This Philly Cheesesteak Pasta is a hearty, cheesy one-pan dinner that combines all the classic flavors of a cheesesteak with the comfort of pasta! Tender pasta is tossed with seasoned beef, sautéed peppers and onions, and smothered in a creamy, melty cheese sauce. Easy to make and full of flavor, it’s perfect for busy weeknights or whenever you’re craving a cozy comfort meal with a Philly twist!
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Ingredients
- 12 oz 340 g penne pasta (or any short pasta)
- 1 lb 450 g ground beef (or thinly sliced steak)
- 1 large onion diced
- 1 green bell pepper diced
- 1 red bell pepper diced
- 2 cloves garlic minced
- 2 tbsp olive oil or butter
- 2 cups beef broth
- 1 cup milk
- 2 tbsp all-purpose flour
- 1 ½ cups shredded provolone cheese or mozzarella/Monterey Jack blend
- ½ cup cream cheese softened
- 1 tsp Worcestershire sauce
- 1 tsp salt or to taste
- ½ tsp black pepper
- ½ tsp paprika optional, for flavor
- Fresh parsley chopped (for garnish)
Instructions
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Cook the pasta:
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Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and set aside.
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Cook the beef & veggies:
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In a large skillet or Dutch oven, heat olive oil over medium-high heat. Add ground beef (or steak slices) and cook until browned. Drain excess fat if needed. Add onion, bell peppers, and garlic. Sauté until softened, about 5–7 minutes.
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Make the sauce base:
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Sprinkle flour over the beef and veggie mixture. Stir well and cook for 1–2 minutes. Slowly pour in beef broth and milk while stirring to avoid lumps. Bring to a gentle simmer until the sauce thickens.
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Add cheeses & seasoning:
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Stir in cream cheese, Worcestershire sauce, salt, pepper, and paprika. Once melted and smooth, add shredded provolone (reserving a little for topping) and stir until creamy.
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Combine with pasta:
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Add cooked pasta to the skillet and toss until evenly coated with sauce. If mixture is too thick, add a splash of broth or milk.
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Optional bake:
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Transfer to a casserole dish, sprinkle with remaining provolone, and broil for 2–3 minutes until bubbly and golden.
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Serve:
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Garnish with chopped parsley and serve hot.
