This easy weeknight dinner is a flavorful twist on the classic Philly cheesesteak sandwich. Ready in about 30 minutes, this one-pot pasta dish combines seasoned beef, sautéed peppers and onions, and melty cheese for a comforting family meal.
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🗝️ Key takeaways
- This one-pan, easy dinner means minimal cleanup and plenty of cheesy comfort that the whole family will enjoy.
- Philly cheesesteak pasta is ideal for busy weeknights when you want big flavor without fuss.
- Using lean 90/10 ground beef prevents excess grease so the dish stays rich without being oily.
This skillet version captures the savory, cheesy essence of a Philly cheesesteak in a fast, satisfying pasta meal.
🧾 Ingredients
📖 Variations
- Swap the ground beef for thinly sliced round steak, deli roast beef, or shaved steak for a more authentic cheesesteak texture.
- Use any short pasta you like—cavatappi, shells, penne, or elbow macaroni all work well.
- Substitute cooked chicken breast or thighs for beef to make a chicken cheesesteak pasta.
- Mix bell pepper colors for visual appeal, or use just green peppers if you prefer.
- Ground turkey is a lighter alternative to beef.
- If you’d rather skip the French onion soup flavor, use beef broth or stock instead.
- Add sliced mushrooms along with the peppers for extra umami.
- White American cheese can replace Provolone, or use regular Provolone or mozzarella if desired—slice thinly so it melts quickly.
🔪 Instructions
- Brown the ground beef in a large skillet over medium-high heat, breaking it up as it cooks.
- Add diced onions and bell peppers; sauté for 2–3 minutes until softened.
- Stir in the dry pasta, condensed French onion soup, Worcestershire sauce, seasonings, and water.
- Bring to a boil, then reduce heat, cover, and simmer. Stir occasionally so the pasta doesn’t stick and to ensure even cooking.
- Cook until the pasta is tender, about 10 minutes; a little liquid should remain in the pan.
- Remove from heat and stir in milk and cream cheese until smooth and fully incorporated.
- Mix in about half of the provolone and mozzarella until melted and gooey.
- Taste and adjust seasoning as needed. Lay the remaining provolone slices over the top, cover briefly until they melt, then sprinkle with chopped parsley and serve.
🥫 Storage
Refrigerate leftovers in an airtight container for up to four days. Let the pasta cool to room temperature before storing.
To freeze, transfer the cooled pasta to a freezer-safe container or zip-top bag and freeze for up to three months. Thaw in the refrigerator overnight before reheating.
💭 Things to know
Expert Tip: A combination wok or large stir-fry pan works great for one-pot meals like this; if using a Dutch oven, stir occasionally to prevent sticking.
- Choose lean ground beef (90/10) to avoid a greasy final dish.
- Cooking time may vary depending on your preferred pasta texture—check for tenderness as it cooks.
- If the liquid doesn’t reduce enough, cook uncovered for a few minutes; if it becomes too dry, add about 1/4 cup water as needed.
- Adding ketchup as a finishing drizzle is an unconventional but surprisingly tasty option if you enjoy ketchup with cheesesteaks.
- Include mushrooms with the peppers for a deeper flavor, if desired.
👩🍳 FAQs
Answers to common questions about this recipe:
Use short pasta shapes like cavatappi, shells, penne, or elbow macaroni. Avoid long pastas like spaghetti or fettuccine for this one-pot method.
A crisp side salad with vinaigrette and garlic bread or garlic knots complement this rich pasta nicely.
Related recipes
If you enjoy quick skillet dinners, consider trying other one-pot favorites and pasta skillet recipes in your collection.
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Popeyes Blackened Chicken Tenders (Easy Copycat Recipe)
-
Creamy Spinach Chicken & Pasta Skillet
-
Easy Cheese Ravioli Alfredo with Chicken (20-Minute Dinner)
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Creamy Chicken and Broccoli Alfredo Casserole
🍽️ Serve with…
Serve this pasta with garlic knots or garlic bread, a crunchy broccoli salad for contrast, and finish with chewy brownies for dessert if you like. Pickled sliced onions also make a tasty garnish.
📞 The last word
Growing up near Philadelphia left me with a soft spot for authentic cheesesteaks and street-vendor flavors. This Philly cheesesteak pasta brings back those memories with the familiar aromas and savory taste—only easier and perfect for a busy weeknight.
I hope this hearty, cheesy skillet becomes a favorite in your rotation. For other quick weeknight options, try a creamy Alfredo ravioli or a one-pot taco spaghetti next time.
If you make this recipe and enjoy it, please consider rating it 5 stars!
📖 Recipe
Philly Cheesesteak Pasta
Ingredients
- 12 ounces pasta (cavatappi recommended)
- 1½ pounds lean ground beef
- 2 teaspoons Italian seasoning
- 1 teaspoon garlic powder (or to taste)
- 1 teaspoon kosher salt
- ½ teaspoon coarsely ground pepper
- 21 ounces condensed French onion soup (2 cans)
- 1 cup water
- 1 tablespoon Worcestershire sauce
- 1 cup diced bell pepper
- 1 cup diced onion
- 1 cup milk
- 3 ounces cream cheese
- 8 ounces provolone cheese, sliced
- 1 cup mozzarella
- Seasoned salt, to taste
Instructions
- Brown the ground beef in a large pan.
- Add the diced onions and bell peppers and sauté for 2–3 minutes.
- Stir in the pasta, condensed French onion soup, Italian seasoning, garlic powder, Worcestershire sauce, and water.
- Bring to a boil, reduce heat, cover, and simmer. Stir occasionally to prevent sticking.
- Cook until the pasta is tender, about 10 minutes. A bit of liquid should remain in the pan.
- Remove from heat and stir in the milk and cream cheese until smooth.
- Stir in half the provolone and the mozzarella until melted and creamy.
- Taste and adjust seasoning. Lay the remaining provolone slices over the top, cover until melted, then garnish with chopped parsley and serve.
Notes
- Thinly sliced round steak, deli roast beef, or shaved steak are good substitutes for ground beef.
- Sliced mushrooms are a great addition—add them with the bell pepper.
- If the liquid doesn’t evaporate enough, cook uncovered for a few minutes. If it seems too dry, add about 1/4 cup water.
- White American cheese can replace provolone if preferred.
- Use lean ground beef (90/10) to keep the dish from becoming greasy.
- Cooking time can vary based on pasta shape and desired doneness.
- If you enjoy ketchup on cheesesteaks, try a small drizzle on this pasta—it’s surprisingly good.
Nutrition Facts
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Carbohydrates: 55 g
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Protein: 32 g
Nutrition information is estimated as a courtesy. Verify using your own calculator if needed for medical purposes. Percent Daily Values are based on a 2,000 calorie diet.
This recipe has been tested multiple times. Substitutions or major technique changes may alter results.
First published April 16, 2021. Last updated for editorial content on August 29, 2023.