Philly Cheesesteak Pasta Delight

This creamy Philly Cheesesteak Pasta brings all the flavors of the classic sandwich into a one pot comfort meal with melting provolone cheese, tender peppers, and savory beef swirled through rich sauce and sturdy pasta. It is a weeknight lifesaver that feels special enough for sharing and always gets cheers at the table.

The first time I made this, my son walked in after practice with his friends and I worried if there was enough food. Every bite disappeared and the next day the kids asked me for the secret. This recipe became our secret code for comfort food night.

Ingredients

• Ground beef: Gives meaty depth and easy protein while skipping the fuss of slicing steak. Choose one with some fat for better flavor
• Green bell pepper: Classic Philly taste and a fresh pop of color. Look for ones that feel heavy for their size
• Onion: Builds sweetness and flavor into the sauce as it cooks down. Choose firm, shiny bulbs
• Garlic cloves: Brightens the dish and rounds out the flavor. Use fresh cloves for strongest aroma
• Cream cheese: Makes the sauce lush and coats the pasta. Buy full fat blocks for best texture
• Beef broth: Intensifies the beefy taste and makes the sauce perfect for pasta. Go with a low sodium version so you can control the salt
• Heavy cream: Delivers decadent richness that makes this dish stand out. Look for cream that lists only cream as its ingredient
• Provolone cheese: Brings truly Philadelphia cheesiness that melts perfectly into the sauce. Buy a wedge and shred yourself for best melt
• Pasta: Penne or rigatoni are ideal to grab every bit of sauce. Find bronze cut pasta for the best sauce cling
• Olive oil: Carries all the flavors in your pan and helps soften the vegetables. Use a fruity extra virgin variety

Step-by-Step Instructions

Prepare the pasta:

Bring a large pot of salted water to a rolling boil. Add your pasta and cook until just al dente, usually about nine to eleven minutes. Stir once or twice so nothing sticks together. Save half a cup of the pasta water before draining in case your sauce needs loosening later.

Sauté the vegetables:

Warm olive oil in a deep skillet over medium heat until it shimmers. Toss in diced onion and bell pepper and cook for five minutes, stirring occasionally, until vegetables soften and onions start turning clear. You want just a touch of golden color on the edges for extra flavor.

Add aromatic garlic:

Add minced garlic and cook it for just one minute, stirring constantly to keep it from burning. The mixture should become strongly fragrant and the garlic should look glossy and just softened.

Brown the beef:

Scoop in your ground beef and use a wooden spoon to break it up into small crumbles. Continue cooking until no pink remains and the beef is browned all over, which should take five to seven minutes. If there is a lot of fat, you can drain some off, but leaving a bit gives even more flavor.

Create the cream base:

Turn the heat to low and add cream cheese in pieces. Gently stir until it fully melts into the beef and vegetables and begins to smooth out into a thick, creamy base.

Build the sauce:

Slowly pour in the beef broth and heavy cream, stirring constantly to keep things smooth. Let the sauce simmer gently for about three minutes so it thickens and coats the spoon. You should see fewer bubbles as it becomes silkier.

Add the cheese:

Sprinkle in the shredded provolone a handful at a time, stirring in a figure eight pattern for even melting. The sauce will go glossy and rich as you work in all the cheese.

Season to perfection:

Taste your sauce for salt and pepper. Start light since the cheese and broth may already bring saltiness. Add more as needed once the sauce is fully mixed.

Combine and coat:

Tumble in the drained pasta and toss until every piece is enveloped in sauce. Use a little of your reserved pasta water if the sauce looks too thick. Let the mixture rest over low heat for another minute or two so flavors can blend.

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Cream cheese and fresh provolone are the real magic in this dish. My grandma always said using real cheese matters and every time I spoon this over hot pasta, it smells like home. She would have loved that I save pasta water too.

Make Ahead Options

This pasta holds up beautifully for meal prep, so you can whip it up on Sunday and have comforting meals ready in the fridge for the busy week. Divide it into containers and add a splash of milk or cream when reheating so the sauce goes creamy again. The flavors actually get deeper if you give them a day.

Delicious Variations

Spice it up with jalapeños or hot sauce, add mushrooms with your veggies for extra earthiness, or lighten it with half and half and light cream cheese. These swaps let you keep the heart of the dish but make it match your tastes or pantry.

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Serving Suggestions

This dish shines as the main event with a crisp green salad and vinaigrette to balance the richness. Garlic bread is perfect for scraping up the last of the sauce. For parties, serve it in oven safe bowls, top with more cheese, and give it a minute under the broiler for a golden bubbly finish. Quick roasted broccoli or a cucumber salad work great on the side.

Storage Tips

Keep leftovers in a tightly covered container in the refrigerator for up to four days. The pasta will soak up some sauce, so always add a bit of milk or cream when reheating to bring the creamy texture back. This pasta does not freeze well because all that good dairy can split and go grainy when thawed. If you plan to freeze, store the sauce and pasta separately.

Recipe FAQs

→ What cheese works best for this dish?

Provolone provides the classic Philly flavor and melts smoothly, but mozzarella, cheddar, or Monterey Jack can be delicious options for variation.

→ Which pasta shapes are ideal here?

Penne and rigatoni are preferred as their ridges hold the creamy sauce well, though fusilli or farfalle can also work nicely.

→ Can this dish be made ahead and reheated?

Yes, the components can be prepared separately and gently reheated when ready. Adding a splash of milk or cream helps revive the sauce’s texture.

→ Are there suitable protein alternatives to ground beef?

Ground turkey, chicken, or plant-based meat substitutes can be used to adapt the dish to different dietary preferences.

→ How to add spice to the dish?

Incorporate red pepper flakes, diced jalapeños, or a dash of hot sauce during cooking to give the dish a spicy kick.