Philly Cheesesteak Pasta

Philly Cheesesteak Pasta 

 Creamy and cheese Philly Cheesesteak Pasta is full of flavor! Hearty and a perfect weeknight meal that is a family favorite! 

Philly Cheesesteak Pasta


My family loves Philly cheese steaks. But unless we’re on the run we don’t eat them often. So the next best thing to make at home is this Philly Cheesesteak Pasta.

This is also perfect for an easy weeknight meal. It is a simple dinner to make and we always have these ingredients in the pantry and fridge. The ground beef is always in our freezer and mushrooms onions and pepper are always on our regular shopping list. 

Very important when making Philly Cheese Steak Pasta is use pasta that has lots of nooks and crannies for the sauce to grab on to.  I used Pipette and loved how the steak and peppers would nestle into the little holes and lines.

We use ground beef when making this just because it’s something we always have in the freezer and honestly with all the cheese and other yummies it tastes amazing!

Philly Cheesesteak Pasta


Most of the other ingredients you may already have in your fridge or pantry.


You can add whatever ingredients you want to this scrumptious meal. If  you don’t like mushrooms leave them out. We love them so we add them. 



Philly Cheesesteak Pasta


Philly Cheesesteak Pasta






Here Are some Other Recipes You Might Like:




Philly Cheesesteak Pasta

Philly Cheesesteak Pasta - Creamy and cheese Philly Cheesesteak Pasta is full of flavor! Hearty and a perfect weeknight meal that is a family favorite! 
No ratings yet
Print Pin Rate
Course: BEEF, Pasta
Cuisine: American
Author: Rob


  • 8 oz pasta of your choice
  • 1 ½ lbs ground beef
  • 3 tbs butter
  • 12 oz white button mushrooms, sliced
  • 1 green bell pepper, sliced and chopped
  • 1 medium onion, sliced and chopped
  • 12 oz beef stock
  • 2 tbs Worcestershire sauce
  • 1 tbsp corn starch
  • 8 slices provolone cheese, diced
  • ½ cup mozzarella cheese shredded
  • water
  • sat and pepper


  • 1. Cook your pasta according to package directions. Once cooked drain and set aside.
    2. In a large pot add  ground beef. Cook and crumble until browned. Remove ground beef to plate do not drain fat. Add the butter to the pan and cook until just lightly browned. Add onions, mushrooms and peppers and cook additional 2 minutes.
    3. Reduce heat to low. Stir in beef stock and Worcestershire sauce.
    4. In small bowl whisk together cornstarch and 3 tablespoons cold water. Pour mixture into skillet whisking and cook for 2 minutes or until slightly thickened. Add  beef and cooked pasta to skillet with vegetables.
    5. Add chopped provolone, and mozzarella  cover the pan and melt cheese. Salt & pepper to taste. Enjoy!! 


Adapted slighted from Honey & Birch

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.