Philly Cheesesteak Pasta Recipe

Introduction

Philly Cheesesteak Pasta brings the beloved flavors of a classic Philly cheesesteak into a creamy, cheesy pasta dish. This recipe is perfect for a comforting weeknight dinner that’s quick and satisfying.

Ingredients

• 3 cups Penne Pasta
• 1 pound Ground Beef
• 1 cup Yellow Onion, diced
• 3 Bell Peppers, sliced
• 1 tablespoon Olive Oil
• 1 teaspoon Seasoned Salt
• 1 teaspoon Onion Powder
• 1 teaspoon Garlic Powder
• 1 teaspoon Worcestershire Sauce
• 1 cup Evaporated Milk
• 1 cup Heavy Whipping Cream
• 1 ½ cups Mozzarella Cheese, shredded
• 1 ½ cups Cheddar Cheese, shredded

Instructions

1. Step 1: Cook the pasta according to the directions on the package. Drain and set aside.
2. Step 2: In a large pot over medium heat, warm the olive oil. Add the sliced bell peppers and diced onions. Sauté for 5–6 minutes until the vegetables begin to soften.
3. Step 3: Add the ground beef to the pot and cook until fully browned with no pink remaining. Drain any excess grease. Season with Worcestershire sauce, seasoned salt, onion powder, and garlic powder.
4. Step 4: Lower the heat and stir in evaporated milk and heavy cream. When the mixture starts to gently simmer, add all but a small amount of the mozzarella and cheddar cheese. Stir until melted and smooth. Adjust seasoning with seasoned salt to taste. Turn off the heat and let the sauce thicken slightly.
5. Step 5: Fold the cooked pasta into the sauce. Sprinkle the reserved cheese on top, cover the pot, and let the cheese melt for a few minutes. Serve warm and enjoy.

Tips & Variations

• For extra authenticity, try adding thinly sliced mushrooms or substituting provolone cheese for a classic Philly cheesesteak flavor.
• Use a mix of green, red, and yellow bell peppers for a colorful presentation.
• If you prefer a spicier dish, add a pinch of crushed red pepper flakes while sautéing the vegetables.
• To make it lighter, you can substitute half-and-half for the heavy cream and evaporated milk.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or on the stovetop over low heat, stirring occasionally to prevent the sauce from separating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, any sturdy pasta like rigatoni, fusilli, or farfalle will work well to hold the cheesy sauce.

Is this recipe good for meal prep?

Absolutely! It keeps well in the fridge and reheats nicely, making it a convenient choice for busy weeknight meals or lunches.

Philly Cheesesteak Pasta Recipe

---

★★★★★

4.4 from 115 reviews

• Author: Hugo
• Total Time: 35 minutes
• Yield: 4–6 servings 1x

Pin Recipe

Print Recipe

Description

This Philly Cheesesteak Pasta combines all the bold flavors of the classic Philly cheesesteak sandwich into a creamy, cheesy pasta dish. Ground beef, sautéed bell peppers, and onions are simmered in a rich cheese sauce and tossed with penne pasta for a comforting, crowd-pleasing meal that’s quick and easy to prepare.

---

Ingredients

Scale 1x2x3x

Pasta

• 3 cups Penne Pasta

Meat and Vegetables

• 1 pound Ground Beef
• 1 cup Yellow Onion (diced)
• 3 Bell Peppers (sliced)

Seasonings and Sauces

• 1 tablespoon Olive Oil
• 1 teaspoon Seasoned Salt
• 1 teaspoon Onion Powder
• 1 teaspoon Garlic Powder
• 1 teaspoon Worcestershire Sauce

Dairy

• 1 cup Evaporated Milk
• 1 cup Heavy Whipping Cream
• 1 ½ cups Mozzarella Cheese (shredded)
• 1 ½ cups Cheddar Cheese (shredded)

---

Instructions

1. Cook the pasta: Prepare the penne pasta according to package directions until al dente. Once cooked, drain and set aside.
2. Sauté vegetables: Heat olive oil in a large pot over medium heat. Add the sliced bell peppers and diced onions, sautéing them for 5 to 6 minutes until they start to soften and become fragrant.
3. Cook the beef: Add the ground beef to the pot with the vegetables and cook thoroughly until no pink remains. Drain off any excess grease for a leaner dish. Season the beef mixture with Worcestershire sauce, seasoned salt, onion powder, and garlic powder, stirring well to combine.
4. Make the cheese sauce: Reduce the heat to low, then stir in the evaporated milk and heavy whipping cream. Allow the mixture to gently simmer. Gradually add the shredded mozzarella and cheddar cheese, saving some cheese for topping. Stir continuously until the cheese is fully melted and the sauce begins to thicken. Adjust seasoning with a bit more seasoned salt if desired. Turn off the heat and let the sauce sit briefly to thicken further.
5. Toss pasta with sauce and serve: Drain the cooked pasta and fold it into the cheese sauce until evenly coated. Sprinkle the reserved cheese on top, cover the pot, and allow the cheese to melt. Serve warm and enjoy your delicious Philly cheesesteak pasta!

Notes

• For a spicier version, add red pepper flakes or hot sauce when seasoning the beef.
• Use a combination of bell pepper colors for a vibrant dish.
• For a lighter version, substitute half-and-half for the heavy cream.
• To make this gluten-free, use gluten-free pasta and ensure Worcestershire sauce is gluten-free.
• Leftovers store well in the refrigerator for 3-4 days and reheat gently on the stovetop.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Keywords: Philly cheesesteak, pasta recipe, cheesy pasta, ground beef, bell peppers, comfort food, quick dinner