July 3, 2025

Feastical

Feastical

Philly Cheesesteak Pasta

When Cheesesteak Meets Pasta: Your New Comfort Food Obsession

Hey foodie friend! Beau here, waving from my slightly flour-dusted kitchen at Feastical HQ. Ever have one of those days where you’re craving the messy, cheesy glory of a Philly cheesesteak and the cozy hug of creamy pasta? Yeah, me too—especially after coaching my kid’s soccer team on a rainy Tuesday while dinner deadlines loomed. Enter my hero: Philly Cheesesteak Pasta. 🥩🧀🍝

Imagine tender pasta swimming in a luxuriously creamy sauce, packed with savory ground beef, sweet caramelized onions, vibrant bell peppers, and that iconic provolone tang. It’s all the soul-soothing flavors of a classic cheesesteak, but spoonable, shareable, and ready in 30 minutes flat. No hoagie roll required! This isn’t just dinner; it’s a high-five to busy weeknights, a celebration of flavor without fuss. Whether you’re feeding hungry teens, impressing a date, or just treating yourself (you deserve it!), this skillet wonder is your golden ticket. So grab your favorite wooden spoon—let’s turn simple ingredients into something downright magical!

That Time a Cheesesteak Saved Game Night

Picture this: It’s 2018, and my wife and I just moved into our fixer-upper. Half the kitchen is in boxes, our friends are arriving for game night, and my planned gourmet appetizer? A tragic casualty of an overzealous packing tape roll. Cue panic. 😅

Then I spotted salvation: leftover steak, a wrinkly bell pepper, half an onion, and a box of pasta. Channeling my Philly-born grandma (who swore cheesesteaks could cure anything), I diced, sizzled, and stirred like a madman. Twenty minutes later, I dumped this cheesy, beefy, pasta-packed miracle into our only unpacked serving bowl. Silence fell as our friends took first bites… then came the cheers. Our friend Mark literally hugged the bowl. That chaotic, imperfect mashup became our most-requested dish—proof that the best memories often start with a little kitchen chaos and a lot of melted cheese.

Gather Your Flavor All-Stars

Here’s your dream team! Pro tips: Chop veggies similar in size for even cooking. Measure cheese after shredding (packed cups weigh more!).

  • 1 lb ground beef (80/20 blend) – Fat = flavor here! Lean beef works, but add 1 tbsp butter. Chef’s Swap: Thinly sliced ribeye for authenticity, or ground turkey for lighter vibes.
  • 1 green bell pepper, diced – Classic Philly green! Adds crunch and sweetness. Red or yellow bells work too.
  • 1 onion, diced – Yellow onions caramelize best. Soak diced onions in cold water for 5 mins if you’re sensitive to the bite!
  • 3 cloves garlic, minced – Fresh is non-negotiable! Jarred garlic lacks that punchy warmth.
  • 8 oz cream cheese, softened – Secret weapon for ultra-creaminess! Full-fat preferred. Chef’s Hack: Cube it cold; it melts faster!
  • 1 cup beef broth – Use low-sodium to control salt. Better Than Bouillon + water is my go-to.
  • 1 cup heavy cream – For lush texture. Half-and-half works but sauce will be thinner.
  • 2 cups shredded provolone cheese – The Philly soul! Pre-shredded melts fine, but block cheese shreds creamier. Mozzarella or white American are backups.
  • 1 lb short pasta (penne/rigatoni) – Ridges hold sauce! Cook in salted water—”taste like the sea” level.
  • 1 tbsp olive oil – For sautéing. Avocado oil works too.
  • Salt & black pepper, to taste – Season in layers! I add 1 tsp salt + ½ tsp pepper to beef.

Let’s Build Some Deliciousness, Step by Yummy Step

Step 1: Pasta Prep! Cook pasta in well-salted boiling water until al dente (usually 1-2 mins LESS than package says). Why? It’ll finish cooking in the sauce, absorbing all that flavor without turning mushy. Drain, but RESERVE 1 CUP PASTA WATER—this starchy liquid is liquid gold for adjusting sauce later! Set pasta aside. 👨🍳 Chef’s Tip: Toss drained pasta with a drizzle of olive oil to prevent sticking if you’re multitasking.

Step 2: Veggie Sizzle! Heat olive oil in a large, deep skillet or Dutch oven over medium heat. Add diced onion and bell pepper. Cook 5-7 mins, stirring occasionally, until they’re softened and onions turn translucent. Don’t rush this—letting them lightly caramelize builds deep flavor! Now stir in minced garlic. Cook just 60 seconds until fragrant (garlic burns fast!). That aroma? That’s your kitchen smelling like victory.

Step 3: Beefy Business! Push veggies to the skillet’s edge. Add ground beef to the center. Season with salt and pepper. Crank heat to medium-high. Cook, breaking up beef with a wooden spoon, until browned and no pink remains (5-6 mins). Drain most grease if using 80/20 beef—leave about 1 tbsp for richness. Stir beef and veggies together. Chef’s Hack: Sprinkle 1 tsp Worcestershire sauce over beef for extra umami oomph!

Step 4: Creamy Dream Time! Reduce heat to medium-low. Add cubed cream cheese, beef broth, and heavy cream. Stir constantly! At first, it’ll look lumpy and weird—don’t panic! Keep stirring gently for 3-4 mins as the cream cheese melts into a velvety, smooth sauce. Simmer gently for 2 more minutes. Sauce should coat the back of a spoon. Too thick? Splash in reserved pasta water, 2 tbsp at a time.

Step 5: Cheese Pull Finale! Turn off the heat (this prevents cheese from seizing!). Stir in shredded provolone until fully melted and gooey. Add cooked pasta. Fold everything together until every noodle is smothered in that glorious, cheesy sauce. Taste! Need more salt or pepper? Add it now. Let it rest 2 mins off heat—sauce thickens perfectly.

Plating Like a Pro (But Keep It Casual!)

This dish is made for sharing! Scoop generous portions into shallow bowls. Garnish with a sprinkle of fresh chopped parsley or chives for color, and maybe extra black pepper. For the ultimate experience, serve it family-style right in the skillet (place a trivet on the table—it’s hot!). Pair with a simple arugula salad dressed in lemon vinaigrette to cut the richness. Garlic bread? Absolutely yes. And for my fellow cheese enthusiasts: pass extra shredded provolone at the table. Dive in while it’s piping hot and gloriously messy!

Shake It Up! 5 Tasty Twists

This recipe loves a remix! Try these fun spins:

  • Mushroom Lover’s: Sauté 8 oz sliced cremini mushrooms with the peppers. Earthy heaven!
  • Spicy Kick: Add 1 diced jalapeño with the peppers and ½ tsp crushed red pepper flakes with the garlic.
  • Chicken Cheesesteak: Swap beef for 1 lb diced boneless chicken thighs. Cook through before adding veggies.
  • Lightened Up: Use ground turkey, low-fat cream cheese, half-and-half, and part-skim mozzarella.
  • Philly “Alfredo”: Stir in ¼ cup grated Parmesan with the provolone for extra nutty depth.

Beau’s Backstory & Kitchen Confessions

Okay, full disclosure: The first time I tested this, I got cocky and tried to melt the provolone straight into the simmering sauce. Big mistake! It seized up into cheesy rubber bands. 😂 Lesson learned: always melt cheese off direct heat. This recipe evolved from that game-night hustle into a Feastical fan favorite—I’ve even made it camping in a cast iron over a fire! The beauty? It’s forgiving. Short on cream cheese? Use 4 oz cream cheese + ¼ cup sour cream. Only have cheddar? Go for it! Cooking should feel like fun, not chemistry. So embrace substitutions, laugh at the little messes, and remember: if it’s cheesy and makes people smile, you’ve nailed it.

Your Questions, My Answers!

Q: Can I use steak instead of ground beef?
A: Absolutely! Thinly slice 1 lb ribeye or sirloin. Sear it quickly in the skillet after veggies, then remove. Chop it, and stir back in with the pasta. Don’t overcook—it’ll toughen!

Q: My sauce is too thick/clumpy! Help?
A: No sweat! Stir in reserved pasta water, 2-3 tbsp at a time, until saucy. If clumps remain (usually from rushed cream cheese), whisk gently over low heat or use an immersion blender for 10 seconds.

Q: Can I prep this ahead?
A: Yes—with a caveat. Cook the beef/veggie mix and sauce separately. Store them + cooked pasta in fridge (up to 2 days). When ready, reheat sauce/beef mix gently, stir in cheese OFF HEAT, then fold in pasta. Add broth or milk if dry.

Q: Why provolone? Can I use Cheez Whiz?
A: Provolone is traditional for its mild tang and meltability. But hey—this is YOUR kitchen! Cheez Whiz is legit in Philly. Stir in 1 cup at the end instead of provolone for nostalgic vibes. No judgment here!

Print
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Philly Cheesesteak Pasta

Philly Cheesesteak Pasta


  • Author: BeauCollier
  • Total Time: 30 mins

Description

Craving the cheesy goodness of a Philly cheesesteak and the cozy hug of creamy pasta? Meet your new weeknight hero: Philly Cheesesteak Pasta. It’s hearty, creamy, ready in about 30 minutes, and guaranteed to steal the spotlight at any table—whether you’re feeding hungry teens, impressing guests, or treating yourself to a bowl of pure joy. Grab that skillet and get ready to stir up some delicious chaos!


Ingredients

Scale
  • 1 lb ground beef (80/20)

  • 1 green bell pepper, diced

  • 1 onion, diced

  • 3 cloves garlic, minced

  • 8 oz cream cheese, softened & cubed

  • 1 cup beef broth (low-sodium)

  • 1 cup heavy cream

  • 2 cups shredded provolone cheese

  • 1 lb short pasta (penne or rigatoni)

  • 1 tbsp olive oil

  • Salt & black pepper, to taste


Instructions

1️⃣ Cook Pasta: Boil pasta in salted water until al dente. Drain, reserving 1 cup pasta water.
2️⃣ Sauté Veggies: In a large skillet, heat olive oil. Cook onion & bell pepper 5-7 mins until soft. Add garlic; cook 1 min.
3️⃣ Brown Beef: Push veggies aside. Add beef; season & brown 5-6 mins. Drain excess fat.
4️⃣ Make Sauce: Reduce heat. Stir in cream cheese, broth, and cream. Stir until smooth & creamy (4-5 mins).
5️⃣ Finish & Serve: Remove from heat. Stir in provolone until melted. Add pasta; toss to coat. Adjust with pasta water if needed. Taste & season. Dig in while hot!

Notes

  • Use thin-sliced ribeye instead of ground beef for classic Philly vibes.

  • Want a spicy kick? Add diced jalapeño or red pepper flakes.

  • Lighten it up with ground turkey & low-fat dairy.

  • Leftovers reheat well—just add a splash of broth!

  • Prep Time: 10 mins
  • Cook Time: 20 mins

Nutrition

  • Calories: 640 Cal Per Serving
  • Fat: 40g
  • Carbohydrates: 42g
  • Fiber: 3g
  • Protein: 29g

Nutritional Info (Per Serving, Serves 6)

Calories: ~640 | Protein: 29g | Carbs: 42g | Fat: 40g | Fiber: 3g
Note: Values are estimates. Using lean beef or lower-fat dairy reduces calories/fat.

Final Thoughts: Why This Dish Deserves a Spot in Your Rotation

At its core, Philly Cheesesteak Pasta is more than just a meal—it’s a celebration of adaptability. It takes the essence of a beloved sandwich and reimagines it in a way that’s shareable, customizable, and undeniably satisfying.

Whether you stick to the classic version or go wild with your own twists, this dish proves that the best comfort food doesn’t have to be complicated. It just has to be made with a little love (and a lot of cheese). So next time you’re torn between pasta and a cheesesteak? Don’t choose. Make both. Your taste buds will thank you.

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