Philly Cheesesteak Pasta – One-Pot Cheesy Beef Dinner

If you love a good Philly cheesesteak sandwich, you’ll flip for this one-pot pasta version. It’s got all the savory goodness — juicy ground beef, sautéed onions and peppers, and gooey melted cheese — stirred together with tender rotini in a creamy broth. The best part? It’s ready in under 30 minutes, no hoagie roll required.

Why You’ll Love This Philly Cheesesteak Pasta

Philly Cheesesteak Pasta brings all the comfort of your favorite sandwich into a family-friendly skillet dinner.

• One-pot recipe with easy cleanup
• Comforting, cheesy, and flavorful
• Ready in about 30 minutes
• Family-approved and perfect for busy nights
• Customizable with any pasta or cheese combo
• Great for leftovers — reheats perfectly

Back when I worked long shifts, I’d make skillet dinners like this one to keep dinner simple but satisfying. This Philly Cheesesteak Pasta always took me back to the first time I had an authentic cheesesteak in Philly — messy, cheesy, and unforgettable.

Ingredients You’ll Need

This hearty pasta uses everyday ingredients that come together into a rich, cheesy dish.

Main Ingredients

• 1 tbsp olive oil – for sautéing vegetables
• 1 large yellow onion, halved and sliced ½-inch thick – adds sweet caramelized flavor
• 1 tsp kosher salt, divided – enhances every layer
• 1 medium red bell pepper, halved and sliced ½-inch thick – for color and sweetness
• 1 clove garlic, minced – boosts the savory flavor
• 1 lb ground chuck – juicy, flavorful beef
• ½ tsp freshly ground black pepper – adds mild heat
• 8 oz dry rotini pasta – holds sauce beautifully
• 2 cans (14.5 oz each) low-sodium chicken broth – for cooking the pasta and building the sauce
• 1½ cups shredded provolone cheese, divided – creamy, classic cheesesteak flavor
• 1½ cups shredded pepper jack cheese, divided – adds a little spice and stretch

Optional Add-Ons or Substitutes

• Swap rotini for penne or shells
• Add mushrooms or green bell peppers for extra veggies
• Use mozzarella instead of provolone for a milder flavor
• Substitute ground turkey or chicken for a lighter version
• Add a splash of cream for extra richness
• Sprinkle breadcrumbs on top and broil for a crispy finish

Step-by-Step Instructions

This recipe is simple, hearty, and all made in one skillet — no draining required.

1. Heat olive oil in a large skillet over medium heat.
2. Add onion, bell pepper, and half the salt. Cook for 5–6 minutes until soft and slightly caramelized. Remove and set aside.
3. Add ground beef to the skillet. Season with remaining salt and black pepper. Cook until browned, breaking apart as it cooks. (Jake tip: Don’t rush the browning — it builds that classic cheesesteak flavor.)
4. Add garlic and sauté for 30 seconds until fragrant.
5. Stir in pasta and chicken broth. Bring to a boil, then reduce to a simmer.
6. Cover and cook for 10–12 minutes, stirring occasionally until pasta is al dente and liquid mostly absorbed.
7. Return vegetables to the pan, stirring to combine.
8. Add half the provolone and half the pepper jack, stirring until melted and creamy.
9. Top with remaining cheese, cover, and let melt for 1–2 minutes before serving.

Quick Reminders:

• Don’t overcook pasta — it’ll keep cooking in the sauce
• Adjust consistency with a splash of broth if needed
• For a spicy kick, use hot pepper jack or a pinch of red pepper flakes
• Use freshly shredded cheese for best melting
• Serve hot straight from the skillet

Expert Tips for Success

These simple tricks will take your Philly Cheesesteak Pasta from good to unforgettable.

• Always brown beef well for deeper flavor
• Let onions caramelize slightly for natural sweetness
• Add cheese in stages for a smooth, creamy sauce
• Reserve a little pasta water to adjust the texture if needed
• Top with a handful of fresh parsley or green onions for contrast
• Reheat gently — cheese-based sauces can break if overheated
• Add extra provolone right before serving for maximum melt

This dish brings that authentic cheesesteak comfort with an easy weeknight twist.

Serving Suggestions

This pasta is hearty enough to stand on its own, but these sides make it even better.

• Pair with Garlic Parmesan Knots for dipping into the cheesy sauce
• Add a fresh Simple Garden Salad on the side
• Serve with roasted broccoli or asparagus for color and crunch
• Try it alongside Hasselback Potato Gratin for the ultimate comfort meal
• Finish with a sprinkle of extra cheese and cracked pepper

Storing and Reheating

This pasta stores beautifully and tastes just as good reheated.

How to Store It

• Store in airtight containers up to 4 days in the fridge
• Freeze for up to 2 months
• Cool completely before sealing
• Store cheese separately if planning to reheat later

How to Reheat It

• Stovetop: Reheat over low heat with a splash of broth
• Microwave: Warm in short bursts, stirring between each
• Add extra cheese or a bit of cream before serving

It stays creamy, cheesy, and satisfying — even on day two.

Nutrition Information (Per Serving)

• Calories: 540
• Sugar: 5g
• Sodium: 820mg
• Fat: 28g
• Saturated Fat: 13g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 34g
• Fiber: 3g
• Protein: 34g
• Cholesterol: 95mg

Frequently Asked Questions

Final Thoughts

Philly Cheesesteak Pasta brings together everything we love about the classic sandwich — the cheese, the peppers, the beef — and turns it into a creamy, one-pot dinner everyone will love.

• Sauté your veggies right for rich flavor
• Melt cheese slowly for the perfect sauce
• Serve hot and watch it disappear fast

Jake

Philly Cheesesteak Pasta

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This one-pot Philly Cheesesteak Pasta combines ground beef, sautéed peppers and onions, and melty provolone and pepper jack cheese with rotini pasta in a creamy, savory sauce. It’s quick, cheesy, and packed with classic cheesesteak flavor in every bite.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 6 servings

Course: Main Course

Cuisine: Italian-American

Calories: 540

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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• 1 tbsp olive oil
• 1 large yellow onion, halved and sliced ½-inch thick
• 1 tsp kosher salt, divided
• 1 medium red bell pepper, halved and sliced ½-inch thick
• 1 clove garlic, minced
• 1 lb ground chuck
• 0.5 tsp freshly ground black pepper
• 8 oz dry rotini pasta
• 29 oz low-sodium chicken broth (2 cans)
• 1.5 cup shredded provolone cheese, divided
• 1.5 cup shredded pepper jack cheese, divided

Equipment

• large skillet
• knife for chopping vegetables
• cutting board
• measuring cups
• Spatula or wooden spoon

Method

 

1. Heat olive oil in a large skillet over medium heat. Add onion, bell pepper, and half the salt. Cook for 5–6 minutes until softened. Remove and set aside.
2. Add ground beef to skillet. Season with remaining salt and black pepper. Cook until browned, breaking apart as it cooks.
3. Add garlic and sauté for 30 seconds until fragrant.
4. Stir in pasta and chicken broth. Bring to a boil, then reduce to a simmer. Cover and cook for 10–12 minutes, stirring occasionally, until pasta is al dente and liquid mostly absorbed.
5. Return sautéed vegetables to the pan and stir to combine.
6. Add half the provolone and half the pepper jack cheese. Stir until melted and creamy.
7. Top with remaining cheese, cover, and let melt for 1–2 minutes before serving.

Nutrition

Calories: 540kcalCarbohydrates: 34gProtein: 34gFat: 28gSaturated Fat: 13gPolyunsaturated Fat: 6gMonounsaturated Fat: 6gCholesterol: 95mgSodium: 820mgFiber: 3gSugar: 5g

Notes

• Swap ground chuck for ground turkey for a leaner version.
• Stir in cheese gradually for a smooth sauce.
• Add mushrooms or green peppers for extra veggies. 

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