This Philly Cheesesteak Pasta is a delicious mash-up of two comforting favorites: the classic Philly cheesesteak sandwich and creamy, cheesy pasta. It features tender ground chuck, sautéed onions, and bell peppers, all simmered together with rotini pasta until everything is coated in a silky, cheesy sauce made from provolone and pepper jack cheeses. The end result? A hearty, one-skillet meal that’s bursting with savory flavors and melty cheese in every bite. Serve it as a weeknight dinner or for any time you’re craving a satisfying, one-pan meal that’s ready in under 30 minutes!
I love making this dish because it combines the best parts of a Philly cheesesteak—rich beef, sautéed veggies, and gooey cheese—with the comfort of pasta. Everything cooks together in one skillet, so the pasta absorbs all those amazing flavors while releasing its starch into the sauce, creating a dish that’s creamy, cheesy, and utterly irresistible. Ready to dive into this indulgent pasta dish? Let’s get started!
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Why You’ll Love This Recipe
- One-Pan Wonder: Everything cooks in a single skillet, making clean-up a breeze.
- Philly Cheesesteak Flavor: Enjoy all the classic cheesesteak flavors—savory beef, caramelized onions, and melty cheese—in pasta form.
- Perfect Comfort Food: This cheesy pasta dish is hearty, filling, and comforting, making it perfect for weeknight dinners.
- Quick and Easy: With just a few simple steps and ingredients, you’ll have a delicious meal ready in under 30 minutes.
Key Ingredients
For the Pasta:
- Olive Oil: Used to sauté the vegetables, adding a subtle richness to the dish.
- Yellow Onion: Sliced thick to ensure it stands out in the pasta, just like in a traditional Philly cheesesteak.
- Red Bell Pepper: Adds sweetness and a pop of color to the dish.
- Garlic: Minced and sautéed for bold, aromatic flavor.
- Ground Chuck: An 80/20 blend of ground beef that provides rich, beefy flavor and helps create a silky sauce.
- Rotini Pasta: The corkscrew shape holds the sauce and ingredients perfectly, ensuring a burst of flavor in every bite.
For the Sauce:
- Chicken Broth: Used to cook the pasta right in the skillet, it infuses the dish with extra flavor while creating a rich, starchy broth.
- Provolone Cheese: Adds a creamy, mild flavor that’s essential for capturing the classic Philly cheesesteak taste.
- Pepper Jack Cheese: Adds a slight kick and melty, gooey texture to the sauce.
- Kosher Salt and Black Pepper: Enhances the overall flavor of the dish.
Complete list of ingredients with quantities and instructions is located in the recipe card below
How to Make Philly Cheesesteak Pasta
1. Sauté the Vegetables
Start by heating 1 tablespoon of olive oil in a large, deep skillet over medium-high heat. Once the oil is hot and shimmering, add the sliced yellow onion and sprinkle with ½ teaspoon of kosher salt. Sauté the onions for about 5-6 minutes, stirring occasionally, until they begin to soften and develop a light golden color.
Add the sliced red bell pepper and minced garlic to the skillet. Sauté for another 2-3 minutes, just until the peppers are slightly softened but still maintain a bit of crunch. This ensures the peppers remain a distinct component of the dish, just like in a classic Philly cheesesteak.
Pro Tip: Make sure to slice the onions and peppers thickly, as they’re meant to stand out in the dish rather than melt into the sauce.
2. Brown the Ground Chuck
Push the sautéed vegetables to the edges of the skillet to create space in the center. Add 1 pound of ground chuck to the skillet, breaking it up with a wooden spoon as it cooks. Season the meat with ½ teaspoon of kosher salt and ½ teaspoon of freshly ground black pepper.
Cook the ground beef for about 5-6 minutes, or until it’s fully browned and cooked through. As the beef cooks, the fat will render, creating a base for the sauce that’s full of flavor.
Pro Tip: Use ground chuck instead of lean ground beef for a richer flavor and juicier texture. The higher fat content in ground chuck helps create a silky, creamy sauce as the beef simmers.
3. Cook the Pasta
Once the beef is browned, stir the onions, peppers, and garlic back into the center of the skillet. Add 8 ounces of dry rotini pasta and pour in 2 (14.5-ounce) cans of low-sodium chicken broth. Stir everything together, making sure the pasta is evenly distributed and submerged in the liquid.
Bring the mixture to a gentle boil, then reduce the heat to medium-low. Cover the skillet and let the pasta simmer for about 10-12 minutes, stirring occasionally, until the pasta is al dente and most of the liquid has been absorbed.
Pro Tip: Don’t drain the pasta! Cooking the pasta directly in the skillet with the broth allows it to absorb all the flavors while releasing its starch into the sauce, creating a thick, creamy consistency.
4. Make the Cheese Sauce
Once the pasta is cooked, reduce the heat to low and stir in 1 cup of shredded provolone cheese and 1 cup of shredded pepper jack cheese. Stir continuously until the cheeses are fully melted and the sauce is creamy and smooth.
Taste and adjust the seasoning as needed, adding more salt or pepper to suit your preference.
5. Add the Cheesy Topping and Broil
Sprinkle the remaining ½ cup of shredded provolone cheese and ½ cup of shredded pepper jack cheese evenly over the 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 bubbling with a light golden-brown crust.
Pro Tip: Keep a close eye on the skillet while broiling to avoid burning the cheese. You want the top to be melted and lightly browned.
6. Serve and Enjoy
Remove the skillet from the broiler and let the dish cool for a few minutes before serving. The cheese will set slightly, making it easier to scoop out portions.
Serve the Philly Cheesesteak Pasta hot, garnished with a sprinkle of chopped fresh parsley or green onions for a pop of color. Pair it with a fresh green salad or garlic bread for a complete meal that’s packed with flavor!
Tips for Success
- Use Ground Chuck for the Best Flavor: The 80/20 ratio of ground chuck gives the dish a rich, beefy flavor and helps create a smooth, creamy sauce.
- Slice the Vegetables Thickly: Keep the onion and bell pepper slices on the thicker side so they remain distinct in the dish and don’t get lost in the sauce.
- Stir the Pasta Frequently: While the pasta cooks in the skillet, stir it occasionally to ensure even cooking and prevent sticking.
Serving Suggestions
This Philly Cheesesteak Pasta is a complete meal on its own, but here are a few serving ideas to elevate your dinner:
- Garlic Bread: Serve with a side of garlic bread or dinner rolls to mop up the cheesy sauce.
- Green Salad: Pair with a crisp green salad dressed with a light vinaigrette for a balanced meal.
- Roasted Vegetables: Serve with roasted or steamed vegetables like asparagus, broccoli, or green beans for added nutrients and color.
Storage and Reheating Tips
- Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: This pasta dish can be frozen, but the texture of the pasta may change slightly upon thawing. To freeze, let the dish cool completely, then transfer to a freezer-safe container and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Reheating: Reheat in a skillet over medium heat, adding a splash of chicken broth or milk to loosen up the sauce. Alternatively, reheat individual portions in the microwave.
Variations and Modifications
- Switch Up the Cheese: Use American cheese, white cheddar, or Monterey Jack for a different flavor profile.
- Add Mushrooms: Sauté some sliced mushrooms along with the onions and peppers for an earthy, savory addition.
- Make it Spicy: Add sliced jalapeños or a pinch of red pepper flakes to the beef mixture for some heat.
Final Thoughts
This Philly Cheesesteak Pasta combines everything you love about a classic Philly cheesesteak with the comfort of creamy, cheesy pasta. It’s a one-pan wonder that’s perfect for busy weeknights or when you’re craving a satisfying, indulgent meal. With every bite, you’ll get tender pasta, savory beef, and gooey cheese wrapped around the flavors of sautéed onions and bell peppers.
Enjoy every cheesy, savory 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.