb ground beef or steak strips: adds rich, savory flavor and protein; 1 green bell pepper, diced: provides fresh crunch and mild bitterness; 1 onion, diced: brings sweetness and depth; 2 cloves garlic, minced: adds aromatic warmth; 8 oz cream cheese, softened: creates a creamy, smooth sauce; 1 cup shredded provolone cheese: melts into a gooey, cheesy topping; 12 oz penne or rigatoni pasta: perfect for holding the sauce; 1 cup beef broth: enhances the umami depth of the sauce; 1 tbsp olive oil: used for sautéing veggies and meat; Salt and pepper to taste: essential for seasoning and balance

Description

Philly Cheesesteak Pasta is a rich and creamy one-pan dinner that combines the bold, savory flavors of a classic cheesesteak sandwich with the comforting texture of pasta. Featuring ground beef or steak, sautéed peppers and onions, and a luscious provolone and cream cheese sauce, this quick 35-minute dish is perfect for weeknight meals and family gatherings.

Ingredients

Scale

1 lb ground beef or steak strips: adds rich, savory flavor and protein
1 green bell pepper, diced: provides fresh crunch and mild bitterness
1 onion, diced: brings sweetness and depth
2 cloves garlic, minced: adds aromatic warmth
8 oz cream cheese, softened: creates a creamy, smooth sauce
1 cup shredded provolone cheese: melts into a gooey, cheesy topping
12 oz penne or rigatoni pasta: perfect for holding the sauce
1 cup beef broth: enhances the umami depth of the sauce
1 tbsp olive oil: used for sautéing veggies and meat
Salt and pepper to taste: essential for seasoning and balance

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Instructions

Boil pasta in salted water according to package instructions until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add diced green bell pepper, onion, and garlic. Sauté for 5 minutes until softened.
Add ground beef or steak strips to the skillet. Cook until browned and fully cooked, breaking up the meat if using ground beef. Drain excess grease if necessary.
Lower the heat and stir in the softened cream cheese and beef broth. Stir until the sauce is smooth and creamy.
Add the cooked pasta to the skillet and toss to combine everything evenly. Season with salt and pepper to taste.
Sprinkle shredded provolone cheese over the top. Broil for 1–2 minutes until the cheese is melted and bubbly.
Remove from oven, let sit for 2 minutes, then serve hot with optional fresh parsley garnish.

Notes

Use room temperature cream cheese to avoid clumping in the sauce.
Swap ground beef with steak strips for a more traditional cheesesteak flavor.
For a spicier version, add jalapeños or crushed red pepper flakes.
Leftovers can be stored in the fridge for up to 3 days; reheat with a splash of broth or milk.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Dinner
Method: Stovetop + Broil
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 550 kcal
Sugar: 4 g
Sodium: 680 mg
Fat: 32 g
Saturated Fat: 15 g
Unsaturated Fat: 14 g
Trans Fat: 1 g
Carbohydrates: 40 g
Fiber: 3 g
Protein: 28 g
Cholesterol: 95 mg