This one pot Philly cheesesteak pasta takes everything you love about a classic Philly cheesesteak sandwich and turns it into a creamy, cheesy pasta dinner. Made with ground beef, onions, green peppers, penne pasta, cream cheese, and provolone cheese, this easy one pot meal is packed with comforting flavor and comes together with minimal cleanup.
If your family loves hearty pasta dishes, this Philly cheesesteak pasta recipe is worth adding to your dinner rotation. The pasta cooks right in the same pot as the beef and vegetables, creating a rich, creamy sauce that coats every bite. It's an easy weeknight dinner that delivers all the flavors of a cheesesteak without the extra work.
Love this one-pot pasta dish? Try my one-pot rigatoni, one-pot sun-dried tomato pasta, and 4-ingredient mac and cheese. In the mood for more cheesy, beefy recipes? Try my Philly cheesesteak casserole.
Shortcut Notes
- One pot meal: The beef, vegetables, pasta, and sauce all cook in the same pot for easy cleanup.
- Easy weeknight dinner: This Philly cheesesteak pasta comes together with simple ingredients and minimal prep work.
- Shortcut cheesesteak flavor: Ground beef delivers all the flavors of a classic Philly cheesesteak without the cost or extra prep of thinly sliced steak.
Jump to:
Ingredients
- Olive oil: For browning the meat and veggies and adding flavor
- Ground beef: Your preferred ground beef, ground chuck, ground round or ground sirloin
- Sweet onion: Sliced, adds a touch of sweetness
- Green bell pepper: Sliced or diced
- Brown gravy mix: Gravy mix adds flavor and thickens into a sauce
- Penne pasta: A tube-shaped pasta
- Beef broth: Enhances the beefy flavor
- Cream cheese: Adds a creamy and smooth texture to the sauce.
- Provolone cheese slices: For that classic cheesesteak flavor
- Salt and pepper: To taste
- Fresh parsley: To add color, optional
See the recipe card for quantities.
Instructions
In a large pot or Dutch, add olive oil over medium-high heat.
Add the ground beef to the skillet and cook until browned, breaking it up into smaller pieces with a spatula.
When the meat is nearly brown, add the sliced onions and diced green bell pepper and cook, stirring occasionally for 3-5 minutes.
Drain any excess grease from the pot.
Tip: You can absorb the excess great with a paper towel.
Add the brown gravy mix and stir to coat the beef and veggies.
Add the uncooked pasta and pour the beef broth over top, giving it a good stir.
Bring the mixture to a boil, then reduce the heat to medium-low. Cover the pot and let it simmer for about 12-15 minutes, or until the pasta is cooked to al dente, stirring occasionally to prevent sticking. The remaining liquid is the base of our pasta sauce.
Once the pasta is cooked, uncover the pot and add the softened cream cheese and the chopped provolone cheese slices. Stir into the cooked pasta to distribute. Cover the pot again and let it sit for a few minutes, allowing the heat to melt the cheese.
Remove the lid and stir to distribute the melted cheese evenly.
Taste and add salt and pepper if needed. Garnish with fresh parsley (optional).
Substitutions
- Pasta: Any short pasta cuts such as macaroni elbows, farfalle, or rotini pasta are perfect for one-pot Philly cheesesteak pasta
- Ground beef: Ribeye steak cut into very thin slices or pre-sliced shaved steak (such as Steak-umm) are more authentic than ground beef. You can find frozen sliced beef steaks in the freezer aisle at the grocery store. Also, instead of hamburger meat, you can use other ground meats like chicken or turkey.
- Gravy mix: No gravy mix? Substitute with a half teaspoon of onion powder, salt and black pepper to taste, and two teaspoons of Worcestershire sauce.
- Green peppers: Red, yellow, or orange peppers all work, or omit
- Cheese: American cheese, Cheez Whiz, mozzarella or some combination of cheeses
Behind the Recipe
One of my favorite shortcuts is taking the flavors of a sandwich my family already loves and turning them into an easy dinner. This Philly cheesesteak pasta gives you all those classic cheesesteak flavors in a simple one pot recipe that's much easier to get on the table during a busy week.
My top tip is to soften the cream cheese before adding it to the pot. It melts much more smoothly into the sauce and helps create that creamy texture. Also, stir the pasta occasionally while it cooks to prevent it from sticking to the bottom of the pot.
FAQ
An authentic Philly cheesesteak is typically made with American cheese, provolone, or Cheez Whiz.
📖 Recipe
One Pot Philly Cheesesteak Pasta
Video
Ingredients
- 2 tablespoons olive oil
- 1 pound ground beef
- 1 large sweet onion sliced
- 1 green bell pepper sliced or diced
- 0.87 ounce brown gravy mix
- 8 ounces penne pasta
- 3 cups beef broth
- 4 ounces cream cheese softened and cubed
- 6 ounces provolone cheese slices chopped
- Salt and pepper to taste
- Fresh parsley chopped (optional)
Instructions
- In a large pot or Dutch, add olive oil over medium-high heat. When warm, add the ground beef to the skillet and cook until browned, breaking it up into smaller pieces with a spatula.
- When the meat is nearly brown, add the sliced onions and diced green bell pepper and cook, stirring occasionally for 3-5 minutes. Drain any excess grease from the pot.
- Add the brown gravy mix and stir to coat the beef and veggies.
- Add the uncooked pasta and pour the beef broth over top, giving it a good stir. Bring the mixture to a boil, then reduce the heat to medium-low. Cover the pot and let it simmer for about 12-15 minutes, or until the pasta is cooked to al dente, stirring occasionally to prevent sticking.
- Once the pasta is cooked, uncover the pot and add the softened cream cheese and the chopped provolone cheese slices. Stir into the cooked pasta to distribute. Cover the pot again and let it sit for a few minutes, allowing the heat to melt the cheese.
- Remove the lid and stir to distribute the melted cheese evenly. Taste and adjust the seasoning if needed. Garnish with fresh parsley (optional).
Notes
Nutrition
Food safety
- Cook ground beef to an internal temperature of 160°F (71.1°C).
- Wash hands and surfaces thoroughly before and after handling raw meat.
- Wash utensils that have come into contact with raw meat.
See more guidelines at USDA.gov.
More One-Pot Recipes
If you like this easy Philly cheesesteak pasta recipe, try these one-dish and one pot meals.
Carol says
I doubled the recipe so I'd have some to freeze, and it turned out beautifully. We may eat the entire pot before I have a chance to freeze it. The provolone cheese is stringy like mozzarella and tastes delicious! This reminds me of the steak sandwiches we used to get from Mac and Ivy's in Tampa when I was a girl.