Last Tuesday was one of those “what can I make fast but still hearty?” kind of nights. My youngest had soccer, my oldest had math club, and my husband was coming home late after a long day at work. I stood in the kitchen, already halfway through making a mental checklist of what was in the fridge. I spotted ground beef, a bell pepper, some cream cheese, and pasta—and then it clicked: what if I turned our favorite Philly cheesesteak into a one-pan pasta dinner?

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I’ve made traditional Philly cheesesteaks plenty of times, but this pasta version has become a new favorite. It’s creamy, savory, loaded with flavor, and—best of all—easy on the wallet. I tested it a few times over the past month, tweaking the broth and cheese levels to get just the right balance of richness and that signature cheesesteak vibe. My husband even called it “dangerously good”—and let me tell you, he doesn’t usually hand out compliments when it comes to anything messing with cheesesteaks.

It’s the kind of dish that makes everyone at the table quiet for the first few bites—that rare, magical moment when you know dinner hit the spot. It’s also a lifesaver when you need something filling but don’t want to stand over the stove forever. Just one skillet, one pot, and dinner is done in 30 minutes.

If you’re juggling a full schedule like I am, but still want to bring cozy, satisfying meals to your family table, this recipe is about to become your go-to. Let’s dive in!

Short Description

Creamy, cheesy, and packed with all the classic Philly cheesesteak flavors, this one-pan Philly Cheesesteak Pasta is a weeknight dinner win—easy, budget-friendly, and family-approved.

Key Ingredients

1 lb ground beef
1 green bell pepper, diced
1 onion, diced
3 cloves garlic, minced
8 oz cream cheese, softened
1 cup beef broth
8 oz pasta (penne, rigatoni, or your favorite shape)
1 cup shredded mozzarella cheese (optional, for extra cheesiness)
Salt and black pepper, to taste
Fresh parsley, chopped (optional, for garnish)

Tools Needed

Large skillet or Dutch oven
Large pot
Wooden spoon or spatula
Colander
Chef’s knife
Cutting board

Cooking Instructions

Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Cook the pasta according to package directions until just al dente. Drain and set aside. Don’t overcook—slightly firm pasta will hold up better in the sauce.

Step 2: Brown the Beef
In a large skillet or Dutch oven over medium-high heat, cook the ground beef, breaking it into small crumbles with your spatula. Season with salt and black pepper to taste. Once fully browned, transfer to a plate and drain excess fat if needed.

Step 3: Sauté the Veggies
In the same skillet, add the diced bell pepper and onion. Cook over medium heat for 5–7 minutes, stirring occasionally, until softened and lightly caramelized. Stir in the minced garlic and cook for 1 minute until fragrant.

Step 4: Build the Sauce
Return the cooked beef to the skillet with the veggies. Lower the heat to medium-low. Add the cream cheese and beef broth. Stir until the cream cheese fully melts and creates a smooth, creamy sauce. Let it simmer for 2–3 minutes to let the flavors come together.

Step 5: Combine with Pasta
Add the drained pasta into the skillet. Toss gently to coat the pasta evenly in the sauce. For a cheesier version, stir in the shredded mozzarella and mix until it melts into the sauce.

Step 6: Serve
Turn off the heat and sprinkle with chopped fresh parsley if using. Serve warm and enjoy!

Why You’ll Love This Recipe

Quick and easy – Ready in about 30 minutes

One-pan magic – Fewer dishes, less stress

Comforting and cozy – A creamy twist on a sandwich classic

Budget-friendly – Uses simple pantry and fridge staples

Family-approved – Even picky eaters clean their plates

Mistakes to Avoid & Solutions

Overcooking the pasta
Pasta should be al dente. It continues to cook a bit once mixed into the sauce.
Solution: Set a timer and taste-test a minute before the suggested time on the box.

Not draining the beef
Too much grease can make the sauce heavy and oily.
Solution: Spoon out the excess fat or use a paper towel to blot it from the skillet.

Cold cream cheese
If it’s straight from the fridge, it won’t melt smoothly.
Solution: Let it soften at room temp for 15–20 minutes before using.

Overcrowding the pan
This causes uneven sautéing.
Solution: If your skillet’s small, cook veggies in two batches for even caramelization.

Skipping the broth
It helps loosen the sauce and adds depth.
Solution: Don’t substitute with water—it’ll lose flavor. Use low-sodium broth if preferred.

Serving and Pairing Suggestions

Serve it hot in bowls with a sprinkle of parsley or even crushed red pepper if you like a kick.

Goes great with a crisp side salad or roasted green beans for balance.

Want more comfort? Pair it with warm garlic bread or a buttered dinner roll.

This dish fits perfectly in a buffet spread or served family-style in a big skillet at the center of your table.

Storage and Reheating Tips

Refrigerate leftovers in an airtight container for up to 3–4 days.

Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.

Reheat on the stovetop over medium heat with a splash of broth or milk to loosen the sauce.

Microwave in 30-second bursts, stirring between each, until warmed through. Cover to keep moisture in.

FAQs

1. Can I use a different protein instead of ground beef?
Yes! Ground turkey, chicken, or even thinly sliced steak works well. Just adjust cooking times as needed.

2. What pasta shape is best?
Short pasta like penne, rigatoni, or shells hold the sauce beautifully. Avoid long noodles—they don’t work as well here.

3. Can I make this ahead of time?
Absolutely. It reheats well and can be made a day in advance. Just store the sauce and pasta separately for best texture.

4. Is there a low-fat version of this recipe?
You can use low-fat cream cheese and lean ground meat. Skipping the mozzarella also lightens it up.

5. What can I do if my sauce is too thick?
Add a splash more broth or milk and stir until it loosens up to your liking.

Tips & Tricks

Use room temperature cream cheese for a silky sauce.

Add a pinch of red pepper flakes for subtle heat.

Toasted breadcrumbs on top add a great crunch if you’re skipping mozzarella.

Try sautéing mushrooms with the veggies for an umami boost.

Always taste and adjust seasoning before serving—it makes all the difference.

Recipe Variations

Philly Cheesesteak Mac & Cheese
Swap out half the cream cheese for sharp cheddar. Stir in ½ cup milk with the broth, and top with extra cheese before baking at 375°F for 10 minutes until bubbly.

Low-Carb Version
Skip the pasta and serve the saucy beef mixture over roasted cauliflower or in lettuce cups.

Spicy Southwest Style
Add diced jalapeños, use pepper jack cheese, and season the beef with cumin and smoked paprika for a bold twist.

Mushroom Lovers’ Edition
Add 1 cup sliced mushrooms to the veggie sauté. Use a mix of white and cremini for depth.

Baked Casserole Version
Once combined, transfer everything to a baking dish. Top with mozzarella and bake at 375°F for 15–20 minutes.

Final Thoughts

Philly Cheesesteak Pasta is hearty, fast, and deeply satisfying—everything I want after a busy day. I love how adaptable it is, depending on what I have on hand. It’s also a dish that feels cozy without being fussy. My kids request it by name, which honestly doesn’t happen often with new recipes. And I always smile when I see my husband go back for seconds.

Cooking meals like this reminds me why I love sharing recipes in the first place—it’s not just about feeding people, it’s about creating moments around the table. I hope your family loves this one as much as mine does. Give it a try, put your own spin on it, and don’t forget to pass it along to a friend who could use an easy dinner win.

Philly Cheesesteak Pasta