Delicious Philly Cheesesteak Pasta with Ground Beef

Philly cheesesteak pasta with ground beef takes all the delicious flavors and fuses them into a comforting pasta dish. Savory ground beef is cooked with bell peppers, onions, and garlic, then tossed with tender noodles in a creamy, melty cheese sauce.

Every bite is cheesy, beefy heaven! This hearty pasta bake makes for an easy weeknight dinner the whole family will go crazy over.

Simply follow this straightforward recipe for restaurant-quality pasta at home.

What is a Philly Cheesesteak?

If you’ve ever visited Philadelphia, you’ve probably tasted their signature sandwich – the Philly cheesesteak. This iconic East Coast staple features thin slices of beefsteak piled high on a hoagie roll with melted cheese, sautéed peppers, onions, and a zesty kick from Worcestershire sauce.

Our Philly cheesesteak pasta with ground beef recipe takes that famous flavor combo and reinvents it in a fun, kid-friendly pasta bake. Instead of the bread roll, we’re swapping in noodles tossed with seasoned ground beef, bell peppers, onions, and the creamiest cheese sauce ever.

It’s like getting all the yummy tastes of a Philly cheesesteak sandwich deconstructed and baked into a cheesy, beefy pasta casserole!

Ingredients You’ll Need

1. Ground Beef

The ground beef is the meaty base that gives you that classic Philly cheesesteak flavor. Using ground beef instead of steak makes it quick and easy to cook. You’ll brown the beef first to get it nice and crumbly.

2. Green Bell Pepper

1 green bell pepper, sliced Bell peppers are a must for recreating that authentic cheesesteak taste. Slicing them up allows you to saute the peppers with the onions and garlic until nice and tender.

3. Onion

1 onion, sliced Sliced onions also sauteed until soft and sweet.

4. Cloves + Garlic

You can’t have a good cheesesteak without garlic! Mincing it ensures the garlic gets nice and fragrant when cooked with the veggies.

5. Pasta

12 oz pasta Swapping out the bread for pasta turns this into a hearty pasta bake. Any short noodle shape like penne, rigatoni, or farfalle works great.

6. Beef Broth

2 cups beef broth Beef broth is the liquid base for making the luscious cheese sauce.

7. Cream Cheese

Cream cheese melts down into the beef broth to create the start of the rich, creamy sauce.

8. Provolone Cheese + Mozzarella Cheese

This duo of melty cheeses gets stirred in at the end for the ultimate gooey cheese pull!

Philly Cheesesteak Pasta Ground Beef Recipe

Ingredients

• 1 lb ground beef
• 1 green bell pepper, sliced
• 1 onion, sliced
• 2 cloves garlic, minced
• 1 tbsp Worcestershire sauce
• 12 oz pasta
• 2 cups beef broth
• 8 oz cream cheese
• 1 cup shredded provolone cheese
• 1 cup shredded mozzarella cheese
• Salt and pepper to taste

Step-by-Step Instructions:

1. Cook the Pasta Al Dente

• Bring a large pot of salted water to a boil over high heat.

• Once boiling, add the 12 oz of dried pasta.

• Stir it and let the pasta cook for 1 minute less than the package instructions.

• Tasting a piece for around 7-8 minutes is usually perfect al dente texture.

• The noodles should have a firm bite still in the center.

• Drain the pasta through a colander, reserving some pasta cooking water.

• Rinsing the cooked pasta with cold water is not recommended for best texture.

2. Brown the Ground Beef

• In a large skillet over medium-high heat, cook the 1 lb ground beef.

• Use a wooden spoon to break it into crumbled pieces as it cooks.

• Let the beef brown undisturbed for 2-3 minutes to get a nice sear.

• Then continue crumbling and turning to ensure even browning on all sides.

• Don’t overcrowd the pan – cook beef in batches if needed for maximum browning.
  
• Drain off any excess grease from the pan once browned.

• Leaving some grease gives a flavor for cooking the veggies next.

• Getting the beef nicely browned adds amazing beefy flavor to the dish.

3. Sauté the Veggies

• Once the beef is browned, remove it from the skillet and set aside.

• Add the sliced bell pepper and onion to the skillet with the remaining beef grease.

• For even slices, cut the pepper into quarters and remove the seeds first.

• Then slice the quarters crosswise into 1/4-inch thick strips.

• For the onion, cut it in half from root to stem, then thinly slice each half.

• Sauté the pepper and onion over medium heat for 5-7 minutes until softened.

• Add in the minced garlic and cook for 1 minute more until fragrant.

4. Make the Cheese Sauce

• In a saucepan, combine the 2 cups of beef broth and 8 oz cream cheese.

• Heat over medium, whisking frequently, until the cream cheese is fully melted and incorporated.

• Reduce heat to low and slowly stir in the 1 cup of shredded provolone cheese.

• Whisk continuously until the provolone has melted into the sauce.

• Then add the 1 cup of shredded mozzarella and continue stirring until melted and smooth.

• Season the cheese sauce with a pinch of salt and pepper to taste.

• This creates a gloriously gooey, creamy sauce to coat the pasta.

5. Assemble the Dish

• Grab a large bowl or pot to combine all the components.

• Add the cooked and drained pasta noodles.

• Next, add the browned ground beef and sautéed pepper/onion mixture.

• Pour in the creamy cheese sauce and gently toss everything to coat.

• Use a rubber spatula to thoroughly incorporate the pasta, beef, veggies, and sauce.

• Make sure all the ingredients are evenly distributed.

• Give it a taste and adjust any seasoning as needed with salt, pepper, or Worcestershire sauce.

• The pasta is now ready to serve hot and cheesy right away!

Tips

• For a more authentic “steak” flavor, use thinly sliced ribeye or sirloin instead of ground beef.

• Add sliced mushrooms when sautéing the peppers and onions for extra veggies.

• Use a blend of provolone, mozzarella, and white American cheese in the sauce for the perfect cheesesteak cheese pull.

• Spice it up by adding jalapeños, banana peppers, or a dash of hot sauce.

• Cook the pasta al dente (firm) so it doesn’t get mushy when baked with the sauce.

• Reserve some starchy pasta cooking water to help the cheese sauce stick to the noodles.

• Let the cheese sauce cool slightly before mixing into the pasta to prevent overcooking the eggs/cream.

• Top individual portions with extra cheese, sautéed onions, or peppers for presentation.

Variations

1. Philly Cheesesteak Pasta Bake

Make it a pasta bake by transferring the assembled dish to a baking dish, topping with more cheese, and baking at 375°F until hot and bubbly.

2. Philly Cheesesteak Ziti

Use ziti pasta and bake it casserole-style with the cheesy beef mixture and a buttery breadcrumb topping.

3. Philly Cheesesteak Stuffed Peppers

Hollow out bell pepper halves and stuff them with the cheesy Philly beef mixture. Bake until the peppers are tender.

4. Philly Cheesesteak Pasta Salad

Toss cooked pasta with sauteed beef, peppers, onions, cheese, and a zesty Italian vinaigrette for a tasty pasta salad.

5. One-Pot Philly Cheesesteak Pasta

Cook the pasta right in the skillet with the beef and veggie mixture, then stir in the cheese sauce for an easy one-pot meal.

6. Philly Cheesesteak Sloppy Joes

Simmer the beef and veggie filling in a sloppy joe sauce, then serve it over pasta noodles or on buns.

7. Philly Cheesesteak Pasta Primavera

Add fresh or frozen veggie medleys like broccoli, zucchini, and tomatoes for a primavera twist on cheesesteak pasta.

Storing Leftovers

• Allow any leftovers to cool completely before storing. Dairy-based sauces can spoil if left at room temperature for too long.

• Transfer cooled leftovers to an airtight container or resealable plastic bag. Squeeze out any excess air to prevent the pasta from drying out.

• Refrigerate leftover Philly cheesesteak pasta for 3-4 days max for food safety.

• When reheating, add a small splash of broth, milk, or water to loosen up the thickened cheese sauce as it warms.

• Reheat individual portions in the microwave at 50% power, stirring occasionally, until heated through.

• For larger quantities, reheat gently in a saucepan on the stovetop over medium-low heat, stirring frequently.

• Do not refreeze any previously frozen ground beef ingredients.

• For the best texture, avoid letting leftovers completely dry out in the fridge before reheating.

Stored properly, the creamy sauce and tender noodles will revive perfectly for delicious Philly cheesesteak pasta leftovers!

Final Words

Whether you’re a diehard cheesesteak fan or just looking for a new family-friendly pasta bake, this Philly cheesesteak pasta with ground beef will satisfy you. Taking the iconic flavors of the beloved Philadelphia sandwich and transforming them into a cheesy, beefy pasta dish is pure comfort food genius.

With tender noodles tossed in a luscious sauce with seasoned ground beef, sauteed peppers, onions, and lots of melty cheese, every bite delivers a big meaty, savory flavor. Best of all, preparing with basic ingredients for a hearty weeknight dinner everyone will devour is a snap. No trip to Philly is required!

So go ahead and treat yourself to the tasty goodness of a classic cheesesteak fused with everybody’s favorite food: pasta. This easy recipe combines two crowd-pleasers into one deliciously indulgent pasta bake your clan will be requesting on repeat. Leftovers are a bonus too! Get ready for a serious cheesy, noodly, meaty win.

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