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Philly Cheesesteak Pasta
Enjoy the classic flavors of a Philly cheesesteak with this hearty one-pot Philly Cheesesteak pasta skillet featuring a creamy sauce and lots of gooey cheese.
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This one-pot Philly cheesesteak pasta skillet is a satisfying comfort dish that comes together so easily! Sautéed onions, ground beef, green peppers, and pasta are smothered in a creamy tangy sauce and topped with provolone and mozzarella cheese. This simple dish is flavorful and hearty for a tasty meal that requires little prep and little cleanup!
Philly Cheesesteak Pasta Skillet Ingredients
You’ll need:
- 2 tablespoons olive oil
- 1 pound ground beef
- ½ yellow or sweet onion, diced
- Salt and pepper, as needed
- 2 teaspoons Worcestershire sauce
- 1 green bell pepper, stem and seeds removed, diced
- 8 ounces of elbow macaroni, uncooked
- 1 cup of water
- 14.5 ounce can of beef broth, or 2 cups beef broth
- ½ cup 2% milk
- 2 ounce cream cheese, cut into small cubes
- ½ cup mozzarella cheese, shredded
- 6 to 8 ounce provolone cheese, sliced and torn into pieces
- Chopped fresh parsley for garnish
Substitutions and Additions
WORCESTERSHIRE SAUCE: If you don’t have any on hand, you can easily make it at home! You’ll need soy sauce, sugar, lemon juice, and hot sauce. For every tablespoon of Worcestershire, dissolve ¼ teaspoon of granulated sugar in 2 teaspoons of soy sauce, then add in ¼ teaspoon of lemon juice and a dash of hot sauce.
PROVOLONE CHEESE: You can swap out provolone for mozzarella in this delicious recipe.
FRIED ONIONS: Add some extra yumminess with fried onions sprinkled to the top of your pasta. It provides a satisfying crunch and is so tasty!
KETCHUP: Make this an authentic Philly dish with ketchup on top of your pasta.
PEPPERS: If you don’t like green peppers, red and yellow bell peppers taste just as good!
PASTA: You can swap out elbow macaroni for any short pasta in this recipe, like penne pasta, bowties, or rotini.
MEAT: You can also use boneless ribeye instead of ground beef. Shave it thin for a delicious substitution. If you’re using Steak-umms or another pre-prepared meat, they will cook very quickly, so allow the onion to cook for a few minutes before adding in the meat.
How to Make This Philly Cheesesteak Pasta Recipe
STEP ONE: In a large skillet over medium heat, heat the olive oil, then brown the ground beef and onion in the skillet until the meat is no longer pink and the onions are soft and translucent. Season it with salt and pepper to taste.
PRO TIP: This is a great recipe to make when you have ground beef you want to use up. If you’re using cooked, frozen ground beef, allow it to thaw then add it to the pan a few minutes into cooking the onion to warm it through.
STEP TWO: Then add Worcestershire sauce, green bell pepper, uncooked pasta noodles, water, and beef broth.
STEP THREE: Bring to a boil over high heat. When the water is boiling, reduce the heat to low, cover, and simmer for 15 minutes. After 15 minutes, check to ensure the pasta is al dente and most of the liquid has been absorbed or evaporated.
STEP FOUR: Keep the skillet over low heat and add ½ cup of milk and cubed cream cheese. Stir until the cream cheese has melted and if fully incorporated.
PRO TIP: I like to remove the cream cheese from the fridge when I start cooking this recipe so it’s slightly softened by the time I add it to the pasta, helping it to melt faster.
STEP FIVE: Remove the skillet from heat, then sprinkle the pan with mozzarella and half of the provolone cheese. Stir to combine.
STEP SIX: Top the dish with the remaining provolone cheese, then place the lid back on the pan for a few minutes to allow the cheese to melt.
STEP SEVEN: Garnish with chopped parsley and enjoy!
How To Serve
This simple Philly cheesesteak pasta skillet is a great dish any night of the week! Serve it with garlic bread or a fresh loaf of bread and Caesar salad for a satisfying meal, or by itself for an equally hearty meal.
Storage
IN THE FRIDGE: This one-pot Philly cheesesteak pasta makes for delicious leftovers! Store any remaining pasta in an airtight container in the fridge for at least 3 to 4 days.
IN THE FREEZER: If you want to freeze this recipe, place this dinner in freezer-safe bags or containers. You can freeze it for up to 3 months but we recommend eating it within the first month so the pasta doesn’t get mushy.
REHEATING INSTRUCTIONS: Reheat individual portions of Philly cheesesteak pasta in the microwave until warmed through.
A simple one-pot meal, this pasta skillet is in constant rotation in my household. With sautéed onions, ground beef, green peppers, and a creamy tangy sauce, this cheesy pasta is a hearty meal that your family will love!
FAQ:
Q? How do I know when the pasta is done?
A: After 15 minutes of simmering, check the pasta for doneness. It should have a slight bite to it, but still be tender and soft.
Q? What kind of ground beef should I use in this recipe?
A: You can use any type of ground beef, just keep in mind that if there is a higher fat content you may want to drain some of the excess grease after cooking it.
Q? Can I use a different type of meat in this recipe?
A: It won’t be a cheesesteak pasta skillet without beef, but you can certainly use a different type of ground meat like pork, turkey, or chicken. Keep in mind the flavor will be different if you don’t use ground beef.
Philly Cheesesteak Pasta
Enjoy the classic flavors of a Philly cheesesteak with this hearty one-pot Philly Cheesesteak pasta skillet featuring a creamy sauce and lots of gooey cheese.
Ingredients
- 2 tablespoons olive oil
- 1 pound ground beef
- ½ yellow or sweet onion diced
- salt and pepper as needed
- 2 teaspoons Worcestershire sauce
- 1 green bell pepper stem and seeds removed diced
- 8 ounces elbow macaroni uncooked
- 1 cup water
- 14.5 ounces beef broth or 2 cups beef broth
- ½ cup 2% milk
- 2 ounces cream cheese cut into small cubes
- ½ cup mozzarella cheese shredded
- 6 to 8 ounces provolone cheese sliced and torn into pieces
- fresh parsley chopped for garnish
Instructions
- Heat olive oil in a 12-inch skillet over medium heat. Brown ground beef and onion in skillet until meat is no longer pink and onions are soft and translucent. Season with salt and pepper to taste.
- Add Worcestershire, green bell pepper, macaroni noodles, water, and beef broth.
- Bring to a boil over high heat. Once water comes to a boil reduce heat to low, cover, and simmer for 15 minutes. Check to ensure the pasta has fully cooked and most of the liquid has been absorbed/evaporated.
- Keeping the skillet over low heat add the ½ cup of milk and cubed cream cheese. Stir until the cream cheese has been incorporated.
- Remove from heat. Sprinkle the mozzarella and half of the provolone cheese into the pan and stir to distribute.
- Top with the remaining provolone cheese. Put the lid back on the skillet for a couple of minutes to melt the cheese.
- Garnish with chopped parsley.
Notes
TIP: For an even quicker cooking time, ground beef can be cooked ahead of time. Store in the refrigerator for up to 3 days or in the freezer for up to a month.
TIP: Wait to add the peppers until the next step rather than trying to rush cooking by sauteeing them together. The onions need longer to cook and you want the peppers to be slightly crisp at the end.
TIP: Worcestershire sauce gives this recipe a little zip and the classic flavors of a Philly cheesesteak. But if you’re kids are picky about bold flavors, you can omit them.
TIP: Wait to add the peppers until the next step rather than trying to rush cooking by sauteeing them together. The onions need longer to cook and you want the peppers to be slightly crisp at the end.
TIP: Worcestershire sauce gives this recipe a little zip and the classic flavors of a Philly cheesesteak. But if you’re kids are picky about bold flavors, you can omit them.
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