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!
Philly Cheesesteak Pasta
Last year, I shared this chicken cheesesteak baked ziti from my friend’s cookbook and it has remained one of my family’s favorite comfort meals! It’s an every-once-and-a-while kind of meal and it gets inhaled at my house. A few weeks ago I wanted to make it, but had ground beef instead of chicken and decided to switch up a few ingredients to transform chicken cheesesteak into a beef cheesesteak. This adaptation “philly cheesesteak pasta” ended up pretty different, but still a complete hit! Now it’s going to be hard to decide which to make when the comfort food cravings strike!
How to make philly cheesesteak pasta:
- If you’ve followed my blog for any length of time you know I love making meals with as few dirty dishes as possible! This dish COULD dirty 4+ pots, but I’ve written the directions to share how to use only 2 pots (1 pot + 1 large skillet) to cook everything in! You’ll use the same pot to cook the pasta in AND make the cheese sauce. You’ll then use the same skillet to cook the veggies in, cook the meat in, and broil the final dish.
- So, you’ll start by cooking the pasta in the first pot. Meanwhile, in your large (and oven safe) skillet, you’ll cook the veggies in some butter and saute until they’re softened and golden brown.
- You’ll drain the pasta into a colander and add the veggies to that same colander.
- In that same skillet, you’ll cook the meat and meanwhile, in the pot you used for the pasta, you’ll whip together the easy cheese sauce. At this point, you’ve got everything ready to throw together!
- Add the cooked pasta, cooked veggies, cooked meat, and cheese sauce all into that large skillet and mix until everything is nice and creamy.
- The final (and optional) step is to add a few slices of provolone on top of everything and broil it in the oven for a minute or two.
- And there you have the best philly cheesesteak pasta made with only 2 pans and 1 colander!
What pasta should I use to make this philly cheesesteak pasta?
Any pasta works for this dish! I love the look of cavatappi pasta for this philly cheesesteak pasta. Cavatappi is a corkscrew-shaped macaroni noodle and it’s so fun! Other good alternatives: bowtie pasta, ziti pasta, or penne pasta.
What are good side dishes for this philly cheesesteak pasta?
Since this dish is on the heavier side, you’ll want some lighter side dishes. These are my favorite:
- Winter Fruit Salad (or Summer Fruit Salad)
- Citrus Avocado Salad
- Easy Roasted Veggies
- Mandarin Salad with an Orange Poppyseed Dressing
Can I lighten up this philly cheesesteak pasta?
This dish is definitely considered a comfort food dish, but there are a few things you can do to lighten it up or make it healthier:
- Use a lean ground beef. I look for the leanest ground beef for this dish. You can use ground turkey for this dish, but it will substantially change the overall “philly cheesesteak” flavor.
- Use 2% or 1% instead of whole milk. The recipe calls for whole milk which is going to give you the creamiest possible dish, but you can use 1% or 2% in the place for a slightly lighter dish. Skim milk or other milk alternatives will unfortunately not thicken this dish.
- Lastly, you can use just the Italian cheese instead of adding the provolone at the end! We’ve actually eaten this dish a couple of times without the provolone at the end and really love it that way. The finishing provolone slices add a little extra “cheesesteak” touch, but can definitely be done without.
- Low sodium or no salt added beef stock (or beef broth) also give you a healthier finished dish.
Other Delicious Pasta Recipes:
- Chicken Parmesan Meatballs (served with pasta)
- Crockpot Pasta e Fagioli Soup
- Bruschetta Pasta
- Lightened-up Creamy Parmesan Pasta
- Caprese Pasta
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!
- 10 ounces cavatappi pasta
- Fine sea salt and freshly cracked pepper
- 2 tablespoons unsalted butter
- 1 cup thinly-sliced yellow onion
- 1 and 1/2 cups thinly-sliced green pepper
- 1 cup (3.5 ounces) sliced mushrooms,
- 1 teaspoon minced garlic
- 1 tablespoon red wine vinegar
- 1 pound lean ground beef
- 1 tbsp Italian seasoning
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 1 cup whole milk
- 1 cup low sodium beef stock
- 1 and 1/2 cups shredded Italian cheese blend
- Optional: 4 slices provolone cheese
- Fresh chopped parsley for garnish
Fill a large pot with water and bring it to a boil. Add a pinch of salt to the water, followed by the pasta. Cook the pasta according to package instructions or until al dente. Strain the pasta through a colander and set aside.
In a large OVEN SAFE skillet (that will fit everything for the final dish) over medium-high heat, add the butter. Next, add the thinly sliced onion, green pepper, and mushrooms. Add a tiny pinch salt and pepper to taste. Sauté the veggies until they are softened and golden brown, about 10 minutes. (If you need to add a little water to the pan to prevent the veggies from sticking that’s okay!) In the last 30 seconds of cooking, add the garlic and cook until fragrant. Remove the skillet from the heat and stir in the red wine vinegar. Pour the peppers and onions into the colander with the pasta.
Preheat the oven to a HIGH broil. In the same skillet, add the ground beef and Italian seasoning. Crumble the beef as you cook until it is completely browned through. Drain off any fat. Add the pasta and veggies from the colandar into the skillet with the beef.
In the same pot you used to cook the pasta in, add the butter and heat to medium heat. Let the butter melt and then whisk in the flour. Keep whisking for a minute or until you cook out all of the raw flour taste. Gradually add the milk and beef stock. Stir often so the mixture doesn’t clump.
After about 5 minutes the sauce should thicken, then add the shredded Italian cheese blend. Stir until melted and smooth. Turn off the heat and pour the sauce over skillet with the beef, peppers, onions and pasta. Toss to make sure everything is well combined. Taste and season with salt and pepper as needed (might not need any).
You can eat the dish at this point OR add more cheese. Place the slices of provolone on top of the oven safe skillet and broil for 1-2 minutes in the oven or until cheese is nice and melty. Remove and serve, garnish if desired with fresh chopped parsley.