A good Philly Cheesesteak Sandwich is hard to beat! Make it into a pasta, and it only brings it to the next level! This Philly Cheesesteak Pasta recipe combines everything you love about the its sandwich counterpart. The convenience of using ground meat is perfect for weeknights and it's all tied together with a delicious creamy sauce!
This recipe always reminds me of the one time I had a connecting flight in Philadelphia. Had the chance to get a Philly Cheesesteak sandwich, although I am not sure how authentic the airport version was. I remember there being a lot of large cans of cheese whiz, lining the walls of the kiosk, and it was delicious!
Ingredients to make Philly Cheesesteak Pasta
- Ground Beef
- Bell Pepper
- Beef Broth
- Bow Tie Pasta (or other short pasta)
- Cream Cheese
- Grated Mozzarella (or provolone)
See recipe card for quantities.
This Philly Cheesesteak Pasta is a one-pot dish and consequently, very easy to make. Following these simple steps will have dinner ready in no time!
Place the chopped garlic and onion in a large heated skillet with a little olive oil. Cook for a few minutes or until the onions are translucent.
Add the ground beef to the skillet and break it down with a large spoon. Cook until all brown.
Once the meat is cooked, add the sliced bell pepper to the skillet with the meat and toss to combine. Cook for a couple minutes to soften them.
Following the peppers, add the spices and the broth to the pan and stir. Bring to a boil.
Add in the pasta, making sure the broth covers the noodles completely. Turn the heat down. Simmer for 20 minutes or until the pasta is cooked and most of the liquid is gone.
Finally, cut the cream cheese in pieces and stir it into the cooked pasta dish. Finish the dish by added the chopped parsley and grated cheese before serving.
Make this dish even more convenient by using up ingredients already found in your refrigerator and/or cupboard.
- Pasta - Use any short pasta for this dish like Penne or Elbow Macaroni
- Ground Meat - Use your preference of ground meat (beef/pork blend, turkey)
- Broth - Use your preference of broth, although beef broth is recommended for flavor
- Spicy - add a teaspoon of chili pepper flakes with the spices before adding the broth
Divide this dish into portions and place in the refrigerator for 2-3 days or in the freezer for a quick ready meal!
When making this recipe, the most important thing to look out for is making sure the pasta stay submerged in the broth while it cooked. It should also be mentioned that the heat should be on low during the cooking of the pasta. This will ensure that the pasta cooks properly and does not stick to the bottom of the skillet.
Philly Cheesesteak Pasta
- 1 ½ pounds Ground Beef
- ½ Red Onion , chopped small
- 4 Garlic Cloves , minced
- 1 Bell Pepper , cut in thin strips
- ½ teaspoon Salt
- 1 tablespoon Dried Oregano
- 1 teaspoon dry chili flakes (optional)
- 900 ml Beef Broth
- 2 Cups Bow Tie Pasta , raw
- 4 oz Cream Cheese , softened
- ⅓ Cup Fresh parsley , finely chopped
- 1 Cup Grated Mozzarella Cheese
- Heat large skillet on a medium-high heat. Drizzle a tablespoon of oil in the hot skillet and add the chopped onion and garlic. Cook for 2-3 minutes, or until the onions are translucent.
- Add the ground meat to the skillet and break it down with a large spoon. Cook through until brown. Add the sliced of bell pepper, salt, and oregano to the skillet and toss to combine. If using the chili flakes, add them at this point.
- Add the beef broth to the skillet and bring to a boil. Once it starts to boil, add in the raw pasta. Bring back to boil and reduce the heat to a low simmer. Make sure that the pasta is fully submerged by the broth to ensure even cooking. Cook uncovered on low for 20 minutes or until the pasta is cooked and most of the liquid has been absorbed or has evaporated.
- Once the pasta has cooked, turn off the heat. Add in the softened cream cheese in small chunks. Stir it in to melt and mix completely with the remaining liquid in the pan to make a smooth sauce.
- Before serving, stir in the grated cheese and the fresh parsley. Enjoy!
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