Some nights I want a cheesesteak but I don’t want to deal with rolls, and I definitely don’t want to stand at the stove flipping thin-sliced beef for twenty minutes. That’s usually when this pasta shows up in my kitchen. It’s got everything I love about a Philly cheesesteak — the beef, the peppers and onions, that gooey melted cheese — just tossed together in a skillet instead of stuffed into a hoagie.
Thank you for reading this post, don't forget to subscribe!My husband was skeptical the first time I made it. He’s a cheesesteak purist. He ate two servings and didn’t say a word about the missing roll.
Why You’ll Love This Dinner
This one comes together in a single skillet, which means less to scrub afterward, and that alone earns it a regular spot in our rotation. The sauce is rich without being complicated — just cream cheese and beef broth doing the work, no roux or fussy technique required. It’s also the kind of recipe that bends to what you have on hand. Ground beef or steak strips both work, and the vegetables are simple pantry staples you probably already buy.
It reheats well too, which matters more to me some weeks than how fancy something sounds on the first night.
Ingredients
Nothing unusual here. A pound of ground beef or steak strips, a green bell pepper and onion, garlic, cream cheese, shredded provolone, beef broth, and a short pasta like penne or rigatoni. If you can grab freshly shredded provolone instead of the pre-shredded bags, it melts a little smoother into the sauce — the anti-caking coating on bagged cheese can make it clump instead of turning silky.
Step-by-Step Instructions
Start by bringing a large pot of salted water to a boil. Cook the pasta until al dente according to the package directions, then drain it and set it aside. Don’t rinse it — you want that starch on the noodles so the sauce actually sticks.
While the water’s coming up to a boil, heat the olive oil in a large skillet over medium heat. Add the diced green bell pepper, onion, and minced garlic. Sauté for about 4 to 5 minutes, stirring now and then, until the vegetables have softened and smell fragrant. They should still have a little bite to them at this point, not go limp.
Add the ground beef or steak strips right into the same skillet. Break the beef up with your spatula as it cooks, or if you’re using steak strips, stir them around so they brown evenly. Cook until the meat is fully browned with no pink left, and season with salt and pepper as it goes.
Now stir in the softened cream cheese and the beef broth. Keep stirring — the cream cheese will look a little lumpy at first, but it smooths out as it melts into the broth. Give it a minute or two over the heat until the sauce turns creamy and coats the back of your spoon.
Add the drained pasta straight into the skillet and toss everything together until every piece is coated in that sauce. Sprinkle the shredded provolone evenly over the top, then slide the skillet under the broiler for 3 to 5 minutes. Watch it closely here — broilers work fast, and the cheese can go from golden to burnt in the time it takes to answer a text. You’re looking for melted, bubbly, and lightly browned on top.
Let it sit for a minute once it’s out of the oven before you serve it. The cheese sets up a little and it’s easier to dish out.
What to Serve With It
A simple green salad is my go-to alongside this one, since the pasta itself is rich enough to carry the meal. Warm garlic bread works too if you want something to scoop up the extra sauce. On nights I want to keep things lighter, I’ll do steamed broccoli instead.
Variations
If you want that classic cheesesteak feel with more bite, steak strips like ribeye or sirloin give you a chewier texture than ground beef. Swap the green pepper for red or yellow if you’d rather have something sweeter than bitter. And if provolone isn’t in your fridge, mozzarella melts just as easily and keeps things mild — I’ve also seen this go really well with the sauce from my Creamy Garlic Parmesan Chicken Pasta if you want to borrow that cheese blend for a different flavor twist.
Storage
Leftovers keep well in an airtight container in the fridge for up to 3 days. When you reheat it, add a splash of broth or water before microwaving or warming it in a skillet over medium-low heat — the sauce tightens up as it chills, and that little extra liquid brings it back to life. Stir occasionally so the pasta doesn’t dry out on the edges of the dish.
Frequently Asked Questions
Can I use a different pasta shape?
Yes. Short shapes with ridges or hollow centers, like rigatoni, fusilli, or ziti, hold the sauce best. I’d skip long noodles like spaghetti here since the sauce doesn’t cling to them the same way.
What if I don’t have provolone?
Mozzarella is a fine substitute if you want something mild, or cheddar if you’d like a sharper bite. Both melt well under the broiler.
Can I make this ahead of time?
You can. Let it cool completely before storing it in the fridge, then reheat gently with a little extra broth to loosen the sauce back up.
How do I keep the cream cheese from going lumpy?
Make sure it’s softened to room temperature before it goes into the skillet, and keep the heat at medium while you stir. If it still looks a little uneven, just keep stirring — it smooths out as the broth warms through.
Is there a lighter version of this?
Light cream cheese works fine in place of full-fat, and ground turkey or chicken breast can stand in for the beef if you want to cut back on fat without losing the dish’s shape.
Can I make this gluten-free?
Swap in your favorite gluten-free pasta and double-check that your beef broth doesn’t have hidden gluten, since some brands do.
If you end up making this one, I hope it becomes one of those dinners you come back to on the nights you don’t have much energy left to cook.
Philly Cheesesteak Pasta
Equipment
- Large pot
- Large skillet
- Broiler-safe skillet
Ingredients
- 1 lb ground beef or steak strips
- 1 green bell pepper diced
- 1 onion diced
- 2 cloves garlic minced
- 8 oz cream cheese softened
- 1 cup shredded provolone cheese
- 12 oz pasta penne or rigatoni recommended
- 1 cup beef broth
- salt and pepper to taste
- 1 tbsp olive oil
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to the package instructions. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the diced green bell pepper, onion, and minced garlic. Sauté for 4-5 minutes, or until the vegetables are softened and fragrant.
- Add the ground beef or steak strips to the skillet. Cook, breaking up the beef as necessary, until the meat is fully browned and cooked through. Season with salt and pepper to taste.
- Stir the softened cream cheese and beef broth into the skillet with the meat and vegetables. Continue to cook, stirring constantly, until the cream cheese is fully melted and the mixture is smooth and creamy.
- Add the cooked pasta to the skillet, tossing it in the sauce until fully coated. Sprinkle the shredded provolone cheese evenly on top. Broil in the oven for 3-5 minutes, or until the cheese is melted, bubbly, and golden brown.
- Remove from the oven and serve hot.
