There’s something undeniably satisfying about the classic flavors of a Philly cheesesteak. Growing up in a family that loved to gather around for hearty, home-cooked meals, the cheesesteak sandwich was always a favorite on our table. My dad would often prepare them on weekends, and we’d indulge in the savory combination of thinly sliced beef, melted cheese, and sautéed onions and peppers. The aroma alone was enough to make our mouths water. However, as much as I love a traditional cheesesteak, I’ve discovered a fun and delicious twist that combines the iconic flavors with pasta—because, let’s be honest, who doesn’t love pasta?
This Philly Cheesesteak Pasta recipe brings all the comfort of a cheesesteak sandwich into a quick, easy, and incredibly satisfying one-pan dish. It’s perfect for busy weeknights when you crave something hearty but don’t have the time or energy to spend hours in the kitchen. What I particularly love about this recipe is how it captures the essence of a cheesesteak in a new form. The ground beef is seasoned and cooked with onions and peppers, just like the filling of a cheesesteak, but instead of sandwich bread, we’re pairing it with elbow macaroni, which soaks up all the delicious flavors.
One of the things I enjoy most about this recipe is its versatility. While it calls for provolone, mozzarella, and cream cheese to create a rich and creamy sauce, you can easily experiment with other cheeses to suit your taste. If you’re a fan of sharp flavors, try adding a bit of cheddar or even some pepper jack for a spicy kick. For those who prefer a more robust flavor, a dash of hot sauce or a sprinkle of red pepper flakes can add some heat without overpowering the dish.
Another great thing about this recipe is how adaptable it is to what you have on hand. If you’re out of ground beef, ground turkey or chicken would work just as well. You can also sneak in more veggies if you’d like—mushrooms, red bell peppers, or even some spinach would be excellent additions. The result is a warm, comforting bowl of pasta that’s brimming with the flavors of a Philly cheesesteak and a creamy, cheesy sauce that will have everyone coming back for seconds.
How to Make Philly Cheesesteak Pasta
Ingredients
- 1 pound of ground beef
- 1 cup of water
- 2 tablespoons of olive oil
- 1/2 cup of shredded mozzarella cheese
- 6 to 8 ounces of provolone cheese, torn into pieces
- 1 green bell pepper, diced
- 14.5-ounce can of beef broth (or 2 cups broth)
- 1/2 yellow onion, finely chopped
- 2 teaspoons of Worcestershire sauce
- 8 ounces of uncooked elbow macaroni
- Salt and pepper, to taste
- 2 ounces of cream cheese, cubed
- 1/2 cup of 2% milk
- Chopped fresh parsley, for garnish
Directions
- Heat the olive oil in a large skillet over medium heat. Add the ground beef and chopped onion, cooking until the beef is browned and the onion has softened. Season with salt and pepper.
- Stir in the Worcestershire sauce, diced green bell pepper, uncooked elbow macaroni, water, and beef broth.
- Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and let it simmer for about 15 minutes, or until the pasta is tender and most of the liquid is absorbed.
- Mix in the cubed cream cheese and milk, stirring until the cheese is fully melted and the sauce is smooth.
- Remove the skillet from the heat and fold in the shredded mozzarella and half of the provolone cheese.
- Cover the skillet and let it sit for a few minutes, allowing the remaining provolone to melt on top.
- Garnish with chopped fresh parsley before serving.
Storing Suggestions:
Store any leftover Philly Cheesesteak Pasta in an airtight container in the refrigerator for up to 3 days. Reheat it gently on the stovetop or in the microwave, adding a splash of milk to maintain the creamy consistency. This dish is best enjoyed fresh, but reheating it properly will ensure it stays delicious.
FAQs:
Can I use ground turkey instead of ground beef?
Yes, you can substitute ground turkey for ground beef in this recipe. Ground turkey will provide a lighter flavor and lower fat content. Just be sure to adjust the seasoning to your taste, as turkey has a milder flavor.
What other types of pasta can I use?
You can use other short pasta varieties like penne, rotini, or shells if you don’t have elbow macaroni on hand. Keep in mind that the cooking time may vary slightly depending on the pasta shape.
Is it possible to make this dish ahead of time?
Yes, you can prepare this dish ahead of time. Cook the pasta and meat mixture as directed, but hold off on adding the cheese until you’re ready to serve. When reheating, stir in the cheeses and heat until melted and creamy.
How can I make this recipe gluten-free?
To make this recipe gluten-free, simply use gluten-free pasta and ensure that the Worcestershire sauce and beef broth you use are also gluten-free. The rest of the ingredients are naturally gluten-free.
Can I freeze this pasta dish?
While it’s possible to freeze Philly Cheesesteak Pasta, the texture of the pasta may change slightly upon reheating. If you do freeze it, thaw it in the refrigerator overnight and reheat it on the stovetop with a bit of milk to bring back the creaminess.
What can I serve alongside this pasta?
This pasta dish is hearty on its own, but you can serve it with a side of garlic bread, a fresh green salad, or steamed vegetables for a more complete meal.
Philly Cheesesteak Pasta
Ingredients
- 1 lb ground beef
- 2 tbsp olive oil
- 1 green bell pepper diced
- 1/2 yellow onion finely chopped
- Salt and pepper to taste
- 2 tsp Worcestershire sauce
- 1 cup water
- 14.5 oz can beef broth or 2 cups broth
- 8 oz elbow macaroni uncooked
- 1/2 cup 2% milk
- 2 oz cream cheese cubed
- 1/2 cup shredded mozzarella
- 6 to 8 oz provolone cheese torn into pieces
- Chopped fresh parsley for garnish
Instructions
- In a large skillet, warm the olive oil over medium heat. Cook the ground beef and chopped onion until the beef is browned and the onion is soft. Season with salt and pepper.
- Mix in the Worcestershire sauce, diced green bell pepper, uncooked macaroni, water, and beef broth.
- Bring the mixture to a boil over high heat. Lower the heat, cover, and let it simmer for 15 minutes, ensuring the pasta is tender and the liquid is mostly absorbed.
- Stir in the milk and cream cheese cubes until the cheese melts and combines with the sauce.
- Take the skillet off the heat and stir in the shredded mozzarella and half of the provolone.
- Cover the skillet for a few minutes to melt the remaining provolone on top.
- Finish with a sprinkle of fresh parsley before serving.
