This Philly Cheesesteak Pasta is a fun and hearty twist on the iconic Philly cheesesteak sandwich, transforming it into a creamy, cheesy pasta dish. Packed with savory ground beef, sautéed peppers, onions, and gooey melted cheese, this recipe offers all the rich, comforting flavors of the classic sandwich in pasta form. Perfect for a satisfying family dinner, it’s a quick and easy recipe that will become a weeknight favorite.

Philly Cheesesteak Pasta

Why You’ll Love This Recipe

If you’re a fan of the classic Philly cheesesteak, this pasta version will quickly become your new favorite. It’s the perfect combination of tender ground beef, caramelized onions and peppers, and a rich, creamy cheese sauce. The addition of provolone and pepper jack cheeses creates a flavorful, melt-in-your-mouth texture that coats every bite of pasta. It’s quick to make, filling, and incredibly delicious, making it the ideal comfort food.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 tbsp olive oil
1 large yellow onion, halved and sliced 1/2-inch thick
1 tsp kosher salt, divided
1 medium red bell pepper, halved and sliced 1/2-inch thick
1 clove garlic, minced
1 lb ground chuck
1/2 tsp freshly ground black pepper
8 oz dry rotini pasta
2 cans low-sodium chicken broth (14.5 ounces each)
1 1/2 cups shredded provolone cheese, divided
1 1/2 cups shredded pepper jack cheese, divided

Directions

Heat 1 tablespoon of olive oil in a large, deep-sided skillet over medium heat. Add the sliced yellow onion and red bell pepper. Sauté for 10-15 minutes until softened and golden brown. Add the minced garlic and cook for 1 more minute until fragrant.
Push the sautéed vegetables to the edges of the skillet to create space in the center. Add the ground chuck and cook, breaking it into crumbles, for about 5-6 minutes until browned and fully cooked through. Season with ½ teaspoon of salt and ½ teaspoon of black pepper.
While the beef is cooking, bring a large pot of salted water to a boil. Add the rotini pasta and cook according to package directions until al dente. Drain and set aside.
Add 2 cans of low-sodium chicken broth to the skillet with the ground beef and vegetables. Reduce the heat to medium-low and let it simmer for 5 minutes to allow the flavors to meld together.
Add the cooked pasta to the skillet and toss to coat. Sprinkle 1 cup of shredded provolone cheese and 1 cup of shredded pepper jack cheese over the pasta. Gently fold the cheese into the pasta until it’s fully melted and incorporated.
If your skillet is oven-safe, top the pasta with the remaining ½ cup of provolone and ½ cup of pepper jack cheese. Transfer the skillet to the oven and broil on high for 2-3 minutes, or until the cheese is melted, bubbly, and lightly browned.
Remove the skillet from the oven and let it rest for a few minutes before serving. Garnish with chopped fresh parsley or green onions, if desired. Serve the Philly Cheesesteak Pasta hot, with a side of garlic bread or a fresh green salad.

Servings and Timing

Servings: 6 people
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes

Variations

Vegetarian Version: Replace the ground beef with a plant-based meat substitute or sautéed mushrooms for a vegetarian-friendly option.
Spicy Kick: Add a diced jalapeño or a pinch of red pepper flakes to the vegetables for an extra spicy twist.
Cheese Variations: Swap out the provolone and pepper jack for other cheeses like mozzarella, cheddar, or gouda to customize the flavor to your preference.
Additional Veggies: You can also add mushrooms, zucchini, or spinach for extra veggies.

Storage/Reheating

Storage: Store any leftover Philly Cheesesteak Pasta in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat the pasta on the stovetop over medium heat, adding a splash of milk or chicken broth to restore its creamy consistency. You can also microwave individual servings, but be sure to cover the pasta to avoid drying it out.

FAQs

Can I use a different type of pasta?

Yes! While rotini works well for this dish, feel free to use other pasta shapes like penne, rigatoni, or even spaghetti.

Can I make this recipe ahead of time?

You can prepare the pasta and the meat mixture ahead of time, then store them separately in the fridge. When ready to serve, combine and heat it up with the cheese.

What can I use instead of chicken broth?

If you don’t have chicken broth, you can use beef broth or vegetable broth as a substitute.

Can I freeze this dish?

Yes, you can freeze the Philly Cheesesteak Pasta. Store it in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Can I use ground turkey instead of ground beef?

Yes, ground turkey can be used as a leaner alternative to ground beef in this recipe.

Can I use fresh bell peppers instead of frozen?

Yes, fresh bell peppers work great in this dish and will add extra crunch and flavor.

How do I make this dish spicier?

To add heat, incorporate diced jalapeños, hot sauce, or red pepper flakes into the recipe.

How do I make the cheese sauce creamier?

For a creamier sauce, add a splash of heavy cream or milk to the chicken broth before adding the pasta.

Can I make this recipe in a slow cooker?

Yes, you can make a slow cooker version by cooking the ground beef and vegetables first, then adding them with the broth to the slow cooker. Cook on low for 4 hours, then add the cooked pasta and cheese at the end.

Can I use pre-shredded cheese?

Pre-shredded cheese is convenient, but fresh shredded cheese melts better and creates a smoother sauce.

Conclusion

Philly Cheesesteak Pasta is a fun, cheesy, and comforting twist on the classic Philly cheesesteak sandwich. This dish is a guaranteed crowd-pleaser with its combination of ground beef, bell peppers, onions, and melty cheese. Whether you’re looking for a quick family dinner or a satisfying comfort meal, this recipe delivers big on flavor. Don’t forget to garnish with fresh herbs and serve with your favorite sides for a complete meal.