Philly Cheesesteak Pasta – Creamy, Cheesy & Comforting
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Creamy, cheesy, and full of bold Philly flavor—this pasta is the ultimate comfort food mashup.
If you love the classic flavors of a Philly cheesesteak, get ready to meet your new favorite weeknight dinner. This Philly Cheesesteak Pasta blends tender ground beef, sautéed peppers and onions, and rich provolone cheese sauce with perfectly cooked pasta. It’s creamy, hearty, and ready in under 40 minutes.
Think skillet comfort meets steakhouse flavor—no sandwich roll required.
Why I Love This Recipe
- Fast and filling—great for busy weeknights
- Creamy and cheesy with just the right spice
- Easy to customize with steak strips, mushrooms, or different cheeses
- A hit with kids and adults alike
- All made in one pan (plus pasta pot!)
Ingredients You’ll Need
- 1 lb ground beef
- 1 green bell pepper, diced
- 1 onion, diced
- 3 cloves garlic, minced
- 8 oz cream cheese
- 1 cup beef broth
- 1 cup heavy cream
- 2 cups shredded provolone cheese
- 1 lb pasta (penne or rigatoni work great)
- 1 Tbsp olive oil
- Salt and pepper, to taste
Step-by-Step Instructions
1️⃣ Cook the Pasta
Boil pasta according to package instructions until al dente. Drain and set aside.
2️⃣ Sauté the Veggies
In a large skillet, heat olive oil over medium heat. Add diced onion and bell pepper, cooking for about 5 minutes until softened. Add garlic and cook for 1 minute more, until fragrant.
3️⃣ Cook the Beef
Add ground beef to the skillet and cook until browned. Break it apart as it cooks. Drain any excess fat.
4️⃣ Build the Sauce
Reduce heat to low. Stir in cream cheese until melted and incorporated.
Slowly add beef broth and heavy cream, stirring constantly until smooth and heated through.
Add shredded provolone cheese, stirring until fully melted and silky.
5️⃣ Combine & Serve
Taste and season with salt and pepper. Add cooked pasta and toss everything together until evenly coated.
Serve warm with a little extra provolone on top if you’re feeling bold.
Tips for Success
- Use provolone for that classic Philly cheesesteak flavor, but mozzarella or white cheddar also work well.
- Want more Philly vibes? Add sliced mushrooms or use thinly sliced steak instead of ground beef.
- For a baked version, pour into a casserole dish, top with cheese, and broil until bubbly.
What to Serve With It
Make it a complete comfort feast with:
- Sheet Pan Quesadillas for cheesy starters
- Beer Cheese Dip as a party appetizer
- A glass of Blueberry Lemonade for a bright, sweet contrast
- Cozy up the table with Chicken Enchiladas as a double dinner night
- Don’t forget dessert—these Peanut Butter Brownies are the perfect finisher
Storage & Leftovers
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Reheat gently on the stove or in the microwave. Add a splash of broth or cream to loosen the sauce.
- Freezer: Freeze in portions for up to 2 months. Thaw and reheat with a little cream for best texture.
More Recipes You’ll Love
- Sheet Pan Quesadillas
- Beer Cheese Dip – My Favorite Party Starter
- Cozy Chicken Enchiladas
- Blueberry Lemonade – Sweet & Refreshing
- Peanut Butter Brownies – Rich and Fudgy
Final Thoughts
This Philly Cheesesteak Pasta is everything you want from a cozy, hearty meal—savory beef, gooey cheese, tender pasta, and bold flavor in every bite. It’s the perfect mashup of two comfort food classics, and once you try it, you’ll definitely want to add it to your weekly rotation.
Try it out, add your own twist, and let me know what you think. And don’t forget to subscribe to ChefManiac for more comfort food favorites with big, bold flavor.
Philly Cheesesteak Pasta – Creamy, Cheesy & Comforting
Creamy, cheesy, and full of bold Philly flavor—this pasta is the ultimate comfort food mashup.
Prep: min | Cook: min | Total: min
Servings:
Ingredients
- 1 lb ground beef
- 1 green bell pepper, diced
- 1 onion, diced
- 3 cloves garlic, minced
- 8 oz cream cheese
- 1 cup beef broth
- 1 cup heavy cream
- 2 cups shredded provolone cheese
- 1 lb pasta (penne or rigatoni work great)
- 1 Tbsp olive oil
- Salt and pepper, to taste
Instructions
- ️⃣ Cook the Pasta: Boil pasta according to package instructions until al dente. Drain and set aside.
- ️⃣ Sauté the Veggies: In a large skillet, heat olive oil over medium heat. Add diced onion and bell pepper, cooking for about 5 minutes until softened. Add garlic and cook for 1 minute more, until fragrant.
- ️⃣ Cook the Beef: Add ground beef to the skillet and cook until browned. Break it apart as it cooks. Drain any excess fat.
- ️⃣ Build the Sauce: Reduce heat to low. Stir in cream cheese until melted and incorporated.
- Slowly add beef broth and heavy cream, stirring constantly until smooth and heated through.
- Add shredded provolone cheese, stirring until fully melted and silky.
- ️⃣ Combine & Serve: Taste and season with salt and pepper. Add cooked pasta and toss everything together until evenly coated.
- Serve warm with a little extra provolone on top if you’re feeling bold.
Nutrition
- Calories:
- Fat:
- Carbs:
- Protein:
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