What kind of meat is best for Philly Cheesesteak Pasta?

Traditionally, Philly Cheesesteak Pasta is made with thinly sliced steak like ribeye. But let’s be real— ground beef works just as well and is much easier to cook. It’s also more budget-friendly, making it a great choice for families. If you're watching fat content, lean ground turkey or even shaved chicken steak can be delicious substitutes. Just be sure to season generously for that signature flavor!

Can I freeze Philly Cheesesteak Pasta?

Yes, absolutely! This dish freezes beautifully. Just let it cool first, then scoop portions into airtight, freezer-safe containers or resealable bags. Philly Cheesesteak Pasta will stay good in the freezer for up to 2 months. When you're ready to enjoy it again, thaw overnight in the fridge, then reheat on the stove with a splash of milk or broth to bring back that creamy texture.

How do I make it less greasy?

If your pasta turns out greasy, no worries—it’s an easy fix. First, use leaner cuts of meat , or drain the fat after browning the beef. Second, avoid too much oil when sautéing veggies. And lastly, go for cheeses that melt smoothly without separating, like provolone or a blend of low-fat mozzarella and cream cheese .

Is Philly Cheesesteak Pasta spicy?

By default, no—it’s full of flavor but not spicy. However, if you like some heat, it’s easy to add. Toss in red pepper flakes , jalapeños , or even a few dashes of hot sauce. If you’re cooking for a crowd, serve the spice on the side so everyone can adjust to their liking.

Philly Cheesesteak Pasta: Irresistible Dinner Recipe

Description

This Philly Cheesesteak Pasta is a comforting dinner mash-up that combines tender beef, sautéed peppers, onions, and a creamy cheese sauce with perfectly cooked pasta—all inspired by the classic Philly sandwich.

Ingredients

1 pound ground beef
8 ounces penne pasta (or similar)
1 tablespoon olive oil
1 small yellow onion, sliced
1 green bell pepper, sliced
1 red bell pepper, sliced
2 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon paprika
1 cup shredded provolone cheese
1/2 cup shredded mozzarella
1/2 cup milk or heavy cream
Optional: red pepper flakes, jalapeños for spice

Instructions

Cook the pasta according to package directions until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add ground beef and cook until browned.
Add sliced onions, peppers, and garlic. Sauté for 5–7 minutes, or until softened.
Stir in salt, black pepper, and paprika.
Reduce heat to low and pour in the milk or cream. Add provolone and mozzarella. Stir until cheese melts and forms a smooth sauce.
Add the cooked pasta into the skillet. Toss everything together until fully coated.
Top with extra cheese or red pepper flakes if desired. Serve hot and enjoy!

Notes

You can swap the beef for ground turkey or thinly sliced steak.
For a low-carb version, use zucchini noodles or cauliflower pasta.
Add mushrooms for extra texture and flavor.
This recipe freezes well for up to 2 months.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner
Method: One Pot, Skillet
Cuisine: American Fusion

Nutrition

Serving Size: 1.5 cups
Calories: 550 kcal
Sugar: 4g
Sodium: 480mg
Fat: 28g
Saturated Fat: 13g
Unsaturated Fat: 12g
Carbohydrates: 40g
Fiber: 3g
Protein: 27g
Cholesterol: 75mg

Keywords: philly cheesesteak pasta, cheesy pasta, steak pasta, one pot dinner, beef and cheese pasta, creamy skillet pasta