Philly Cheesesteak Pasta is a hearty, skillet-style dish that takes all the iconic flavors of the classic sandwich and turns them into a comforting, cheesy pasta dinner. Featuring seasoned ground beef, sautéed onions and peppers, tender mushrooms, and melty Provolone cheese, this recipe is the perfect fusion of sandwich and pasta night. It’s rich, savory, and packed with flavor—and the best part? It all comes together in one pan, making cleanup a breeze.
The dish uses French onion soup and Worcestershire sauce to deepen the flavor, mimicking the caramelized onion richness found in an authentic Philly cheesesteak. Provolone cheese adds a creamy, melty finish that ties everything together. Perfect for weeknight dinners or potluck meals, this Philly Cheesesteak Pasta is sure to be a new family favorite.
Why You’ll Love This Recipe
• One-skillet meal for easy prep and cleanup
• Melty, savory, and loaded with classic cheesesteak flavors
• Great way to use ground beef in a fun, creative way
• Comforting, hearty, and satisfying
Ingredients
• 1½ pounds lean ground beef
• 1 yellow onion, chopped
• 2 tablespoons butter
• 1 small can sliced mushrooms, drained
• 1 green bell pepper, chopped
• 1 can French onion soup
• ⅓ pound Provolone cheese, cut into small cubes
• 8 ounces penne pasta, cooked according to package directions and drained
• Salt and black pepper, to taste
• 1 tablespoon cornstarch
• 2 tablespoons Worcestershire sauce
Instructions
Step 1: Cook the Pasta
Cook the penne pasta according to the package instructions until al dente.
Drain and set aside.
Step 2: Brown the Ground Beef
In a large skillet over medium heat, crumble and brown the ground beef until fully cooked.
Drain the beef and transfer it to a clean dish. Set aside.
Step 3: Sauté the Vegetables
In the same skillet, melt 2 tablespoons of butter over medium heat.
Add the drained mushrooms and cook for 2–3 minutes until softened.
Stir in the chopped green pepper and chopped onion, sautéing for another 5–6 minutes until tender and fragrant.
Step 4: Build the Sauce
Reduce the heat to low.
Add the Worcestershire sauce and the can of French onion soup to the skillet with the vegetables.
In a small bowl, mix 1 tablespoon cornstarch with a few tablespoons of water until smooth, then stir it into the skillet.
Whisk the mixture gently and let it simmer until the sauce begins to thicken—about 2–3 minutes.
Step 5: Combine and Finish
Return the cooked ground beef to the skillet and stir to coat with the sauce.
Add the drained pasta and mix everything until well combined and evenly coated.
Scatter the cubed Provolone cheese over the top and cover the skillet with a lid.
Let it sit for 3–5 minutes, or until the cheese is fully melted and gooey.
Step 6: Season and Serve
Stir everything together gently to distribute the melted cheese throughout the pasta.
Taste and add salt and black pepper as needed.
Serve hot, garnished with extra cheese or chopped parsley if desired.
Tips for Success
• Use good-quality Provolone: A deli block will melt better than pre-shredded cheese and give a more authentic cheesesteak taste.
• Don’t overcook the pasta: Slightly undercooked pasta will hold up better in the sauce and finish cooking in the skillet.
• For extra richness: Stir in a splash of heavy cream or a bit of cream cheese with the sauce before adding the beef and pasta.
• Make it spicy: Add red pepper flakes or a diced jalapeño for heat.
• Swap the meat: Ground turkey or chicken also works well in this dish if you want a lighter version.
Storage Options
• Refrigerator: Store leftovers in an airtight container for up to 4 days. Reheat on the stove or in the microwave with a splash of water or broth to loosen the sauce.
• Freezer: Freeze in a sealed container for up to 2 months. Thaw in the refrigerator overnight before reheating.
Philly Cheesesteak Pasta is the best of both worlds: hearty and cheesy like the original sandwich, but with the comforting twist of pasta. Whether you’re cooking for a hungry crowd or just want something satisfying and low-effort, this dish will leave everyone asking for seconds.
