This Philly Cheesesteak Pasta Recipe has ground beef, onions, garlic, bell peppers, ketchup and Worcestershire sauce all mixed with tender noodles and provolone cheese. It’s the perfect family dinner for busy weeknights! And, all made in one skillet, cleaning up is easy!
Why You Will Love Philly Cheesesteak Pasta
- EASY – With a simple ingredient list of common, pantry staples, you probably already have almost everything you need for this pasta dish. And, made all in one skillet, there won’t be a ton of dishes to do after dinner!
- DELICIOUS – This Philly Cheesesteak Pasta is pure comfort food. Tender pasta is cooked with a rich, meaty sauce and vegetables. There is a reason that the Philly Cheesesteak Sandwich is one of the most famous sandwiches ever. Making that into a pasta dish is something you’ve just gotta try!
- KID FRIENDLY – Most kids like pasta. And this is a great way to get them some protein and veggies into their diets. Even our picky eaters liked it!
Philly Cheesesteak Pasta
Philly Cheesesteak Sandwiches are one of my favorite foods in the world. I just love the tender meat, the gooey cheese and the soft bun. It’s crazy that it never occurred to me before to make this into a pasta dish, but this this Philly Cheesesteak Pasta is the perfect thing for any fan of the popular sandwich.
Check out the printable recipe card below for step-by-step instructions. But here is what you’ll need to get started.
- GROUND ROUND – We used leaner ground beef, where there will be less grease. You can sub for more fat content, but be sure to drain the grease out of the skillet. If you’re up for it, you can also use thinly sliced boneless ribeye steak. Or, for an easier route, Steakumms. And, you can also try using thinly sliced chicken as well!
- ONION – One small onion. Red or yellow will work. Finely chopped.
- GARLIC – Please use fresh, minced garlic. Not the stuff in a jar.
- BELL PEPPERS – We used one green and one red bell pepper. But you can use any color you’d like. Make sure they are thinly sliced.
- GARLIC SALT
- SALT AND PEPPER – to taste
- KETCHUP – Gives the cheesy sauce a little more depth.
- WORCESTERSHIRE SAUCE – Ditto
- CAPANNELLE PASTA – Any small, short pasta will work. Penne pasta, Elbow Macaroni, ect.
- PROVOLONE CHEESE – Gotta have this for a cheesesteak! But you can also mix in some other cheese such are Monterrey Jack, Mozzarella Cheese or Swiss.
- PARSLEY – Optional for garnish
Storage and Freezing
Store leftovers in an airtight container in your refrigerator. Leftovers should be good for about 4-5 days.
You can freeze Philly Cheesesteak Pasta. Let cool completely and put in freezer safe tupperware or containers. It will stay in your freezer for about 4 months. Thaw in the fridge overnight.
This recipe reheats just fine in the microwave.
Other Notes and Tips For Philly Cheesesteak Pasta
- DRAIN GREASE – Make sure that you drain all of the grease out after you brown the ground beef. All that extra grease in the final product will certainly not make it any better, I promise!
- ADD MUSHROOMS – Also, we don’t have any mushrooms in the recipe but they would be a great addition. We suggest thinly sliced Cremini Mushrooms.
- MAKE AHEAD? – To make this recipe even quicker and easier, you can brown your ground beef ahead of time and keep it in the fridge!
- BEEF BROTH – For a richer, deeper flavor, try subbing the water for beef broth.
- ADD CHEESE AT THE END – There is nothing wrong with adding some fresh provolone at the end of cooking, right before you serve it! It’s so delicious and yummy to have it melt on the pasta!
- MAKE SURE YOU USE A LARGE SKILLET – When making one-skillet meals, be aware that you’ll be putting a lot of ingredients in there. We like to use this Skillet, which comes with a lid and is plenty large enough for anything we may throw at it!
You’ve got a mixture of cheesy beef and tender noodles, all in one skillet. It’s a win! I hope you enjoy this easy Philly Cheesesteak Pasta recipe, let me know what you think in the comments section!
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Philly Cheesesteak Pasta Recipe
Ingredients
- 1 Lb of ground round
- 1 onion – chopped
- 1 teaspoon of minced garlic
- 1 green bell pepper – chopped
- 1 red bell pepper – chopped
- 1 teaspoon of garlic salt
- 1/2 teaspoon of pepper
- 1/4 cup of Ketchup
- 1/8 cup of Worcestershire sauce
- 1 cup of water
- 8 – 10 ounces of capannelle pasta noodles
- 6 – 8 slices of Provolone cheese
- Chopped parsley – OPTIONAL – for topping or garnish
Instructions
- In a large, heavy skillet, brown the ground round, until it’s completely done and no pink is visible.
- Drain the fat from the ground round – if there is any.
- Add the chopped onion, garlic, green pepper, and red pepper, and cook for 10 minutes.
- Add the garlic salt, and pepper, and stir well. add the ketchup and Worcestershire sauce, and stir.
- Add the water, and noodles, and stir into the skillet.
- Turn heat on low, cover with a lid, and let simmer for 20 minutes, or until the pasta noodles are tender, but not mushy.
- Remove the lid, and cover the skillet in the Provolone slices.
- Return the lid to the skillet and let sit over low heat for 5 minutes.
- Remove lid, and stir cheese into skillet dish.
Notes
I’ve seen versions of this recipe with Penne, Cavatappi and Macaroni. So, I’d say that any “short cut” pasta would work great, even Farfalle. I’d stay away from longer noodles like Spaghetti or Tagliatelle. Other Notes and Tips
Make sure that you drain all of the grease out after you brown the ground beef. All that extra grease in the final product will certainly not make it any better, I promise! Also, we don’t have any mushrooms in the recipe but you could probably add some if you want. I think that this dish would be best served with a nice soft bread or roll that can really sop up all the gooey goodness of the pasta!
Nutrition
Comments & Reviews
Eileen Mullen says
I have all these ingredients. I will use egg noodles and skip the provolone cheese and use Parmesan cheese! Thank you