Some dishes take you back—not to a moment, but to a rhythm. For me, it’s the sizzle of ground beef in a well-worn cast iron skillet and the gentle scrape of a wooden spoon on its seasoned surface. That sound brings back long Sunday evenings in my small Pennsylvania kitchen.
I was a newly retired teacher then, finally with the time to slow down and cook the meals I’d only rushed through during the school years. My youngest son had just moved back in briefly, job-hunting and restless, and every week he’d ask for something “hearty, cheesy, and not too fussy.” One night, I decided to merge two of his favorite meals: a classic Philly cheesesteak and creamy pasta.
The result? A one-skillet wonder that made us sit a little longer at the table. It was warm, filling, and deeply nostalgic, especially with the aromas of sautéed onions and bell peppers wafting through the house. That dish, born out of practicality and pantry staples, quickly earned its place in my rotation. I’ve made it for neighborhood potlucks, snow days, and quiet dinners with my sister. Each time, I tweak it just a bit. But that creamy, savory base and comforting familiarity always remain.
This Philly Cheesesteak Pasta is more than a recipe—it’s a memory in motion. And I hope it brings a little comfort to your table, too.
Short Description
A cozy one-pan dinner that blends the flavors of a classic Philly cheesesteak with the creamy richness of pasta. This dish is hearty, simple, and family-approved—perfect for weeknights.
Key Ingredients
- 1 lb ground beef
- 1 green bell pepper, diced
- 1 onion, diced
- 3 cloves garlic, minced
- 8 oz cream cheese, softened
- 1 cup beef broth
- 8 oz pasta (penne, rigatoni, or your favorite shape)
- 1 cup shredded mozzarella cheese (optional, for extra cheesiness)
- Salt and black pepper, to taste
- Fresh parsley, chopped (optional, for garnish)
Tools Needed
- Large pot for boiling pasta
- Large skillet or Dutch oven
- Wooden spoon or spatula
- Chef’s knife and cutting board
- Strainer
Cooking Instructions
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain well and set aside.
Step 2: Brown the Beef
Heat a large skillet or Dutch oven over medium-high heat. Add the ground beef and cook until browned, breaking it into crumbles with a spatula—about 6–8 minutes. Season with salt and black pepper. Remove beef from the skillet and set aside.
Step 3: Sauté the Veggies
In the same skillet (don’t wipe it out), add diced bell pepper and onion. Cook over medium heat for 5–7 minutes until softened and lightly caramelized. Stir in minced garlic and sauté for 1 minute until fragrant.
Step 4: Build the Sauce
Return the browned beef to the skillet with the veggies. Stir in cream cheese and beef broth. Cook over medium-low, stirring frequently until the cream cheese melts and forms a smooth sauce. Let it simmer gently for 2–3 minutes.
Step 5: Combine with Pasta
Add the cooked pasta to the skillet. Toss everything together until evenly coated in the creamy sauce. If desired, stir in the mozzarella cheese and mix until melted and velvety.
Step 6: Serve
Remove from heat. Garnish with chopped parsley if you like, and serve hot straight from the skillet.
Why You’ll Love This Recipe
– Comfort food at its best—warm, creamy, and deeply satisfying
– Easy, one-pan clean-up
– Quick enough for busy weeknights
– Great way to use up pantry and fridge staples
– Kid-friendly and adaptable for different taste preferences
Mistakes to Avoid & Solutions
1. Overcooking the Pasta
Problem: Mushy pasta doesn’t hold the sauce well.
Solution: Boil until just al dente; it will finish cooking slightly in the sauce.
2. Using Cold Cream Cheese
Problem: It clumps instead of blending.
Solution: Let the cream cheese soften to room temperature before adding.
3. Underseasoning the Beef
Problem: The flavor falls flat.
Solution: Season beef well with salt and pepper as it cooks to develop flavor.
4. Adding All the Broth at Once
Problem: Sauce may turn runny.
Solution: Add broth slowly and stir frequently. Adjust based on desired thickness.
5. Skipping the Sauté Step for Veggies
Problem: Raw-tasting peppers and onions.
Solution: Take time to properly sauté until soft and slightly caramelized.
Serving and Pairing Suggestions
This dish is a meal on its own but pairs beautifully with:
– A crisp green salad with vinaigrette
– Roasted asparagus or steamed broccoli
– Garlic bread or toasted baguette slices
– A light red wine like Pinot Noir or a sparkling water with lemon
Storage and Reheating Tips
Refrigerate: Store leftovers in an airtight container for up to 4 days.
Freeze: Place in a freezer-safe container and freeze for up to 2 months.
Reheat on Stove: Warm in a skillet over medium heat with a splash of broth or water to loosen the sauce.
Microwave: Cover and microwave in 30-second intervals, stirring between rounds.
Avoid Overheating: Cream cheese-based sauces can separate if overheated—heat just until warm.
FAQs
1. Can I use steak slices instead of ground beef?
Yes, thinly sliced ribeye or sirloin works great. Cook the steak quickly over high heat, then follow the same steps.
2. What kind of pasta works best?
Short pasta like penne, rigatoni, or fusilli holds the sauce well and gives the best texture.
3. Can I make it ahead of time?
Absolutely. Assemble everything, store it covered in the fridge, and reheat when ready to serve.
4. Is there a dairy-free version?
Use dairy-free cream cheese and omit the mozzarella, or use plant-based cheese alternatives.
5. Can I add mushrooms or other veggies?
Yes, sliced mushrooms, zucchini, or even spinach are delicious add-ins. Sauté them with the peppers and onions.
Tips & Tricks
Let the cream cheese fully melt before adding pasta to avoid lumps
Use freshly shredded mozzarella for better meltability
Add a splash of Worcestershire sauce for an extra savory depth
Make it spicier with a pinch of red pepper flakes or diced jalapeños
Toast hoagie roll pieces and serve on the side for a Philly-inspired touch
Recipe Variations
1. Steakhouse Version
Swap ground beef for thinly sliced cooked steak. Marinate steak slices in a bit of Worcestershire and garlic beforehand for extra flavor. Sear, then toss with the sauce.
2. Lighter Twist
Use ground turkey instead of beef, low-fat cream cheese, and whole wheat pasta. Add extra diced veggies like mushrooms and spinach.
3. Cheesy Baked Philly Pasta
After Step 5, transfer everything to a baking dish, top with extra mozzarella, and bake at 375°F for 15 minutes until bubbly and golden.
4. Spicy Jalapeño Version
Add 1–2 diced jalapeños with the onions and peppers. Use pepper jack cheese instead of mozzarella for heat.
5. French Onion-Inspired
Sauté onions until deeply caramelized, add a splash of white wine, and swap cream cheese for Gruyère and sour cream.
Final Thoughts
Over the years, I’ve come to cherish recipes like this: simple enough for a busy Tuesday, comforting enough for Sunday supper. It’s the kind of dish that brings people to the table and keeps them talking long after the plates are clean.
I’ve cooked more elaborate meals in my lifetime, but few get the smiles this one does. It’s flavorful without being fussy, nostalgic without being dated. Even my grandkids dig into it with gusto—no complaints, just happy forks. As someone who has spent years teaching and now enjoys sharing recipes, this is one I always love passing along. May it warm your kitchen the way it has mine.
Philly Cheesesteak Pasta
Print ThisIngredients
- 1 lb ground beef
- 1 green bell pepper, diced
- 1 onion, diced
- 3 cloves garlic, minced
- 8 oz cream cheese, softened
- 1 cup beef broth
- 8 oz pasta (penne, rigatoni, or your favorite shape)
- 1 cup shredded mozzarella cheese (optional, for extra cheesiness)
- Salt and black pepper, to taste
- Fresh parsley, chopped (optional, for garnish)
Instructions
Step 1: Cook the Pasta
Boil salted water, cook pasta until al dente, drain, and set aside.
Step 2: Brown the Beef
Cook ground beef in a hot skillet until browned, season with salt and pepper, then remove and set aside.
Step 3: Sauté the Veggies
In the same skillet, cook diced bell pepper and onion until soft and caramelized. Add garlic and cook 1 minute.
Step 4: Build the Sauce
Return beef to skillet, stir in cream cheese and beef broth. Simmer until sauce is smooth and creamy.
Step 5: Combine with Pasta
Add pasta to skillet, toss to coat. Optionally, stir in mozzarella until melted.
Step 6: Serve
Garnish with parsley and serve hot.
