Philly Cheesesteak Pasta

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I grew up on Philly cheesesteaks, so this Philly Cheesesteak Pasta hits the sweet spot between nostalgia and weeknight convenience. It takes the savory components of a classic sandwich—beef, peppers, onions, mushrooms, and melty provolone—and folds them into creamy penne for a dish that’s faster to make and easier to serve to a crowd. If you ever wanted the sandwich flavors without juggling hoagie rolls, this is the version to try (and if you love casseroles, there’s a baked spin you might also like: a baked version of Philly Cheesesteak Pasta).

Why you’ll love this dish

Philly Cheesesteak Pasta is comfort food that’s practical. It’s quicker than sourcing good steak and slicing it thin, but keeps all the key flavors. The penne captures the creamy sauce; provolone gives that sweet, melty finish; and the vegetables add color and texture. It’s also budget-friendly, kid-approved, and easy to scale up for a potluck or down for two.

“This pasta hits everything: the savory beef, the soft onions and peppers, and that gooey provolone—only faster than a sandwich and easier to serve at family dinners.”

You’ll reach for this when you want familiar, hearty flavors with minimal fuss—weeknights, casual dinners, or when you want a crowd-pleasing skillet.

Step-by-step overview

Before you dive in, here’s what the cooking flow looks like so you know what to expect:

Boil the penne until al dente and reserve some pasta water.
Sauté onions, peppers, and mushrooms until softened and slightly caramelized.
Brown the ground beef and season.
Stir in heavy cream and reduce to a gently thickened sauce.
Toss in drained pasta and shredded provolone; add a splash of reserved pasta water if needed.
Serve hot with extra cheese or parsley.

If you prefer a skillet-style alternative with slightly different timing and layering, there’s another variation that shows that method in action: a skillet-focused version.

What you’ll need

12 oz penne pasta — this shape catches the sauce beautifully; short tubular pasta is ideal.
1 cup heavy cream — builds a rich, comforting sauce that clings to penne.
1 lb ground beef — quick and economical; swap for sliced steak if you want a more authentic texture.
1 onion, diced — adds natural sweetness and depth.
1 bell pepper, diced — green, red, or yellow all work; red is sweeter.
1 cup mushrooms, sliced — optional but adds earthy balance.
1 cup provolone cheese, shredded — melts smoothly and gives that classic cheesesteak note.
2 tablespoons olive oil — for sautéing.
Salt and pepper to taste.

Substitutions/notes inline: use half-and-half instead of heavy cream for a lighter sauce (reduce simmer time), or mix provolone with a little white cheddar for sharper flavor. If using sliced steak, toss it in at the end to avoid overcooking.

For another ingredient-focused take that swaps shapes and cheeses, check this stovetop recipe for inspiration: a classic stovetop Philly cheesesteak pasta.

Step-by-step instructions

Delicious Philly Cheesesteak Pasta topped with cheese and peppers

Bring a large pot of salted water to a boil. Cook 12 oz penne until al dente according to package directions. Reserve 1/2 cup pasta water, then drain.
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add diced onion and bell pepper. Sauté 5–7 minutes until softened and edges brown.
Add 1 cup sliced mushrooms and cook 3–4 minutes until they give up moisture and brown slightly.
Push vegetables to the side and add ground beef. Brown, breaking up with a spatula, until no pink remains. Season with salt and pepper.
Pour in 1 cup heavy cream and bring to a gentle simmer. Reduce heat and let sauce thicken about 3–5 minutes. Stir occasionally.
Lower heat and fold in drained penne and 1 cup shredded provolone. Toss until pasta is coated and cheese is melted. Add reserved pasta water a splash at a time if the sauce needs loosening.
Adjust salt and pepper, remove from heat, and let rest 1 minute before serving.

Short, clear verbs keep each step actionable and quick to scan while you cook.

Best ways to enjoy it

Plate it in shallow bowls so the creamy sauce shows and the pasta doesn’t clump.
Garnish with chopped parsley or thinly sliced scallions to brighten the dish.
Serve with crisp sides: a simple green salad, roasted broccoli, or garlic bread for mopping up sauce.
For a heartier meal, add a mixed side of roasted potatoes or a warm grain salad.

Pair with a medium-bodied beer or a fruity red wine (like a Zinfandel) to stand up to the rich cream and beef.

Storage and reheating tips

Fridge: Store leftovers in an airtight container for 3–4 days. Cool to room temperature (no more than 2 hours out) before refrigerating.
Reheat: Warm gently on the stove over low heat with a splash of milk or reserved pasta water to re-emulsify the sauce. Heat to at least 165°F (74°C) for safety. Microwaves work—stir every 30–45 seconds and add liquid if it dries out.
Freeze: Freeze in a heavy-duty freezer-safe container for up to 2 months. Thaw in the fridge overnight and reheat on the stove with a little liquid to bring the sauce back together. Note: cream-based sauces may change texture after freezing; a splash of cream or milk restores silkiness.

Handle cooked pasta and beef with basic food safety: refrigerate promptly and reheat thoroughly.

Helpful cooking tips

Don’t overcook the pasta. Al dente penne will hold its shape and absorb sauce without turning mushy.
Reserve pasta water. The starchy water loosens the sauce and helps it cling to the penne.
Don’t add cheese over high heat. Turn the heat low and let provolone melt gently into the sauce to prevent graininess.
If you want a smokier depth, finish with a tiny pinch of smoked paprika or a few drops of Worcestershire sauce.
Short on time? Use pre-sliced mushrooms and a bagged diced onion-pepper mix to shave prep minutes, or use ground turkey for a lighter profile.

For more time-saving ideas and alternate prep methods, see this quick stovetop variation: a quick skillet variation.

Creative twists

Steak-forward: Swap ground beef for thin-sliced ribeye or sirloin. Sear slices quickly and fold in at the end.
Vegetarian: Replace beef with savory crumbled tempeh or a plant-based ground substitute and use dairy-free cream and vegan provolone.
Spicy: Add sliced banana peppers or a pinch of red pepper flakes while sautéing veggies.
Low-carb: Substitute penne for spiralized zucchini or shirataki noodles and cut the heavy cream a bit with broth.
Baked casserole: Finish the mixed pasta in a baking dish with extra provolone on top and broil for a crisp cheesy crust.

Your questions answered

Q: Can I use sliced steak instead of ground beef?
A: Yes. If using thinly sliced steak, sear it briefly in a hot pan and add it at the end to avoid overcooking. Ground beef is faster and more budget-friendly.

Q: How long does this take from start to finish?
A: From boiling water to plating, plan on about 25–35 minutes. Prep time (dicing veggies, shredding cheese) takes the first 5–10 minutes.

Q: Will the cream sauce separate if I reheat it?
A: It can if reheated too fast. Reheat gently with a splash of milk or reserved pasta water and stir over low heat to bring it back together.

Q: Can I make this ahead for a party?
A: Yes—prepare the components up to the point of combining sauce and pasta, refrigerate, then heat and toss together before serving. For best texture, avoid combining too far in advance.

Conclusion

If you want to compare different takes on this mash-up of sandwich and pasta, Kitchn’s skillet approach offers a helpful riff on technique: Recipe: Philly Cheesesteak Pasta Skillet – The Kitchn. For a crowd-pleasing, family-friendly version with extra tips, Nicky’s Kitchen Sanctuary presents another tasty angle: Philly Cheesesteak Pasta – Nicky’s Kitchen Sanctuary. And if you’d like a recent blog-style take that tweaks the creaminess and toppings, The Tipsy Housewife has a flavorful recipe to compare: Philly Cheesesteak Pasta – The Tipsy Housewife.

Enjoy this quick comfort-food remix—it’s a reliable, flexible recipe that adapts to what’s in your fridge and who you’re feeding.