Philly Cheesesteak Pasta Bake

Philly Cheesesteak Pasta brings everything you love about the classic sandwich—savory beef, melty cheese, sautéed peppers and onions—into one creamy skillet meal. It is comfort food made easy for busy nights and perfect for sharing with a hungry crowd.

The first time I whipped this up on a weeknight, everyone came back for seconds and the pan was scraped clean—it instantly earned a permanent spot in my dinner rotation.

Ingredients

• Ground beef or steak strips: gives authentic cheesesteak flavor while being quick to cook Try ribeye or sirloin for steak
• Green bell pepper: for signature taste and color Choose firm and shiny peppers
• Onion: brings depth and natural sweetness Yellow or white onions both work
• Garlic: adds a punch of aroma and background heat Use fresh for best results
• Cream cheese: for a velvety creamy sauce Let it come to room temperature for easy mixing
• Shredded provolone cheese: provides gooey melt and authentic taste Buy full blocks and shred for best texture
• Pasta like penne or rigatoni: holds sauce in every bite Cook al dente for the perfect bite
• Beef broth: enhances the savory base Choose low sodium to control salt
• Salt and pepper: to balance and brighten flavors Freshly cracked makes a difference
• Olive oil: helps soften veggies while adding flavor Look for extra virgin with a greenish hue

Step-by-Step Instructions

Cook the Pasta:

Bring a generous pot of salted water to a rolling boil Cook your pasta according to the package directions until al dente then drain well and set aside

Sauté the Vegetables:

Warm olive oil in a deep skillet over medium heat Add diced peppers onions and garlic Cook gently for five to seven minutes until soft and fragrant but not browned The vegetables should look glossy and bright

Cook the Meat:

Add your ground beef or steak strips right into the skillet with the softened vegetables Season with salt and pepper For ground beef break it into crumbles as it cooks until all is nicely browned For steak allow a few minutes on each side for a rich sear and tender texture

Make the Sauce:

Reduce the heat to low Add the softened cream cheese and pour in the beef broth Stir thoroughly The cream cheese will slowly melt making a silky smooth sauce blended with the pan flavors

Combine the Pasta:

Add your drained cooked pasta directly to the skillet Turn and stir until each piece is coated in the creamy beef and veggie sauce Expect the aroma to intensify here

Top with Cheese and Broil:

Sprinkle shredded provolone cheese over everything If your skillet is oven safe pop it under the broiler for two to three minutes so the cheese bubbles and browns on top Watch closely so it does not burn

Serve:

Remove the pan from the broiler and let it stand a minute or two Serve piping hot right from the skillet letting everyone take their favorite portion

Pin

Cream cheese surprised me by making the sauce brilliantly glossy and smooth My family always jokes that the cheese pull at the table is their favorite part and it has become our go to for chilly evenings when we want pure comfort food

Storage Tips

Philly Cheesesteak Pasta stores beautifully in the refrigerator for up to three days Always use a tight sealing container To reheat add a bit of beef broth or water before microwaving or gently warming on the stovetop This helps the sauce regain its creaminess

Ingredient Substitutions

If you cannot find provolone try mozzarella for a mild taste or even cheddar for a sharper bite For steak strips any quick cooking beef like ribeye or sirloin works well Fresh mushrooms make the dish heartier and add an earthy layer Swap out green peppers for red or yellow if you prefer a sweeter flavor

Serving Suggestions

A crisp green salad with vinaigrette balances the richness A few crunchy dill pickles on the side nod to the traditional Philly sandwich Fresh parsley or even hot sauce at the table lets everyone customize their bowl

Cultural Context

Philadelphia's iconic cheesesteak is beloved across the country Adapted here into pasta form it trades crusty bread for tender noodles but keeps the essential combo of juicy beef sautéed peppers onions and gooey cheese This is a playful twist that merges American comfort food traditions

Recipe FAQs

→ What kind of beef works best for this dish?

Thinly sliced ribeye or sirloin offers tender texture. Ground beef is a great option for simplicity and quick cooking.

→ Can I substitute provolone cheese?

Yes, mozzarella or a mozzarella-cheddar blend adds great flavor and meltability without overpowering the dish.

→ How can I add more vegetables?

Mushrooms work well—sauté them with the peppers and onions, or try adding spinach at the end for extra greens.

→ Is it possible to make this ahead of time?

Absolutely. Prepare and combine everything except the final broiling step. Broil just before serving for best texture.

→ What is the best way to reheat leftovers?

Warm on the stovetop or in the microwave with a splash of beef broth. This keeps the sauce creamy and smooth.

→ Which type of pasta should I use?

Penne or rigatoni hold the sauce well, but any sturdy short pasta works—for example, ziti or fusilli.