Name: Philly Cheesesteak Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 pound ground beef; 2 cups elbow macaroni (uncooked); 1 medium green bell pepper, chopped; 1 small yellow onion, diced; 2 cloves garlic, minced; 4 ounces cream cheese; 1 cup shredded provolone cheese; 1 cup shredded mozzarella cheese; 1 cup beef broth; 1 teaspoon salt; 1/2 teaspoon black pepper; 2 tablespoons fresh parsley, chopped (optional)

Craving that cheesy, meaty flavor of a Philly cheesesteak but want something heartier and easier to serve? Philly Cheesesteak Pasta is your answer. This one-pan dish brings all the savory goodness of the iconic sandwich into a creamy, cheesy pasta format that screams comfort food. With tender ground beef, sautéed peppers and onions, and a velvety cheese sauce that clings to every bite of pasta, it’s the kind of meal you’ll want to make on repeat.

Perfect for busy weeknights, potlucks, or when you just want to impress with minimal effort, this dish hits all the right notes. It’s cozy, hearty, full of bold flavor, and best of all, ready in under 30 minutes. Serve it straight from the skillet or bake it for a bubbly, golden finish. Either way, it’s a family favorite waiting to happen.

Why You’ll Love This Philly Cheesesteak Pasta

Quick and Easy: Simple ingredients and minimal prep time make this a go-to dinner idea.
Ultimate Comfort Food: Rich, cheesy, and loaded with beef and pasta.
Versatile: Easily customizable with your choice of cheese or pasta shapes.
Family-Friendly: Kids and adults alike devour this dish.
One-Pan Meal: Less cleanup, more enjoyment.

What Kind of Pasta Should I Use?

Elbow macaroni is a great choice because its curved shape holds the sauce beautifully, but feel free to swap it out with rotini, penne, or shells. The key is to use a pasta that offers plenty of surface area for that deliciously cheesy sauce to cling to. Avoid delicate varieties like angel hair—you want pasta with some heft to match the bold flavors of the dish.

Ingredients for the Philly Cheesesteak Pasta

Each ingredient plays an important role in building the signature taste and texture of this dish:

Ground Beef: Provides a rich, meaty base reminiscent of the original sandwich.
Elbow Macaroni: Perfectly shaped to catch every bit of the creamy cheese sauce.
Green Bell Pepper: Adds a classic cheesesteak crunch and a hint of sweetness.
Onion: Enhances the savory flavor profile.
Garlic: For depth and that unmistakable aroma.
Cream Cheese: Helps create a smooth, luxurious sauce.
Shredded Provolone and Mozzarella: Melts beautifully into a gooey, stretchy finish.
Beef Broth: Deepens the savory flavor and helps bring the sauce together.
Salt & Pepper: Essential for seasoning.
Fresh Parsley: Optional, but brightens the final dish.

How To Make the Philly Cheesesteak Pasta

Step 1: Brown the Beef

Start by browning the ground beef in a large skillet over medium heat. Break it apart as it cooks until no longer pink. Drain excess fat if needed.

Step 2: Sauté the Veggies

Add chopped onion and bell pepper to the skillet. Sauté for 4–5 minutes until softened. Stir in minced garlic and cook another 30 seconds.

Step 3: Cook the Pasta

Meanwhile, cook your elbow macaroni in salted water until al dente. Drain and set aside.

Step 4: Make It Creamy

Reduce the skillet to low heat. Add cream cheese and beef broth to the meat and veggie mixture. Stir until the cheese melts into a smooth sauce.

Step 5: Combine and Cheese It Up

Stir the drained pasta into the skillet. Add shredded provolone and mozzarella. Mix until everything is gooey and evenly coated.

Step 6: Garnish and Serve

Top with freshly chopped parsley if desired, and serve hot. For an extra treat, broil the skillet briefly for a bubbly golden crust.

Serving and Storing Philly Cheesesteak Pasta

This hearty meal serves about 4 to 6 people, making it a fantastic option for family dinners or leftovers throughout the week.

To store, let the pasta cool completely and transfer to an airtight container. It will keep in the fridge for up to 4 days. Reheat gently in the microwave or on the stovetop with a splash of broth or milk to loosen the sauce.

Freezing? Absolutely! Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.