Philly Cheesesteak Pasta

Introduction & Inspiration

I’m always excited when two classic comfort foods collide, and this Philly Cheesesteak Pasta recipe does exactly that! It takes all the beloved flavors of a savory, cheesy Philly cheesesteak – tender beef, sautéed peppers and onions, melty provolone – and combines them with pasta in a rich, creamy sauce. It sounded like the ultimate fusion comfort food, perfect for a satisfying weeknight dinner.

My inspiration came from craving those iconic cheesesteak flavors but wanting something a bit more substantial and perhaps easier to share than individual sandwiches. Transforming it into a creamy pasta dish seemed like a brilliant way to capture the essence of the cheesesteak in a comforting, family-friendly format.

My goal was to explore this specific skillet pasta recipe, which cleverly uses cream cheese to create a luscious sauce and finishes under the broiler for that perfectly melted, golden provolone topping. It looked relatively quick to make and packed with those irresistible savory, cheesy flavors.

Let’s turn a classic sandwich into an amazing pasta dinner!

Nostalgic Appeal / Comfort Food Connection

This Philly Cheesesteak Pasta taps directly into the nostalgic appeal of two major comfort food categories. Philly cheesesteaks themselves are an iconic American sandwich, evoking memories of casual eateries, satisfying lunches, and that specific, craveable combination of steak, onions, peppers (in some variations), and melted cheese (often Cheez Whiz or Provolone).  

Creamy pasta dishes are another universal comfort food, beloved for their hearty texture and rich sauces, often associated with family dinners or satisfying Italian-American restaurant meals. This recipe brings those two comforting worlds together.

The simple skillet preparation, combining meat, vegetables, and a creamy sauce with pasta, feels familiar and approachable, reminiscent of classic skillet suppers or pasta bakes.

Making and eating this dish feels like enjoying the best parts of a Philly cheesesteak wrapped in the comforting embrace of a creamy pasta dish – a truly satisfying and nostalgic experience.

Homemade Focus (Skillet Sauce & Assembly)

This Philly Cheesesteak Pasta recipe is a wonderful example of creating a rich, flavorful, homemade meal using straightforward skillet techniques. While inspired by a specific sandwich, you’re building the flavors from scratch – sautéing fresh vegetables, browning meat, and creating a unique creamy sauce right in the pan.

I love recipes where the sauce comes together easily using pan drippings and simple ingredients. Here, after cooking the meat and veggies, cream cheese and beef broth are stirred in to create a quick, tangy, and luscious sauce that coats the pasta beautifully. Using softened cream cheese ensures it melts smoothly.

Making this dish at home allows you control over the ingredients – choose ground beef or steak strips, select your favorite provolone, use fresh garlic and onion. The final step of topping with provolone and broiling adds a special homemade touch that mimics the melty cheese of a real cheesesteak.

From sautéing the veggies to broiling the cheesy top, the process emphasizes building flavor with fresh components and simple skillet methods, resulting in a delicious homemade pasta dish.

Flavor Goal

The primary flavor goal of this Philly Cheesesteak Pasta is to capture the savory essence of a cheesesteak – beef, peppers, onions, garlic, and sharp provolone – delivered in a creamy pasta format. It aims for a rich, savory, cheesy, and deeply comforting flavor profile.

The ground beef or steak strips provide the hearty, savory meat element, seasoned simply with salt and pepper.

The sautéed green bell pepper and onion contribute their characteristic sweetness and slight bitterness, classic components of many cheesesteak variations. Minced garlic adds aromatic depth.

The sauce, created by melting cream cheese into beef broth, provides a tangy, creamy coating for the pasta, distinct from traditional cheese sauces but wonderfully rich.

The penne or rigatoni pasta acts as the perfect vehicle, holding the creamy sauce and mingling with the meat and vegetables.  

The melted, broiled provolone cheese topping adds a final layer of sharp, slightly salty, gooey cheesiness, completing the cheesesteak experience.

Ingredient Insights

Let’s explore the key players in this fusion dish:

• Ground beef or steak strips: The protein base. Ground beef is easy; thin steak strips (like sirloin or flank, sliced against the grain) offer a more authentic cheesesteak texture.
• Green bell pepper & Onion, diced: The classic cheesesteak vegetable pairing, adding sweetness and flavor when sautéed.
• Garlic, minced: Essential aromatic.
• Cream cheese, softened: The key to the quick, creamy sauce. Softening ensures it melts smoothly into the broth.
• Shredded provolone cheese: Provides the signature sharp, slightly tangy cheese flavor associated with many Philly cheesesteaks. Mild or sharp provolone works. Other melty cheeses like mozzarella could substitute but lack the specific flavor.
• Pasta (penne or rigatoni recommended): Sturdy shapes that hold up well to the creamy sauce and hearty ingredients. Cooked al dente.  
• Beef broth: Creates the sauce base along with the cream cheese, adding savory depth.
• Salt and pepper: Essential seasonings.
• Olive oil: For sautéing.

The combination of cream cheese and provolone creates a unique, tangy, cheesy profile.

Essential Equipment

You’ll need basic pasta and skillet tools, ensuring your skillet is oven-safe if broiling directly:

• A large pot: For boiling the pasta.
• A colander: For draining the pasta.
• A large, oven-safe skillet: Crucial for sautéing, making the sauce, combining everything, and finishing under the broiler. If your skillet isn’t oven-safe, you’ll need to transfer the mixture to a baking dish before broiling.
• A cutting board and knife: For dicing vegetables and potentially slicing steak.
• A wooden spoon or spatula: For sautéing and stirring.
• Measuring cups and spoons.
• A grater (optional): If shredding provolone from a block.

An oven-safe skillet simplifies the process significantly!

List of Ingredients with Measurements

Here’s the complete list of ingredients, with precise measurements:

• 1 lb ground beef or steak strips
• 1 green bell pepper, diced
• 1 onion, diced
• 2 cloves garlic, minced
• 8 oz cream cheese, softened
• 1 cup shredded provolone cheese
• 12 oz pasta (penne or rigatoni recommended)
• 1 cup beef broth
• Salt and pepper to taste
• 1 tbsp olive oil

These quantities yield a generous skillet meal, serving approximately 4-6 people.

Have vegetables diced and cheese shredded before starting.

Step-by-Step Instructions (Skillet & Broiler Method)

Let’s cook up this cheesy pasta delight:

1. Cook the Pasta:

• Bring a large pot of generously salted water to a boil.
• Add the pasta (penne or rigatoni) and cook according to package instructions until al dente (tender but still firm to the bite).
• Drain the pasta well and set aside.

2. Sauté the Vegetables:

• While the pasta cooks, heat the olive oil in a large oven-safe skillet over medium heat.
• Add the diced green bell pepper and diced onion. Sauté for 4-5 minutes, stirring occasionally, until the vegetables begin to soften.
• Add the minced garlic and cook for another minute until fragrant.  

3. Cook the Meat:

• Add the ground beef or steak strips to the skillet with the vegetables.
• Cook, breaking up the ground beef or stirring the steak strips, until the meat is fully browned and cooked through.
• Drain off any excess fat if necessary. Season the meat and vegetable mixture with salt and pepper to taste.

4. Make the Creamy Sauce:

• Stir the softened cream cheese and the beef broth into the skillet with the meat and vegetables.
• Continue to cook over medium heat, stirring constantly, until the cream cheese is fully melted and the mixture forms a smooth, creamy sauce.

5. Combine with Pasta:

• Add the cooked and drained pasta to the skillet. Toss gently until the pasta is fully coated in the creamy sauce.

6. Top with Cheese and Broil:

• Preheat your oven’s broiler.
• Sprinkle the shredded provolone cheese evenly over the top of the pasta mixture in the skillet.
• Carefully place the oven-safe skillet under the preheated broiler for 3-5 minutes. Watch constantly – broiling happens fast! Cook just until the cheese is melted, bubbly, and golden brown in spots. (If your skillet is not oven-safe, transfer the pasta mixture to a broiler-safe baking dish before topping with cheese and broiling).

7. Serve:

• Carefully remove the hot skillet (or baking dish) from the oven using oven mitts.
• Let it rest for a minute or two. Serve the Philly Cheesesteak Pasta hot.

A comforting, cheesy skillet meal ready quickly!

Troubleshooting

Skillet pastas and broiling require attention:

• Problem: Sauce is too thick or pasty.
  • Solution: The cream cheese base can become thick. Whisk in a little extra warm beef broth or milk, a tablespoon at a time, until it reaches your desired consistency before adding the pasta.
• Problem: Sauce is too thin.
  • Solution: Ensure cream cheese was fully incorporated. Let the mixture simmer gently for a few extra minutes before adding the pasta to allow slight reduction. The pasta will also absorb some sauce.
• Problem: Cheese topping burned under the broiler.
  • Solution: Broilers work very quickly! Watch it constantly. Position the oven rack further away from the broiler element if needed. Remove as soon as it’s melted and lightly golden.
• Problem: Pasta is mushy.
  • Solution: Ensure pasta was cooked only until al dente initially, as it will absorb more liquid from the sauce. Don’t let it sit too long in the sauce before serving/broiling.

Keep a close eye during the broiling step!

Tips and Variations

Let’s customize this cheesesteak-inspired pasta:

• Tip: For more authentic cheesesteak flavor, use thinly sliced sirloin or ribeye steak strips instead of ground beef. Sear them quickly over high heat.
• Variation: Add 8 oz of sliced mushrooms and sauté them along with the peppers and onions.
• Tip: Use freshly shredded provolone for the best melting and flavor. Mild or sharp provolone works based on preference.
• Variation: Substitute different cheeses like mozzarella, white American, or even a sprinkle of Cheez Whiz (for ultimate authenticity, perhaps stirred into the sauce) if preferred, though provolone is classic.
• Tip: Ensure cream cheese is well softened for a smooth, lump-free sauce.
• Variation: Add a dash of Worcestershire sauce or Italian seasoning to the skillet along with the broth for extra savory depth.
• Variation: Make it spicy by adding sliced pickled hot cherry peppers or a pinch of red pepper flakes when sautéing the vegetables.

Adapt it to your favorite cheesesteak style!

Serving and Pairing Suggestions

This Philly Cheesesteak Pasta is a hearty, satisfying main course.

Serving: Serve hot directly from the skillet or baking dish.

Pairing:

• Standalone Meal: It’s quite complete on its own, with pasta, meat, veggies, and cheese.
• Salad: A simple green salad with a tangy vinaigrette is the perfect refreshing contrast to the rich, cheesy pasta.
• Bread: Garlic bread or simple crusty bread is great for soaking up any extra creamy sauce.
• Vegetables: Steamed broccoli or green beans would add a simple green side.

A perfect meal for a hungry family or comfort food cravings.

Nutritional Information

This is a rich, cheesy pasta dish with meat. Nutritional information is approximate and depends on meat type/fat content, cheese amounts, and serving size (assuming 4-6 servings):

• Calories: 550-750+
• Fat: 30-45+ grams
• Saturated Fat: 15-25+ grams (High from beef/steak, cream cheese, provolone)
• Cholesterol: 90-140+ mg
• Sodium: 700-1100+ mg (Depends on broth, cheese, added salt)
• Total Carbs.: 40-55 grams (Primarily from pasta)
• Dietary Fiber: 2-4 grams
• Sugars: 4-8 grams
• Protein: 30-40+ grams

A high-protein meal, but also high in fat (especially saturated) and potentially sodium. Using lean ground beef/steak and controlling cheese portions can adjust the profile.

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Recipe Summary and Q&A

Let’s conclude with a summary and common questions:

Recipe Summary:

Philly Cheesesteak Pasta is a skillet dish featuring cooked pasta (penne or rigatoni) tossed in a creamy sauce made with beef (ground or steak strips), sautéed green peppers, onions, garlic, cream cheese, and beef broth. The dish is topped with shredded provolone cheese and quickly broiled until melted and golden brown.

Q&A:

Q: Can I make this ahead of time? A: Components can be prepped. Cook pasta ahead (rinse with cold water, toss with oil). Cook meat/veggie mixture ahead. Make sauce/combine/broil just before serving for best results, as pasta can absorb sauce and become mushy. Leftovers reheat okay but aren’t ideal.

Q: How do I store leftovers? A: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Q: How do I reheat leftovers? A: Reheat gently in the microwave or on the stovetop over low heat, adding a splash of milk or broth to loosen the sauce as needed. The broiled cheese topping won’t be crispy upon reheating.

Q: Can I freeze this dish? A: Freezing cream cheese sauces and cooked pasta can lead to undesirable texture changes upon thawing (sauce separation, mushy pasta). It’s generally not recommended for freezing.

Q: What if I don’t have an oven-safe skillet? A: Prepare the pasta mixture through Step 5 in your regular skillet. Then, transfer the mixture to a broiler-safe baking dish (like a 9×13 inch), top with provolone, and proceed with the broiling step