This easy weeknight dinner cooks in just one pot in about 30 minutes. Next time reach for Alfredo chicken ravioli or one pot taco spaghetti on one of those busy weeknights.
Jump to:
❤️ Why you'll love it
- Easy dinner recipe.
- One pan meal means easy clean up
- So gooey and cheesy
Meet your new favorite weeknight meal!
This Philly cheesesteak pasta has all the flavors of the classic sandwich in a quick and easy casserole that you make right on top of the stove!
Comfort food? It IS and it's right up there on the ultimate comfort food "A" list with chicken spaghetti!
🧾 Ingredients
I love the smoked Provolone in this easy recipe but you can use regular Provolone or even Mozzarella. Make sure it's cut in thin slices.
I like using several colors but you can use plain green peppers if you like.
Use any type of pasta you like. I used cavatappi because I think it looks especially pretty in this dish!
🔪 Instructions
Step one
- Brown the hamburger meat.
- Add the peppers and onions.
- Saute for a minute or two.
Step two
- Add the pasta, Worcestershire, onion soup, water, and seasonings.
- Bring to a boil over medium heat, cover and simmer until the pasta is done. Add a little water if it seems to get too dry before the pasta is done.
Step three
- Add the cream cheese and milk.
- Stir over low heat until smooth.
Step four
- Stir in the Mozzarella and half the Provolone.
- Stir until it is all melted.
- Taste and adjust seasoning.
- Top with remaining Provolone and put the lid back on for a few minutes to let it melt.
- Serve this cheesy pasta dish and collect the compliments.
🥄 Cook along!
Easily follow along on your phone.
You'll need the following items to make this recipe successfully.
Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
- Large skillet (big enough to boil the pasta), wok, or large pot
- Sharp knife
- Spatula
- Measuring cups and spoons
🥫 Storage
Store Philly cheesesteak pasta in the refrigerator for up to four days or freeze up to three months.
💭 Tips
Expert Tip: Make this pasta dish in a combination wok/stir fry pan. It works perfectly for one pot meals! If you don't have on you can use a dutch oven but be sure that nothing sticks to the bottom edges.
- You can use thinly sliced round steak, deli roast beef, or Steak-Umms in place of the ground beef if you want. They are all good alternatives!
- Substitute ground turkey for the beef.
- If you don't love the taste of onions use beef broth or beef stock in place of the French onion soup.
- Sliced mushrooms are great in this - add with the bell pepper.
- If the liquid doesn't evaporate as much as you need it to cook with the cover off for a few minutes.
- Check this often while the pasta is cooking to make sure it doesn't go dry. If it seems to be too dry add about ¼ cup or so of water.
- White American cheese can be substituted for the Provolone.
Enjoy 30 quick weeknight dinner recipes!
👩🍳 FAQs
Here are the questions I am most frequently asked about this recipe.
Use your favorite! Elbow macaroni, shells, penne pasta... whatever you like. I'd stay away from the long pastas like fettuccine or spaghetti, however.
A simple side salad with zesty Italian dressing and some garlic bread are my favorite dishes to put with this recipe.
Related recipes
📞 The last word
Here's my experience...
- Be sure to use lean ground beef - like a 90/10. If you don't the pasta will be greasy and not very appetizing.
- Everyone likes their pasta cooked to a different texture so your cook time may be a little more or less than mine. I like tender pasta!
- If you like ketchup on your Philly cheesesteak then dribble a little on this pasta. I was hesitant but - oh my gosh it's good.
When I was growing up we moved in and out of Texas a lot - my dad was a corporate exec and he did a lot of troubleshooting for the company all over the United States.
We lived near Philadelphia for a few years and I became absolutely addicted to cheesesteaks and soft pretzels from the street vendors. The ones from inside the store never tasted quite as good.
This Philly cheesesteak pasta recipe really took me back to those days; the flavors and aromas from the street vendors' carts.
I love this hearty meal and hope you will, too!
📖 Recipe
Philly Cheesesteak Pasta
Print Pin Recipe SaveEquipment Needed
Ingredients
- 12 ounces pasta, I used cavatappi
- 1-½ pounds ground beef, lean
- 2 teaspoons Italian seasoning
- 1 teaspoon garlic powder, or more to taste
- 1 teaspoon kosher salt
- ½ teaspoon pepper, coarsely ground
- 21 ounces French onion soup, 2 cans condensed
- 1 cup water
- 1 tablespoon Worcestershire
- 1 cup bell pepper, diced
- 1 cup onion, diced
- 1 cup milk
- 3 ounces cream cheese
- 8 ounces Provolone cheese, sliced
- 1 cup Mozarella
- Seasoned Salt, to taste
Instructions
- Brown ground beef in the pan.
- Add the onions and bell peppers - saute for about 2 to 3 minutes.
- Add the pasta, the condensed French onion soup, seasonings, Worcestershire sauce, and the water.
- Stir and bring to a boil. Reduce heat, cover, and simmer. Stir and check often to ensure it's not boiling dry or sticking.
- Cook until the pasta is tender - about 10 minutes. There will be a little liquid still in the bottom.
- Remove from heat.
- Add the milk and the cream cheese. Stir until well blended and smooth.
- Add about half the Provolone and the Mozzarella.
- Stir until melted and gooey.
- Taste and adjust seasoning.
- Lay the remaining Provolone slices over the top of the pasta and cover until melted.
- Sprinkle with chopped parsely and serve.
Notes
- You can use thinly sliced round steak, deli roast beef, or Steak-Umms in place of the ground beef if you want.
- Sliced mushrooms are great in this - add with the bell pepper.
- If the liquid doesn't evaporate as much as you need it to cook with the cover off for a few minutes.
- Check this often while the pasta is cooking to make sure it doesn't go dry. If it seems to be too dry add about ¼ cup or so of water.
- White American cheese can be substituted for the Provolone.
- Be sure to use lean ground beef - like a 90/10. If you don't the pasta will be greasy and not very appetizing.
- Everyone likes their pasta cooked to a different texture so your cook time may be a little more or less than mine.
- If you like ketchup on your Philly cheesesteak then dribble a little on this pasta. I was hesitant but - oh my gosh it's good.
Deb
Oh my gosh, ridiculously good! BEST meal ever!