Philly Cheesesteak Pasta

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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! Up close skillet shot of the philly cheesesteak pasta without the cheese sauce added in

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!

Up close shot of the pasta for the philly cheesesteak pastaHow 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.

Up close shot of cheese sauce getting poured into philly cheesesteak 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:

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.
    Up close shot of pot filled with philly cheesesteak pasta

Other Delicious Pasta Recipes:

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Philly Cheesesteak Pasta

5 from 9 votes
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!
Print Recipe

Philly Cheesesteak Pasta

5 from 9 votes
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!
Course Dinner
Cuisine American
Keyword philly cheesesteak pasta
Prep Time 20 minutes
Total Time 20 minutes
Servings 4 -6 servings
Calories 503kcal


For the Pasta:

  • 10 ounces cavatappi pasta
  • Fine sea salt and freshly cracked pepper

For the Veggies

  • 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

For the Beef:

  • 1 pound lean ground beef
  • 1 tbsp Italian seasoning

For the Provolone Sauce:

  • 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


For the Pasta:

  • 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.

For the Veggies

  • 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.

For the Beef:

  • 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.

For the Provolone Sauce:

  • 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.

Nutrition Facts

Calories: 503kcal

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.


I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.

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 #philly #cheesesteak #pasta #easy #quick #dinner #kidfriendly #onion #pepper


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Recipe Rating


  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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