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Philly Cheesesteak Pasta

A creamy, cheesy pasta dinner inspired by the classic Philly cheesesteak—tender beef, sautéed peppers and onions, and melty provolone in a rich sauce. Perfect for busy weeknights.
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Ingredients Method Notes

Ingredients
  

  • 12 oz pasta penne, rigatoni, or cavatappi
  • 1 tbsp olive oil
  • 1 lb beef thinly sliced steak or ground beef
  • 1 medium onion sliced
  • 1 green bell pepper sliced
  • 2 cloves garlic minced
  • 1 cup beef broth
  • 4 oz cream cheese softened
  • 1 1/2 cups provolone cheese shredded (or sliced)
  • 1/2 tsp salt adjust to taste
  • 1/2 tsp black pepper
  • 1/2 tsp paprika optional
  • 1 tbsp Worcestershire sauce optional but recommended

Method
 

  1. Cook pasta in salted water until al dente. Drain and set aside (reserve 1/2 cup pasta water).
  2. Heat olive oil in a large skillet over medium-high heat. Add beef and cook until browned. Remove beef and set aside.
  3. In the same pan, sauté onion and bell pepper for 5–7 minutes until soft and lightly caramelized. Add garlic and cook 30 seconds.
  4. Pour in beef broth and Worcestershire sauce (if using). Stir and simmer 2 minutes.
  5. Reduce heat to low. Add cream cheese and stir until fully melted and smooth.
  6. Return beef to the pan. Add cooked pasta and toss to coat.
  7. Stir in provolone until melted and creamy. If needed, loosen sauce with a splash of pasta water or broth.
  8. Taste and adjust salt/pepper. Serve hot.

Notes

  • Best pasta: rigatoni, penne, or cavatappi (they hold the sauce well).
  • For a more “authentic” cheesesteak flavor, use thinly sliced steak + provolone only.
  • Add mushrooms for extra depth, or red pepper flakes for heat.
  • Reheat gently with a splash of broth or milk to restore creaminess.
Approx per serving: Carbs 55g – Protein 34g – Fat 30g.