Cheesesteak Pasta

A wooden spoon holding the pasta above the skillet.

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.

Course Dinner

Cuisine American

Keyword cheesesteak pasta

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 472kcal

Author Jessica - Together as Family

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