Philly Cheesesteak Pasta

Alright, this Philly cheesesteak pasta? It’s creamy, cheesy, and packed with all the bold, savory flavor of the classic sandwich—just tossed with pasta instead of on a roll. Total comfort food in one easy skillet.

I made it one night with some ground beef, bell peppers, and onions I needed to use up. Stirred in a little cream cheese, provolone, and pasta—and let me tell you, it came out so good. Like steak-and-cheese meets cozy pasta bake.

It’s hearty, full of melty cheese, and perfect for weeknights when you want something filling but not fussy. One pan, simple steps, and a dish the whole table will crush. If you love Philly cheesesteaks, you’re gonna be all over this.

Let’s get cooking—this pasta won’t last long.

Why You’ll Love This Recipe

• A Comfort Classic in Pasta Form: This dish captures everything you love about a Philly cheesesteak—savory beef, melty cheese, soft onions, peppers, and mushrooms—but makes it dinner-friendly by adding pasta and turning it into a full meal.
• Approachable Yet Flavorful: You don’t need a grill or shaved steak. With simple supermarket ingredients and one big skillet, the recipe delivers impressive flavor without complicated steps.
• One-Pot Option: With a few adjustments, this can be made entirely in one pot for easier cleanup.
• Family Friendly: Kids love the creamy cheese sauce, and adults appreciate the richness and balance of textures.
• Customizable for Preferences: It works well with beef, steak, chicken, or even mushrooms only (for a vegetarian version). Swap cheeses, pasta shapes, or spice levels to suit your kitchen and tastes.

What You Need to Know Before You Start

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes

Servings: Makes 6 generous portions. For smaller households, it stores and reheats well for up to 3 days.

Skill Level: Easy
Even if you’re new to cooking, the steps are manageable. There’s nothing tricky—just some simple sautéing, boiling, and stirring.

Required Kitchen Tools

• Large Skillet or Deep Sauté Pan: Choose one that’s wide enough to hold the sauce and pasta together without crowding.
• Saucepan for Pasta (optional): If you’re not making it as a one-pot dish.
• Colander: For draining pasta.
• Chef’s Knife and Cutting Board: For prepping your vegetables.
• Wooden Spoon or Silicone Spatula: To stir and scrape without damaging your pan.
• Whisk: For making a smooth cheese sauce.

Ingredients for Philly Cheesesteak Pasta

Here’s what you’ll need. Stick with the core ingredients for a classic feel, or customize with the suggestions listed under variations.

Main Ingredients:

• 10 ounces rigatoni pasta – Its ridged surface helps grip the cheese sauce well.
• 1 pound ground beef – Use 80/20 or leaner. For a richer taste, you could use a mix of ground chuck and sirloin.
• 1 teaspoon kosher salt – Enhances the natural flavors of the beef and vegetables.
• 1 teaspoon black pepper – Adds warmth and depth to the base seasoning.
• 1 large green bell pepper, diced – Brings crunch and a classic Philly profile.
• 8 ounces mushrooms, sliced – Use white button or cremini mushrooms for earthy flavor.
• 1 large yellow onion, diced – A traditional component in cheesesteak sandwiches.
• 2 teaspoons minced garlic – Adds aromatic depth to the sautéed veggies.
• ½ teaspoon red pepper flakes (optional) – For subtle heat that won’t overwhelm.

For the Cheese Sauce:

• 2 tablespoons unsalted butter – Used for making a roux; avoid salted butter so you can control salt levels.
• 2 tablespoons all-purpose flour – Combines with butter to thicken the sauce.
• 1 cup whole milk – Full-fat milk gives creaminess without being too rich.
• 1 cup half-and-half – For a smoother, silkier sauce than milk alone.
• 1 cup provolone cheese, shredded – The star of the dish; choose low-moisture deli slices or block provolone, not pre-shredded.
• ½ cup mozzarella or Parmesan (optional) – Adds melty stretch or nutty sharpness to balance provolone.
• 2 tablespoons chopped fresh parsley – For garnish and a hint of color.

Variations for Philly Cheesesteak Pasta

• Use Sliced Steak Instead of Ground Beef: Thinly slice ribeye, sirloin, or flank steak against the grain. Sear in a hot skillet until just cooked through.
• Swap Bell Peppers: Use red or yellow bell peppers if you prefer a sweeter flavor.
• Add Worcestershire Sauce: A splash mixed into the beef adds umami and enhances the “steakhouse” feel.
• Use Cheese Whiz or American Cheese: For a more nostalgic, fast-food Philly vibe, melt in ¼ cup of Cheese Whiz or 2 slices of American cheese.
• Make it Spicy: Add chopped pickled jalapeños or increase red pepper flakes for a kick.
• Lighter Version: Use ground turkey or chicken and reduced-fat dairy products.

How to Make Philly Cheesesteak Pasta – Step-by-Step Instructions

Step 1: Cook the Pasta

Bring a large pot of water to a boil. Season generously with salt (about 1 tablespoon per 4 quarts of water). Add rigatoni and cook according to package instructions until just al dente—usually 9 to 11 minutes.

Drain the pasta, reserving about ½ cup of pasta water for later if needed to loosen the sauce.

Tip: Do not overcook the pasta. It will continue cooking slightly when combined with the hot cheese sauce.

Step 2: Brown the Beef

In a large, deep skillet over medium-high heat, add the ground beef. Season with salt and black pepper. Use a wooden spoon to break the meat into small crumbles as it cooks.

Continue to sauté for 6 to 8 minutes until the meat is fully browned and most of the moisture has evaporated. Drain excess grease, if necessary, and remove the beef from the skillet to a plate.

Chef’s Note: If you’re using a fattier cut, be sure to remove the extra grease so your sauce doesn’t turn oily.

Step 3: Sauté the Vegetables

In the same skillet, reduce heat to medium and add 2 tablespoons of butter. Once melted, stir in the chopped onion, diced green bell pepper, and sliced mushrooms.

Cook, stirring occasionally, for 7–9 minutes until the vegetables are soft and just starting to brown at the edges. Add the garlic and red pepper flakes (if using), and cook for another 30–60 seconds until fragrant.

Step 4: Make the Cheese Sauce

Push the cooked vegetables to one side of the skillet to clear space, or transfer them to the plate with the beef if your pan is crowded.

In the same pan, reduce heat to medium-low. Add 2 tablespoons unsalted butter to the cleared space and allow it to melt completely. Whisk in 2 tablespoons all-purpose flour to form a paste (this is your roux). Stir continuously for 1–2 minutes to cook off the raw flour taste.

Gradually whisk in 1 cup whole milk, followed by 1 cup half-and-half. Continue whisking until the mixture is smooth and begins to thicken—about 3–4 minutes.

Once the sauce starts to bubble lightly and coats the back of a spoon, reduce the heat to low. Stir in 1 cup shredded provolone and any additional cheese you’re using (mozzarella or Parmesan). Stir constantly until the cheese is fully melted and the sauce is creamy.

Tip: If the sauce seems too thick, add a splash of reserved pasta water or more milk to loosen it slightly.

Step 5: Combine Everything

Return the cooked ground beef to the skillet along with the sautéed vegetables (if you removed them). Stir everything into the cheese sauce until evenly combined.

Add the cooked rigatoni to the skillet and gently fold it into the mixture until well-coated in the creamy cheese sauce.

Taste and adjust seasoning with extra salt or pepper if needed. If you like, sprinkle in some fresh chopped parsley for brightness.

Chef’s Note: If your skillet isn’t large enough to hold the pasta and sauce together, combine everything in the pasta pot off heat.

Serving and Presentation Tips

Philly Cheesesteak Pasta is best served warm, straight from the pan. The cheese sauce will thicken slightly as it cools, so keep things warm on the lowest stovetop setting if needed before serving.

Serving Ideas:

• Main Dish: Serve alone with a side salad or garlic bread for a full meal.
• Family Style: Scoop directly into shallow bowls or a serving dish and garnish with chopped parsley or extra provolone on top.
• Leftover Hack: Reheat leftovers with a splash of milk or broth in a nonstick pan over medium-low heat to restore creaminess.

Storing Philly Cheesesteak Pasta

Refrigerator:
Transfer cooled leftovers to an airtight container. Store in the refrigerator for up to 3–4 days.

Reheating:
Reheat gently on the stovetop or in the microwave. Add a splash of milk or water to loosen the sauce as needed.

Freezing:
This dish is not ideal for freezing due to the dairy-based sauce, which may separate when thawed.Tips and Tricks for Success

• Use Freshly Shredded Cheese: Pre-shredded cheeses often contain anti-caking agents that affect melting. For the creamiest sauce, shred your provolone and mozzarella from blocks.
• Don’t Rush the Roux: Cooking the flour in butter for at least 1–2 minutes before adding milk helps prevent a raw or pasty flavor in the final sauce.
• Add Liquid Gradually: When making the sauce, add the milk and half-and-half slowly while whisking to avoid lumps and ensure a smooth base.
• Reserve Pasta Water: The starchy cooking water can loosen the sauce if it becomes too thick after mixing.
• Let It Rest: After assembling everything, let the pasta sit for 5 minutes off heat. This allows the flavors to settle and the sauce to cling better.

Nutrition (Per Serving – Approximate)

Nutrient	Amount
Calories	560 kcal
Protein	28 g
Carbohydrates	48 g
Fat	28 g
Saturated Fat	14 g
Cholesterol	90 mg
Sodium	510 mg
Fiber	3 g
Sugar	5 g
Calcium	220 mg

Philly Cheesesteak Pasta FAQs

Can I use a different pasta shape?
Yes. Penne, rotini, or shells all work well and hold sauce nicely.

Is provolone necessary?
Provolone gives the signature flavor, but mozzarella, Monterey Jack, or even sharp cheddar can be substituted.

Can I make it ahead?
You can cook the meat and vegetables in advance, then assemble with the cheese sauce and pasta just before serving for best texture.

How can I make this vegetarian?
Swap the beef for a plant-based ground or use extra mushrooms and add zucchini or spinach for a veggie-loaded version.

What if I want it extra creamy?
Add a few ounces of cream cheese while melting the cheese in the sauce, or increase the half-and-half slightly.

Conclusion

Philly Cheesesteak Pasta is the kind of hearty, satisfying skillet dinner that brings together bold flavor and rich texture in every bite. It’s inspired by the classic sandwich but reimagined in pasta form—easy to prepare, filling, and family-approved. Whether you’re making it for a busy weeknight meal or a cozy weekend dinner, this dish hits all the right notes.