One-Pot Philly Cheesesteak Pasta

Philly Cheesesteak Pasta is the kind of dinner that feels like comfort food but still comes together quickly on a busy night. All the classic flavors you love from the sandwich—beef, onions, peppers, and melty provolone—get tossed together with tender pasta shells in one skillet. It’s hearty, cheesy, and so satisfying without a lot of fuss.

This is one of those meals you’ll want to keep in your weeknight rotation. It uses simple ingredients you probably already have in the kitchen, and everything cooks in the same pan, which means less cleanup later. If you’re craving something warm and filling that the whole family will dig into, this recipe is a winner.

Ingredients

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The full printable recipe card with measurements and instructions is found at the bottom of the post.

• Lean ground beef: Use a lean cut so you don’t have to drain much fat, but if you only have regular ground beef, just drain it well after browning.
• Sweet onion: Dice it finely so it blends into the sauce instead of leaving big chunks.
• Green bell pepper: Cut into even pieces so they cook evenly.
• Garlic: Fresh garlic gives the best flavor, but pre-minced works if you’re short on time.
• Beef broth: Low-sodium broth lets you control the salt.
• Pasta shells: Stir a couple of times while cooking so they don’t stick to the bottom.
• Worcestershire sauce: Just a splash adds a savory, umami boost.
• Salt and black pepper: Taste and adjust at the end, as the broth and cheese also add seasoning.
• Provolone cheese: Chop it up so it melts evenly into the pasta.
• Parsley: A sprinkle at the end adds freshness and color.

How to Make Philly Cheesesteak Pasta

• Step One: In a large, deep skillet or Dutch oven, add the ground beef and cook over medium heat until it is browned and fully cooked. Drain excess fat if needed.
• Step Two: Stir in the diced onion and green pepper. Sauté for 3–4 minutes, until softened and fragrant. Stir in garlic and continue to cook for 1 minute, until fragrant.
• Step Three: Pour in the beef broth and Worcestershire sauce. Stir in the uncooked pasta. Bring to a boil, then reduce the heat to medium-low.

• Step Four: Cover and simmer for about 18–20 minutes, stirring occasionally, until the pasta is tender and most of the liquid is absorbed.
• Step Five: Stir in the chopped provolone until melted and creamy—taste and season with salt and pepper.
• Step Six: Sprinkle on parsley if desired. Serve hot.

Variations and Substitutions

• Meat: Swap the ground beef for thinly sliced steak strips if you want it closer to the traditional sandwich. Ground turkey or chicken also works for a lighter version.
• Pasta: Pasta shells are great for catching the sauce, but penne, rotini, or elbow macaroni will all work just as well.
• Cheese: Provolone gives that authentic Philly cheesesteak flavor, but mozzarella, Monterey Jack, Parmesan, cream cheese, or even a blend of cheeses will melt in beautifully.
• Vegetables: Not a fan of green peppers? Try red, yellow, or orange bell peppers for a sweeter taste. Mushrooms are another tasty add-in.
• Seasonings: Add a pinch of Italian seasoning, smoked paprika, or red pepper flakes for a little extra flavor.
• Broth: If you don’t have beef broth, chicken or vegetable broth can be used in a pinch.

Storage Instructions

• Refrigerator: Store leftovers in an airtight container in the fridge for up to 3 days. The pasta will continue to absorb some of the sauce, so add a splash of broth or milk when reheating to bring back the creaminess.
• Freezer: This dish isn’t the best candidate for freezing since the cheese sauce can separate, and the pasta may get mushy. If you do freeze it, use freezer-safe containers and consume within one month.
• Reheating: Warm in a skillet over medium heat, stirring in a little extra liquid to loosen the sauce. You can also reheat individual portions in the microwave in 30-second intervals, stirring in between, until heated through.

Recipe Tips and Tricks

• Brown the beef well: Let the ground beef cook until it develops a little color before adding the veggies. That caramelization adds extra flavor.
• Dice veggies evenly: Cutting the onion and pepper into similar-sized pieces helps them cook at the same rate.
• Keep an eye on the pasta: Stir every so often while it simmers so the shells don’t stick to the bottom of the skillet.
• Melt cheese off the heat: Turn the burner down low or even off before stirring in the provolone.
• Taste before seasoning: Since the broth and cheese both contain salt, always taste it first before adding more.
• Make it ahead-friendly: If you’re prepping in advance, cook the pasta a minute less than usual so it doesn’t get too soft when reheated.

One-Pan Dinners

• Cheeseburger Pasta Skillet
• Skillet BBQ Beef and Rice
• Chicken Pot Pie Pasta
• Skillet Mushroom Stroganoff
• Sloppy Joe Mac and Cheese

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