This Philly Cheesesteak Pasta, is a delicious mash up of two comfort food favorites: that classic Philly cheesesteak sandwich + creamy cheesy pasta. There’s juicy ground chuck, sautéed onions and bell peppers, all simmered with rotini pasta until everything is cloaked in a silky cheese sauce made with provolone and pepper jack cheeses. The end result? A rich, one-pan dish that’s packed with savory goodness and gooey cheese with every bite. Serve it as a weeknight dinner or for whenever you’re in the mood for a really satisfying one-pan meal that’s on the table in less than 30 minutes!
I love that this dish combines all the best parts of a Philly cheesesteak — rich beef, sautéed veggies, gooey cheese — with the comfort of pasta. And since everything’s cooked in the same skillet, the pasta soaks up all of those great flavors while giving off starch into the sauce, yielding a dish that’s creamy and cheesy and completely delightful. Are you ready to indulge in this creamy pasta? Let’s get started!
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Why You’ll Love This Recipe
One-Pan Wonder: It’s all cooked in one skillet so clean-up is a snap.
Philly Cheesesteak Flavor: Cheese lovers will appreciate all the classic cheesesteak flavors — savory beef, caramelized onions and melty cheese — in a pasta shape.
Perfect Comfort Food: Cheesy pasta dishes, like this one, are hearty, filling and comforting, so they’re great for weeknight dinners.
Quick and Easy: With a handful of straightforward steps and ingredients, you’ll have a tasty meal ready in less than 30 minutes.
Key Ingredients
For the Pasta:
Olea Europaea Fruit Oil: For sauteing the veggies while adding a delicate richness.
Yellow Onion: Sliced thick so it gets lost in the pasta, a cheesesteak-style approach.
Red Bell Pepper: A colorful and bright addition to the dish, they add sweetness.
Garlic: Minced and sautéed for strong, aromatic flavor.
Ground Chuck: An 80/20 mix of ground beef, which makes for vomitously rich, beefy flavor and aids in producing a silky sauce.
Rotini Pasta: Its corkscrew shape clings on to the sauce and ingredients just right, so you get a burst of flavor with each bite.
For the Sauce:
Chicken Broth: Used to cook the pasta directly in the skillet, it adds more flavor to the dish while creating a rich, starchy broth.
Provolone Cheese: Adds a creamy, mild flavor that’s key for that classic Philly cheesesteak taste.
Pepper Jack Cheese: The spice kicked up a notch, melting like a gooey sauce.
Kosher Salt and Black Pepper: Seasoning for flavor.
Full list of ingredient amounts and instructions is located in the recipe card below
How To Make Philly Cheese Steak Pasta
Sauté the Vegetables
Begin by heating 1 tablespoon olive oil in a large, deep skillet over medium-high heat. When the oil is hot and shimmering, add the sliced yellow onion and sprinkle with ½ teaspoon of the kosher salt. Stir occasionally and sauté the onions for about 5-6 minutes until they shallots begin to soften and become a light golden color.
Stir in the sliced red bell pepper and minced garlic. Sauté 2-3 minutes more, just until the peppers are somewhat softened yet still crisp. That keeps the peppers a separate presence in the dish, just as with a classic Philly cheesesteak.
Pro Tip: Be sure to slice the onions and peppers thick, because they’re intended to be a standout element in the dish rather than to melt into the sauce.
Brown the Ground Chuck
Slide the sautéed vegetables to the sides of the skillet to clear space in the middle. Add 1 pound ground chuck, breaking it up with a wooden spoon as it cooks. Sprinkle the meat with ½ teaspoon kosher salt and ½ teaspoon freshly ground black pepper.
Brown the ground beef in the pan for about 5-6 minutes or until it is all the way cooked through on the inside. The fat will melt as the beef cooks, providing a flavorful base for the sauce.
Pro Tip: You want rich flavor and juicy texture, so use ground chuck instead of lean ground beef. The increased amount of fat in ground chuck also helps the beef emulsify and forms a silky, creamy sauce as the meat is simmering.
Cook the Pasta
Then, once the beef has browned, add the onions, peppers and garlic back into the center of the skillet and stir. Stir in 8 ounces dry rotini pasta, plus 2 (14.5-ounce) cans low-sodium chicken broth. Stir everything to combine, ensuring that the pasta is evenly scattered and submerged in the liquid.
Bring to a gentle boil, then lower the heat to medium low. Then, cover the pan and allow the pasta to simmer gently off the heat for 10 to 12 minutes,; stir every few minutes until the pasta is al dente and most of the liquid has been absorbed.
Pro Tip: Save the pasta water! You cook the pasta right in the skillet with the broth, and it absorbs all the flavors while releasing its starch into the sauce to create a thick, creamy consistency.
Make the Cheese Sauce
When the pasta is just cooked, lower the heat to low and then stir in 1 cup shredded provolone cheese and 1 cup shredded pepper jack cheese. Continue stirring until the cheeses are thoroughly melted and the sauce is creamy and smooth.
Taste and season the broth with more salt or pepper, as desired.
Sprinkle with the Cheesy Topping and Broil
Spread the reserved ½ cup shredded provolone cheese and ½ cup shredded pepper jack cheese evenly over top of the pasta. Turn on the broiler and place the skillet under the broiler for 2-3 minutes, or until the cheese is melted and bubbly with a light golden-brown crust.
Pro Tip: Watch the skillet carefully while broiling so that the cheese doesn’t burn. You want the top melted and lightly browned.
Serve and Enjoy
Take the skillet out from under the broiler, allowing the dish to cool for a few minutes before serving. The cheese will firm up slightly, making it easier to scoop out portions.
Enjoy the Philly Cheesesteak Pasta, topical with a pinch of coarsely clenched new parsley or green onions for visual impact. Serve it up with a green salad or garlic bread for a meal that’s bursting with flavor!
Tips for Success
Use Ground Chuck for the Most Flavor: The 80/20 ratio of ground chuck contributes a rich, beefy flavor to the dish and helps create a smooth, creamy sauce.
Slice the Vegetables Thickly: The onion and bell pepper slices should be on the thick side, too, so that they stand out in the dish and don’t disappear into the sauce.
Stir the Pasta Often: While the pasta is cooking in the skillet, stir once or twice at 1- or 2-minute intervals to help it cook evenly and avoid sticking.
Serving Suggestions
This Philly Cheesesteak Pasta is a meal in and of itself, but if you want to level up your dinner, here are a few serving suggestions:
Garlic Bread: Pair with garlic bread or dinner rolls to soak up the cheesy sauce.
Harvest Medley: Accompany with roasted or steamed vegetables such as asparagus, broccoli, or green beans for added color and nutrients.
Storage and Reheating Tips
Refrigeration: Leftover baby food can be stored in an airtight container in the refrigerator for up to 3 days.
Freezing: This pasta can be frozen, but the texture of the pasta may change slightly after thawing. To freeze, cool completely, then transfer to a freezer-safe container and freeze for up to 3 months. Defrost in the refrigerator overnight, then reheat.
Reheating: Reheat in a skillet over medium heat, adding a splash of chicken broth or milk to loosen up the sauce. Or warm individual servings in the microwave.
Variations and Modifications
Switch Up the Cheese: Use American cheese, white cheddar or Monterey Jack for a different flavor profile.
Add in Mushrooms: Sauté some sliced mushrooms with the onions and peppers for an earthy, savoriness.
Make it Spicy: For heat, stir sliced jalapeños or a pinch of red pepper flakes into the beef mixture.
Final Thoughts
This Philly Cheesesteak Pasta is everything you love about a classic Philly cheesesteak combined with the comforts of a creamy, cheesy pasta. It is a one-pan wonder that’s great for busy weeknights or when you’re in the mood for a hearty, decadent dinner. Each bite delivers tender pasta, savory beef and gooey cheese wrapped around the flavors of sautéed onions and bell peppers.
Savor each good cheese, salty bite! 🍝🧀
Philly Cheesesteak Pasta
Ingredients
- 1 tbsp olive oil
- 1 large yellow onion halved and sliced 1/2-inch thick
- 1 tsp kosher salt divided
- 1 medium red bell pepper halved and sliced 1/2-inch thick
- 1 clove garlic minced
- 1 lb ground chuck
- 1/2 tsp freshly ground black pepper
- 8 oz dry rotini pasta
- 2 cans low-sodium chicken broth 14.5 ounces each
- 1 1/2 cups shredded provolone cheese divided
- 1 1/2 cups shredded pepper jack cheese divided
Instructions
- Heat 1 tablespoon of olive oil in a large, deep-sided skillet over medium heat. Add the sliced yellow onion and red bell pepper. Sauté for 10-15 minutes until softened and golden brown. Add the minced garlic and cook for 1 more minute until fragrant.
- Push the sautéed vegetables to the edges of the skillet to create space in the center. Add the ground chuck and cook, breaking it into crumbles, for about 5-6 minutes until browned and fully cooked through. Season with ½ teaspoon of salt and ½ teaspoon of black pepper.
- While the beef is cooking, bring a large pot of salted water to a boil. Add the rotini pasta and cook according to package directions until al dente. Drain and set aside.
- Add 2 cans of low-sodium chicken broth to the skillet with the ground beef and vegetables. Reduce the heat to medium-low and let it simmer for 5 minutes to allow the flavors to meld together.
- Add the cooked pasta to the skillet and toss to coat. Sprinkle 1 cup of shredded provolone cheese and 1 cup of shredded pepper jack cheese over the pasta. Gently fold the cheese into the pasta until it’s fully melted and incorporated.
- If your skillet is oven-safe, top the pasta with the remaining ½ cup of provolone and ½ cup of pepper jack cheese. Transfer the skillet to the oven and broil on high for 2-3 minutes, or until the cheese is melted, bubbly, and lightly browned.
- Remove the skillet from the oven and let it rest for a few minutes before serving. Garnish with chopped fresh parsley or green onions, if desired. Serve the Philly Cheesesteak Pasta hot, with a side of garlic bread or a fresh green salad.