This Philly cheesesteak pasta turns your favorite hot sandwich into an easy one-pot weeknight meal. Ground beef, sweet onions, and crisp green bell peppers cook together with pasta shells in a rich beef broth, finished with cream cheese and a thick blanket of melted provolone.
Because the pasta cooks right in the skillet with the beef and broth, the noodles soak up all the savory flavor. You get all the comfort of a classic Philly cheesesteak with zero fuss and only one pan to wash.
Savory beef, tender peppers, and pasta shells coated in a creamy sauce and blanketed with melted bubbly provolone cheese.
Recipe Snapshot
Why You’ll Love This Recipe
- One-Pan Simplicity: You cook the meat, vegetables, and pasta in the same skillet. No boiling pasta in a separate pot.
- Big Cheesesteak Flavor: Browned beef, caramelized onions, green peppers, and Worcestershire deliver true steakhouse taste.
- Creamy & Cheesy: Cream cheese melts right into the sauce, while deli provolone creates irresistible gooey cheese pulls on top.
- Kid & Family Approved: Tender pasta shells trap the meat and cheese inside, making every bite hearty and comforting.
What Makes This Recipe Work
Getting tender pasta with a rich sauce in one skillet depends on three key cooking methods:
- Cooking Pasta Directly in Broth: Boiled pasta in plain water washes away starches down the drain. Cooking pasta right in beef broth allows the natural pasta starches to stay in the skillet, thickening the sauce naturally.
- Drain the Beef Grease: Browning the ground beef first and tipping the skillet to drain excess fat keeps the sauce rich without feeling oily.
- Two-Cheese Texture Balance: Cream cheese provides velvety body that will not separate under heat, while provolone on top gives that classic stretchy, buttery finish.
Ingredients You Will Need
Meat & Fresh Produce
- 1 1/2 lbs lean ground beef (85/15 or 90/10 lean; shaved ribeye or sirloin also works great)
- 1 large yellow onion (thinly sliced into half-moons)
- 2 medium green bell peppers (cored and sliced into thin strips)
- 4 cloves fresh garlic (finely minced)
Pasta & Savory Broth
- 10 oz medium pasta shells (campanelle, rotini, or penne also work nicely)
- 3 1/2 cups low-sodium beef broth (gives the noodles deep savory flavor)
- 2 tbsp Worcestershire sauce (the secret to rich steakhouse flavor)
- 1 tsp kosher salt
- 1/2 tsp freshly cracked black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
Cheeses & Finishing
- 4 oz cream cheese (softened and cut into cubes)
- 6 slices deli provolone cheese (or 1 1/2 cups freshly shredded provolone)
- 2 tbsp fresh parsley (chopped, for a bright fresh garnish)
Kitchen Tools You Need
- 12-Inch Heavy Skillet or Dutch Oven with Lid: A wide pan holds the beef, peppers, and pasta comfortably while trapping steam under the lid to cook the noodles evenly.
- Wooden Spoon or Meat Chopper: Helps break ground beef into fine crumbles and deglazes the pan cleanly.
- Sharp Chef Knife & Cutting Board: Slices the onions and peppers into uniform strips so they cook at the same rate.
Step-by-Step Cooking Instructions
Brown Beef and Sauté Peppers & Onions
Place your large 12-inch skillet over medium-high heat. Add the ground beef and cook for 5 to 6 minutes, breaking the meat into small crumbles. Tip the pan slightly and spoon out excess grease. Add the sliced yellow onion, green bell peppers, and minced garlic. Sauté for 4 to 5 minutes until the vegetables soften and smell sweet.
Visual Cue: Deeply browned beef crumbles, tender sweet golden onions, and softened green bell peppers.
Add Broth, Pasta, and Seasonings
Sprinkle in the salt, black pepper, garlic powder, onion powder, and Worcestershire sauce. Pour in the beef broth and stir in the uncooked pasta shells. Use your wooden spoon to scrape up all the flavorful browned bits from the bottom of the pan.
Visual Cue: Pasta shells submerged in hot, fragrant beef broth studded with peppers and beef.
Simmer Until Pasta Is Tender
Bring the liquid to a gentle boil. Place the lid tightly on the skillet, reduce heat to low, and simmer for 10 to 12 minutes. Stir once or twice halfway through cooking so the shells cook evenly. When done, the pasta will be tender and the broth reduced into a flavorful sauce.
Visual Cue: Plump, tender pasta shells coated in a rich, reduced savory beef glaze.
Stir in Cream Cheese for a Velvety Sauce
Take off the lid and keep heat on low. Add the cubed cream cheese directly into the warm pasta. Stir continuously for 1 to 2 minutes until the cream cheese melts completely, turning into a creamy, glossy sauce that clings to every noodle.
Visual Cue: A silky, creamy sauce wrapping around every pasta shell and beef crumble.
Top with Provolone and Melt
Lay the slices of provolone cheese over the top of the pasta. Put the lid back on and let it sit on low heat for 2 to 3 minutes until the cheese melts into a gooey blanket. Garnish with chopped fresh parsley and serve immediately while hot.
Visual Cue: Molten melted provolone with stretchy cheese pulls over warm cheesesteak pasta.
How to Know When Your Dish Is Ready
- Pasta Texture: Bite a pasta shell; it should feel tender all the way through without any chalky or crunchy center.
- Sauce Consistency: The sauce should look creamy and glossy, coating the back of a spoon rather than looking like thin broth.
- Melted Cheese: The provolone cheese on top should be completely melted, smooth, and stretchy with no firm unmelted edges.
Kitchen Tips & Common Mistakes
- Use Low-Sodium Broth: As the broth boils down, its salts concentrate. Using low-sodium beef broth lets you control the seasoning so the pasta does not end up overly salty.
- Softened Cream Cheese: Take your cream cheese out of the fridge 20 minutes before cooking. Soft cream cheese melts smoothly into the warm broth without leaving lumps.
- Keep the Lid on While Simmering: Trapping the steam is what cooks the tops of the pasta shells evenly. Only lift the lid to give it a quick stir.
What to Serve with Philly Cheesesteak Pasta
This hearty skillet dinner is rich and satisfying, so it pairs great with crisp salads and warm bread:
- Garlic Bread or Sourdough: Warm garlic bread or toasted baguettes are perfect for scooping up the creamy provolone cheese sauce.
- Crisp Garden Salad: A fresh green salad tossed with Italian vinaigrette or our refreshing Fresh Tomato Mozzarella Salad balances the rich beef and cheese.
- More Skillet Favorites: Love easy one-pan dinners? Try our reader-favorite Garlic Butter Steak Bites or creamy Creamy Tuscan Chicken.
How to Store and Reheat Leftovers
- Refrigeration: Allow pasta to cool to room temperature. Transfer to an airtight food container and store in the refrigerator for up to 4 days.
- Stovetop Reheating (Best Method): Place pasta in a skillet over low heat. Add 2 to 3 tablespoons of milk or beef broth to loosen the sauce, cover, and stir gently until heated through.
- Microwave Reheating: Microwave individual bowls in 45-second intervals with a splash of milk, stirring in between to keep the pasta moist.
- Freezer Storage: While you can freeze leftovers for up to 2 months, pasta that cooks with cream cheese can change texture slightly when thawed. Reheat gently on the stovetop with extra broth for best results.
Frequently Asked Questions
Yes! Thinly shaved ribeye or sirloin steak works amazingly well. Sear the steak strips over high heat for 2 to 3 minutes, remove to a plate, cook the vegetables, and fold the steak back in at the end so it stays tender.
Yes. While medium shells catch the sauce and beef best, campanelle, rotini, penne, or cavatappi all work great. Keep an eye on simmer time as cook times can vary by 1 to 2 minutes.
If your pasta still feels firm after 10 minutes and the skillet looks dry, simply pour in another 1/4 cup of beef broth or water, cover, and cook for 2 more minutes.
Definitely. Sliced baby bella (cremini) or white button mushrooms are a classic cheesesteak addition. Sauté them right alongside the sliced peppers and onions in Step 1.
One-Pot Philly Cheesesteak Pasta
Ingredients
Equipment
Method
- Heat a large 12-inch skillet or Dutch oven over medium-high heat. Add ground beef and cook for 5 to 6 minutes, breaking into small crumbles. Tip the pan and drain excess grease. Add sliced onion, green bell peppers, and minced garlic. Cook for 4 to 5 minutes until onions turn soft and sweet.
- Stir in the salt, black pepper, garlic powder, onion powder, and Worcestershire sauce. Pour in the beef broth and stir in the uncooked pasta shells. Use a wooden spoon to scrape up all the savory browned bits from the bottom of the skillet.
- Bring the skillet to a gentle boil. Cover tightly with a lid, reduce heat to low, and simmer for 10 to 12 minutes. Stir once or twice halfway through cooking so the pasta cooks evenly without sticking. The pasta should be tender and the broth reduced to a light sauce.
- Remove the lid and turn the heat to low. Add the softened cream cheese cubes into the hot pasta. Stir gently for 1 to 2 minutes until the cream cheese melts completely, turning into a smooth, silky cheese sauce that clings to every shell.
- Lay provolone cheese slices evenly across the top of the skillet. Place the lid back on for 2 to 3 minutes on low heat (or slide under the oven broiler for 2 minutes) until the provolone is completely melted, gooey, and bubbly. Scatter fresh chopped parsley on top and serve hot.
Notes
Worcestershire sauce provides essential savory depth that gives the dish that authentic cheesesteak flavor.
Cook the pasta directly in beef broth rather than water so each noodle absorbs deep, rich flavor as it swells.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop with a splash of broth or milk to loosen the creamy sauce.
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