Philly Cheesesteak Pasta

If you’re like me and you love nothing more than a big ol’ bowlful of pasta for dinner, then today’s brand new recipe is for YOU! I had an idea that I wanted to take the flavors of a classic cheesesteak and turn them into a creamy pasta dinner, and it turned out even better than I imagined. The result is a weeknight approved meal that both kids and adults are going to love.

Why You’ll Love This Recipe: 

• We’ve got all the best parts of a Philly cheesesteak – tender beef, peppers, onions, and melty provolone – and we’re turning them into a creamy, hearty pasta dinner
• It’s cozy and comforting, without too much effort
• Great for busy weeknights, and on the table in about just 35 minutes
• Uses simple ingredients, so you don’t have to rush out any buy anything fancy
• Easy to customize with different cheeses, pasta shapes, or extra veggies if you like – once you’ve tried it, you can change it up lots of different ways
• Leftovers reheat really well, which makes lunch the next day easy

What You’ll Need

Here I’m going to talk you through the ingredients I’ve chosen and explain their role in the recipe. If you’re looking for the printable recipe card, you’ll find it at the bottom of this post! 

• Penne pasta – Holds onto the creamy cheese sauce really well and makes the whole dish extra hearty.
• Thinly sliced beef – The classic Philly cheesesteak ingredient. Thin slices cook quickly and stay tender in the sauce.
• Olive oil – Used for searing the beef and sautéing the veggies.
• White onion – Adds sweetness and that classic cheesesteak flavor as it softens and caramelizes.
• Mushrooms – Add extra savory flavor and make the pasta feel even heartier.
• Green & red bell peppers – Bring color, sweetness, and that familiar cheesesteak-style veggie combo.
• Garlic – Adds warmth and depth to the creamy sauce.
• Heavy cream – Creates the rich, creamy base that ties everything together.
• Beef broth – Adds savory flavor and helps create the sauce without making it too heavy.
• Provolone cheese – The key cheesesteak flavor. It melts into the sauce and gives everything that creamy, cheesy finish.
• Salt & pepper – Simple seasonings that help balance all the richness.
• Fresh parsley – Brightens everything up at the end and adds a little freshness.

How To Make Philly Cheesesteak Pasta

Storage & Reheating

Recipe Notes

• Thinly sliced beef cooks really quickly, so keep an eye on it. Once it’s browned and just cooked through, pull it from the pan so it stays tender.
• Let the onions and peppers cook long enough to soften and caramelize a bit. That extra color adds a ton of flavor and gives the pasta more of that true cheesesteak feel.
• Freshly shredded provolone melts much smoother than pre-shredded cheese and gives the sauce a creamier texture overall. It’s worth the extra couple of minutes.
• If the sauce thickens too much while the pasta sits, just stir in a splash of extra broth or cream to loosen everything back up.
• Letting the pasta rest for a minute or two before serving actually helps the sauce cling to the noodles better and gives it that rich, creamy finish.

Variations & Swaps

Ribeye or sirloin both work really well here if you want to switch up the beef. Ribeye gives you a richer, more classic cheesesteak flavor.

If you like a little heat, add red pepper flakes, sliced jalapeños, or even a drizzle of hot sauce before serving.

Provolone gives this that true Philly cheesesteak flavor, but mozzarella, white cheddar, Monterey Jack, or a mix of cheeses all melt nicely into the sauce too.

This recipe is super flexible when it comes to pasta shapes. Penne, rotini, rigatoni, shells, or whatever’s hanging out in the pantry will all work.

Serving Ideas

I usually just serve this one on its own, as it’s hearty and balanced enough to be a full meal. If anything, I just add some garlic bread!

For casual family dinners, I love serving it straight from the skillet in the middle of the table with extra provolone and parsley on top so everyone can help themselves.

Philly Cheesesteak Pasta

My Philly cheesesteak pasta is a weeknight favorite! Tender beef, peppers, onions, pasta, and melty provolone all get tossed together in a creamy sauce that tastes like comfort food in a bowl.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Main Course

Servings 4

Ingredients

  

• 11 oz penne pasta
• 1 pound minute beef or beef thinly sliced
• 2 tablespoons olive oil
• 1 large white onion sliced
• 1 cup sliced mushrooms
• 1 green bell pepper sliced
• 1 red bell pepper sliced
• 2 cloves garlic minced
• 1/2 cup heavy cream
• 1 cup beef broth
• 1 cup provolone cheese shredded
• Salt and pepper to taste
• Fresh parsley chopped

Instructions

 

• Start by cooking the pasta in a large pot of salted water until al dente. Drain and set aside.
• While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the sliced beef in a single layer and let it sear for a few minutes before stirring so it gets some good color.
• Season with salt and pepper, cook until just done, then transfer the beef to a plate.
• In the same skillet, cook the onion, mushrooms, and bell peppers until softened and slightly caramelized. Add the garlic and cook for another 30 seconds until fragrant. Remove from pan.
• Pour in the beef broth and heavy cream, scraping up any browned bits from the bottom of the skillet for extra flavor. Let the sauce simmer for a few minutes to thicken slightly.
• Lower the heat and stir in the provolone cheese until smooth and creamy.
• Return the beef and vegetables to the skillet, then add the cooked pasta. Toss everything together until the pasta is coated in that rich cheesy sauce.
• Finish with fresh parsley and serve warm while everything is creamy and melty.

A weeknight winner that’s worthy of a spot in your regular rotation! Have you tried this one yet? I’d love to hear from you in the comments section below.