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Philly Cheesesteak Pasta

This Philly Cheesesteak Pasta puts a twist on the classic Philly cheesesteak sandwich by combining tender beef, colorful bell peppers, and a creamy cheesy sauce with perfectly cooked pasta. Ideal for a cozy weeknight dinner, its rich flavors and melty cheeses make it a new family favorite.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Pasta and Meat
  • 12 oz penne pasta (or rotini) 340g; cook until al dente
  • 1 lb ground beef (or thinly sliced steak) 450g
Other Ingredients
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 2 cloves garlic, minced
  • 1 teaspoon salt adjust to taste
  • 1/2 teaspoon black pepper
  • 1 teaspoon Worcestershire sauce
  • 2 cups beef broth
  • 1 cup heavy cream
  • 2 cups shredded provolone cheese (or mozzarella)
  • 1/2 cup shredded Parmesan cheese

Equipment

  • Large pot
  • Large skillet
  • Colander

Method
 

  1. Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions until al dente. Drain and set aside.
  2. In a large skillet, heat the olive oil over medium-high heat. Add the ground beef (or steak slices) and cook until thoroughly browned, breaking up the meat if using ground beef.
  3. Add the diced onion, green bell pepper, and red bell pepper to the skillet. Cook for about 5-6 minutes until the vegetables have softened and started to caramelize.
  4. Stir in the minced garlic and cook for another minute, being careful not to let it burn.
  5. Season with salt, black pepper, and Worcestershire sauce. Pour in the beef broth and heavy cream, then allow the mixture to simmer until the sauce thickens slightly.
  6. Add the cooked pasta to the skillet and stir until well coated. Fold in the shredded provolone (or mozzarella) and Parmesan cheese, stirring until the cheese is melted and the sauce becomes creamy.
  7. Let the pasta rest for a minute or two before serving to allow the sauce to thicken further. Serve warm and enjoy the melty, flavorful goodness.

Notes

This recipe is incredibly versatile. You can substitute ground beef with thinly sliced steak for a restaurant-quality dish, or opt for chicken, turkey, or plant-based alternatives. Gluten-free pasta works perfectly if needed, and experimenting with different cheeses can add your own twist. It also reheats well, making it great for leftovers, and pairs beautifully with a crisp garden salad and garlic bread.