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Cheesesteak Pasta has all the classic flavors of a philly cheesesteak sandwich in one creamy, cheesy skillet dinner. Tender pasta, lean ground beef, sautéed peppers and onions, are coated in a rich cheese sauce that ties everything together. It’s hearty, flavorful, and an easy weeknight meal.
For more Philly cheesesteak dinnertime favorites – be sure and try Philly Cheesesteak Sloppy Joes and Philly Cheesesteak Tater Tot Casserole.
Philly Cheesesteak Pasta Recipe
If you love those classic philly cheesesteak flavors then you’re going to want to make this dinner right away. This cheesesteak pasta is just like your favorite Philly cheesesteak sandwiches with the gooey cheese, bold and savory meat, and sautéed onion and sweet bell peppers – but instead of a hoagie roll it’s tossed with cooked pasta.
Best of all, it’s ready in just 30 minutes and requires minimal cleanup. Boil the pasta to al dente or softer, depending on your preference, and prepare the ground beef cheesesteak mixture and creamy sauce in another skillet pan. Combine the two and dinner is ready. It’s an easy weeknight dinner that the whole family will love.
Why You’ll Love Philly Cheese Steak Pasta
- 🫑 Ready in 30 minutes
- 🫑 Minimal clean-up, perfect for busy nights
- 🫑 Rich, creamy, cheesy sauce
- 🫑 Family-friendly comfort food
- 🫑 Tastes just like a classic cheesesteak in pasta form
Ingredients Needed
- Cellentani Pasta : This a loopy spiral-shaped pasta and I love using it in this recipe! It’s a fun shape.
- Ground Beef : I use 93/7 lean ground beef.
- Green Bell Pepper
- Onion : A sweet onion, yellow onion, or white onion.
- Garlic Cloves : Use fresh garlic cloves that have been minced or pressed, chopped garlic from a jar, or garlic paste.
- Cream Cheese
- Beef Broth : Can also use beef stock, water + beef bouillon, or beef bone broth (I love the Kettle & Fire brand).
- Worcestershire Sauce
- Kosher Salt & Black Pepper
- Sliced Provolone Cheese
How To Make One-Pot Philly Cheesesteak Pasta
Cook the pasta according to the package directions. Remember to salt the water! When done, drain the pasta but do not rinse it, and set it aside.
In a large skillet, over medium-high heat, add the ground beef, green bell pepper, onion, and garlic. Cook and crumble the ground beef until it’s no longer pink and the vegetables are softened. Drain or soak up any excess grease from the skillet.
Stir in the cream cheese until melted and creamy.
Add the beef broth, Worcestershire sauce, salt, pepper, and the cooked noodles. Stir everything together until well combined.
Top with the slices of provolone cheese. Cover the skillet with a lid and let the cheese melt completely. Mix everything together and serve warm!
How To Store Leftovers
Any leftovers should be stored in an airtight container, in the refrigerator, for 3-4 days. To reheat, place in a pan over medium-low heat, and cook until thoroughly heated. You may need to add a splash of broth or milk to the sauce, just enough to loosen the sauce, while stirring frequently.
Pro Tips From The Test Kitchen
- Make sure the bell pepper are sliced thinly, about 1/4-inch, rather than in larger slices which means they won’t soften in the short cook time.
- The best way to drain the pasta is with a colander over the sink. There is an attachment that you can put on pots to drain right from the pot, I have linked one that I like below.
- If you want to add some heat to the pasta, you can add pickled jalapeños or fresh jalapeños into the ground beef mixture, or red pepper flakes or hot sauce when serving the pasta that people can add on their own individual serving.
- Lots of people like mushrooms in their cheesesteak; if wanted, add some finely chopped mushrooms in with the ground beef and bell pepper. Another option that people love is to serve the pasta with cheez whiz.
- Alternatives for cellentani pasta include other short pasta such as penne pasta, large elbow pasta, bow tie, or rotini pasta.
- Instead of ground beef, you can substitute with thinly shaved beef if wanted. I prefer ground beef because it’s easy to cook and inexpensive.
More Pasta Dinner Recipes
- BBQ Beef Pasta Skillet
- Easy Beef Taco Pasta Skillet
- Southwest Chicken Pasta (With Penne Pasta)
- Easy Cheesy Crockpot Taco Pasta
- Homemade Spaghetti Recipe
- One Pan Homemade Beefaroni Recipe With Ground Beef
- Easy Ground Beef Stroganoff
- Baked Tortellini Casserole
Cheesesteak Pasta
Equipment
Ingredients
- 1 box (16 oz) cellentani pasta
- 1 pound lean ground beef (I use 93/7)
- 1 green bell pepper sliced
- 1 sweet onion OR yellow onion finely diced
- 4 cloves garlic minced or pressed
- 1 bar (8 oz) cream cheese cubed
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 8 slices provolone cheese
Instructions
- Cook the pasta according to the package directions. Remember to salt the water! When done, drain the pasta but do not rinse it, and set it aside. *Cook to al dente or softer, depending on preference, my family prefers a softer pasta so I always cook for the longest time recommend or sometimes longer.1 box (16 oz) cellentani pasta
- In a large skillet, over medium-high heat, add the ground beef, green bell pepper, onion, and garlic. Cook and crumble the ground beef until it's no longer pink and the vegetables are softened. Drain or soak up any excess grease from the skillet.1 pound lean ground beef, 1 green bell pepper, 1 sweet onion OR yellow onion, 4 cloves garlic
- Stir in the cream cheese until melted and creamy.1 bar (8 oz) cream cheese
- Add the beef broth, Worcestershire sauce, salt, pepper, and the cooked noodles. Stir everything together until well combined.2 cups beef broth, 1 tablespoon Worcestershire sauce, 1 teaspoon kosher salt, ½ teaspoon black pepper
- Top with the slices of provolone cheese. Cover the skillet with a lid and let the cheese melt completely. Mix everything together and serve warm!8 slices provolone cheese
Notes
- Make sure the bell pepper is sliced thinly, about 1/4-inch, rather than in larger slices which means they won’t soften in the short cook time.
- The best way to drain the pasta is with a colander over the sink. There is an attachment that you can put on pots to drain right from the pot, I have linked one that I like below.
- If you want to add some heat to the pasta, you can add pickled jalapeños or fresh jalapeños into the ground beef mixture, or red pepper flakes or hot sauce when serving the pasta that people can add on their own individual serving.
- Lots of people like mushrooms in their cheesesteak; if wanted, add some finely chopped mushrooms in with the ground beef and bell pepper. Another option that people love is to serve the pasta with cheez whiz.
- Alternatives for cellentani pasta include other short pasta such as penne pasta, large elbow pasta, bow tie, or rotini pasta.
- Instead of ground beef, you can substitute with thinly shaved beef if wanted. I prefer ground beef because it’s easy to cook and inexpensive.
Nutrition
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