Philly Cheesesteak Pasta

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I still remember the first time I turned classic Philly cheesesteak flavors into a creamy pasta — it felt like comfort food and takeout all rolled into one bowl. This Philly Cheesesteak Pasta combines browned ground beef, sautéed onions and peppers, mushrooms, and melty provolone in a silky cream sauce tossed with penne. It’s rich but simple, perfect for weeknights when you want something satisfying without a lot of fuss. If you’re curious about variations or a skillet-first approach, take a look at this one-pan Philly cheesesteak pasta version for inspiration.

Why you’ll love this dish

This recipe takes familiar sandwich flavors — savory beef, sweet onions, crisp peppers, and melted provolone — and pairs them with pasta for a more comforting, shareable meal. It’s ideal for:

Busy weeknights when you want a hearty dinner in about 30–40 minutes.
Families who need a kid-friendly meal that still feels “grown-up.”
Anyone looking for a budget-friendly recipe: ground beef and pantry pasta stretch a small number of ingredients into several servings.

“The whole family asked for seconds — it tastes like a quick comfort-food upgrade to dinner. Creamy, cheesy, and full of flavor.” — home cook review

Beyond taste, the dish is flexible: you can make it richer with extra cheese, lighter with low-fat dairy, or even transform it into a bake the next day.

Step-by-step overview

Before we get into ingredients, here’s what you’ll do at a glance:

Boil penne until al dente and set aside.
Sauté onions and bell pepper in olive oil until soft.
Add mushrooms and cook until browned.
Brown the ground beef and season well.
Make a quick cream-based sauce by combining heavy cream and provolone until smooth.
Toss the cooked pasta with the beef-veggie mixture and the creamy provolone sauce.
Finish with fresh herbs, season to taste, and serve hot.

This overview should give you confidence about timing: while pasta cooks, you can handle the veggies and beef so everything comes together fast.

What you’ll need

1 lb ground beef — the backbone of the dish; choose 80/20 for flavor and moisture.
1 medium onion, chopped — provides sweetness and depth.
1 medium bell pepper, chopped — green or red both work; red is sweeter.
1 cup mushrooms, sliced — button or cremini add an earthy note.
8 oz provolone cheese, shredded — melts smoothly into the sauce. (Substitute mozzarella for a milder melt or fontina for extra creaminess.)
12 oz penne pasta — the tube shape catches sauce well; rigatoni or ziti work too.
2 cups heavy cream — for a rich, velvety sauce. Use half-and-half for a lighter sauce (expect it to be thinner).
Salt and pepper to taste — season in stages.
1 tbsp olive oil — for sautéing.
Fresh herbs like oregano or parsley — brightens the finished dish.

If you’d rather a baked casserole-style finish, try the oven-baked adaptation here: Philly cheesesteak pasta bake.

Step-by-step instructions

Delicious Philly cheesesteak pasta dish topped with melted cheese and peppers.

Cooking pasta: Bring a large pot of salted water to a boil. Add 12 oz penne and cook to al dente according to package directions. Reserve 1/2 cup pasta water, then drain and set aside.
Sautéing veggies: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the chopped onion and bell pepper; cook 5–7 minutes until softened and starting to brown.
Adding mushrooms: Stir in the sliced mushrooms and cook another 4–5 minutes until they release liquid and brown. Remove the vegetables to a bowl and set aside.
Cooking beef: In the same skillet, add the ground beef. Break it up and cook until browned and no pink remains, about 6–8 minutes. Season with salt and pepper. Drain excess fat if needed.
Creating sauce: Reduce heat to low. Pour in 2 cups heavy cream and warm gently — do not boil. Stir in the shredded provolone in batches, whisking to melt until the sauce is smooth. If it’s too thick, loosen with reserved pasta water a tablespoon at a time. Taste and adjust salt and pepper.
Combining pasta and sauce: Return the sautéed vegetables to the skillet with the beef. Add the cooked penne and toss until everything is coated in the provolone cream. Heat through for 1–2 minutes so flavors marry.
Finishing touch: Sprinkle chopped fresh oregano or parsley over the pasta. Add a grind of black pepper and a pinch of salt if needed. Serve immediately while the cheese is gooey.
Serving: Spoon into warmed bowls and enjoy with optional hot sauce or extra shredded provolone.

Short, actionable steps make it easy to follow even if you’re cooking while the kids are doing homework.

Best ways to enjoy it

Pairings and plating ideas:

Serve with a crisp green salad (arugula with lemon vinaigrette) to cut the richness.
Garlic bread or toasted sourdough is perfect for soaking up leftover sauce.
For wine pairings, try a medium-bodied red like Merlot or a buttery Chardonnay.
If you like a crunchy contrast, top individual bowls with toasted breadcrumbs or fried shallots.

For another serving style and topping ideas, check out this alternate recipe that plays with textures: creative serving suggestions.

Storage and reheating tips

Refrigerator: Cool leftovers quickly and store in an airtight container for up to 3–4 days. Do not leave at room temperature more than 2 hours.
Freezing: Portion into freezer-safe containers and freeze for up to 2 months. Thaw in the fridge overnight before reheating. Note: cream sauces can separate slightly after freezing; whisk well when reheating.
Reheating: Gently reheat on the stovetop over low heat, adding a splash of milk or cream to restore creaminess and stirring frequently. Alternatively, microwave in short bursts, stirring between intervals until hot. Ensure food reaches 165°F (74°C) before serving.

Safe handling tips: cool quickly, refrigerate within 2 hours, and always reheat thoroughly.

Pro chef tips

Browning matters: Let the beef and mushrooms develop color — that caramelization builds flavor. Don’t rush it.
Cheese technique: Shred provolone from a block rather than using pre-shredded cheese to avoid anti-caking additives that hinder melting.
Sauce texture: If the cream seems too thin, simmer gently to reduce. If it’s too thick, thin with reserved pasta water or a splash of milk.
Keep heat low when adding cheese to cream — high heat can cause the dairy to split.
Make-ahead shortcut: You can cook the beef and vegetables a day ahead and reheat with fresh cream and cheese to save time.

Small techniques like these lift the final result from good to great.

Creative twists

Turkey or chicken: Swap ground beef for ground turkey or shredded rotisserie chicken for a lighter protein.
Vegetarian: Use plant-based crumbles or a mix of extra mushrooms and white beans for protein, and swap provolone for a plant-based melting cheese.
Spicy version: Add a diced jalapeño with the onions or finish with crushed red pepper flakes.
Cheesy bake: Transfer the combined pasta to a baking dish, top with extra provolone and breadcrumbs, and bake at 375°F (190°C) until bubbly and golden.
Italian twist: Stir in sun-dried tomatoes and substitute oregano with basil for a Mediterranean note.

These swaps help tailor the dish to diets, seasons, and pantry availability.

Your questions answered

Q: How long does this take from start to finish?
A: Active time is about 25–35 minutes. Including prep, plan for 35–45 minutes depending on chopping speed.

Q: Can I make this lighter?
A: Yes — use half-and-half or a mixture of milk and a bit of cornstarch to thicken, and choose lean ground beef or ground turkey.

Q: Will the sauce separate if I freeze leftovers?
A: Cream sauces can sometimes separate. Thaw in the fridge and reheat gently while whisking; adding a little fresh cream or milk helps re-emulsify the sauce.

Q: Can I use different pasta?
A: Absolutely. Any short pasta (rigatoni, ziti, fusilli) will work; just adjust cooking time to package directions.

Q: Is provolone essential?
A: Provolone gives that classic cheesesteak flavor and melt. Mozzarella or fontina are good alternatives if needed.

Conclusion

If you want more inspiration or variations to compare, this skillet-focused take offers a slightly different method: Recipe: Philly Cheesesteak Pasta Skillet – The Kitchn. For another well-loved home-cook version with detailed step photos, see Philly Cheesesteak Pasta – Nicky’s Kitchen Sanctuary. And if you’re curious about a more recent blog take that includes serving ideas and adjustments, check out Philly Cheesesteak Pasta – The Tipsy Housewife.

Enjoy the rich, cheesy comfort — and don’t be afraid to tweak it until it feels like your perfect weeknight dish.