If you love the flavors of a classic Philly cheesesteak, you’re going to love this pasta version! It’s everything we enjoy about the beloved sandwich, transformed into a warm, cheesy, and comforting dinner the whole family can gather around.
Think tender penne pasta tossed with seasoned ground beef, sautéed mushrooms, sweet green bell peppers, and onions, all coated in a rich, savory sauce. And the best part? It’s finished with plenty of melted provolone and mozzarella cheese!
This Philly Cheesesteak Pasta is one of those dinners that feels special without requiring hours in the kitchen. With just a little prep and about 25 minutes of cooking time, you can have a hearty, satisfying meal on the table in around 30 minutes.
It’s perfect for busy weeknights, family dinners, or those evenings when you’re craving something cheesy and comforting. And trust me, you’ll want to save a little extra because everyone will be coming back for seconds!
Why You’ll Love This Philly Cheesesteak Pasta
- Easy weeknight dinner: Simple ingredients and straightforward steps make this recipe easy to prepare.
- All the cheesesteak flavors: Ground beef, peppers, onions, mushrooms, and provolone bring all those familiar flavors together.
- Creamy and cheesy: The combination of French onion soup and melted cheese creates a deliciously rich sauce.
- Family-friendly: A hearty pasta dinner that’s sure to be a hit around the dinner table.
- Ready in 30 minutes: A comforting homemade meal without spending all evening in the kitchen.
Ingredients You’ll Need
Here’s what you’ll need to make this delicious Philly Cheesesteak Pasta. Most of these ingredients are everyday kitchen staples, and each one brings something special to the dish.
- Penne Pasta: I love using penne because its sturdy shape holds onto the savory sauce beautifully. Rotini or rigatoni would also work.
- Ground Beef: This gives the dish its hearty, classic cheesesteak flavor. Choose your preferred ground beef, depending on how rich you like your pasta.
- Mushrooms: White button or cremini mushrooms add a wonderful earthy flavor and pair perfectly with the beef.
- Green Bell Pepper: Adds freshness, a little sweetness, and that familiar Philly cheesesteak flavor.
- Onion: A must-have for building flavor! The onion softens as it cooks and adds a lovely sweetness to the dish.
- Condensed French Onion Soup: This is our shortcut to a rich, savory sauce. It adds plenty of flavor without needing a long list of seasonings.
- Worcestershire Sauce: Just a tablespoon adds extra savory depth and brings out the flavor of the beef.
- Cold Water and Cornstarch: These are whisked together to create a slurry that helps thicken the sauce.
- Provolone and Mozzarella Cheese: This combination gives us that delicious, melty, cheesy finish. Provolone brings the classic cheesesteak flavor, while mozzarella adds extra creaminess.
- Kosher Salt and Freshly Ground Black Pepper: Season to taste, keeping in mind that the soup and cheese already contain salt.
How to Make Philly Cheesesteak Pasta
This recipe comes together in just a few simple steps. We’ll cook the pasta, brown the beef with the vegetables, prepare the savory sauce, and finish everything with a generous layer of melted cheese.
1. Cook the Pasta
Start by preheating your oven to 375°F.
Bring a large pot of salted water to a boil. Add the penne pasta and cook according to the package instructions until al dente. You want the pasta tender but still with a little bite, since it will finish cooking in the oven.
Drain the pasta and set it aside.
2. Brown the Beef and Vegetables
While the pasta is cooking, heat a large ovenproof skillet over medium heat and add the ground beef.
As the beef begins to brown, about one-third of the way through cooking, add the sliced mushrooms, chopped onion, and green bell pepper.
Continue cooking until the beef is fully browned and the vegetables have softened. The mushrooms will release some moisture as they cook, adding even more flavor to the skillet.
3. Make the Savory Sauce
Reduce the heat to medium-low. Stir in the condensed French onion soup and Worcestershire sauce.
In a small bowl, whisk together the cold water and cornstarch until smooth. Pour the mixture into the skillet and stir everything together.
Let the sauce simmer for about 5 minutes, stirring occasionally, until it thickens.
You’ll notice the sauce becoming rich and glossy, ready to coat all that delicious beef and vegetables.
4. Add the Pasta and Cheese
Add the cooked penne pasta to the skillet and gently stir until everything is evenly coated in the sauce.
Now comes my favorite part! Sprinkle the shredded provolone and mozzarella cheese evenly over the top.
Transfer the ovenproof skillet to your preheated oven and bake for approximately 15 minutes, or until the cheese is melted, bubbly, and lightly golden.
5. Serve and Enjoy!
Remove the skillet from the oven and let it rest for a few minutes before serving.
Scoop generous portions into bowls and enjoy all that cheesy, savory goodness!
This Philly Cheesesteak Pasta is delicious on its own, but you can also serve it with a fresh green salad, garlic bread, or your favorite roasted vegetables.
Helpful Tips for the Best Philly Cheesesteak Pasta
- Don’t overcook the pasta: Cook it just until al dente so it doesn’t become too soft after baking.
- Slice your vegetables evenly: This helps everything cook at the same rate and gives you a nice combination of textures.
- Watch the salt: French onion soup and cheese already contain sodium, so taste before adding extra salt.
- Use freshly shredded cheese: If possible, shred your own provolone and mozzarella for a lovely melted finish.
- Make it ahead: You can chop the vegetables and prepare your ingredients ahead of time to make dinner even easier.
Variations and Substitutions
Want to use steak instead of ground beef?
Absolutely! Thinly shaved steak makes a wonderful substitute. Petite shoulder, ribeye, or filet mignon are all options. Cook the steak separately and add it back toward the end so it doesn’t become overcooked.
Can you use a different pasta shape?
Of course! Penne works beautifully, but rotini, rigatoni, or elbow macaroni are great alternatives. Just use the same amount and cook according to the package instructions.
Want to make it vegetarian?
You can leave out the ground beef and add extra mushrooms, bell peppers, and zucchini. Tofu or tempeh can also be added for extra protein. Keep in mind that the French onion soup should also be vegetarian if you’re making a completely meat-free version.
Don’t have condensed French onion soup?
You can make a simple alternative by sautéing onions until golden and tender, then adding beef broth, a pinch of sugar, and a little onion powder to build that savory flavor.
How to Store and Reheat Leftovers
If you have leftovers, allow the pasta to cool before transferring it to an airtight container.
- Refrigerator: Store in the fridge for up to 3–4 days.
- Reheating: Warm gently on the stovetop over low heat or in the microwave at reduced power.
- Tip: If the sauce has thickened in the refrigerator, add a small splash of water or broth when reheating to bring back its creamy consistency.
Frequently Asked Questions
Can I make Philly Cheesesteak Pasta ahead of time?
Yes! You can chop the vegetables and prepare your ingredients in advance. You can even cook the pasta ahead of time. Toss it with a little olive oil to help prevent sticking, then refrigerate until you’re ready to prepare dinner.
How do I keep the pasta from getting sticky?
The trick is to cook the pasta al dente and avoid overcooking it. Once you add it to the skillet, stir gently to coat every piece with the sauce. If the sauce becomes too thick, a splash of pasta water can help loosen it.
Can I use a different cheese?
Definitely! Provolone is traditional for Philly cheesesteak flavors, but mozzarella gives the dish a lovely creamy texture. You can experiment with your favorite melting cheeses, too.
Is this recipe good for meal prep?
Yes! It’s a filling meal that stores well in the refrigerator. Divide leftovers into individual airtight containers for easy lunches or quick dinners throughout the week.
Can I freeze Philly Cheesesteak Pasta?
You can freeze it, although pasta and cheese sauces may change texture slightly after thawing. For the best results, refrigerate leftovers and enjoy them within a few days.
Final Thoughts
There’s just something wonderful about turning the flavors of a favorite comfort food into an easy family dinner. This Philly Cheesesteak Pasta brings together tender pasta, savory beef, flavorful vegetables, and plenty of melted cheese in one satisfying dish.
Whether you’re making it for a busy weeknight or simply craving something warm and cheesy, it’s a recipe worth keeping in your dinner rotation.
I hope your family enjoys it as much as mine! Happy cooking!
Philly Cheesesteak Pasta
Notes
Ingredients:
- 8 oz penne pasta
- 1¼ lbs ground beef
- 10 oz white button mushrooms (sliced) or cremini mushrooms
- 1 medium onion (chopped)
- 1 green bell pepper (chopped)
- 1 can (10.5 oz) condensed French onion soup
- 1 tbsp Worcestershire sauce
- ½ cup cold water
- 1 tbsp cornstarch
- 2 cups shredded provolone and mozzarella cheese
- Kosher salt (to taste)
- Freshly ground black pepper (to taste)
Instructions:
- Preheat your oven to 375°F.
- In a large pot, bring salted water to a boil. Cook the penne pasta al dente according to the package instructions. Drain and set aside.
- While the pasta is cooking, brown the ground beef in a large ovenproof skillet over medium heat. About one-third of the way through, add the sliced mushrooms, chopped onion, and bell pepper. Cook until the beef is browned and the vegetables are softened.
- Lower the heat to medium-low. Stir in the French onion soup and Worcestershire sauce. In a small bowl, whisk together the cold water and cornstarch, then add it to the skillet. Simmer for 5 minutes, or until the mixture thickens.
- Add the cooked pasta to the skillet, stirring to coat evenly. Top with the shredded cheese, then place the skillet in the oven. Bake for about 15 minutes, or until the cheese is melted and slightly browned.
Notes:
- You can substitute thinly shaved steak for ground beef (try petite shoulder, ribeye, or filet mignon). Cook the steak separately to avoid overcooking, and add it back at the end.
- Be cautious with salt since the French onion soup and cheese already add plenty of sodium.
- Store any leftovers in an airtight container in the fridge. Reheat on the stovetop over low heat or in the microwave at a reduced power.
