Description
Philly Cheesesteak Pasta is a one-pan comfort dish that combines tender beef, sautéed peppers and onions, creamy sauce, and melty provolone with hearty pasta. A cheesy, satisfying twist on the classic sandwich, perfect for busy weeknights.
Ingredients
12 oz pasta (penne, rigatoni, or rotini)
1 tbsp olive oil
1 lb ground beef or thinly sliced steak (ribeye or sirloin)
1 green bell pepper, sliced
1 medium onion, sliced
1 cup mushrooms, sliced (optional)
2 cloves garlic, minced
1 cup beef broth
1 tbsp Worcestershire sauce
4 oz cream cheese or 1/2 cup heavy cream
1 1/2 cups shredded provolone cheese
Salt and black pepper, to taste
Fresh parsley, chopped (for garnish)
Instructions
- Cook pasta in salted boiling water until al dente. Drain and set aside.
- Heat olive oil in a large skillet. Brown beef with a pinch of salt and pepper. Remove and set aside.
- In the same skillet, sauté onions, bell pepper, mushrooms (if using), and garlic until softened.
- Return beef to skillet. Stir in beef broth and Worcestershire sauce. Simmer for 3–5 minutes.
- Stir in cream cheese or heavy cream until melted and creamy.
- Add cooked pasta to skillet and toss to coat in sauce.
- Sprinkle provolone cheese over top. Stir until melted and combined.
- Garnish with chopped parsley and serve hot.
Notes
Use sliced steak instead of ground beef for a more authentic Philly flavor.
Try white American or mozzarella cheese as alternatives to provolone.
Add jalapeños or red pepper flakes for a spicy kick.
Use whole wheat or gluten-free pasta to fit dietary needs.
Store leftovers with a splash of broth to reheat more easily.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 4g
- Sodium: 590mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 90mg
