Philly Cheesesteak Pasta Delight

This hearty Philly Cheesesteak Pasta transforms the iconic sandwich into a comforting pasta dish that brings all those beloved flavors to your dinner table. The creamy cheese sauce, savory beef, and classic pepper-onion combo create a meal that satisfies every time.

I first created this recipe when my teenage son brought home three hungry friends after football practice with no warning. The empty pot and requests for the recipe from their parents told me this one was a keeper.

Ingredients

• Ground beef: Provides the classic cheesesteak protein without the hassle of slicing steak thinly
• Green bell pepper: Adds authentic Philly flavor and a pop of color
• Onion: Creates sweetness and depth as it softens into the sauce
• Garlic cloves: Bring essential aromatic flavor to the base
• Cream cheese: Creates the luxurious velvety texture that coats every bite
• Beef broth: Enhances the meaty flavor and thins the sauce to perfect consistency
• Heavy cream: Adds richness that makes this dish truly indulgent
• Provolone cheese: Provides that authentic stretchy, mild flavor that defines a Philly cheesesteak
• Pasta: Sturdy shapes like penne or rigatoni catch the thick sauce in their ridges and hollows
• Olive oil: Helps bloom the flavors of your vegetables before adding other ingredients

How To Make Philly Cheesesteak Pasta

Prepare the pasta:

Bring a large pot of salted water to a rolling boil. Cook your pasta according to package directions until just al dente about 9 to 11 minutes. Be careful not to overcook as the pasta will continue softening when combined with the hot sauce. Reserve half a cup of pasta water before draining in case you need to adjust sauce consistency later.

Sauté the vegetables:

Heat olive oil in a large deep skillet over medium heat until it shimmers. Add diced onions and bell peppers, cooking until they begin to soften and the onions become translucent around 5 minutes. Stir occasionally to prevent burning and ensure even cooking. The vegetables should become fragrant and slightly caramelized at the edges.

Add aromatic garlic:

Toss in the minced garlic and stir continuously for about one minute. This brief cooking period releases the garlic flavor without allowing it to burn which would create bitterness. You will know it is ready when the kitchen fills with its wonderful aroma.

Brown the beef:

Add ground beef to the vegetable mixture, breaking it into small crumbles with a wooden spoon. Cook thoroughly until no pink remains about 5 to 7 minutes. Use a higher quality ground beef with some fat content for better flavor. Drain excess fat if necessary but leaving a little adds flavor to the final dish.

Create the cream base:

Reduce heat to low to prevent curdling the dairy. Add cream cheese in chunks and stir gently until completely melted and integrated. This creates the base for your velvety sauce. The cream cheese might look separated at first but will smooth out with continued gentle stirring.

Build the sauce:

Pour in beef broth and heavy cream, stirring constantly to create a smooth sauce. Allow the mixture to simmer gently for about 3 minutes to begin thickening. The liquid should reduce slightly and coat the back of a spoon when ready.

Add the cheese:

Gradually sprinkle in the shredded provolone, stirring constantly in a figure eight motion to promote even melting. Continue until all cheese has melted and the sauce is glossy and smooth. Freshly shredded cheese melts much better than pre packaged varieties.

Season to perfection:

Taste the sauce and add salt and freshly ground black pepper as needed. Remember that cheeses and broth contribute saltiness so start with less than you think you need. You can always add more after combining with the pasta.

Combine and coat:

Add the drained pasta directly to the sauce, tossing gently but thoroughly to ensure every piece is coated. If the sauce seems too thick, add a splash of the reserved pasta water to reach your desired consistency. Allow the pasta to mingle with the sauce for 1 to 2 minutes over low heat.

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The secret ingredient that makes this dish special is using a combination of cream cheese and provolone rather than the processed cheese often used in restaurant versions. My grandmother would approve of this approach using real dairy products instead of shortcuts the difference in flavor is remarkable.

Make Ahead Options

This Philly Cheesesteak Pasta reheats beautifully making it perfect for meal prep. Cook the entire dish then refrigerate in portions for up to three days. When reheating add a small splash of milk or cream to revitalize the sauce which tends to thicken when chilled. The flavors actually develop further after a day in the refrigerator making this an excellent option for busy households.

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Delicious Variations

While this recipe captures the classic Philly cheesesteak flavors you can customize it to suit your preferences. For a spicier version add diced jalapeños or a dash of hot sauce. Mushroom lovers can add 8 ounces of sliced mushrooms when sautéing the peppers and onions. For a lighter option substitute half and half for the heavy cream and use light cream cheese. Each variation maintains the essence of the dish while allowing you to make it your own.

Serving Suggestions

Serve this hearty pasta with a simple side salad dressed with vinaigrette to cut through the richness. Garlic bread makes an excellent accompaniment for sopping up extra sauce. For a casual gathering consider serving in individual bowls topped with extra provolone cheese and broiled for a minute until bubbly and golden. This dish is substantial on its own but pairs wonderfully with light vegetable sides like roasted broccoli or a cucumber tomato salad.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 4 days. The pasta will absorb some of the sauce as it sits so when reheating add a splash of milk or cream to restore creaminess. This dish does not freeze well due to the dairy content which can separate upon thawing resulting in a grainy texture. If you must freeze portion it before adding the pasta then prepare fresh pasta when reheating the sauce.

Frequently Asked Questions

→ Can I use a different type of cheese?

Yes! While provolone delivers an authentic Philly cheesesteak flavor, you can substitute it with mozzarella, cheddar, or even Monterey Jack for a different twist.

→ What type of pasta works best?

Short pasta like penne or rigatoni is ideal because it holds the sauce well, but you could also use fusilli or farfalle if preferred.

→ Can I make this dish ahead of time?

It’s best enjoyed fresh, but you can prepare the sauce and pasta separately, then combine and reheat gently when ready to serve.

→ Can I replace the ground beef with another protein?

Sure! Ground turkey, chicken, or even plant-based meat substitutes can work well in this dish.

→ How can I make this dish spicier?

Add red pepper flakes, diced jalapeños, or a dash of hot sauce to the skillet while cooking for a kick of heat.