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Creamy Philly Cheesesteak Pasta: A Rich, Cheesy One-Pan Comfort Meal

Creamy Philly Cheesesteak Pasta is a hearty dinner recipe inspired by the classic Philly cheesesteak sandwich. Instead of serving the beef, peppers, onions, and cheese inside a roll, this recipe turns those flavors into a warm, creamy pasta dish. It is rich, savory, cheesy, and full of tender beef, soft pasta, sautéed vegetables, and a smooth sauce.

This dish is perfect for busy weeknights, family dinners, meal prep, or anytime you want a comforting meal that feels filling and satisfying. The best part is that it uses simple ingredients and can be made in one large skillet or pot.

What Makes Creamy Philly Cheesesteak Pasta Special?

The classic Philly cheesesteak flavor comes from the combination of beef, onions, peppers, and melted cheese. In this pasta version, those same ingredients are cooked together with pasta and a creamy cheese sauce. The beef gives the dish a deep savory taste, the onions and peppers add sweetness, and the cheese sauce brings everything together.

It tastes like a cheesesteak sandwich mixed with creamy pasta, making it a perfect comfort-food recipe.

Ingredients

Main Ingredients

1 pound thinly sliced steak, ground beef, or shaved beef
12 ounces pasta, such as penne, rotini, rigatoni, or shells
1 tablespoon olive oil
2 tablespoons butter
1 medium onion, sliced
1 green bell pepper, sliced
1 red bell pepper, sliced, optional
2 cloves garlic, minced
2 cups beef broth
1 cup heavy cream
4 ounces cream cheese, softened
1 ½ cups shredded provolone, mozzarella, or white cheddar cheese
½ cup grated parmesan cheese
1 tablespoon Worcestershire sauce
½ teaspoon salt, or to taste
½ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon paprika

Optional Add-Ins

Mushrooms, sliced
Red pepper flakes
Extra provolone slices for topping
Fresh parsley for garnish
A splash of milk if the sauce becomes too thick

Step 1: Choose and Prepare the Beef

For the most classic cheesesteak flavor, use thinly sliced steak or shaved beef. Ribeye is traditional for cheesesteaks, but sirloin, flank steak, or thin beef strips also work well.

If you want a quicker and cheaper version, ground beef is a great option. It still gives the dish a rich and hearty flavor.

If using steak, slice it very thinly against the grain. Thin slices cook quickly and stay tender. Season the beef with salt, black pepper, garlic powder, onion powder, and paprika.

Step 2: Cook the Pasta

Bring a large pot of salted water to a boil.

Add the pasta and cook it until al dente. This means the pasta should be tender but still slightly firm. Since it will later be mixed into the hot sauce, avoid overcooking it.

Before draining, save about ½ cup of pasta water. This starchy water can help loosen the sauce later.

Drain the pasta and set it aside.

Step 3: Sear the Beef

Heat olive oil in a large skillet over medium-high heat.

Add the beef in a single layer. Let it cook without stirring too much at first so it can brown nicely.

Cook sliced steak for about 2 to 4 minutes, depending on how thin it is. If using ground beef, cook until browned and no longer pink, breaking it apart with a spoon.

Once the beef is cooked, remove it from the skillet and place it on a plate. Do not overcook sliced steak, because it can become tough.