If you’re a fan of the classic Philly cheesesteak sandwich, you’ll love this Philly Cheesesteak Pasta. It combines all the familiar flavors—tender beef, bell peppers, onions, and cheese—but wraps them up in a creamy, hearty pasta dish that’s perfect for any family dinner.
What Is Philly Cheesesteak Pasta?
Philly cheesesteak pasta is a one-pot wonder that brings together the richness of ground beef, the savory flavors of bell peppers and onions, and a creamy cheese sauce—all over pasta. It’s easy to make and ready in just 35 minutes, making it the perfect comfort food for busy weeknights.
Ingredients You’ll Need
To make this delicious Philly cheesesteak pasta, you’ll need:
- 1 onion, diced
- 1 lb ground beef
- 1 tbsp olive oil
- 1 green bell pepper, diced
- 2 cloves garlic, minced
- 8 oz mushrooms, sliced
- 2 cups beef broth
- 1 cup heavy cream
- 8 oz pasta (penne or rotini)
- 2 cups shredded provolone cheese (or mozzarella)
- Salt and pepper to taste
This combination of ingredients gives you the flavors of a classic Philly cheesesteak, but in a warm and creamy pasta dish. If you’re curious about the cheese choice, check out this guide to provolone cheese to see why it works so well in this recipe.
How to Make Philly Cheesesteak Pasta: Step-by-Step Guide
Step 1: Cook the Ground Beef
- Heat olive oil in a large skillet over medium heat.
- Add the ground beef, breaking it apart as it cooks.
- Once browned, drain any excess fat to keep the dish from being too greasy.
Step 2: Add Vegetables
- Toss in the diced green bell pepper, onion, garlic, and mushrooms.
- Cook for 5-7 minutes until the vegetables soften and begin to release their flavors.
Step 3: Add Liquids
- Pour in the beef broth and heavy cream.
- Stir well and bring the mixture to a simmer. The broth and cream create the perfect base for a rich and savory sauce.
Step 4: Add the Pasta
- Stir the pasta directly into the skillet.
- Cover and cook for 10-12 minutes, stirring occasionally, until the pasta is tender and has absorbed most of the liquid.
Step 5: Melt the Cheese
- Remove the skillet from heat.
- Stir in the shredded provolone cheese (or mozzarella), allowing it to melt and coat the pasta evenly.
Step 6: Season and Serve
- Season with salt and pepper to taste.
- Serve hot and enjoy the cheesy, savory goodness of this Philly cheesesteak-inspired pasta!
Tips for the Best Philly Cheesesteak Pasta
To make sure your Philly cheesesteak pasta turns out perfectly every time, keep these tips in mind:
- Use freshly shredded cheese: Pre-shredded cheese contains anti-caking agents that can prevent it from melting smoothly. Freshly shredding your provolone ensures a creamy sauce.
- Don’t overcook the pasta: Cooking the pasta in the same skillet with the sauce allows it to absorb all the flavors, but make sure to monitor it so it doesn’t become too soft.
- Adjust the sauce thickness: If you find the sauce too thick, you can add a little more beef broth or cream. If it’s too thin, let it simmer longer to reduce and thicken.
Recipe Variations and Substitutions
- Low-Carb Option: Replace the pasta with zucchini noodles or cauliflower for a lower-carb version.
- Cheese Substitutions: Swap provolone with mozzarella, cheddar, or even gouda for a different flavor profile.
- Vegetarian Option: Use a plant-based meat substitute or just increase the amount of vegetables to make a vegetarian version of the dish.
- Add Some Heat: For a spicy twist, toss in some sliced jalapeños or a pinch of red pepper flakes.
Serving Suggestions
- Sides: Serve with garlic bread or a fresh side salad to round out the meal.
- Drink Pairings: This dish pairs well with a crisp beer, a light red wine, or even a refreshing iced tea.
- Presentation: For a rustic feel, serve the dish in a cast iron skillet. Add a sprinkle of fresh parsley for a pop of color.
Nutritional Information
This Philly cheesesteak pasta is indulgent but balanced. Here’s a rough breakdown of its nutritional value:
- Calories: Around 500-600 calories per serving
- Protein: Approximately 30-35g
- Carbohydrates: 40-50g, depending on the type of pasta used
- Fat: About 25-30g, thanks to the beef, cheese, and cream.
For a lighter option, consider using ground turkey or chicken and swapping out the heavy cream for a low-fat alternative.
FAQs
Can I use a different type of meat?
Yes, you can easily substitute the ground beef with chicken, turkey, or thinly sliced steak. Each will give the dish a slightly different flavor but will work just as well.
What type of pasta works best?
Penne or rotini are great because their ridges help hold the sauce. However, any sturdy pasta like rigatoni or fusilli will work.
Can this dish be made gluten-free?
Absolutely! Simply swap out the regular pasta for a gluten-free variety. Make sure your beef broth and cheese are also gluten-free.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to three days. When reheating, add a splash of beef broth or cream to maintain the sauce’s creamy texture.
Conclusion
Philly cheesesteak pasta combines the savory goodness of a Philly cheesesteak with the comfort of a creamy pasta dish. Whether you’re feeding a family or meal-prepping for the week, this dish is sure to be a hit. Don’t be afraid to experiment with different ingredients and variations, and enjoy the cheesy, meaty perfection of this one-pot meal!
Print
Philly Cheesesteak Pasta
- Total Time: 35 minutes
- Yield: 4-6 servings 1x
Description
A creamy, cheesy pasta dish inspired by the classic Philly cheesesteak, combining ground beef, bell peppers, onions, and mushrooms in a rich beef broth and cheese sauce. Perfect for a comforting family dinner.
Ingredients
- 1 onion, diced
- 1 lb ground beef
- 1 tbsp olive oil
- 1 green bell pepper, diced
- 2 cloves garlic, minced
- 8 oz mushrooms, sliced
- 2 cups beef broth
- 1 cup heavy cream
- 8 oz pasta (penne or rotini)
- 2 cups shredded provolone cheese (or mozzarella)
- Salt and pepper to taste
Instructions
- Heat olive oil in a large skillet over medium heat, add ground beef, and cook until browned. Drain any excess fat.
- Add diced green bell pepper, onion, garlic, and mushrooms. Cook for 5-7 minutes until vegetables are softened.
- Pour in the beef broth and heavy cream, stir, and bring the mixture to a simmer.
- Add the pasta, stir well, cover, and cook for about 10-12 minutes until the pasta is tender and has absorbed most of the liquid.
- Remove from heat and stir in the shredded provolone cheese until it melts and coats the pasta evenly.
- Season with salt and pepper to taste, then serve hot.
Notes
- You can substitute the ground beef with chicken or turkey.
- Mozzarella or cheddar can replace provolone if desired.
- To make it gluten-free, simply use gluten-free pasta.
- For a spicier version, add red pepper flakes or jalapeños.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Calories: 550-600 kcal
- Sodium: 600-800mg
- Fat: 25-30g
- Carbohydrates: 40-50g
- Fiber: 3-5g
- Protein: 30-35g