Philly Cheesesteak Pasta

Our Philly Cheesesteak Pasta recipe is a fun spin on the classic sandwich, cooked in one pot in less than 30 minutes! It’s loaded with all the right flavors and makes a satisfying dinner.

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This one dish dinner is creamy, satisfying, and ready in 25 minutes!

The Best Sandwich + Cheesy Pasta

Is it just me or is a classic Philly cheesesteak just one of the best sandwiches on the planet?

Cheesy, beefy, loaded with sauteed onions, all in a chewy roll…oh my word, sign me up for one more.

We turned that sandwich into this saucy pasta that cooks right up in one skillet in just 25 minutes for the ultimate weeknight dinner.

I kept it simple and a little more budget-friendly by swapping in ground beef for steak, but not to worry – this one is absolutely delicious anyway and the family goes bonkers for it.

I love a good one dish dinner situation, like our one pot spaghetti and this Cajun sausage and rice. Less dishes means more time to enjoy dinner.

♥ What We Love About This Recipe:

• Flavors: You’ve got all the classic Philly cheesesteak flavors in this dish plus all that pasta! It’s a creamy, cheesy, savory mixture that is big on flavor!
• Versatile: Double up the vegetables for more bulk or toss in some sauteed mushrooms! Switch up the cheese to suit your tastes. Add in some jalapeno for a bit of heat. This one is easy to play around with.
• Quick: A 25 minute dinner after a long day of work? Say less.

Ingredient Notes:

Ground Beef – We’re keep things a bit more economical by using ground beef in place of steak in our cheesesteak pasta recipe. Ground chuck or sirloin will work great.

Pepper & Onion – Use any color pepper you like. The red ones are sweeter than the green and more palatable to many kiddos.

Worcestershire Sauce – A little bit of this sauce goes a long way! It adds umami flavors that really enhance the natural beefy flavor of the meat.

Seasoning – We like to season the ground beef with seasoned salt, some garlic powder, onion powder, and a little chili powder.

Pasta – We’re using macaroni but feel free to switch that up. When making Philly cheesesteak pasta you can use any shaped pasta you like. Some other good choices include farfalle, rotini, and fusilli.

Beef Broth – We’re cooking the pasta right in the broth so that it soaks up that flavor and you end up with a hearty, flavorful dish.

Cheesy Pasta Sauce – This Philly cheesesteak pasta is prepared with a rich and creamy cheese sauce made with milk, cream cheese, and shredded provolone cheese. You’ll melt all those together with the pasta!

White American Cheese – We get this from the deli counter. It melts beautifully and really adds to the Philly cheesesteak experience!

See the recipe card for full information on ingredients and quantities.

How to Make Philly Steak Pasta:

Brown the ground beef in a large skillet, breaking it up as it cooks.

When the beef is partially cooked, add in the onions and peppers and finish off the beef.

Add the Worcestershire sauce, seasonings, macaroni, and beef broth to the skillet. Bring to a boil and then simmer, covered, for 12 minutes. Stir in the milk, cream cheese, and provolone cheese until melted.

Arrange the American cheese in a single layer over the pasta, turn off the heat, and cover for 2 minutes to let it melt. This cheese will melt so nicely with the residual heat. Stir it all together, top with some parsley, and serve!

My Favorite Skillet!

Cast iron skillets are my favorite! They heat so evenly, get piping hot for searing, and nothing is better than bacon fried in a cast iron skillet.

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Storage Instructions:

If you’ve got leftovers you can keep them stored in an airtight container in your refrigerator for about 3 to 4 days. Reheat in the microwave.

We don’t typically enjoy pasta dishes like this one that have been frozen and reheated, so we haven’t tested this in the freezer.