Philly Cheesesteak Pasta

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Philly Cheesesteak Pasta is a meal that everyone goes crazy for! We’re borrowing components from a famous Philly Cheesesteak and channeling it all into a crave-worthy pasta dish. This dish has got it all — a saucy provolone cheese sauce, seasoned beef, cavatappi pasta, and a myriad of veggies. What’s not to love?!

Prefer chicken over beef? Try our Baked Ziti With Chicken which is our take on a Philly Cheesesteak casserole using chicken instead!

Overhead image of the Philly cheesesteak pasta

Philly Cheesesteak Pasta Bake

Few things beat a good cheesy pasta bake and this Philly Cheesesteak Pasta Recipe does not disappoint! It’s pure comfort food and a huge favorite every time we serve it. From the saucy Provolone cheese sauce to the Italian-seasoned ground beef to the perfect crisp-tender sautéed veggies–every bite is an experience!

QUICK TIP

Try some of our other favorite pasta bake recipes like this one pan Tuna Casserole, this Healthy Pasta Bake, or this irresistibly cheesy Baked Ziti.

Process shots-- images of the pasta being drained and added to the pan, then beef and seasonings being added

What Pasta To Use

The pasta you see in these pictures and recipe is Cavatappi.

Cavatappi is a corkscrew-shaped macaroni pasta and it makes for a fun and unique addition to this Philly Cheesesteak Pasta. That said, don’t get hung up on the pasta shape, because there are plenty of options that work.

Other great options: ziti, penne, rigatoni

QUICK TIP

If you’d like to make Philly Cheesesteak Pasta Shells, dice up the veggies instead of thinly slicing and sauté as instructed in the recipe. Make a double batch of the provolone cream sauce. Mix together the cooked beef, sautéed veggies, and 1/2 of provolone cream sauce. Stuff this mixture into al dente cooked shells and top with the remaining cream sauce and slices of Provolone. Bake until the cheese is melty on top and enjoy!

Process shots of Philly cheesesteak pasta-- images of the beef being added to the pan then the veggies being cooked and added to the pan

How to make Philly Cheesesteak Pasta

There are four components to this recipe: 1. pasta, 2. beef, 3. vegetables, and 4. the Provolone cream sauce.

The pasta is boiled in a separate pot, but we then cook the beef, vegetables, and sauce all in the same pan at different times. By cooking each component in the same pan, we’re building and layering flavors, which will enhance the final dish. When the beef gets removed from the pot, make sure to leave behind all those lovely browned bits. Those will get whisked into the sauce to add an incredible depth of flavor to the final dish.

QUICK TIP

What are browned bits? This refers to caramelized remnants of meat that get left in the pan after the meat is cooked. They’re then “re-cooked” in wine/broth/other liquids helping them be absorbed into a the sauce or gravy and delivering a deeper and richer flavor. For this Philly Cheesesteak Pasta, we want those browned bits to enhance the flavors of the Provolone cream sauce!

Process shots-- images of butter, flour, and milk being added and whisked together

What Kind Of Sauce Is Good For Philly Cheesesteak?

A Provolone Cheese sauce! This sauce pulls all the flavors together beautifully and adds that classic cheesesteak feel. Here are a few sauce tips:

  • Use these ultra-thin provolone slices for the sauce and the topping! We take 6 slices out of the package for topping the casserole later and then dice up the rest into small pieces for the cheese sauce (you should get about 1 cup). 
  • Don’t use pre-shredded cheese in the cream sauce. Pre-shredded packaged cheese has a cellulose coating that keeps it from melting as smoothly. It tends to make the sauce overly gummy and doesn’t mix as well with the other ingredients.

Process shots of Philly cheesesteak pasta-- images of the provolone cheese being added to the pan

VARIATIONS

Recipe Variations

  • Philly cheesesteak pasta with steak. Use very thinly sliced steak instead of ground beef
  • Philly cheesesteak pasta with cream cheese. Add in 2 ounces softened cream cheese to the provolone cream sauce
  • Prepare a Philly Cheesesteak Pasta Skillet by assembling everything together in an oven safe skillet and baking in that!
  • Lighten this dish up: Use a lean (93/7) ground beef, replace the whole milk with 2% or 1% milk (slightly less creamy/thick sauce), leave off the Provolone cheese topping.

Process shots-- images of the provolone cheese being added on top of the casserole dish

Below are our top two tips for making the best possible pasta bake!

The Secrets To A Philly Cheesesteak Pasta

  1. Under-boil the pasta. Since we’ll bake the pasta after it’s been cooked, make sure to drain it 1 minute before the package suggests for al dente. This way, as it bakes it will end up perfectly tender instead of perhaps mushy.
  2. Season at every step. Seasoning is very important for this dish and we want to season as we cook (while also keeping in mind that the cheese adds more saltiness to the dish as a whole). I like to salt the pasta water as the pasta cooks (thus seasoning the ziti), seasoning the vegetables, seasoning the beef, and seasoning the Provolone cheese sauce. Taste all the elements as you cook and add a dash more if any of the flavors seem flat.

Up close overhead image of the Philly cheesesteak pasta ready to be enjoyed

What Sides Go With Philly Cheesesteak Pasta

This pasta is has a good heartiness, so it’s best paired with something light, fresh, and crunchy. Here are some of our favorite side dishes to serve alongside:

What Dessert Goes Well With Philly Cheesesteak Pasta

Now we’re on to my favorite part of the meal! 🙂 Here are our favorite desserts to serve alongside this pasta dish:

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Philly Cheesesteak Pasta

5 from 10 votes
A delicious take on the flavors from the famous Philly cheesesteak sandwich -- transformed into a cheesy and comforting pasta dish! Philly Cheesesteak Pasta is sure to be a hit!
Print Recipe

Philly Cheesesteak Pasta

5 from 10 votes
A delicious take on the flavors from the famous Philly cheesesteak sandwich -- transformed into a cheesy and comforting pasta dish! Philly Cheesesteak Pasta is sure to be a hit!
Course Dinner, Main Course
Cuisine American
Keyword philly cheesesteak pasta
Prep Time 35 minutes
Cook Time 15 minutes
Total Time 50 minutes
Servings 4 -6 servings
Calories 1485kcal
Author Chelsea Lords

Ingredients

For the Pasta:

  • 3-1/4 cups dry pasta (10 oz.) pasta (we use cavatappi; ziti, penne, rigatoni all work great)
  • Fine sea salt & pepper

For the Veggies

  • 2 tablespoons unsalted butter
  • 1 cup thinly-sliced yellow onion (1 small onion)
  • 2 small green peppers, thinly sliced
  • 2 cups sliced mushrooms (baby bella or crimini)
  • 1 teaspoon minced garlic
  • 1 tablespoon red wine vinegar

For the Beef:

  • 1 lb. lean (93/7) ground beef
  • 1 tablespoon Italian seasoning

For the Provolone Sauce:

  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups whole milk
  • 1 cup provolone cheese, finely diced (See Note 1)
  • 6 slices ultra-thin provolone cheese
  • Optional: fresh parsley, chopped

Instructions

  • PREP: Preheat the oven to 400 degrees F. Generously grease a 9x13-inch pan and set aside.

For the Pasta:

  • PASTA: Fill a large pot with water and bring it to a boil. Generously salt the water (I add 2 teaspoons salt) and then add in the pasta. Cook according to package instructions MINUS 1 minute (Note 2). Strain the pasta through a colander and then dump into the prepared 9x13-inch pan.

For the Beef:

  • In a very large cast-iron skillet, drizzle in 1 tbsp. olive oil and heat to high heat. Once oil is hot, add in the ground beef. Top with 1 tbsp Italian seasoning, plus salt & pepper to taste (I add 1 tsp fine sea salt & 1/2 tsp pepper). Let beef sear a few minutes; then use a wooden spoon to crumble and cook until it is completely browned through. Use a slotted spoon to remove the beef from pan right and onto the pasta in the pan. If there is more than 1 tbsp fat, drain it off. Don't wipe out pan.

For the Veggies

  • In the same pan used for the beef, add the butter. Reduce heat to medium-high. Add the thinly sliced onion, green pepper, mushrooms, and garlic. Season to taste (I add 1/4 tsp of salt & pepper). Sauté the veggies, stirring occasionally, until they are softened and golden brown, about 7-10 minutes. Remove the skillet from the heat and stir in the red wine vinegar. Pour the peppers and onions on top of the beef and pasta. Don't wipe out pan.

For the Provolone Sauce:

  • Return same pan to heat. Add in 4 tbsp butter and heat to medium heat. Let the butter melt and then whisk in 1/4 cup flour. Keep whisking for a minute or until you cook out all of the raw flour taste. Gradually add the milk while whisking constantly. Season to taste (I add 1/2 tsp salt & pepper). Whisk until milk is fully incorporated and sauce begins to thicken, about 5 minutes.
  • Remove pan from the heat and whisk. Add in 1 cup diced provolone cheese and stir gently with a wooden spoon. Use a spatula to scrape every bit of this cheese sauce from the pot right into the pan with the pasta, beef, and veggies. Gently stir everything in the pan together until ingredients are well incorporated and evenly coated in cheese sauce. Spread in an even layer.
  • Place the slices of provolone on top of the pan. Bake, uncovered, for 10-15 minutes or until cheese is nice and melted on top. Remove and serve, garnish if desired with fresh chopped parsley.

Video

Recipe Notes

Note 1: Provolone: Use a package of ultra-thin sliced provolone cheese. Take out 6 slices for topping and then dice up the rest into small pieces for the cheese sauce (you should get about 1 cup). If you aren't using the ultra-thin sliced cheese slices, the provolone is over powering as the topping (it's a bit too much cheese!).
Note 2: Under-cook the pasta: Since we’ll bake the pasta after it’s been cooked, make sure to drain it 1 minute before the package suggests for al dente. This way, as it bakes it will end up perfectly tender instead of mushy.
Note 3: Season at every step: Seasoning is very important for this dish and we want to season as we cook (while also keeping in mind that the cheese adds more saltiness to the dish as a whole). I like to salt the pasta water as the pasta cooks (thus seasoning the cavatappi), seasoning the vegetables, seasoning the beef, and seasoning the provolone cheese sauce. Taste all the elements as you cook and add a dash more if any of the flavors seem flat.

Nutrition Facts

Calories: 1485kcal | Carbohydrates: 187g | Protein: 76g | Fat: 47g | Saturated Fat: 27g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 173mg | Sodium: 590mg | Potassium: 1464mg | Fiber: 10g | Sugar: 16g | Vitamin A: 1423IU | Vitamin C: 34mg | Calcium: 714mg | Iron: 7mg

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.

DID YOU MAKE THIS RECIPE?

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A delicious take on the flavors from the famous philly cheesesteak sandwich -- transformed into a cheesy and comforting pasta dish! This philly cheesesteak pasta is sure to be a hit! via chelseasmessyapron.com #philly #cheesesteak #pasta #easy #quick #dinner #kidfriendly #onion #pepper
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19 Comments

  1. Is this Philly cheese steak salad to be eaten warm? If I make it fit a picnic pot luck would I keep it warm in the crock pot ? Or is it eaten cold? Thank you

    1. 5 stars
      The only way I eat my cheesesteaks!! If I’m at a restaurant and they don’t have peppers on the cheesesteak I won’t order it, and if they have mushrooms it’s even better! To each their own.

    2. Philly native here. The more famous places (Pat’s or Geno’s) only do beef, cheese and onion but if you go to another place like Jim’s you can add mushrooms and peppers. I prefer mine with mushrooms and peppers!!

    1. I personally haven’t; I don’t know that it would do super well with all the dairy and pasta though :/

    2. 5 stars
      Made this tonight!!!! So good. We are from Philly and know our cheese steaks and this was great! I did use shaved beef instead of ground beef to give it a more cheese steak feel. Do not skip the provolone topping!!!!!

  2. 5 stars
    I add a lil more cheese but my husband and me love this recipe . Absolutely love not using tons of dishes and pans to make to. I hate washing dishes.

    1. There are few things better than eating a good dinner and having little clean up! So glad you guys loved this Philly cheesesteak Pasta! Thanks for your comment! 🙂

  3. 5 stars
    This was absolutely delish! I followed the recipe pretty close but only had thin cut steak. It cooked up beautifully with the bell peppers, mushrooms and onions. And did I mention the cheese sauce! Yum! I will definitely be making this again! Thank you so much!

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