This Philly Cheesesteak Pasta features ground beef sauteed with peppers and mixed with heavy cream, parmesan cheese, and elbow macaroni. Sprinkled with mozzarella cheese and cooked until melted and gooey, this recipe is pure comfort food!
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This flavor-packed dish comes together in about 45 minutes and is the perfect meal for your weekly pasta night. It's the ideal combination of flavors and textures with crisp peppers, creamy cheese, tender pasta, and hearty beef.
Meal prep the cheesesteak pasta over the weekend for a quick and easy weeknight dinner that just needs to be reheated.
If you like this Philly cheesesteak pasta, you will love this Olive Garden Spaghetti and Meatballs, this Italian Sausage Pasta, and this Beef Stroganoff.
Why You Will Love This Philly Cheesesteak Pasta Recipe
- Quick and Easy: Taking just 45 minutes, this Philly cheesesteak pasta recipe is a great option for busy weeknights.
- Customizable: You can easily adjust and change the ingredients in this recipe to suit your taste preferences or dietary needs.
- Crowd-Pleaser: The combination of pasta, beef, and cheese makes this dish appealing to both kids and adults.
- Perfect for Meal Prep: This easy recipe reheats well, making it great for meal prep or next-day lunches.
Ingredients
- Ground beef: Provides a hearty texture and rich flavor.
- Peppers and onions: Traditionally used in Philly cheesesteak sandwiches, these add a slight sweetness and savory depth to the pasta dish.
- Elbow pasta: Great for soaking up the creamy sauce. Any short pasta shape like penne pasta or rotini pasta works well too.
- Heavy whipping cream: Helps to create a luscious, rich sauce.
- Parmesan and mozzarella cheese: Parmesan adds a sharp, salty flavor while mozzarella provides that classic melty texture. Feel free to use provolone for a more authentic Philly cheesesteak flavor.
- Olive oil: For sautéing the peppers and onions. You can substitute it with butter or another neutral cooking oil.
See the recipe card below for the full ingredient list and exact quantities of each ingredient.
Variations
- Change up the vegetables: Use mushrooms, zucchini, eggplant, or whatever you have on hand. Frozen veggies will work too.
- Swap the ground beef: Try ground pork, chicken, or turkey instead of the beef. Or use a plant-based ground beef alternative for a vegetarian meal.
- Lighten it up: Use half and half in place of the heavy cream. You could also use half heavy cream and half milk.
- Modify the cheeses: Try Romano or Grana Padano instead of Parmesan and use cheddar, Gouda, or Monterey Jack in place of the mozzarella.
- Add some spice: Stir in a chopped jalapeno or a drizzle of hot sauce for a spicier pasta dish. Red chili flakes or cayenne pepper will also add a touch of spice.
How to Make Philly Cheesesteak Pasta
Get started by cooking the elbow pasta according to package instructions until al dente.
Step 1: Sauté the veggies. Heat the olive oil in a skillet over medium heat. Add the peppers and onions and cook until softened. Remove from the skillet and set aside.
Step 2: Cook the meat. Use the same skillet to brown the ground beef over medium-high heat, breaking it up as it cooks. Season with salt and pepper and drain off any excess grease.
Step 3: Make the creamy sauce. Return the peppers and onions to the skillet and mix with the beef. Stir in heavy cream, Parmesan cheese, and mozzarella cheese. Reduce the heat to medium-low and simmer until thickened.
Step 4: Mix in the pasta. Add the cooked and drained pasta to the skillet and gently stir until well combined.
Step 5: Add more cheese. Sprinkle the remaining mozzarella cheese on top of the mixture. Cover and let sit for a few minutes until the cheese has melted.
Step 6: Garnish and serve. Sprinkle fresh, chopped parsley on top and serve hot.
If you're a fan of Philly cheesesteaks, be sure to try our Slow Cooker Philly Cheesesteak Sandwiches next. Or for another casserole dish, try out our Spinach Artichoke Chicken Casserole recipe!
Storage
- Refrigerator: Allow the dish to cool completely before storing. We recommend transferring it to an airtight container and refrigerating it for up to 3 days.
- Freezer: For longer storage, you can freeze portions in freezer-safe containers or freezer bags for up to 3 months.
- Reheat: To reheat from the refrigerator, place a portion in a microwave-safe dish and heat it on medium power for 2-3 minutes, stirring halfway through. Alternatively, you can reheat your leftover cheesesteak pasta in a skillet over medium-low heat, adding a splash of milk or cream to restore the sauce's consistency. If frozen, thaw in the refrigerator overnight before reheating.
Serving Suggestions
This Philly cheesesteak pasta makes for a satisfying weeknight dinner. Here are a few dishes we like to serve it with:
- Start your pasta meal with this Bell Pepper Salad or this Cranberry Apple Coleslaw.
- Prepare these Garlic Butter Carrots, these Balsamic Green Beans, or these Slow Cooker Brussels Sprouts on the side.
- Finish off your meal with this Air Fryer Chocolate Peanut Butter Cake or these Brownies With Sprinkles.
Recipe Tips
- Salt the pasta water: Salting the pasta water enhances the flavor of the pasta and helps the pasta retain some of its texture.
- Grate your own cheese: We recommend using freshly grated cheese because it has better-melting properties than pre-shredded cheese.
- Use room temperature heavy cream: This helps prevent curdling when the cream is added to the hot skillet.
- Broil to promote browning: Finish the dish under the broiler for a crispy, golden-brown cheese top.
FAQ
Yes, you can use leftover cooked ground beef. Add it to the skillet after sautéing the vegetables.
Yes, thinly sliced steak will work well. Cook it quickly over high heat before adding the vegetables.
If the sauce thickens too much, thin it out with a little pasta water or milk until you reach your desired consistency.
More Delicious Pasta Recipes
Ready to get cooking? Remember that you can print this recipe if you would like.
Philly Cheesesteak Pasta
Equipment
- 12-inch skillet or frying pan
- Large pot for pasta
- Wooden spoon or spatula
Ingredients
- 1 red bell pepper sliced
- 1 green bell pepper sliced
- 8 ounces elbow pasta uncooked
- ½ cup grated Parmesan cheese
- ½ cup diced onions
- 2 cups heavy cream
- 1 pound lean ground beef
- Chopped fresh parsley for garnish
- 1 ½ cups shredded mozzarella cheese
- Salt and black pepper to taste
- 2 tablespoons olive oil
Instructions
- Bring a pot of water to a boil and then add your elbow macaroni. Cook it according to package instructions until it turns al dente then drain the cooked pasta and set it aside.
- In a skillet, heat 2 tablespoon of olive oil over medium heat. Add the sliced red and green peppers and diced onions. Sauté for 5-7 minutes until they are softened. Remove them from the skillet and set aside.
- In the same skillet, brown the ground beef over medium-high heat, breaking it up with a wooden spoon or meat masher as it cooks. Season it with salt and pepper. This should take about 5-7 minutes. Be sure to drain any excess grease.
- Return the sautéed vegetables to the skillet with the ground beef and combine. Adjust seasoning with salt and pepper if needed.
- Pour in the heavy cream and add ½ cup grated Parmesan cheese and ½ cup of mozzarella cheese. Stir to combine. Reduce the heat to medium-low and simmer for 5-7 minutes, stirring occasionally, until the mixture starts to thicken.
- Add the cooked and drained pasta to the creamy sauce. Gently stir to combine all the ingredients and then sprinkle the remaining 1 cup of shredded mozzarella cheese over the top of the pasta mixture.
- Cover the skillet with a lid or aluminum foil and let it sit for 2-3 minutes, or until the mozzarella has melted.
- Remove your Easy Philly Cheesesteak Pasta from the heat. Sprinkle chopped fresh parsley over the melted cheese and serve hot.
Notes
- Salt the pasta water: Salting the pasta water enhances the flavor of the pasta and helps the pasta retain some of its texture
- Grate your own cheese: We recommend using freshly grated cheese because it has better-melting properties than pre-shredded cheese.
- Use room temperature heavy cream: This helps prevent curdling when the cream is added to the hot skillet.
- Broil to promote browning: Finish the dish under the broiler for a crispy, golden-brown cheese top.
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