This one-pot philly cheesesteak pasta delivers tender beef, peppers, and melty provolone in a creamy skillet sauce—ready in about 30 minutes for weeknight comfort.
Think of everything you love about a classic cheesesteak—savory beef, sweet peppers and onions, gooey cheese—and swirl it into a skillet of twirly pasta. The broth cooks the noodles right in the pan, concentrating flavor and creating a velvety sauce without extra steps.
Philly Cheesesteak Pasta Ingredients
- Ground beef (90% lean) — hearty, flavorful base that echoes the cheesesteak vibe.
- Olive oil — helps everything brown without sticking.
- Kosher salt & garlic pepper — simple, bold seasoning to wake up the skillet.
- Yellow onion — sweetens as it softens, building savory depth.
- Red & yellow bell peppers — signature color and crunch for that cheesesteak feel.
- Cremini mushrooms — add savory intensity and meaty texture.
- Minced garlic — aromatic backbone for the sauce.
- Italian seasoning — a quick blend for herby notes.
- Rotini (or short pasta) — corkscrews catch sauce and cheese in every bite.
- Low-sodium beef broth — cooks the pasta and becomes the silky sauce.
- Pepper jack cheese — creamy melt with a mild kick.
- Provolone slices — classic, stretchy finish on top.
How to Make This Philly Cheesesteak Pasta
Brown the beef with a pinch of salt, breaking it into small crumbles. Drain and set aside.
Sauté onion in a little oil until golden at the edges. Add peppers, mushrooms, and garlic; cook until just tender.
Return beef to the skillet with remaining seasonings; stir to mingle flavors.
Stir in the dry pasta, then pour in beef broth. Bring to a boil, reduce to low, cover, and simmer.
Cook, stirring occasionally, until pasta is al dente and most liquid is absorbed, about 15 minutes.
Fold in pepper jack until creamy. Lay provolone over the top, cover briefly to melt, then serve hot.
Can I use steak instead of ground beef?
Yes. Thinly slice flank, sirloin, or ribeye against the grain, then quick-sear in batches until just browned. Remove before simmering the pasta, and fold it back in with the cheeses so the steak stays tender and doesn’t overcook at all.
What pasta shape works best?
Short, ridged shapes hold saucy beef and peppers best. Rotini is great, but penne, cavatappi, or shells work too. Avoid long strands; they tangle and cook unevenly in one pot, making stirring difficult and the cheese distribution less consistent overall.
How spicy is this?
Pepper jack brings a gentle kick rather than real heat. For milder flavor, swap Monterey Jack or extra provolone. Want more spice? Add red pepper flakes with the garlic, or finish with pickled jalapeños for a friendly cheesesteak nod instead.
How do I prevent mushy pasta?
Use a timer and stir occasionally so the pasta cooks evenly in the broth. Keep the lid on to maintain gentle simmering. Stop when al dente, since carryover heat and melted cheeses will continue softening the noodles slightly after serving.
Can I make it ahead?
Cook the pasta a minute shy of al dente, cool quickly, and refrigerate in a covered dish. Reheat gently with a splash of broth or milk. Add extra provolone on top to revive creaminess and fresh cheesesteak aroma before serving.
Recipe Tips
- Brown in batches if needed; overcrowding steams the beef instead of searing, which dulls flavor and texture.
- Slice peppers and onions thinly so they soften in the same window the pasta cooks.
- For extra richness, stir in a tablespoon of butter with the pepper jack just before topping with provolone.
What to Serve with Philly Cheesesteak Pasta
A crisp green salad with red wine vinaigrette cuts the richness nicely. Roasted broccoli or green beans add charred, bright notes alongside all that cheese. Garlic bread is hardly optional—great for scooping and swiping every last saucy bite.
Storage & Reheating
Refrigerate leftovers in an airtight container for 3–4 days.
For freezing, portion into freezer-safe containers and freeze up to 2 months.
Reheat gently on the stovetop with a splash of broth or milk, or microwave in short bursts, stirring between intervals to keep the pasta creamy and tender.
Cheesy pasta with beef
Ingredients
- 1 ½ cups of shredded pepper jack cheese
- 10 oz rotini pasta uncooked (roughly 3 cups)
- 1 teaspoon garlic pepper seasoning
- 4 oz sliced provolone cheese 6 slices
- 1 medium yellow bell pepper sliced thin
- 1 pound of lean ground beef 90% lean
- 2 tablespoons olive oil separated
- 3 cups reduced-sodium beef stock
- 1 teaspoon kosher salt split into three portions
- ½ medium yellow onion thinly sliced
- 1 teaspoon dried Italian herb blend
- 1 medium red bell pepper finely sliced
- 8 oz cremini mushrooms trimmed and quartered
- 1 teaspoon minced fresh garlic
Instructions
- Warm 1 tablespoon of olive oil in a deep, nonstick skillet (12-inch) over medium heat until it begins to shimmer. Add the ground beef and ½ teaspoon of the salt, cooking and crumbling the meat until fully browned. Remove the skillet from the heat, drain excess fat, and set the cooked beef aside on a plate.
- Return the pan to the burner and pour in the remaining tablespoon of oil. Add the sliced onion along with ¼ teaspoon salt, sautéing for around 5 minutes until tender and lightly caramelized.
- Incorporate the bell peppers, mushrooms, and minced garlic into the pan. Cook for 3–4 minutes, stirring frequently, until the vegetables begin to soften and the garlic is aromatic.
- Return the reserved beef to the skillet. Sprinkle in the Italian seasoning, garlic pepper, and the final ¼ teaspoon of salt. Stir everything together and let cook for another minute or two.
- Mix the uncooked rotini into the skillet. Pour in the beef broth and raise the heat to bring it to a boil. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes, stirring occasionally, until the pasta is al dente and most of the liquid has absorbed.
- Add the shredded pepper jack to the pasta mixture and stir until well combined. Lay the provolone slices over the top in a circular pattern. Cover the skillet again and heat just until the cheese has melted completely. Serve immediately.