Go Back
Philly Cheesesteak Pasta Recipe
Ash Tyrrell

Philly Cheesesteak Pasta Recipe

I still remember the first time I made this Philly cheesesteak pasta recipe in my kitchen.I was craving something creamy, cheesy, and packed with beefy flavor all at once.So I decided to combine my love for Philly cheesesteak with comforting pasta.
Print Recipe Pin Recipe
Total Time 40 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • pasta 12 oz penne or rotini – Holds the sauce well; don’t overcook or it becomes mushy
  • beef steak or ground beef 1 lb – Thinly sliced steak gives the most authentic Philly flavor, but ground beef works for ease
  • onion 1 large, sliced – Adds natural sweetness when sautéed
  • green bell pepper 1 large, sliced – Gives that classic cheesesteak crunch and flavor
  • mushrooms 1 cup, sliced, optional – Adds earthy depth and meaty texture
  • garlic 3 cloves, minced – Fresh garlic enhances savory richness
  • beef broth 1 cup – Builds a deep, beefy base for the sauce
  • cream cheese 4 oz – Creates a smooth, creamy texture that coats the pasta
  • provolone cheese 1–1.5 cups shredded – Essential for that signature cheesesteak melt and flavor
  • Worcestershire sauce 1 tbsp – Adds umami and depth to the beef
  • olive oil 2 tbsp – Helps sauté vegetables and meat evenly
  • salt and black pepper – Adjust to taste for balance

Method
 

  1. I always start by boiling my pasta in salted water until it is just al dente. This helps the pasta hold its shape when mixed with the creamy sauce later. Once done, I drain it and set it aside while preparing the rest of the dish.
  2. In a large skillet, I heat olive oil and cook onions, peppers, and mushrooms. I let them soften until slightly caramelized for maximum flavor. Then I add garlic and stir it quickly so it doesn’t burn but releases aroma.
  3. Next, I add thinly sliced beef or ground beef into the same skillet. I cook it until browned and fully cooked, breaking it apart if needed. This step builds the savory base that makes the dish taste like a cheesesteak.
  4. I pour in beef broth and Worcestershire sauce to deglaze the pan. Then I stir in cream cheese until it melts into a smooth, creamy sauce. This creates the rich, velvety texture that coats every bite perfectly.
  5. I mix in shredded provolone cheese until it melts completely into the sauce. Then I add the cooked pasta and toss everything together thoroughly. The pasta absorbs the cheesy beef flavor, making it incredibly satisfying.

Notes

  • I always slice my beef very thin so it cooks quickly and stays tender
  • I don’t overcook the pasta because it continues to soften in the sauce
  • I let the onions caramelize slightly for deeper sweetness and flavor
  • I add cheese gradually so the sauce stays smooth and doesn’t clump
  • I sometimes finish with extra black pepper for a bold kick