Creamy, cheesy, and loaded with beef and peppers, this Philly Cheesesteak Pasta takes all the beloved flavors of a classic sandwich and transforms them into a comforting one-pan meal. It’s the perfect dinner for busy nights when you crave something hearty and satisfying with minimal cleanup.
Why You’ll Love This Recipe
- Quick & Easy: Ready in just about 30 minutes, making it perfect for weeknights.
- One-Pan Wonder: Everything cooks in a single skillet for easy cleanup.
- Cheesy & Creamy: Melted cheese sauce coats every bite of pasta and beef.
- Family Favorite: Kids and adults alike will love its savory flavor and creamy texture.
Ingredients

- 1 lb ground beef or thinly sliced sirloin steak
- 12 oz penne or rigatoni pasta
- 1 tablespoon olive oil
- 1 small onion, chopped
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 3 cloves garlic, minced
- 2 cups beef broth
- 1 cup milk
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- 1 tablespoon all-purpose flour
- 1 ½ cups shredded provolone or mozzarella cheese
- ½ cup shredded cheddar cheese
Step-by-Step Instructions

- Serve hot, garnished with extra cheese or chopped parsley if desired.
- Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to package directions. Drain and set aside.
- Heat olive oil in a large skillet over medium-high heat.
- Add ground beef or sliced sirloin and cook until browned. Drain excess fat.
- Add onions and bell peppers to the skillet and sauté for 4–5 minutes until soft.
- Stir in minced garlic and cook for 30 seconds until fragrant.
- Sprinkle flour over the beef and vegetables, stirring to coat evenly.
- Slowly pour in beef broth while stirring continuously.
- Add milk, Worcestershire sauce, salt, pepper, and paprika. Stir well.
- Bring the sauce to a gentle simmer, allowing it to thicken slightly.
- Reduce heat to low and stir in the cooked pasta.
- Add provolone and cheddar cheese, stirring until melted and creamy.
- Taste and adjust seasoning with salt or pepper if needed.
- If sauce is too thick, add a splash of milk or broth.
Tips & Variations
- Cheese Swap: Substitute provolone with Swiss or mozzarella.
- Add Heat: Toss in a few crushed chili flakes for a spicy twist.
- Make It Creamier: Stir in a splash of heavy cream or cream cheese at the end.
- Veggie Boost: Add mushrooms or spinach for extra nutrition.
Storage & Reheating
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze in portions for up to 2 months.
- Reheat: Warm gently on the stovetop or in the microwave with a splash of milk to restore creaminess.
Serving & Pairing Ideas

- Serve with garlic bread or toasted baguette slices to scoop up the sauce.
- Add a fresh green salad on the side for balance.
- Finish the meal with a light dessert like fruit salad or lemon bars.
Frequently Asked Questions
Can I use another type of pasta?
Yes, any short pasta such as rotini, fusilli, or farfalle works great in this recipe.
How can I make this dish lighter?
Use lean ground beef and low-fat milk or cheese to reduce calories.
Can I make it gluten-free?
Absolutely! Use gluten-free pasta and a gluten-free flour substitute for thickening.
Can I prepare this in advance?
Yes, cook and store the pasta and sauce separately. Combine and reheat when ready to serve for the best texture.
Ready to Make It?
Warm, cheesy, and comforting, this Philly Cheesesteak Pasta is everything you love about the sandwich in a delicious pasta dish. Perfect for a weeknight dinner or a cozy weekend meal.
You Might Also Like
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- Warm Caramel Apple Crisp — cozy baked apples under a crunchy topping, ideal for fall nights.
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Cheesy Philly Cheesesteak Pasta
- Total Time: 40 minutes
- Yield: 6 servings 1x
Description
This Philly Cheesesteak Pasta combines tender beef, sautéed peppers, onions, and creamy melted cheese into one satisfying skillet meal that tastes like the classic sandwich in pasta form.
Ingredients
12 oz penne pasta
1 lb beef sirloin, thinly sliced
1 tablespoon olive oil
1 green bell pepper, sliced
1 red bell pepper, sliced
1 onion, thinly sliced
3 cloves garlic, minced
1 cup beef broth
1 cup heavy cream
1 cup shredded provolone cheese
1 teaspoon Worcestershire sauce
Salt and black pepper to taste
Instructions
1. Cook pasta according to package directions, drain, and set aside.
2. Heat olive oil in a large skillet over medium-high heat. Add the beef slices and cook until browned. Remove and set aside.
3. In the same skillet, sauté onions and peppers until softened, about 5 minutes. Add garlic and cook for another minute.
4. Pour in beef broth, Worcestershire sauce, and heavy cream. Bring to a gentle simmer.
5. Add cooked pasta and beef back to the skillet. Stir in provolone cheese until melted and sauce thickens.
6. Season with salt and black pepper. Serve hot, garnished with extra cheese or parsley if desired.
Notes
For a spicier version, add crushed red pepper flakes.
You can use any short pasta shape like rotini or rigatoni.
Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 6g
- Sodium: 720mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 95mg