This easy weeknight dinner is a delicious twist on the famous sandwich recipe.
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Table of Contents
🗝️ Key takeaways
- This one-pan, easy dinner recipe means easy cleanup. Gooey and cheesy means that the family will love it!
- Philly cheesesteak pasta is great for those busy weeknights.
- By using 90/10 ground beef, which is super lean, you don't have to worry about draining off extra fat.
Meet your new favorite weeknight meal!
This Philly cheesesteak pasta has all the flavors of a Philly cheesesteak sandwich in a quick and easy casserole that you make right on top of the stove!
Comfort food? It absolutely IS and it's right up there on the ultimate comfort food "A" list with chicken spaghetti and crock pot beef and noodles.
🧾 Ingredients
📖 Variations
- You can use thinly sliced round steak, deli roast beef, or Steak-Umms shaved steak in place of the ground beef if you want. They are all good alternatives!
- Use any type of pasta you like. I used cavatappi because I think it looks especially pretty in this dish!
- Use cooked boneless chicken breast or thighs instead of the beef for chicken cheesesteak pasta.
- I like using several colors of bell peppers but you can use plain green peppers if you like.
- 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.
- White American cheese can be substituted for Provolone.
- I love the smoked Provolone in this easy recipe but you can use regular Provolone or even Mozzarella. Make sure it's cut into thin slices.
🔪 Instructions
- Brown the hamburger meat and add peppers and onions.
- Add pasta, seasonings, and soup - bring to a boil.
- When pasta is cooked and has soaked up the liquid add the cream cheese and milk.
- Stir in the remaining cheese.
This easy ravioli soup is another one-pot meal that goes together fast.
🥫 Storage
Store Philly cheesesteak pasta in the refrigerator for up to four days. Let come to room temperature and then cover with plastic wrap or spoon into an airtight container.
You can also freeze this easy pasta casserole for up to three months in a zip-top freezer bag or airtight container.
💭 Things to know
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 one you can use a dutch oven but be sure that nothing sticks to the bottom edges.
- 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.
- 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.
👩🍳 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
If you love quick and easy skillet dinners you'll want to look at these -
🍽️ Serve with...
I like this cheesy pasta dish with garlic knots, a broccoli salad for some crunch, and my favorite chewy brownies for dessert.
Sometimes I put sliced pickled onions on the top. Yum!
📞 The last word
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!
Next time reach for Alfredo chicken ravioli or one pot taco spaghetti on one of those busy weeknights.
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
Philly Cheesesteak Pasta
Print Pin Recipe Save Recipe Rate RecipeIngredients
- 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.
Nutrition Facts
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.
First published April 16, 2021. Last updated for editorial content on August 29, 2023.
amanda poalise says
does anyone know what the serving size is?
Marye says
Amanda the servings are an estimate. Since I have different people with different appetites in my family (as do most people) ON AVERAGE it feeds the number indicated. There's no real measurement unless you want to measure 1/6 or 1/8 of the recipe
Jessica says
I cooked this recipe with non-condensed French Onion soup because condensed wasn’t in stock, and it still came out amazing! Easy and delicious!
Deb says
Oh my gosh, ridiculously good! BEST meal ever!