Craving the flavors of a Philly cheesesteak but want something heartier and more family-friendly? This Philly Cheesesteak Pasta combines all the savory magic of the classic sandwich with the comfort of creamy, cheesy pasta. It’s rich, filling, and made with simple pantry ingredients—perfect for busy weeknights when you need a hot meal on the table in 30 minutes or less.
Loaded with seasoned ground beef, sautéed peppers and onions, mushrooms, melty provolone, and tender penne pasta, this skillet dinner is a one-pot wonder that checks every box.
Why You’ll Love Philly Cheesesteak Pasta
- All-in-One Dinner: Protein, veggies, and pasta in one pan.
- Bold Cheesesteak Flavor: Savory beef, onions, and provolone give it that iconic taste.
- One-Skillet Convenience: Fewer dishes, more flavor.
- Customizable: Add more veggies, spice it up, or switch up the cheese.
- Family Favorite: Even picky eaters will ask for seconds.
Ingredients (Serves 4)
- 1½ pounds lean ground beef
- 1 yellow onion, chopped
- 2 tablespoons butter
- 1 small can sliced mushrooms, drained
- 1 green bell pepper, chopped
- 1 can French onion soup
- ⅓ pound Provolone cheese, cut into small cubes
- 8 ounces penne pasta, cooked and drained
- Salt and pepper, to taste
- 1 tablespoon cornstarch
- 2 tablespoons Worcestershire sauce
Instructions
Step 1: Cook the Pasta
Bring a pot of salted water to a boil. Cook penne pasta according to package directions. Drain and set aside.
Step 2: Brown the Ground Beef
In a large skillet over medium-high heat, crumble and cook the ground beef until browned and fully cooked. Drain excess fat and transfer the meat to a separate dish.
Step 3: Sauté the Vegetables
In the same skillet, melt the butter. Add mushrooms, and cook for 2–3 minutes. Then stir in chopped onions and bell peppers. Sauté until soft and aromatic, about 5–7 minutes.
Step 4: Build the Sauce
Reduce heat to medium. Add Worcestershire sauce and the can of French onion soup. In a small bowl, mix cornstarch with 2 tablespoons of water. Stir into the skillet and whisk until the sauce thickens slightly, about 2–3 minutes.
Step 5: Combine Everything
Return the cooked beef to the skillet. Add the drained pasta and stir to combine well.
Step 6: Add the Cheese
Toss in the cubed provolone cheese. Cover the skillet and let the cheese melt into the dish. Stir once more and season with salt and pepper to taste.
Step 7: Serve & Enjoy
Dish out warm servings of cheesy, meaty pasta and serve with garlic bread or a crisp green salad.
Serving Suggestions
- Side of Garlic Bread: Crunchy and buttery to soak up every bit of sauce.
- Fresh Green Salad: Adds a light, crisp contrast to the hearty pasta.
- Pickled Peppers: For an extra zingy bite.
- Leftover Remix: Make it into stuffed peppers or a pasta bake the next day.
Make-Ahead, Storage & Reheating
- Make-Ahead: Prep the pasta and veggies the night before. Assemble and reheat when ready to eat.
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Freeze: Freeze in a sealed container for up to 2 months.
- Reheat: Rewarm in a skillet over medium heat or in the microwave with a splash of water or broth.
Recipe Tips
- Go Fresh: Swap canned mushrooms for fresh if preferred.
- Use Steak: Upgrade from ground beef to thinly sliced ribeye for a true cheesesteak experience.
- Spice It Up: Add crushed red pepper flakes or hot sauce to the sauce.
- Cheese Variations: Substitute provolone with mozzarella or American for a meltier texture.
Variations to Try
- Creamy Version: Stir in ¼ cup cream cheese for extra richness.
- Veggie Boost: Add spinach, zucchini, or roasted red peppers.
- Low-Carb Option: Serve the meat and veggies over spiralized zucchini or cauliflower rice.
- Baked Pasta: Top with extra provolone and bake at 375°F for 15 minutes until bubbly and golden.
Final Thoughts
This Philly Cheesesteak Pasta is the perfect way to enjoy your favorite sandwich in comforting pasta form. It’s quick enough for a weeknight, rich enough for a weekend dinner, and absolutely crowd-pleasing.
Whether you’re feeding a family of four or meal-prepping for the week, this recipe is fast, flexible, and packed with flavor. It’s one of those dishes you’ll make once—and then crave all over again next week.
Philly Cheesesteak Pasta
Ingredients
- 1½ pounds lean ground beef
- 1 yellow onion chopped
- 2 tablespoons butter
- 1 small can sliced mushrooms drained
- 1 green bell pepper chopped
- 1 can French onion soup
- ⅓ pound Provolone cheese cut into small cubes
- 8 ounces penne pasta cooked and drained
- Salt and pepper to taste
- 1 tablespoon cornstarch
- 2 tablespoons Worcestershire sauce
Instructions
Step 1: Cook the Pasta
- Bring a pot of salted water to a boil. Cook penne pasta according to package directions. Drain and set aside.
Step 2: Brown the Ground Beef
- In a large skillet over medium-high heat, crumble and cook the ground beef until browned and fully cooked. Drain excess fat and transfer the meat to a separate dish.
Step 3: Sauté the Vegetables
- In the same skillet, melt the butter. Add mushrooms, and cook for 2–3 minutes. Then stir in chopped onions and bell peppers. Sauté until soft and aromatic, about 5–7 minutes.
Step 4: Build the Sauce
- Reduce heat to medium. Add Worcestershire sauce and the can of French onion soup. In a small bowl, mix cornstarch with 2 tablespoons of water. Stir into the skillet and whisk until the sauce thickens slightly, about 2–3 minutes.
Step 5: Combine Everything
- Return the cooked beef to the skillet. Add the drained pasta and stir to combine well.
Step 6: Add the Cheese
- Toss in the cubed provolone cheese. Cover the skillet and let the cheese melt into the dish. Stir once more and season with salt and pepper to taste.
Step 7: Serve & Enjoy
- Dish out warm servings of cheesy, meaty pasta and serve with garlic bread or a crisp green salad.
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