Philly cheesesteak pasta takes the world-famous flavors of cheesesteak and combines them into one fantastic skillet dinner. This quick and easy dish will become a weeknight staple.
Beef and pasta must be one of the best flavor combinations around.
I love this Philly Cheesesteak Pasta (with ground beef) because it all cooks in one pot!
Plus, it has all the flavors of a Philly cheesesteak sandwich in an easy to make dinner!
An authentic cheese steak consists of thinly sliced steak grilled with peppers and onions.
The mixture is piled on rolls and topped with cheese — usually provolone or Cheez Whiz.
I went with provolone for this cheesesteak pasta, but you can use any cheese you prefer.
I love one pot dinners because it means less dishes to clean up!
But more importantly the flavors are infused in each ingredient since they all cook together.
How to Make Cheesesteak Pasta
Begin by sautéing onions and bell pepper along with your ground beef.
Onions and peppers are the foundation of cheesesteak!
For this recipe you can dice them up, or leave them in bigger pieces for more bite.
For the classic sandwich real steak is used. But to make this easy and economical I use lean ground beef.
If your meat is not lean, drain the grease before adding the other ingredients.
Next, you’ll add all the remaining ingredients including the pasta.
Here I add a secret ingredient — Worcestershire sauce!
This brown condiment is tricky to pronounce, but it’s packed with tasty umami flavor.
Some other options you can add to this dish include sliced mushrooms and/or broccoli.
Sauté the mushrooms along with the onions and peppers.
Broccoli really increases the nutritional value of this dinner. You can add 2 cups of fresh or frozen florets.
Bring all the ingredients to a boil, then reduce heat to a simmer and cover pan.
Cook for 15 minutes then check the pasta for doneness.
There may be some liquid left at the bottom of the pan, but the noodles will continue to absorb it even after removing from the heat.
Lastly add the cheese. I used sliced provolone that I cut into thin strips.
You can add all the cheese at once or stir in half and save the remaining half for topping.
I’m team provolone, but sharp cheddar would be a good alternative as well!
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