This easy Philly cheesesteak pasta makes a wonderful weeknight meal with very simple ingredients. It's cheesy, creamy without being heavy, and it couldn't be simpler to make!
And if you're a fan of cheesy pasta dishes, try my Creamy Steak Pasta and Garlic Chicken Pasta next!
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It's absolutely no secret that I love a good cheesy pasta dish, but no one has ever seen me say no to a proper sandwich either.
So this Philly cheesesteak pasta recipe is my take on transforming a beloved sandwich into a deliciously creamy pasta dinner.
Why you'll love this Philly cheesesteak pasta
- It's rich, cheesy and creamy without being heavy at all.
- I keep it simple and budget-friendly by making it with ground beef.
- You can have it on the table in 30 minutes!
What you'll need
Onion and green bell pepper - This is the main characteristic of a Philly cheesesteak, so it's the base of our pasta dish too. Slice them on the thicker side to better mimic the sandwich.
Ground beef - I opted for lean 90/10 ground beef here. Use your favorite, but if you notice too much grease, drain it out.
Garlic - Obviously, measure with your heart.
Mushrooms - Cremini are a great choice, but you can go for button mushrooms too.
Seasoning - I found that all this Philly cheesesteak pasta with ground beef needs as seasoning is some mild chili powder, salt and pepper.
Cream cheese - Light cream cheese works like a charm here to keep the sauce from being too greasy.
Cheddar cheese - I use a low-fat mature cheddar for that sharp taste.
Pasta - I used fusilli, but any other short pasta would do.
Pro tip
Don't forget to save the pasta water because you'll need it to emulsify the sauce after adding the cream cheese.
How to make Philly cheesesteak pasta
This is a quick overview with step-by-step photos. The full recipe with detailed steps is in the recipe card at the end of this post.
Cook the pasta in well-salted water until al dente and reserve some pasta water before draining.
Sauté the onion and bell pepper in olive oil, then add the garlic and mushrooms and cook until softened.
Add the ground beef and cook until browned, then stir in the seasoning, cream cheese and a splash of pasta water until creamy.
Toss in the cheddar and pasta, loosen with more pasta water if needed, season to taste and serve.
Substitutions and variations
- If you want your Philly cheesesteak pasta skillet to be more fiery, use medium or hot chili powder instead of mild.
- Make the recipe with sirloin steak instead of ground beef. Simply slice the steak into thin strips, fry them in the pan and then set aside. Continue with frying the onion and pepper, and stir in the cooked steak at the end.
- The most used cheese for a Philly steak is Provolone so if you have it, you can use it instead of cheddar.
Recipe notes
- This can easily become a Philly cheesesteak pasta bake! Simply top with grated cheese and pop it in a hot oven for 15-20 minutes.
- Don't rush the caramelization process for the onion, green bell pepper and beef. It's what gives the dish so much extra flavor.
- This is a complete meal, but if you'd like something on the side, serve it with garlic bread or these garlic-parmesan green beans.
Leftovers and storage
- Store any leftovers of this Philly cheesesteak pasta in the fridge for 3-4 days in an airtight container.
- Reheat gently on the stove until the sauce gets creamy again. Add a splash of milk or chicken stock to loosen it up if needed.
- This one won't freeze well because of the cheese.
If you've tried this Philly cheesesteak pasta recipe, please rate it and leave a comment below! I'd love to hear how it turned out.
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Philly Cheesesteak Pasta
Ingredients
- 8 oz (225 g) short pasta, fusilli, penne or rigatoni
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 medium red bell pepper, sliced
- 2 garlic cloves, sliced
- ½ pound (225 g) cremini mushrooms
- ½ pound (225 g) lean ground beef
- 2 tablespoons mild chili powder
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 5 oz (150 g) light cream cheese
- ½ cup (125 ml) low-fat cheddar, grated
- A handful of fresh parsley, roughly chopped
Instructions
- Bring a large pot of water to a boil, salt it generously and cook the pasta according to package direction until just al dente. Reserve 1 cup of pasta water before draining.8 oz short pasta
- While the pasta cooks, heat the olive oil in a large skillet over medium heat and fry the onion and bell pepper for 5 minutes or until slightly browned.
- Add the garlic and mushrooms and continue to cook for 5 minutes, stirring often, until the mushrooms are cooked through.2 garlic cloves½ pound cremini mushrooms
- Add the ground beef to the skillet and cook for 5 minutes, breaking it up with the spoon as you go, until no longer pink and cooked through.½ pound lean ground beef
- Stir in the chili powder, salt and pepper, then add the cream cheese and half a cup from the reserved pasta water. Stir well until you have a creamy sauce and the cheese is melted completely.
- Add the grated cheddar and stir until incorporated. Next, add the cooked pasta to the pan and toss well to combine. Add some more pasta water if it looks too thick.½ cup low-fat cheddar
- Adjust the seasoning to taste, then sprinkle with some fresh parsley and serve immediately.A handful of fresh parsley
Video
Notes
- Don't forget to save the pasta water because you'll need it to emulsify the sauce after adding the cream cheese.
Nutrition
Nutrition is per serving and is an estimate provided by an online nutrition calculator.
lausi says
Absolutely delicious!
We added some chopped jalapenos in the end instead of the chili powder - also works. I could eat that every day.
Joyce says
Really tastey like all you recipes.
Thank you Alice.