Ever found yourself torn between craving a juicy Philly cheesesteak and a creamy pasta dish? You’re not alone—and guess what? You don’t have to choose anymore. This Philly Cheesesteak Pasta Delight brings the best of both worlds right to your dinner table. Creamy, cheesy, meaty, and perfectly comforting, it’s a quick weeknight dinner that’ll make you feel like a kitchen rockstar without breaking a sweat.
Table of Contents
Why You’ll Love Philly Cheesesteak Pasta Delight
- Takes less than 30 minutes to make
- Creamy and cheesy with rich steakhouse flavor
- Perfect for kids and adults
- Easily customizable for dietary needs
- Freezer-friendly and ideal for meal prep
Looking for inspiration? Try our Taco Lasagna With Noodles for another bold flavor fusion.
Recipe Snapshot
| Category | Dinner / Main Course |
|---|---|
| Cuisine | American Comfort Food |
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Total Time | 30 minutes |
| Servings | 4–6 |
| Keyword | Philly Cheesesteak Pasta Delight |
Ingredients for Philly Cheesesteak Pasta Delight
- 12 oz rotini pasta (or penne/rigatoni)
- 1 lb ground beef or shaved steak
- 1 tbsp olive oil
- 1 green bell pepper, chopped
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tsp Worcestershire sauce
- 1 tsp Italian seasoning
- 1 tsp salt and ½ tsp pepper
- 1 cup shredded provolone cheese
- ½ cup shredded mozzarella
- ½ cup cream cheese or sour cream
- 1 cup beef broth
- Fresh parsley for garnish (optional)
How to Make Philly Cheesesteak Pasta
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Add your rotini (or preferred pasta) and cook until al dente. Drain and set aside.
Step 2: Sauté the Beef and Veggies
In a large skillet, heat olive oil over medium heat. Add ground beef and cook until browned. Add onions, bell peppers, and garlic. Cook for 4–5 minutes, until soft and fragrant.
Step 3: Make It Cheesy and Creamy
Stir in Worcestershire sauce, beef broth, Italian seasoning, cream cheese, provolone, and mozzarella. Mix until everything is melted and combined into a creamy sauce.
Step 4: Combine with Pasta
Add the cooked pasta to the skillet and toss until fully coated. Let it simmer for 2–3 minutes so the flavors meld. Garnish with parsley and black pepper. Serve hot.
Pro Tips for a Perfect Recipe
- Don’t overcook the pasta—al dente holds up better when mixed with sauce.
- Use freshly shredded cheese for better melting and flavor.
- If using shaved steak instead of ground beef, sear it quickly to retain juiciness.
- Deglaze the pan with a splash of beef broth for extra flavor depth.
Flavor Variations
- Spicy Kick: Add red pepper flakes or chopped jalapeños.
- Healthier Swap: Use Greek yogurt instead of cream cheese.
- Mushroom Lover’s Dream: Toss in sliced cremini mushrooms.
- Southwest Twist: Add corn and black beans with cheddar instead of provolone.
Serving Suggestions
- Serve with garlic bread or a crusty baguette.
- Pair with a crisp Caesar salad.
- Add roasted veggies like Brussels sprouts or carrots.
- Want extra decadence? Sprinkle Parmesan on top and broil for 2–3 minutes.
Make-Ahead & Storage
To make ahead: Prepare and refrigerate up to 2 days before serving. Reheat gently on the stove with a splash of milk or broth.
To freeze: Let cool, then transfer to an airtight container. Freeze up to 2 months. Thaw overnight before reheating.
To store: Keep leftovers in the fridge for up to 3 days in a sealed container.
FAQs About Philly Cheesesteak Pasta Delight
What type of cheese is best for Philly Cheesesteak Pasta?
The best cheeses for this dish are provolone, mozzarella, and white American cheese. Provolone gives it a rich, slightly tangy bite, while mozzarella melts perfectly to create that stretchy, gooey texture. If you want a creamier consistency, cream cheese or sour cream makes a great base for the sauce.
Can I substitute the ground beef with another protein?
Absolutely! You can swap ground beef for shaved steak, ground chicken, ground turkey, or even plant-based ground meat. Just make sure to cook the alternative thoroughly and season it well to maintain that classic Philly flavor.
What type of pasta works best for this dish?
Go for short, sturdy pasta that holds sauce well—like rotini, penne, or rigatoni. Their grooves and curves trap the cheesy beef mixture, giving you maximum flavor in every bite.
Can I make this dish ahead of time?
Yes, and it actually tastes better after the flavors sit together. Prepare the dish, let it cool, and refrigerate it for up to 3 days. You can also freeze it for up to 2 months. Reheat on the stove with a splash of beef broth or milk to bring back its creamy texture.
Is there a way to make the dish lighter or healthier?
Definitely. Use whole grain pasta or low-carb noodles, and reduce the amount of cheese by mixing in Greek yogurt or light sour cream. Also, adding more vegetables like spinach, mushrooms, or zucchini helps bulk up the dish with fewer calories.
Can I add other vegetables to this dish?
Yes! Bell peppers, onions, mushrooms, and even broccoli or spinach are great add-ins. They complement the Philly cheesesteak vibe and bring in extra nutrients and color without overpowering the taste.
Final Thoughts
If comfort food had a crown, Philly Cheesesteak Pasta Delight would wear it proudly. It’s hearty, satisfying, and flexible enough to match whatever you’ve got in your fridge. Whether it’s a quick Tuesday night meal or a cozy Sunday dinner, this dish is destined to become a regular in your rotation.
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Equipment
- Large Pot – for boiling pasta
- Colander – for draining the pasta
- Large Skillet or Cast Iron Pan – for cooking the beef and sauce
- Wooden Spoon or Spatula – for sautéing and mixing
- Measuring Cups and Spoons – for measuring ingredients
- Chef’s Knife – for chopping onions, peppers, and parsley
- Cutting Board – for safe prep work
- Grater (optional) – if using block cheese instead of pre-shredded
- Ladle or Serving Spoon – for serving the final dish
Ingredients
- 12 oz rotini pasta (or penne/rigatoni)
- 1 lb ground beef
- 1 tbsp olive oil
- 1 green bell pepper, chopped
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 tsp Worcestershire sauce
- 1 tsp Italian seasoning
- 1 tsp salt
- ½ tsp black pepper
- 1 cup shredded provolone cheese
- ½ cup shredded mozzarella cheese
- ½ cup cream cheese (or sour cream)
- 1 cup beef broth
- Fresh parsley, for garnish
Instructions
Step 1 – Cook the Pasta
- Bring a large pot of salted water to a boil. Add the rotini and cook until al dente. Drain and set aside.
Step 2 – Sauté the Beef and Veggies
- Heat olive oil in a large skillet over medium heat. Add ground beef and cook until browned. Stir in chopped onions, green bell pepper, and minced garlic. Sauté for 4–5 minutes until vegetables are softened.
Step 3 – Make It Cheesy and Creamy
- Pour in Worcestershire sauce and beef broth. Stir in Italian seasoning, cream cheese, provolone, and mozzarella. Mix until the cheese melts and forms a creamy, smooth sauce.
Step 4 – Combine with Pasta
- Add the cooked pasta to the skillet and toss until fully coated in the sauce. Let simmer for 2–3 minutes. Garnish with parsley and cracked pepper before serving.
Notes
- Use freshly shredded cheese for best melt and flavor.
- You can substitute ground beef with ground turkey or plant-based protein.
- Want a spicy kick? Add a pinch of red pepper flakes or diced jalapeño.
- Leftovers store well in an airtight container for up to 3 days.
