Name: Philly Cheesesteak Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 lb ground beef; 1 green bell pepper, diced; 1 small onion, diced; 1 tsp salt; 1/2 tsp pepper; 1 tbsp Worcestershire sauce; 10.5 oz can of French onion soup; 15 oz beef broth; 8 oz uncooked penne pasta; 1 cup shredded mozzarella cheese; 1 cup shredded provolone cheese

Why You’ll Love Philly Cheesesteak Pasta Recipe

You get all the flavor of a cheesesteak — beef, peppers, onions, melted cheese — but in a pasta form that’s easier to serve and share.
It’s rich and creamy, making every bite comforting and indulgent.
You can cook it in one pan (in many versions) or use minimal equipment, which means less cleanup.
Very versatile: you can switch up the pasta shape, cheese, or vegetables to suit your taste.
It’s perfect for when you want something a little special but not overly complicated.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Thinly sliced beef (such as sirloin, ribeye, or skirt steak)
Neutral oil (or olive oil)
Onion, thinly sliced
Bell peppers (green, red, or a mix), thinly sliced
Garlic, chopped or minced
Beef broth (or combination of beef + chicken broth)
Half‑and‑half or heavy cream (to make the sauce)
Pasta (such as penne, rotini, cavatappi, or pappardelle)
Cheese for melting: e.g., provolone, mozzarella, or a mix
Seasonings: salt, black pepper, Italian seasoning/Worcestershire sauce (depending on version)
Optional additions: mushrooms, paprika, garlic powder, onion powder, fresh parsley for garnish

Directions

Start by preparing your beef: if using a larger steak, partially freeze it so that it can be sliced very thinly across the grain. Season with salt, pepper, and any dry seasoning (such as Italian seasoning).
Heat oil in a large skillet over medium‑high heat. Add the beef in a single layer, let it brown undisturbed for a couple of minutes, then stir and cook until just cooked through. Remove the beef and set aside.
In the same skillet, add more oil if needed, then sauté the onions and bell peppers until soft and starting to brown (about 8‑10 minutes). Add garlic near the end and cook until fragrant.
Pour in the beef broth and cream (or half‑and‑half), bring to a gentle simmer, scraping up any browned bits from the bottom of the pan.
Add your pasta (uncooked or partially cooked depending on the method) into the simmering liquid. Cover and cook, stirring occasionally, until the pasta is al dente and the sauce has thickened.
Stir in the cheese until melted and smooth. Return the cooked beef (and any juices) back to the skillet and toss everything together until the pasta is well coated and the beef and vegetables are evenly distributed.
Taste and adjust seasoning with salt and pepper. Garnish with fresh parsley if desired. Serve immediately.

Servings and timing

This recipe typically yields 4 servings.
Prep time: about 10‑20 minutes (depending on slicing and chopping).
Cook time: around 20‑30 minutes, so total time is about 30‑50 minutes depending on method and whether pasta is cooked ahead.

Variations

Vegetable add‑in: Add mushrooms, spinach, or even diced tomatoes to boost the veggie content.
Cheese swap: Use provolone for a more authentic cheesesteak flavor, or mozzarella/Monterey Jack for more meltiness.
Pasta shape: Use penne, fusilli, rigatoni, or cavatappi — choose something that holds sauce well.
Lighter version: Use lean ground beef instead of sliced steak; swap heavy cream for milk + a little cream cheese.
Spice it up: Add red pepper flakes, smoked paprika or hot sauce to give the dish a kick.
Meat alternative: Use thinly sliced chicken breast or turkey for a twist.
One‑pot method: Cook everything in one pan/pot for easier cleanup—steak, veggies, pasta, sauce all together.

Storage/Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat: warm gently in a skillet over low to medium heat, adding a splash of broth or milk to loosen the sauce if it has thickened. Alternatively, you can microwave it covered, stirring halfway through.
Note: If frozen, the cream sauce may separate slightly upon thawing; stirring and reheating gently should bring it back together.

FAQs

How thin should I slice the steak?

Slice it as thin as you can—ideally about 1 cm or less thick. Partially freezing the steak for about 10 minutes makes slicing much easier and helps achieve thin, even strips.

Can I use ground beef instead of sliced steak?

Yes — ground beef works and results in a slightly different texture but still great flavor. You may lose the “steak strip” look but gain ease and possibly lower cost.

What pasta shape works best?

Any pasta that holds sauce well is good. Penne, rotini/cavatappi, rigatoni are popular. Wider ribbons like pappardelle also work if you prefer. The key is good sauce‑clinging shape.

Can I make this dairy‑free or lighter?

Yes. For dairy‑free, use a plant‑based cream alternative and a non‑dairy melting cheese. For a lighter version, use half milk/half cream, reduce cheese quantity, use leaner meat, and include more vegetables.

How can I ensure the sauce doesn’t get too thin or watery?

Use the correct amount of broth/cream and let it simmer to reduce slightly. Also, make sure pasta absorbs some of the liquid. If it’s too thin, boil uncovered a little longer; if too thick, add a splash more broth or milk.

What if I prefer more vegetables?

Feel free to add mushrooms, spinach, zucchini, or more bell peppers. Sauté them along with the onions and peppers so they become tender and flavorful.

Can I prepare this ahead of time?

You can prepare the steak and vegetables ahead and refrigerate them separately. When ready to serve, reheat and finish with the sauce and pasta. However, it’s best served fresh for optimal texture and flavor.

What cheese do you recommend?

Provolone is a classic choice for cheesesteak flavor. Mozzarella or a mild melting cheese are also good options. Freshly shredded cheese melts better than pre‑shredded.

How do I keep the steak from becoming tough?

Slice thinly across the grain, cook quickly over high/medium‑high heat, don’t overcook, and remove from the pan once it’s browned and just cooked through. If left too long it will become tough or dry.

Can I make this gluten‑free?

Yes — just substitute your pasta for a gluten‑free pasta of similar shape and cook according to its package instructions. Ensure your broth and other ingredients are gluten‑free.

Conclusion

This Philly Cheesesteak Pasta is a delicious and clever way to enjoy the bold flavors of a cheesesteak sandwich in pasta form. With tender beef, flavorful vegetables, a creamy cheesy sauce, and pasta that soaks it all up — it’s both comforting and satisfying. It’s versatile, relatively quick to prepare, and perfect for a weeknight meal when you want something a little special. Give it a try, tweak it to your liking, and enjoy!