Taking a classic sandwich and turning it into something else, you really cannot go wrong with this comforting Philly Cheesesteak Pasta.
If you are like me and absolutely love a good Philly Cheesesteak, then you won’t want to miss out on this pasta.
This Philly Cheesesteak Pasta encompases all your favorite flavors but makes them into a completely different meal that is perfect for any and all dinnertime gatherings.
With a creamy alfredo sauce, ground beef, peppers, onions and provolone, you absolutely cannot go wrong with this dish.
This is always a hit with our family year round, anytime we want something comforting, we throw together this Philly Cheesesteak Pasta.
Now there are also so many different ways to switch it up as well, but we took our time to perfect it just how we want it and once you take that first bite you will not want to stop.
If you love a good Philly sandwich and pasta, then you absolutely cannot pass up this Philly Cheesesteak Pasta.
Some of our other favorite pasta recipes that we have on our site include: Bacon Pasta, Sloppy Joe Casserole and Chicken Alfredo Casserole.
WHY THIS RECIPE WORKS:
- All the flavors together work so well, meaty, creamy, crunchy, everything!
- This is kid and adult friendly.
- You can switch up some of the ingredients to fit your preference!
INGREDIENTS NEEDED (FULL RECIPE AT THE BOTTOM OF THE POST):
Rotini pasta
Olive oil
Ground beef
Onion
Green bell peppers
Garlic
Provolone cheese
Fresh parsley
Heavy whipping cream
Cream cheese
Unsalted butter
Parmesan cheese
Garlic powder
Salt and pepper
HOW TO MAKE PHILLY CHEESESTEAK PASTA, STEP BY STEP:
- Prepare pasta al dente according to package directions. Drain, stir in 1 tablespoon of olive oil, and set aside.
- While pasta is cooking, brown ground beef in a skillet over medium heat, drain and set aside.
- Add peppers and onions to the skillet and heat over medium heat, cover, and cook for about 6 minutes, then remove cover, stir, and cook until onions are translucent, about 6 more minutes, stir in minced garlic and cook for 1 more minute, remove from skillet and set aside.
- Prepare the sauce by adding butter to the skillet and heating over medium heat until melted, about 2 minutes.
- Add cream cheese and heat while stirring into melted butter, about 3 minutes.
- Whisk in heavy cream, parmesan, garlic powder, salt, and pepper.
- Continue heating, stirring often, until thickened, about 2-3 minutes.
- Add in the ground beef, pasta, and veggies and mix until coated.
- Add 1 cup provolone cheese and mix until melted.
- Top with remaining provolone cheese, allow to melt, then top with chopped parsley, and serve.
CAN I USE ANOTHER PASTA?
Absolutely, we love rotini because it really grabs the sauce in all the nooks.
Some other pastas that you can use include: penne, bowtie, elbow, cavatappi, etc.
Just make sure that you are using the same amount of pasta called for in the recipe.
DO I HAVE TO MAKE MY OWN SAUCE?
If you want to take a shortcut and not make your own sauce (while I highly recommend you do since it is AH-MAZING) you can use your favorite store-bought alfredo sauce.
You will want to use 1 1/2 jars for this recipe so one 15 ounce jar and half of another.
WHAT OTHER MEAT CAN I USE?
If you really want to this to be more like a sandwich, you can use cooked and sliced ribeye or any other steak.
You can also use ground chicken or ground turkey for your recipe. It will taste different than the beef, but still will be amazing.
HOW CAN I SWITCH UP THE INGREDIENTS?
While we use the basics such as onions and green bell peppers you can switch it up to customize your taste.
You can use different color bell peppers, saute some mushrooms (we do this a lot), you can use mozzarella instead of provolone.
Add anything in that you think would add to the flavor of this Philly Cheesesteak Pasta.
HOW TO STORE:
This can be stored in an airtight container where it will keep in the refrigerator for up to 5 days.
You can also freeze this pasta, place in freezer container and it will keep for up to 3 months. You do run the risk of the sauce breaking down a little bit after freezing.
To defrost, remove from the freezer into the refrigerator until thawed. To reheat, stir everything together and place in the microwave until heated through.
TIPS AND TRICKS:
- This is a very filling meal but is great served with garlic bread, breadsticks, etc.
- You can switch up the meats in this recipe, see above for some options.
- I highly suggest using the homemade sauce for this recipe but you can use store-bought jarred alfredo sauce.
- Switch up your veggies to make it your own.
- This can be frozen, see above on how to do that.
- Other pastas can be used, we gave some ideas above. Just make sure that you are using the same amount called for in the recipe.
- Mozzarella cheese can be substituted for the provolone.
- We suggest using freshly shredded cheese for this recipe.
When it comes to a delicious dinnertime meal, you absolutely and positively cannot go wrong with this Philly Cheesesteak Pasta.
If you like this recipe you might also like:
- Philly Cheesesteaks
- Slow Cooker Chicken Cheesesteaks
- Creamy Ground Beef Pasta
- Ground Beef Stroganoff
If you’ve tried this PHILLY CHEESESTEAK PASTA or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!
Philly Cheesesteak Pasta
Ingredients
- 1- pound package rotini pasta uncooked
- 1 Tablespoon olive oil
- 1 ½ pounds ground beef
- 1 large onion sliced
- 2 large green bell peppers sliced
- 2 teaspoons garlic minced
- 2 cups provolone cheese shredded
- 2 Tablespoons fresh parsley chopped for garnish
Sauce:
- 1 ½ cups heavy whipping cream
- 12 ounces cream cheese softened and cubed
- ¾ cup unsalted butter cubed
- 1 cup parmesan cheese freshly shredded
- 3 teaspoons garlic powder
- Salt and pepper to taste
Instructions
- Prepare pasta al dente according to package directions. Drain, stir in 1 tablespoon of olive oil, and set aside.
- While pasta is cooking, brown ground beef in a skillet over medium heat, drain and set aside.
- Add peppers and onions to the skillet and heat over medium heat, cover, and cook for about 6 minutes, then remove cover, stir, and cook until onions are translucent, about 6 more minutes, stir in minced garlic and cook for 1 more minute, remove from skillet and set aside.
- Prepare the sauce by adding butter to the skillet and heating over medium heat until melted, about 2 minutes.
- Add cream cheese and heat while stirring into melted butter, about 3 minutes.
- Whisk in heavy cream, parmesan, garlic powder, salt, and pepper.
- Continue heating, stirring often, until thickened, about 2-3 minutes.
- Add in the ground beef, pasta, and veggies and mix until coated.
- Add 1 cup provolone cheese and mix until melted.
- Top with remaining provolone cheese, allow to melt, then top with chopped parsley, and serve.
Notes
- This is a very filling meal but is great served with garlic bread, breadsticks, etc.
- You can switch up the meats in this recipe, see above for some options.
- I highly suggest using the homemade sauce for this recipe but you can use store-bought jarred alfredo sauce.
- Switch up your veggies to make it your own.
- This can be frozen, see above on how to do that.
- Other pastas can be used, we gave some ideas above. Just make sure that you are using the same amount called for in the recipe.
- Mozzarella cheese can be substituted for the provolone.
- We suggest using freshly shredded cheese for this recipe.
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
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