If you can’t get enough of the bold, savory flavors that a classic Philly Cheesesteak has to offer, you’ll love this creamy beef pasta. This cheesesteak pasta has everything a traditional Philly Cheesesteak has in pasta form! It takes everything you crave, from the beef to the cheese and peppers, and transforms it into a rich, comforting pasta dish that the whole family will surely love!
This recipe is a one pot meal, making it perfect for weeknights because it comes together quickly in one skillet. The beef is browned and seasoned, the vegetables are softened until tender, and everything gets tossed together with pasta in a creamy, cheesy sauce that helps bring it all together. We just can’t get enough of this pasta at home. I often find myself making it on game days and during relaxing weekends with the kids at home.
If you’re a lover of pepper steak and classic cheesesteaks, you’ll absolutely love this recipe and you’ll definitely want seconds! Best of all, this recipe doesn’t take long to cook. Once you’ve prepped your ingredients and you begin the cooking process, you can have this plated in just about 30 minutes! It’s great for meal prep rotations and for busy weeknights, as well.
Why You’ll Love This Recipe
Flavorful: This creamy beef pasta is bursting with flavor! With the peppers and mushrooms in the mix along with provolone cheese, this pasta is quickly elevated.
Quick and easy: You can cook this recipe in just about 30 minutes. It’s perfect for busier weeknights and weekends. It’s also simple to put together and can be done even if you’re newer in the kitchen.
Comforting: If you love a Philly Cheesesteak, you’ll absolutely love the comfort this pasta brings! It’s completing satiating as well.
Staples: You can put this recipe together with the use of classic pantry and fridge staples. That’s what I love most about this one!
Ingredient Notes & Substitutions
Worcestershire sauce: If you’re not a fan of worcestershire sauce or if you don’t have it available, you can swap it for either soy sauce or coconut aminos. You can also omit it altogether if you’re unsure of the other flavors.
Penne pasta: While I recommend penne pasta for this dish, you can use any type of pasta you desire. I do advise using a pasta that’s designed for creamy sauces, such as elbows or shells!
Ground beef: When choosing a beef, I recommend 80/20 or 90/10, depending on your preferences. 80/20 might give more of a traditional taste, while 90/10 is a bit leaner.
Cornstarch: If you can’t have cornstarch, or you do not have it available, you can swap it for potato starch or arrowroot powder.
Onion: If you’re not a fan of the texture of onion or if you have picky eaters in the home, you can swap the onion for onion powder or minced onion.
Tips for Success
Always brown your meat when making this dish! It will add an authentic Philly Cheesesteak flavor to the beef that you typically get with a sandwich.
Keep the French onion dip and do not omit this. This adds genuine Philly Cheesesteak flavor to the pasta!
Storage & Reheating
I love that it’s possible to store and reheat this recipe (when I am lucky enough to have leftovers). To store this cheesesteak pasta, you’ll want to do so with the use of airtight containers designed for refrigeration and/or freezing. You can store this pasta in the fridge for up to 3-4 days. You can also store this creamy beef pasta in the freezer for up to 3 months.
To reheat, remove the pasta from the fridge or freezer and allow it to come close to room temperature. You can then reheat it on the stove over medium heat for 10-15 minutes, or until warmed up. You can also reheat this cheesesteak pasta in the microwave for 2-3 minutes, per serving, in a microwave-safe bowl.
Serving Suggestions
We love serving this pasta alongside delicious homemade dinner rolls, buns, and crusty bread. If you’re in the mood for a sweet bread, try our Mexican cornbread. If you’re family loves both chiles and cheese, try our green Chile cheese bread to serve with your pasta! This creamy pasta also pairs well with salads (fresh and green), and traditional veggies, such as corn, asparagus, and green beans!
FAQs
Notes
This is a great recipe to keep in a weekly meal rotation, as it can be put together and cooked in under 30 minutes!
Creamy Beef & Pepper Pasta
Ingredients
- 8 oz. Short pasta such as rotini, penne, or cavatappi
- 1 lb. Ground beef preferably ground chuck
- 1 tbsp. Olive oil or butter
- 1 Medium yellow onion diced
- 1 Medium green bell pepper diced
- 3 Cloves garlic chopped
- ½ tsp. Dried thyme
- 1 tbsp. Montreal steak seasoning or salt and pepper to taste
- ½ cup Low-sodium beef broth
- 1 tbsp. Worcestershire sauce
- ½ cup Processed cheese sauce such as Whiz or Velveeta cubes
- 4 oz. Provolone cheese shredded or chopped
Instructions
- Bring a large pot of heavily salted water to a rolling boil and cook your short pasta according to the package directions until it reaches a firm al dente texture. Drain the water completely and set the noodles aside (or check the recipe note below to cook this as a true one-pot meal).
- Heat the olive oil or butter in a large, deep skillet over medium-high heat. Drop in the ground beef, diced yellow onion, and green bell pepper, cooking for 5 to 7 minutes while continuously breaking the meat apart into uniform, fine crumbles with a wooden spoon until the beef is fully browned and the vegetables have softened.
- Tilt the pan slightly to ladle out or drain away any heavy excess pooling grease, leaving just a thin coat of flavorful lipids behind, then reduce the stove heat to medium.
- Add the chopped garlic, dried thyme, and Montreal steak seasoning straight into the hot meat and vegetables, stirring continuously for exactly 60 seconds until intensely fragrant.
- Pour the beef broth and Worcestershire sauce directly into the skillet, bringing the liquid up to a rapid boil. Use your wooden spoon to aggressively scrape up any savory, dark caramelized bits anchored to the bottom of the pan, then reduce the heat to low and let it simmer for 3 minutes to concentrate the savory base.
- Turn off the stove burner completely. Stir the processed cheese sauce and the chopped provolone directly into the hot, bubbling meat matrix, folding continuously for about a minute until the cheeses are entirely liquefied, smooth, and melted.
- Add the cooked, drained pasta straight into the skillet. Toss the noodles vigorously with tongs or a large spatula for 1 to 2 minutes; the loose surface starches from the pasta will instantly link up with the hot cheese lipids, transforming the liquids into a glossy, unified glaze that hugs the noodles perfectly. Serve immediately while piping hot.
