If you love the bold, savory flavors of a classic Philly cheesesteak but also crave the comfort of a creamy pasta, this Philly Cheesesteak Pasta is the perfect fusion. Juicy beef, sautéed peppers and onions, and gooey provolone come together in a creamy sauce that clings to every bite of pasta. It’s hearty enough for weeknight dinners but impressive enough to serve guests.
This dish takes everything you love about the iconic sandwich and turns it into a rich, cheesy, family-friendly pasta bake. Plus, it’s flexible—you can make it with ground beef for convenience, steak strips for authenticity, or even mushrooms for a vegetarian twist.
A Quick Bite of History
The original Philly cheesesteak was born in Philadelphia in the 1930s, when Pat Olivieri, a hot dog vendor, threw some beef on the grill and created what would become a culinary legend. Over the decades, the sandwich has evolved with cheese (most famously provolone) and toppings, but the heart of it—juicy meat with peppers and onions—remains timeless. This pasta recipe pays homage to those flavors while adding creamy pasta comfort.
Ingredients and Substitutions
- Beef – Ground beef is quick and easy, while thinly sliced steak strips give it that authentic Philly vibe. Swap in turkey, chicken, or mushrooms for a lighter or vegetarian option.
- Bell peppers & onions – Classic cheesesteak flavors that add sweetness and balance to the savory meat.
- Cream cheese & provolone – Cream cheese makes the sauce silky and rich, while provolone gives that familiar cheesesteak tang. Mozzarella or cheddar can work in a pinch.
- Pasta – Short shapes like rigatoni or penne are best since their ridges catch the sauce. Fusilli, ziti, or farfalle also work.
- Garlic – Adds depth and richness.
- Beef broth – Keeps the sauce moist and flavorful.
- Olive oil, salt & pepper – Kitchen essentials that bring it all together.
How to Make Philly Cheesesteak Pasta
Step 1 – Cook the pasta
Boil in salted water until al dente, then drain. Toss lightly with oil if you’re not using it right away.
Step 2 – Sauté veggies
In a skillet with olive oil, cook the onions and bell peppers until tender and slightly caramelized. Add garlic for the last minute.
Step 3 – Cook the beef
Push the veggies aside and brown your ground beef or steak strips in the same skillet. Season with salt and pepper.
Step 4 – Make the sauce
Stir in cream cheese and beef broth. Let it melt and thicken into a smooth, creamy sauce.
Step 5 – Combine
Fold in the pasta, beef, and veggies until well coated. Add a splash of broth or pasta water if the sauce is too thick.
Step 6 – Broil with cheese
Transfer to a baking dish, top with shredded provolone, and broil until melted and bubbly.
Tips for Success
- Season as you go – Don’t wait until the end; build flavor in every step.
- Don’t overcook pasta – Keep it al dente so it holds up in the sauce.
- Use fresh cheese – Shred provolone yourself for the best melting results.
- Adjust sauce consistency – Add broth to thin it or let it simmer to thicken.
Variations
- Vegetarian: Swap the beef for mushrooms or plant-based meat.
- Healthier: Use whole-wheat pasta and reduced-fat cheese.
- Spicy: Add red pepper flakes or hot sauce for a kick.
- Chicken twist: Sub in chicken breast or thighs for a lighter protein.
Serving Suggestions
This pasta is hearty on its own but pairs beautifully with:
- Garlic bread – Crispy, buttery, perfect for scooping up extra sauce.
- Fresh salad – A crisp Caesar or arugula salad balances the richness.
- Drinks – A glass of Cabernet Sauvignon, iced tea, or lemonade works well.
FAQs
Can I make it ahead?
Yes—assemble everything but the final cheese topping. Refrigerate, then add cheese and broil just before serving.
What if I don’t have cream cheese?
Sour cream, Greek yogurt, or ricotta can work—each adds a slightly different flavor and texture.
Why does my cheese get greasy?
Use freshly shredded provolone and broil carefully. Pre-shredded cheese has anti-caking agents that affect melting.
Can I use chicken instead of beef?
Definitely! Just cook it fully before adding to the sauce.
This Philly Cheesesteak Pasta is creamy, cheesy, and packed with flavor—everything you love about a cheesesteak in a cozy pasta dish. Once you try it, it’ll earn a permanent spot in your weeknight dinner rotation.
Philly Cheesesteak Pasta
4
servings30
minutes40
minutesIf you love the bold, savory flavors of a classic Philly cheesesteak but also crave the comfort of a creamy pasta, this Philly Cheesesteak Pasta is the perfect fusion. Juicy beef, sautéed peppers and onions, and gooey provolone come together in a creamy sauce that clings to every bite of pasta. It’s hearty enough for weeknight dinners but impressive enough to serve guests.
Ingredients
2 boneless, skinless chicken breasts
2 tablespoons butter
16 ounces pipe rigate pasta (or your favorite pasta)
2 cups broccoli florets
1 medium onion, diced
2 cloves garlic, minced
2½ cups milk
2 cups vegetable broth
¼ cup all-purpose flour
1 teaspoon Slap Ya Mama® seasoning
1 teaspoon black pepper
1 teaspoon garlic powder
½ teaspoon smoked paprika
½ teaspoon red pepper flakes
2 cups sharp cheddar cheese
3-ounce bag sun-dried tomatoes, coarsely chopped
Directions
- Cook the pasta & broccoli
- Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Add broccoli florets during the last 3 minutes of cooking. Drain and return to the pan. Stir in the sun-dried tomatoes.
- Cook the chicken & aromatics
- In a large skillet, melt butter over medium heat. Add chicken, onion, garlic, and seasonings. Cook until the chicken is golden and cooked through, and the onions are tender.
- Make the sauce
- Sprinkle the flour over the chicken mixture and stir well. Cook for 1–2 minutes. Gradually add milk and vegetable broth, stirring constantly. Bring to a gentle boil until the sauce thickens.
- Add the cheese
- Reduce heat and stir in cheddar cheese until smooth and creamy.
- Combine & serve
- Pour the sauce over the pasta and broccoli mixture, stirring until everything is evenly coated. Serve warm with garlic bread, crusty bread, or a simple side salad.
- Recipe Tips & Variations
- For a lighter version: Swap sharp cheddar for mozzarella or use reduced-fat cheese.
- Extra veggies: Add spinach, mushrooms, or peas for more color and nutrition.
- Spicy kick: Increase the red pepper flakes or add a drizzle of hot sauce.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Add a splash of milk when reheating to keep the sauce creamy.
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