Cheesesteak Pasta (Easy 35-Minute Dinner)
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Cheesesteak Pasta takes everything good about a Philly cheesesteak and turns it into a creamy, cheesy pasta dinner. Ground beef, peppers, onions, and mushrooms are tossed with penne in a homemade cheese sauce, then topped with melted provolone.
I use ground beef instead of thinly sliced steak for this recipe. It’s less expensive, easier to cook, and you get a little beef in every bite. The peppers and onions bring that familiar cheesesteak flavor, while the mushrooms add a little extra savory goodness.
The whole thing takes about 35 minutes, and you can cook the pasta while the beef and vegetables are going. The sauce comes together right in the skillet, and those slices of provolone melt over everything at the end. No hoagie rolls required, although I certainly wouldn’t say no to some garlic bread on the side!
Step-by-step photos and instructions are below. Jump to the recipe card if you wish!
Why you’ll love this
This recipe has a good balance of pasta, beef, and vegetables, so you don’t end up with a bowl of noodles and barely any filling. The penne catches the sauce in its hollow centers, and the beef and vegetables get mixed throughout rather than sitting on top. It’s a proper, filling dinner.
- No complicated steps. Everything comes together with basic stovetop cooking.
- Saucy without being soupy. The flour thickens the broth and half-and-half so the sauce clings to the pasta.
- Easy to customize. Change the peppers, swap the pasta shape, or skip the mushrooms.
- Makes six servings. Enough for a family dinner, with leftovers depending on how hungry everyone is.
- No fancy ingredients. Everything is available at a regular grocery store.
Is Cheesesteak Pasta an authentic Philly cheesesteak?
No. It is a pasta dinner inspired by cheesesteak flavors. A traditional cheesesteak uses thinly sliced beef served in a long roll with cheese.
Can I use steak instead of ground beef?
Yes. Thinly slice ribeye or sirloin, sear it quickly in batches, and transfer it to a plate. Return it to the skillet with the pasta so it does not overcook.
Can I make Cheesesteak Pasta ahead?
Yes! You can do some of the prep ahead, but I’d recommend waiting to combine everything until you’re ready to eat. Creamy pasta sauces tend to thicken as they sit, and the pasta will continue soaking up the sauce.
Cook the ground beef, peppers, onions, and mushrooms up to 2 days ahead and store them in an airtight container in the refrigerator. When you’re ready for dinner, cook the pasta, make the cheese sauce, and stir everything together.
If you need to make the entire dish ahead, that’s fine too. Reheat it gently over low heat with a splash of beef broth or half-and-half to loosen the sauce. Add the provolone just before serving so you get that lovely melted cheese topping.
What to serve with this?
Serve Cheesesteak Pasta with roasted broccoli or garlic bread for an easy dinner. The broccoli can roast while the pasta cooks, and the bread is handy for picking up the extra cheese sauce. For something fresh, an arugula salad adds a crisp, peppery contrast.
Step-by-step photos and tips and tricks are below. Jump to the full recipe card instead
Key Recipe Ingredients
Note: This highlights some ingredients. Full list is in the recipe card.
- Pasta. I use penne because the hollow centers and ridges catch the cheese sauce. Rigatoni, rotini, ziti, or medium shells work too. Stick with a short pasta shape.
- Ground beef. I use 90/10 ground beef. It has plenty of flavor without making the sauce greasy. If you use a fattier ground beef, drain off the excess fat after browning. Ground turkey or chicken will also work, although you won’t get quite the same beefy cheesesteak flavor. You may need a little extra oil when browning leaner meat.
- Bell peppers. Green peppers give you that classic cheesesteak flavor, while red peppers add sweetness. Yellow or orange peppers work too, so use whatever combination you like.
- Onion. Slice it rather than dicing it. You want those strips of onion running through the pasta, just like you’d find in a cheesesteak sandwich.
- Mushrooms. Baby Bella mushrooms have a slightly deeper flavor than white mushrooms. Either works, or leave them out and add extra peppers and onions.
- Butter and flour. These thicken the sauce so it coats the pasta instead of pooling at the bottom of the skillet. For a gluten-free version, use a cup-for-cup gluten-free flour blend along with gluten-free pasta.
- Beef broth. Regular or low-sodium broth works. I prefer low-sodium so I can control the seasoning. For extra savory flavor, add 1 to 2 teaspoons of Worcestershire sauce with the broth.
- Half-and-half. Makes the sauce creamy without being quite as rich as heavy cream. Whole milk works too, although the sauce will be lighter and may take longer to thicken.
- Mozzarella. Use low-moisture mozzarella and shred it yourself if possible. Monterey Jack or mild white cheddar can also work, but the flavor will be different.
- Provolone. This gives you that classic cheesesteak cheese flavor. Mild or sharp provolone both work, or swap it for American cheese, which melts beautifully.
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How to make this recipe
This is a step-by-step photo guide. Full ingredients and instructions are in the printable recipe card below.
Cook the pasta: Bring a large pot of salted water to a boil. Cook the penne until al dente, reserving ½ cup of pasta water before draining. You can do this while the beef and vegetables are cooking to save time.
Brown the beef: Cook the ground beef in a large skillet, breaking it apart as it browns. Season with salt and pepper, then transfer to a plate. Drain off any excess fat.
Cook the vegetables: Add the olive oil, onions, peppers, and mushrooms to the skillet. Cook until the vegetables start to soften, then add the garlic and cook briefly.
Start the sauce: Add the butter, then sprinkle the flour over the vegetables. Stir for 1 minute to cook out the raw flour taste.
Make it creamy: Slowly stir in the beef broth and half-and-half. Let the sauce simmer until it starts to thicken.
Add the mozzarella: Reduce the heat and stir in the shredded mozzarella until the sauce is smooth and creamy.
Combine everything: Add the cooked penne and browned beef back to the skillet. Stir until everything is coated in the cheese sauce. Add a splash of reserved pasta water if needed.
Melt the provolone: Arrange the provolone slices over the pasta, cover, and cook over low heat until melted.
Kylee’s Notes
- Time it right. Start heating the pasta water while you prep the vegetables. You can cook the pasta while the beef is browning to keep dinner moving.
- Don’t overcook the pasta. Cook the penne just until al dente. It will heat through again in the sauce, so you don’t want it too soft.
- Save that pasta water. Reserve about ½ cup before draining. The starchy water is perfect for loosening a thick sauce without watering down the flavor.
- Use a big enough skillet. A deep 12-inch skillet or 5-quart Dutch oven gives you enough room to mix everything without pasta escaping over the sides.
- Keep the heat low when adding cheese. High heat can make mozzarella turn grainy or oily. Stir it in gently over low heat until melted and smooth.
How to store leftovers
Refrigerator
Store cooled Cheesesteak Pasta in an airtight container in the fridge for up to 3 days.
Freezer
Freezing is not recommended. The half-and-half and cheese sauce may separate when thawed, and the pasta can become soft.
Reheating Tips
Reheat the pasta in a covered skillet over low heat with a splash of beef broth or half-and-half. Stir occasionally until warmed through.
For individual portions, microwave in 30-second bursts, stirring between each one. Add a small splash of broth or half-and-half if the sauce looks dry.
Recipe Tips & Troubleshooting
- The sauce is too thick. Stir in reserved pasta water, a little at a time, until the sauce loosens up.
- The sauce is too thin. Let it simmer for another minute or two before adding the cheese. It will thicken further once the pasta goes in.
- The cheese sauce is grainy. The heat was probably too high when the mozzarella was added. Remove from the heat and stir in a splash of half-and-half to help smooth it out.
- The pasta is greasy. Drain excess fat from the ground beef before making the sauce, especially if you’re using anything fattier than 90/10.
FAQs
Yep! Add red pepper flakes, sliced jalapenos with the bell peppers, or a few dashes of hot sauce to the finished pasta.
Yes! Use a large Dutch oven or stockpot so there’s room to stir everything together. Brown the beef in batches if needed, and make sure your pot is large enough to hold the pasta and sauce.
More recipes to love
- Cheeseburger Macaroni. A fast ground beef and pasta dinner with plenty of cheese and simple pantry ingredients.
- American Goulash. Ground beef, pasta, and tomato sauce come together in one comforting pot.
- Ground Beef Stroganoff. A creamy mushroom and beef dinner that is easy enough for a weeknight.
- Skillet Lasagna. All the flavor of lasagna without layering a casserole dish.
- Hamburger Casserole. A cheesy baked pasta that uses ground beef and simple family-friendly ingredients.
- Chicken and Mushroom Pasta. Creamy penne with chicken and mushrooms for another easy pasta night.
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Cheesesteak Pasta
Equipment
- Colander
- Deep 12-inch skillet with a lid or 5-quart Dutch oven
Ingredients
- 8 oz penne pasta
- 1 lb 90/10 ground beef
- ½ teaspoon salt plus more to taste
- ¼ teaspoon pepper
- 1 tablespoon olive oil
- 1 small yellow onion
- ½ green bell pepper
- ½ red bell pepper
- 8 oz Baby Bella mushrooms
- 2 garlic cloves
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup beef broth
- 1 cup half-and-half
- 1 cup mozzarella cheese shre
- 4 slices provolone cheese
Instructions
- Get prepped. Fill a large pot with water, add salt, and bring it to a boil. While the water heats, slice the onion, green bell pepper, red bell pepper, and mushrooms. Mince the garlic. Shred the mozzarella cheese.
- Cook the pasta. Add the penne to the boiling water and cook according to the package directions until al dente. Reserve ½ cup of the pasta water, then drain and set aside. Cook the ground beef while the pasta cooks.
- Cook the ground beef. Heat a deep 12-inch skillet or 5-quart Dutch oven over medium-high heat. Add the ground beef, salt, and pepper. Cook, breaking the beef apart with a wooden spoon, for 5 to 7 minutes or until browned and cooked through. Transfer the beef to a plate and drain the grease from the skillet.
- Cook the vegetables. Add the olive oil to the skillet. Add the onion, green bell pepper, red bell pepper, and mushrooms. Cook for 5 to 7 minutes, stirring occasionally, until the vegetables are tender and the mushrooms are browned. Add the garlic and cook for 30 seconds.
- Make the sauce. Add the butter to the skillet. Once melted, sprinkle the flour over the vegetables. Cook, stirring, for 1 minute. Slowly pour in the beef broth, stirring constantly. Add the half-and-half and mix well. Bring the sauce to a gentle simmer and cook for 2 to 3 minutes, or until slightly thickened.
- Add the cheese. Reduce the heat to low. Add the shredded mozzarella and stir until melted and smooth.
- Finish the pasta. Return the ground beef to the skillet. Add the cooked penne and stir until evenly coated. If the sauce is too thick, add the reserved pasta water a little at a time. Taste and add more salt and pepper if needed.
- Melt the provolone. Arrange the provolone slices over the pasta. Cover the skillet and cook over low heat for 2 to 3 minutes, or until the provolone has melted. Serve immediately.
Notes
- Start the pasta water during prep so the pasta and beef can cook at the same time.
- Cook the penne just until al dente so it does not become soft in the sauce.
- Reserve the pasta water before draining the penne.
- Use a deep 12-inch skillet or Dutch oven so there is enough room to stir.
- Drain the beef before cooking the vegetables so the finished sauce is not greasy.
- Let the mushrooms cook without constant stirring so they have time to brown.
- Cook the flour for 1 minute to remove the raw flour taste.
- Reduce the heat before adding the mozzarella so the sauce stays smooth.
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Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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About Kylee Ayotte
I am a born and raised New Zealander (a Kiwi), now living in Phoenix, Arizona. I’m happily married to the love of my life – a hot American boy I met while traveling the world. I’m a mama to 2 awesome little boys and love red things, rugby, cheesecake, and bacon. Mmmmm. Bacon. Meet Kylee
