The Philly cheesesteak sandwich, a beloved American classic, originated in Philadelphia in the early 20th century. Traditionally made with thinly sliced steak, melted cheese (usually provolone or American), and sautéed onions, this iconic sandwich has become a staple in American cuisine. Over time, variations of the cheesesteak have emerged, including the addition of green bell peppers and the use of different cheeses like Cheez Whiz.

Philly cheesesteak pasta takes the flavors of this famous sandwich and combines them with pasta to create a comforting, easy-to-make dish perfect for weeknight dinners. By using familiar ingredients like ground beef, bell peppers, onions, and plenty of cheese, this fusion recipe offers a creamy and savory twist on the original cheesesteak. The pasta element makes it heartier, while the one-pot cooking method keeps it simple and fuss-free.

This dish is a comforting choice, as it blends rich, melty cheese and flavorful beef with soft pasta. It’s the kind of meal that brings warmth and satisfaction, making it an ideal option for families looking for something both delicious and easy to prepare. Whether you’re a fan of Philly cheesesteaks or just love a good pasta dish, this recipe hits all the right notes.

Ingredients Breakdown 

This Philly cheesesteak pasta recipe brings together a carefully selected set of ingredients that contribute to its signature flavors and creamy texture.

• Ground Beef: In this dish, ground beef is used instead of traditional thinly sliced steak. Ground beef is easier to cook, absorbs flavors quickly, and offers a heartier texture, making it ideal for pasta dishes. It keeps the spirit of the cheesesteak but adapts to the one-pot pasta style.
• Onions and Bell Peppers: Sautéed onions and green bell peppers are essential vegetables in a classic Philly cheesesteak. Their sweetness and slight crunch complement the savory beef, adding both flavor and texture to the dish.
• Elbow Macaroni: This small pasta is perfect for absorbing the sauce and providing a bite-sized portion of the rich flavors. Alternatives such as penne or rigatoni could be used for a different texture, but elbow macaroni works well in one-pot recipes because it cooks evenly and blends smoothly with the cheese sauce.
• Cheese Varieties: A mixture of mozzarella, cream cheese, and provolone creates a rich, gooey texture. Mozzarella provides a stretchy melt, cream cheese adds creaminess, and provolone brings the sharp, distinctive cheesesteak flavor. Together, they form a luscious, savory sauce that coats the pasta.
• Worcestershire Sauce: This condiment adds a deep, savory umami flavor, enhancing the taste of the beef and creating a more complex overall flavor.

Substitutions and Enhancements:

• Vegetarian option: Swap ground beef with plant-based meat alternatives or ground turkey for a lighter version.
• Dairy-free option: Replace the cheese and cream with non-dairy substitutes.
• Additional enhancements: Add mushrooms, garlic, or spicy peppers for extra depth and heat.

Step-by-Step Cooking Instructions

Step 1: Brown the Ground Beef and Onion
Begin by heating 2 tablespoons of olive oil in a 12-inch skillet over medium heat. Once the oil is hot, add 1 pound of ground beef and ½ diced yellow or sweet onion. Browning the beef properly is key to building the foundation of flavors. Make sure to spread the ground beef out evenly in the pan, allowing it to caramelize. This process will deepen the flavor of the meat. As the beef cooks, stir occasionally to ensure even browning and to soften the onions, which should turn translucent after a few minutes. The onions release their natural sweetness as they cook, balancing the savory beef.
Season the mixture with salt and pepper to taste. It’s important to season at this stage to infuse the meat and onions with flavor.

Step 2: Add Worcestershire Sauce and Vegetables
Once the beef is browned and the onions are soft, add 2 teaspoons of Worcestershire sauce to the skillet. Worcestershire sauce is known for its umami depth, which enhances the beefy flavor and adds a subtle tangy, savory complexity. Stir well to coat the beef and onions.
Next, incorporate 1 diced green bell pepper, which adds color and a slight crunch to the dish. Bell peppers are a staple in Philly cheesesteak, and their earthy flavor pairs beautifully with the beef and onions. Cook the mixture for another 2-3 minutes until the peppers start to soften.

Step 3: Cook the Pasta
After the beef and vegetables are well combined, it’s time to add the uncooked pasta and liquids. Pour in 8 ounces of elbow macaroni, 1 cup of water, and a 14.5-ounce can (or 2 cups) of beef broth. Stir the ingredients well to combine.
Turn the heat to high and bring the mixture to a boil. Once the liquid is boiling, reduce the heat to low, cover the skillet, and let it simmer for about 15 minutes. Stir occasionally to prevent the pasta from sticking to the bottom. The pasta will absorb the flavorful liquid as it cooks. Check the pasta after 10-12 minutes to ensure it’s cooked al dente and most of the liquid has evaporated. If needed, add a bit more water to prevent the dish from drying out.

Step 4: Incorporating Cream Cheese and Milk
With the pasta cooked and the liquid absorbed, keep the skillet over low heat and add ½ cup of milk and 2 ounces of cubed cream cheese. The cream cheese will melt into the pasta, creating a creamy base for the cheese sauce. Stir until the cream cheese is fully incorporated and the mixture becomes smooth and rich. The milk helps to create a silky consistency, preventing the sauce from becoming too thick or clumpy.

Step 5: Adding the Cheese
Now comes the final step—adding the cheese! Sprinkle ½ cup of shredded mozzarella cheese and half of the torn provolone slices (about 3-4 ounces) over the pasta. Stir gently to distribute the cheese throughout the skillet, allowing it to melt into the sauce.
Once the cheese is well-mixed, top the dish with the remaining provolone slices. Place the lid back on the skillet for a couple of minutes to let the cheese fully melt into a gooey, cheesy layer. The result should be a rich, creamy pasta dish with melted cheese blanketing every bite.

Cooking Tips and Tricks 

One-Pot Cooking Method
This recipe’s one-pot method is a time-saving approach that minimizes cleanup while maximizing flavor. Cooking everything in a single skillet allows the flavors to meld together, making the dish more cohesive. It also reduces the need to dirty multiple pots or pans, making it ideal for busy weeknights.

Preventing Dry Pasta
To ensure the pasta doesn’t dry out during cooking, keep an eye on the liquid levels. If the liquid absorbs too quickly, add an extra splash of water or broth as needed. Stirring occasionally will also prevent the pasta from sticking to the bottom of the skillet.

Adjusting Consistency
If the sauce becomes too thick, simply add a bit more milk or broth to loosen it up. If it’s too runny, continue cooking uncovered until some of the excess liquid evaporates.

Cheese Tips
For the best melting texture, always use fresh cheese instead of pre-shredded. Pre-shredded cheese often contains anti-caking agents that can result in a grainy sauce. Fresh mozzarella and provolone melt more smoothly, creating the creamy consistency desired.

Timing is Key
Simmering the pasta for just the right amount of time ensures it will be tender yet firm. Overcooking will result in mushy pasta, while undercooking will leave it too chewy. Check the pasta after 10 minutes to ensure the perfect texture.

Variations and Customizations

Philly Cheesesteak Chicken Pasta
For a lighter twist, substitute ground beef with diced or shredded chicken breast. The chicken will take on the same flavors from the onions, peppers, and Worcestershire sauce, while still offering the comfort-food feel.

Spicy Cheesesteak Pasta
To give the dish a spicy kick, add jalapeños, a splash of hot sauce, or a sprinkle of crushed red pepper flakes when you sauté the vegetables. This will add heat and extra layers of flavor to the creamy pasta.

Vegetarian Cheesesteak Pasta
For a vegetarian version, swap out the ground beef for a plant-based meat alternative or mushrooms. Portobello mushrooms, in particular, provide a meaty texture that pairs well with the flavors of the dish. You can also increase the amount of vegetables, such as adding more peppers or spinach.

Alternative Pasta Choices
If you prefer a different pasta shape, try using penne, rigatoni, or rotini. Gluten-free pasta is also an option for those with dietary restrictions, and these shapes can hold the sauce just as well as elbow macaroni.

Keto Cheesesteak Pasta
For a low-carb or keto-friendly version, replace the macaroni with zucchini noodles or shirataki noodles. These alternatives maintain the dish’s rich flavors while cutting down on carbohydrates, making it suitable for those following a keto diet.

Serving Suggestions

Philly cheesesteak pasta is a rich and hearty dish, so pairing it with lighter side dishes will create a balanced meal. Garlic bread is a classic choice to serve alongside this pasta. The crunchy bread helps mop up the creamy cheese sauce while adding texture contrast. Another great option is a green salad, tossed with a light vinaigrette to cut through the richness of the dish. A simple side of roasted vegetables like asparagus, zucchini, or carrots adds both nutrition and a subtle, complementary sweetness.

For beverage pairings, consider drinks that either complement the cheesiness or provide a refreshing contrast. A cold light beer, such as a pilsner or lager, pairs well with the savory beef and cheese. If you prefer wine, a light red wine such as a Pinot Noir or a Beaujolais works well, as they offer mild tannins that won’t overpower the flavors. For non-alcoholic options, sparkling water with a slice of lemon or lime or a classic cola can provide a refreshing balance to the creamy pasta.

Leftover Storage and Reheating Tips

To store Philly cheesesteak pasta leftovers, transfer the cooled pasta into an airtight container and place it in the refrigerator. Leftovers can last for up to 3-4 days in the fridge. For longer storage, freeze the pasta in a freezer-safe container for up to 2 months. When freezing, ensure the pasta is completely cooled to prevent condensation, which can cause freezer burn.

When reheating, it’s important to maintain the creamy texture of the dish. For stovetop reheating, add a splash of milk or broth to the pasta in a skillet and heat over medium-low heat, stirring occasionally to avoid drying it out. For microwave reheating, add a little liquid to the pasta, cover, and microwave in short intervals, stirring in between to distribute heat evenly.

If you have leftover pasta and want to repurpose it, consider turning it into a casserole by placing it in a baking dish, topping it with extra cheese, and baking until bubbly. Alternatively, use the pasta as a filling for stuffed bell peppers by spooning it into halved peppers and baking them until tender.

Frequently Asked Questions (FAQs)

Can I use other types of cheese?
Yes, you can easily substitute other cheeses depending on your preferences. Cheddar provides a sharp, tangy flavor, while Swiss offers a milder, nuttier taste. American cheese is another option that melts smoothly and provides a classic cheesesteak flavor. Just keep in mind that each cheese will change the flavor profile slightly.

Can I make this dish ahead of time?
Yes, you can prepare this dish in advance. Cook the pasta and assemble it, but stop short of adding the final layer of cheese on top. Store it in the refrigerator for up to a day. When ready to serve, reheat it gently on the stovetop or in the oven, and add the cheese during the last few minutes to melt it fresh.

What kind of beef can I use instead of ground beef?
If you prefer to use other types of beef, thinly sliced steak or roast beef are great alternatives. These cuts more closely mimic the traditional Philly cheesesteak, offering a tender, juicy bite. Simply sauté the steak slices until just cooked through before proceeding with the rest of the recipe.

Can I make this dish in an Instant Pot or slow cooker?
Yes! For the Instant Pot, brown the beef and vegetables using the sauté function, then add the pasta and broth and cook on high pressure for 4 minutes, followed by a quick release. Stir in the cheeses after cooking. For a slow cooker, cook the beef and vegetables separately, then combine with the pasta and broth in the slow cooker on low for 2-3 hours, adding the cheeses at the end.

Is it possible to add mushrooms?
Absolutely! Mushrooms, especially baby bellas or portobello mushrooms, would add a meaty texture and earthy flavor. You can sauté them with the onions and bell peppers for extra depth. Other vegetables like broccoli or spinach can also be added for a healthier twist.

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