If you’re looking for a meal that is creamy, ultra-comforting, and downright irresistible, then Philly Cheese Steak Pasta is about to become your new favorite weeknight dinner! Imagine all the flavors of an iconic Philadelphia cheesesteak married with the easy comfort of a pasta bake—it’s rich, hearty, and guaranteed to disappear fast from your table. Fun fact: Did you know the original Philly cheesesteak dates back to the 1930s and was beloved for its juicy beef and gooey cheese? Now, we’ve bundled this magic into a pasta dish that delivers the same bold flavors with an easy, one-pan twist. This dish is perfect for busy families who crave big taste without the fuss, making it a no-brainer for both weeknights and special gatherings. If you loved our Creamy Chicken Alfredo Bake, you’ll be swooning over this one, too. Get ready to dig in and taste why this recipe will quickly earn a spot in your regular dinner rotation!
What is Philly Cheese Steak Pasta?
Philly Cheese Steak Pasta—now that’s a mouthful, right? You might wonder, are we eating a sandwich or pasta here? Well, why not both! This playful dish takes everything you love about a classic Philly cheesesteak—think hot, melty provolone, juicy beef, and tender sautéed veggies—and swirls it all into a creamy pasta. Legend has it, the way to a man’s heart is through his stomach, and this combo hits the bullseye every single time! Trust me, it’s the kind of crowd-pleaser that’ll have everyone coming back for seconds. So go on, give it a try—your taste buds (and your family) will thank you!
Why You’ll Love This
There’s so much to adore about Philly Cheese Steak Pasta! First, it’s all about that luscious, creamy sauce clinging to each bite of pasta, bold with savory beef and sweet peppers. Not only are you saving money by whipping this up at home compared to takeout or a restaurant version, but you’re also in control of every delicious ingredient. Need another reason? The generous topping of provolone cheese melts into gooey perfection, rounding out the dish in the most satisfying way. If you enjoyed our One-Pot Beef Stroganoff, this pasta brings the same comforting family appeal—plus those irresistible Philly vibes. Go ahead—grab a fork, try this recipe, and savor a weeknight dinner that tastes like a treat!
How to Make
Quick Overview
Philly Cheese Steak Pasta is the dream dish for anyone seeking a meal that’s both easy and packed with flavor. It cooks up in about 35 minutes, so you can enjoy a hearty, crave-worthy dinner even on a busy weeknight. The quick sauté of beef, onions, mushrooms, and peppers builds the base, and everything comes together with a creamy, cheese-blessed sauce that’s perfect for tossing with tender penne. No complicated steps—just simple, delicious results every time.
Ingredients
- 8 ounces penne pasta
- 1 1/4 lbs ground beef
- 2 tablespoons butter
- 8 ounces white button mushrooms, sliced
- 1 medium onion, chopped
- 1 green pepper, chopped
- 1 (10.5 ounce) can French onion soup
- 2 tablespoons Worcestershire sauce
- 1 tablespoon cornstarch
- 1/3 lb coarsely chopped provolone cheese
- Salt & pepper to taste
Step-by-Step
- Cook pasta according to the package instructions in a large pot of salted boiling water. Drain and set aside.
- While the pasta cooks, heat a large skillet over medium-high heat. Add the ground beef and cook until browned, breaking it up as it cooks. Spoon off excess fat if needed and set beef aside.
- In the same skillet, add butter. Once melted, toss in the mushrooms, onions, and green pepper. Sauté until softened and golden, about 5-7 minutes.
- Return beef to the skillet with the vegetables. Stir in the French onion soup and Worcestershire sauce. Season with salt and pepper.
- In a small bowl, dissolve cornstarch in a few tablespoons of cold water, then whisk into the skillet. Let the mixture simmer gently until it thickens, about 2-3 minutes.
- Lower the heat, then stir in the chopped provolone cheese. Keep stirring until the cheese melts and the sauce becomes creamy.
- Add the cooked pasta to the skillet, tossing everything together until each piece is coated with the cheesy sauce.
- Taste and adjust seasonings as desired. Serve hot, garnished with a little extra cheese or fresh parsley if you wish!
What to Serve Philly Cheese Steak Pasta With
Philly Cheese Steak Pasta is hearty enough to stand alone, but it also pairs beautifully with crisp side salads (think Caesar or a simple green salad), crusty garlic bread, or roasted vegetables like broccoli or asparagus. For drinks, an ice-cold soda or a frosty beer matches perfectly with the dish’s rich, cheesy flavors. Want a sweet finish? Try a batch of homemade brownies or classic chocolate chip cookies for dessert.
Top Tips for Perfecting
- For an authentic Philly cheesesteak flavor, use provolone cheese, but mozzarella or white cheddar are great substitutes if that’s what you have.
- For extra depth, sauté the veggies until deeply caramelized; it boosts the overall flavor.
- Don’t overcook the pasta since it will cook a bit more when mixed into the sauce.
- If you like a bit of heat, toss in a pinch of crushed red pepper or sliced jalapeños.
- Avoid making the sauce too thick; if needed, splash in a little extra broth or milk.
- For a vegetarian version, swap the ground beef for plant-based crumbles or sautéed mushrooms.
Storing and Reheating Tips
Let any leftovers cool completely, then transfer them to an airtight container. This dish stays fresh in the refrigerator for up to 4 days. To reheat, pop single servings in the microwave with a splash of water or broth to keep things creamy, or gently re-warm in a covered skillet on low heat. Freezing? Spoon cooled pasta into freezer-safe containers and store for up to 3 months. Defrost overnight in the fridge and reheat as above for best results.
FAQs
Can I use another type of pasta instead of penne?
Absolutely! Rotini or rigatoni work well, too—just go for sturdy shapes that hold up to hearty sauces.
Is it necessary to use ground beef, or can I use sliced steak?
You can definitely use thinly sliced steak for a more classic Philly feel, but ground beef keeps things easy and budget-friendly.
Can I make this dish ahead of time?
Yes, you can prepare it a day in advance and reheat when ready. Just know that pasta may absorb more sauce, so add a splash of broth or water when reheating.
What’s a good vegetarian alternative to beef in this recipe?
Try plant-based crumbles or use sautéed mushrooms and extra veggies for heartiness.
Does this dish freeze well?
Yes! Freeze cooled portions in airtight containers for up to 3 months. Thaw in the refrigerator and reheat gently for a quick weeknight meal.
Conclusion
Philly Cheese Steak Pasta brings together everything you love about a classic sandwich in a family-friendly, one-pan pasta bake that’s easy, comforting, and loaded with flavor. With simple ingredients, quick prep, and an ooey-gooey cheese sauce, it’s perfect for busy nights or when you need a dish to impress friends and family alike. Whether you’re new to the kitchen or a seasoned home cook, this recipe is sure to become a staple in your meal rotation. Give it a try—and be prepared for lots of requests for seconds!
Philly Cheese Steak Pasta
Equipment
- Large Pot
- Large Skillet
- Mixing Bowl
Ingredients
Pasta
- 8 ounces penne pasta
Beef
- 1.25 lbs ground beef
Vegetables
- 8 ounces white button mushrooms, sliced
- 1 medium onion, chopped
- 1 green pepper chopped
Soup and Sauces
- 1 can French onion soup (10.5 ounces)
- 2 tablespoons Worcestershire sauce
- 1 tablespoon cornstarch
Cheese
- 1/3 lb provolone cheese, coarsely chopped
- Salt & pepper to taste
Butter
- 2 tablespoons butter
Instructions
- Cook pasta according to the package instructions in a large pot of salted boiling water. Drain and set aside.
- While the pasta cooks, heat a large skillet over medium-high heat. Add the ground beef and cook until browned, breaking it up as it cooks. Spoon off excess fat if needed and set beef aside.
- In the same skillet, add butter. Once melted, toss in the mushrooms, onions, and green pepper. Sauté until softened and golden, about 5-7 minutes.
- Return beef to the skillet with the vegetables. Stir in the French onion soup and Worcestershire sauce. Season with salt and pepper.
- In a small bowl, dissolve cornstarch in a few tablespoons of cold water, then whisk into the skillet. Let the mixture simmer gently until it thickens, about 2-3 minutes.
- Lower the heat, then stir in the chopped provolone cheese. Keep stirring until the cheese melts and the sauce becomes creamy.
- Add the cooked pasta to the skillet, tossing everything together until each piece is coated with the cheesy sauce.
- Taste and adjust seasonings as desired. Serve hot, garnished with a little extra cheese or fresh parsley if you wish!