Philly Cheesesteak Pasta

A Savory Twist on a Classic Favorite

Introduction

The legendary Philly cheesesteak, born in Philadelphia in the 1930s, is a mouthwatering sandwich filled with thinly sliced beef, sautéed onions, peppers, and gooey melted cheese. Over the decades, this American icon has been reimagined in countless ways—pizza, egg rolls, casseroles, and now pasta! Philly Cheesesteak Pasta takes everything people love about the sandwich and transforms it into a hearty, cheesy, one-pan dinner that’s perfect for busy weeknights. It’s savory, creamy, comforting, and guaranteed to be a family favorite.

Ingredients

For the pasta base:

• 2 tablespoons olive oil
• 1 pound ground beef (or shaved ribeye for authentic flavor)
• 1 medium onion, diced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 1 teaspoon salt (to taste)
• ½ teaspoon black pepper
• 1 teaspoon Italian seasoning
• 1 teaspoon smoked paprika (optional, for depth of flavor)

For the sauce & pasta:

• 3 cups beef broth
• 1 cup heavy cream
• 1 tablespoon Worcestershire sauce
• 12 ounces penne or rigatoni pasta (uncooked)
• 1 ½ cups shredded provolone cheese (or mozzarella for milder flavor)
• 1 cup shredded cheddar cheese (for richness)

Optional toppings:

• Fresh parsley, chopped
• Extra cheese for garnish
• Red pepper flakes for spice

Instructions

1. Cook the beef and veggies

• Heat olive oil in a large skillet or Dutch oven over medium heat.
• Add the ground beef and cook until browned, breaking it apart with a spatula.
• Drain excess fat if needed.
• Stir in diced onions, peppers, and garlic. Cook until softened, about 4–5 minutes.

1. Season and build flavor

• Season the beef mixture with salt, pepper, Italian seasoning, and smoked paprika.
• Add Worcestershire sauce for that signature savory cheesesteak flavor.

1. Add pasta and liquids

• Pour in beef broth and heavy cream.
• Add the uncooked pasta directly to the skillet.
• Stir, cover, and let simmer on medium-low heat for 12–15 minutes, stirring occasionally, until the pasta is tender and the sauce thickens.

1. Make it cheesy

• Reduce heat to low. Stir in provolone and cheddar cheese until melted and creamy.
• Taste and adjust seasoning if necessary.

1. Serve

• Spoon into bowls and garnish with fresh parsley and extra cheese if desired.
• Serve hot for the ultimate cheesy comfort food.

Methods & Tips

• One-Pot Cooking: This recipe is designed to cook the pasta directly in the sauce, which infuses it with beefy, cheesy flavor while saving you time and dishes.
• Cheese Choices: Provolone is classic for Philly cheesesteaks, but mozzarella or American cheese can also be used for creaminess.
• Protein Variations: For authenticity, swap ground beef with shaved ribeye steak. For a leaner option, try ground turkey or chicken.
• Make Ahead: This dish reheats beautifully. Store leftovers in an airtight container for up to 3 days.

Benefits

• Comfort Food Upgrade: Combines the flavor of Philly cheesesteak with the heartiness of pasta.
• One-Pot Wonder: Easy cleanup and quick preparation make it weeknight-friendly.
• Customizable: Works with different proteins, veggies, and cheeses.
• Crowd-Pleaser: Creamy, cheesy, and savory—kids and adults will both love it.
• Nutrient Boost: Peppers and onions provide vitamin C and fiber, balancing the richness of the dish.

Conclusion

Philly Cheesesteak Pasta is a bold and flavorful fusion that captures the essence of a beloved American classic while delivering it in a hearty, comforting pasta dish. It’s the perfect meal for when you want the gooey, cheesy satisfaction of a cheesesteak but with the ease and versatility of pasta. Whether served for a casual family dinner or shared at a potluck, this recipe promises to impress and satisfy every craving.