If you’re a fan of Philly cheesesteaks and you love a good creamy pasta, then you’re in for a treat. Philly Cheesesteak Pasta is the ultimate comfort food mashup—juicy beef, sweet sautéed onions and peppers, and gooey melted cheese all wrapped up in tender pasta. It’s hearty, flavorful, and completely satisfying.

This dish has taken off because it combines everything people love about the iconic sandwich, but makes it even easier to enjoy—no hoagie rolls required! Plus, it all comes together in one skillet, making it perfect for busy weeknights when you want something quick, filling, and family-friendly.

Bold tip: It’s quicker than you think—and packs all the cheesesteak flavor in one skillet!

Whether you’re feeding a crowd or meal-prepping for the week, this pasta delivers big on flavor with minimal effort.

What Is Philly Cheesesteak Pasta?

Philly Cheesesteak Pasta is a delicious fusion of the famous Philadelphia cheesesteak sandwich and a creamy, savory pasta dish. Instead of being served on a hoagie roll, the tender slices of beef, peppers, onions, and melty cheese are tossed with pasta in a rich, velvety sauce.

You’ll still find all the essentials here—thin-sliced steak, sautéed onions and bell peppers, and plenty of provolone or mozzarella cheese. But instead of handheld, you get everything baked or mixed into one cozy, fork-friendly skillet.

This dish isn’t a traditional Italian recipe, and it’s not exactly a baked casserole either. It lives in its own comfort-food category—a creamy, beefy pasta dish that feels familiar yet totally new. You can prepare it stovetop-style for a quicker fix or bake it for an extra cheesy, golden top.

A quick nod to history: the original Philly cheesesteak dates back to the 1930s, when Pat Olivieri served chopped beef and onions on a roll to cab drivers in South Philly. That same flavor profile still holds strong today, just with a pasta twist!

Key Ingredients Breakdown

Let’s break down the simple but flavorful ingredients that make this dish shine:

Beef:
You want something tender that cooks quickly. Traditional cheesesteaks use thinly sliced ribeye—and that’s perfect here too. But sirloin or even ground beef works well if you’re looking for a faster or more budget-friendly option.

Bold tip: Ask your butcher to pre-slice ribeye or sirloin thinly to save time during prep!

Pasta:
Penne, rotini, or elbow macaroni are all great choices. Understanding how to pair pasta shapes with sauces can elevate your dish.

Cheese:
Provolone is classic—mild and melty. Mozzarella is another favorite for its stretch. For more options, check out this list of the 8 best melting cheeses for pastas and casseroles.

Veggies:
Sliced green bell peppers, mushrooms, and onions give that unmistakable Philly flavor. You can sauté them with a touch of oil until soft and golden, then fold them into the pasta.

Sauce:
Many recipes keep it simple—just a splash of beef broth, a bit of cream, and the melty cheese. You want the sauce to cling, not drown the pasta.

It’s simple, satisfying, and full of flavor. Use what you have, but don’t skip the basics—they’re what give this dish its signature taste.

How to Make Philly Cheesesteak Pasta Step-by-Step

This dish is surprisingly easy to pull together. You can make it all in one skillet for easy cleanup, or transfer it to a baking dish for a final broil.

Step 1: Brown the beef
Heat a bit of oil in a large skillet over medium-high heat. Add your thinly sliced steak or ground beef. Season with salt, pepper, and a bit of garlic powder. Cook until nicely browned, then transfer it to a plate and set aside.

Step 2: Sauté the veggies
In the same skillet, toss in sliced onions, bell peppers, and mushrooms. Sauté until soft and lightly caramelized—about 5–7 minutes. The flavor builds here, so don’t rush it.

Step 3: Make the sauce
Lower the heat and stir in a splash of beef broth and a little heavy cream. Let it simmer gently for a few minutes until slightly thickened. Stir in the cheese (provolone, mozzarella, or a blend) and whisk until melty and smooth.

Step 4: Combine with pasta
While the sauce simmers, cook your pasta until just al dente. Drain and add it to the skillet with the beef and veggies. Stir everything together until coated in that luscious sauce.

Step 5: Optional—broil for a cheesy top
If you want that golden baked finish, transfer everything to a baking dish, sprinkle extra cheese on top, and broil for 2–3 minutes until bubbly and slightly browned.

Pro tip: Let it rest for 5 minutes before serving. It helps the sauce thicken and gives better texture.

One-Pot or Casserole Style?

This dish is flexible—you can stick with a one-pot stovetop method or transform it into a baked casserole.

Stovetop version:
Quick, easy, and mess-free. Ideal for weeknights when you want minimal cleanup. The cheese melts into the sauce and coats every bite.

Baked casserole style:
If you want a crispy, golden cheese topping, the oven is your best friend. After combining everything, pop it into a greased baking dish, top with shredded provolone or mozzarella, and bake at 375°F for about 10–12 minutes. Finish with a quick broil for extra bubbly goodness.

Bold tip: Make it ahead, refrigerate, and bake when you’re ready—perfect for potlucks or meal prep.

Both methods are delicious—it just depends on your mood and your schedule!

Variations to Try

One of the best things about Philly Cheesesteak Pasta is how customizable it is. Whether you’re looking to spice it up or lighten it down, here are some fun variations to try:

Spicy version:
Add sliced jalapeños, a pinch of red pepper flakes, or use pepper jack cheese to turn up the heat.

Ground beef twist:
Need something quicker and more affordable? Ground beef works beautifully in this dish and still delivers that classic cheesesteak vibe.

Low-carb/gluten-free option:
Swap the pasta for zoodles (zucchini noodles) or your favorite gluten-free pasta. You’ll still get that rich, cheesy flavor with a lighter feel.

Loaded version:
Go big with sautéed mushrooms, a splash of Worcestershire sauce for umami depth, and a cheddar cheese topping for extra richness.

Bold tip: Try a mix of cheeses—mozzarella for stretch, provolone for flavor, and a touch of cream cheese for that creamy base.

You can easily make this dish your own based on your family’s preferences or what’s already in your fridge.

Tips for the Best Philly Cheesesteak Pasta

Want to elevate your dish from good to can’t-stop-eating-it? These quick tips will help:

Slice the beef thinly and against the grain—this keeps it tender and easy to chew.
Don’t overcook the pasta. It will finish cooking in the hot sauce and absorb even more flavor.
Layer your cheese: Stir some into the sauce, and reserve a bit for sprinkling on top. This gives you that perfect melty and stretchy texture.
Let it rest for 5 minutes after cooking or baking. The sauce thickens slightly, the flavors marry, and you avoid a watery base.

Pro tip: If using ground beef, drain excess fat before building your sauce to keep things balanced.

These little tweaks make a big difference in texture and taste.

What to Serve With Philly Cheesesteak Pasta

This pasta is hearty on its own, but a few sides can make it a full meal:

Garlic bread or cheesy dinner rolls – perfect for scooping up the extra sauce
Simple green salad with a tangy vinaigrette – adds freshness to balance the richness
Roasted green beans or steamed broccoli – quick, healthy, and not overpowering
Pickled peppers or pepperoncini – for a tangy contrast to the creamy pasta

You don’t need much on the side—just a little something to round things out.

Storage, Reheating, and Freezing Tips

Storing:
Place any leftovers in an airtight container and refrigerate for 3–4 days. The flavor often gets even better the next day!

Reheating:
To avoid drying out, reheat gently on the stovetop or in the microwave. Add a splash of broth, cream, or even a bit of milk to loosen the sauce as it warms.

Freezing:
Yes, this pasta freezes well! Store in a freezer-safe container for up to 2 months. For best results, thaw in the fridge overnight and reheat slowly. You might want to add a bit of fresh cheese on top when reheating for extra creaminess.

Bold tip: Freeze in individual portions for easy grab-and-go lunches.

FAQs

Can I make Philly cheesesteak pasta with ground beef?
Absolutely. Ground beef is an excellent option when you’re short on time or working with a tighter budget. It still gives you all that beefy flavor without the slicing.

What’s the best cheese to use?
Provolone is a top choice for its smooth melt and classic cheesesteak flavor. For extra gooeyness, mix in some mozzarella or cheddar. A spoonful of cream cheese can add a velvety finish.

Is it better to use fresh or frozen peppers?
Fresh is ideal for texture and flavor. But if you’re short on time or ingredients, frozen bell peppers work fine—just sauté them a bit longer to reduce moisture.

Can this be made ahead of time?
Yes! Assemble the dish up to a day in advance and store it in the fridge. When ready to eat, pop it in the oven until bubbly and golden on top.

Can I use a slow cooker or Instant Pot?
Yes, with a few adjustments. Cook your beef and veggies first, then add partially cooked pasta and cheese. Let it simmer just until everything is heated through and well combined.

Final Thoughts & Encouragement to Try It

Philly Cheesesteak Pasta is one of those rare dishes that checks all the boxes—easy, comforting, customizable, and downright delicious. Whether you’re cooking for picky eaters, feeding a hungry family, or just want a new twist on pasta night, this recipe delivers every time.

It’s flexible, forgiving, and guaranteed to make your kitchen smell amazing.

Bold suggestion: Try it, snap a photo, and tag your creations online—this one’s a total showstopper!

Make it once, and chances are it’ll become a go-to favorite in your dinner rotation.