Philly Cheesesteak Pasta Dish

This hearty Philly Cheesesteak Pasta transforms the beloved sandwich into a comforting pasta dish that combines savory ground beef, sweet peppers, and a rich, cheesy sauce that clings to every bite of pasta. The familiar flavors of a classic Philadelphia sandwich get reimagined in a family-friendly dinner that's guaranteed to satisfy even the pickiest eaters.

I first made this dish when my brother visited from Philadelphia and was feeling homesick for his favorite local sandwich shop. The familiar flavors in pasta form brought an immediate smile to his face, and it's been our special family reunion dish ever since.

Ingredients

• Ground beef: Provides the meaty foundation. Choose 80/20 for best flavor without excess grease
• Bell pepper: Adds sweetness and authentic Philly flavor. Green is traditional but any color works
• Onion: Creates aromatic depth essential to authentic cheesesteak flavor
• Garlic: Enhances savory notes throughout the dish
• Cream cheese: Creates the rich silky sauce base that coats every pasta piece
• Beef broth: Intensifies the meaty flavor while thinning the sauce
• Heavy cream: Adds luxurious richness you can't achieve with milk
• Provolone cheese: Brings authentic Philly flavor with perfect meltability
• Pasta: Like penne or rigatoni with ridges and tubes capture maximum sauce
• Olive oil: For sautéing with a flavor that complements rather than competes with the beef

How To Make Philly Cheesesteak Pasta

Cook the Pasta:

Bring a large pot of heavily salted water to a rolling boil before adding your pasta. Cook until just al dente following package directions as cooking times vary between brands and shapes. Remember the pasta will continue cooking slightly when added to the hot sauce so aim for slightly firmer than you might normally prefer. Reserve half a cup of pasta water before draining in case you need to loosen the sauce later.

Sauté the Vegetables:

Heat olive oil in a large deep skillet over medium heat until it shimmers but doesn't smoke. Add diced onions and bell peppers, stirring occasionally for about 5 minutes until they soften and the onions become translucent. This slow cooking develops natural sweetness that balances the rich cheese sauce.

Add Aromatics:

Sprinkle in the minced garlic and stir constantly for about one minute until fragrant. Be careful not to brown the garlic as it can quickly become bitter. You'll know it's ready when your kitchen fills with that irresistible garlicky aroma.

Brown the Beef:

Add ground beef to the vegetable mixture, breaking it into small crumbles with a wooden spoon. Cook thoroughly until no pink remains, about 7 minutes. The small bits of beef will distribute throughout the pasta for flavor in every bite. Drain excess fat but leave a little for flavor.

Create the Sauce Base:

Reduce heat to low to prevent the dairy from separating. Add cream cheese in chunks and stir until completely melted and incorporated with the meat mixture. The cream cheese will initially look curdled but will smooth out with continued stirring.

Develop the Sauce:

Pour in beef broth and heavy cream, stirring constantly to create a smooth, velvety sauce. Allow the mixture to gently simmer for about 3 minutes until it begins to thicken slightly and coats the back of a spoon.

Add the Cheese:

Sprinkle in the shredded provolone a handful at a time, stirring between additions to ensure it melts completely before adding more. This gradual approach prevents clumping and creates the silkiest possible sauce texture.

Combine and Finish:

Season the sauce with salt and pepper to taste. Remember the cheese adds saltiness so start conservatively. Add the drained pasta to the skillet and gently fold until every piece is coated in the rich sauce. If the mixture seems too thick, add a splash of reserved pasta water to reach your desired consistency.

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The secret to this dish is using provolone cheese rather than the processed cheese often used in restaurant versions. I discovered this after sampling countless cheesesteaks during a food tour of Philadelphia with my culinary school friends. The sharp tang of good quality provolone balances the richness of the cream sauce beautifully.

Storage and Reheating

This pasta keeps beautifully in an airtight container in the refrigerator for up to 4 days. The sauce will thicken considerably when chilled, so when reheating, add a splash of milk or cream to restore its silky texture. For best results, reheat gently on the stovetop over medium-low heat rather than microwaving, which can make the sauce separate or the pasta become rubbery.

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Ingredient Substitutions

While traditional Philly cheesesteaks use thinly sliced ribeye, ground beef makes this pasta version more accessible and affordable. For a more authentic experience, you can substitute thinly sliced ribeye steak, cooking it quickly at high heat before proceeding with the recipe. Vegetarians can replace the beef with portobello mushrooms sliced into strips and the beef broth with vegetable broth for a satisfying meatless version that maintains the essence of the original.

Serving Suggestions

Serve this hearty pasta with a simple green salad dressed with vinaigrette to cut through the richness of the cheese sauce. Garlic bread makes an excellent accompaniment for sopping up every last bit of the delicious sauce. For a fun twist that nods to the sandwich inspiration, consider serving pickled peppers on the side as a zesty condiment that brightens each bite.

The Philadelphia Connection

The Philly cheesesteak was invented in the 1930s by Pat Olivieri, who originally ran a hot dog stand in South Philadelphia. The combination of thinly sliced beef, melted cheese, and softened onions on a hoagie roll became an instant hit with local cab drivers and soon gained popularity throughout the city and beyond. This pasta version honors those classic flavors while transforming them into a comforting family meal that carries the spirit of Philadelphia street food to your dinner table.

Frequently Asked Questions

→ Can I use a different type of pasta for this dish?

Yes, you can substitute the pasta with any variety you prefer, such as penne, rigatoni, or even spaghetti. Just ensure it's cooked al dente for the best texture.

→ What type of cheese works best for this recipe?

Provolone cheese is ideal for its melting quality and flavor, but you can use mozzarella or a mild cheddar if preferred.

→ Can I make this dish ahead of time?

Yes, you can prepare the pasta and sauce separately, then combine and reheat when ready to serve. Add a little extra beef broth if the sauce thickens too much.

→ How do I make this dish spicier?

To add some heat, include red pepper flakes, diced jalapeños, or a splash of hot sauce while cooking the sauce.

→ What can I serve alongside this dish?

A fresh green salad or garlic bread pairs perfectly with the creamy, savory flavors of this dish.