Ground Beef Philly Cheesesteak Pasta

This Philly Cheesesteak Pasta boasts the cheesy goodness of Philly Cheesesteak, with the speedy convenience and comfort of a skillet. This recipe uses budget-friendly, juicy ground beef instead of steak (or sub ground turkey), in a luxurious provolone cheddar sauce loaded with cheesesteak flavors, on your table in just over 30 minutes. It will quickly become a go-to family favorite everyone will want seconds of!

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showing how cheesy Philly Cheesesteak Pasta with ground beef is by scooping the pasta and showing a cheese pull

watch How to Make Philly Cheesteak Pasta

YOU’LL LOVE this ground beef pasta recipe

Inexpensive: Enjoy the classic cheesesteak flavors with the creaminess and juiciness of budget friendly ground beef pasta!

Easy: Brown the beef, onions, and peppers, simmer the sauce, then bake a few minutes to melt the blanket of provolone.

Quick: The skillet is done all at once – no marinating, slicing beef, or toasting required!

Versatile: Use any protein, add additional veggies, use more or less cheese.

Pantry friendly: Pick up some provolone and you’re all set.

More Philly Cheesesteak recipes

If you’re a cheesesteak fan, don’t miss:

Philly Cheesesteak Sloppy Joes
Philly Cheesesteak Egg Rolls
Philly Cheesesteak Soup
Philly Cheesesteak Dip
Crockpot Philly Cheesesteak Sandwiches
Philly Cheesesteak Pizza
Classic Philly Cheesesteak Sandwiches

top view of serving Philly Cheesesteak Style Ground Beef Pasta in a large pan garnished with parsley

Philly Cheesesteak Pasta Ingredients

This Philly Cheesesteak Pasta uses simple, budget friendly, pantry friendly ingredients. Let’s take a closer look at what you’ll need to make this family friendly dish (full measurements in the printable recipe card at the bottom of the post):

For the Pasta

Pasta: Use a short and sturdy pasta, such as rotini, cavatappi, or penne. You want something that can holds its own against the rich and creamy sauce.
Ground beef: 1 ½ pounds lean ground beef will do the trick, or see notes for ground turkey or ground chicken.
Green bell peppers: Bell peppers are actually not found in traditional Philly Cheesesteaks, but I love their earthiness and crunch to cut through the cheesy sauce.
Aromatics: One yellow onion and 4 to 6 minced garlic cloves.

For the Sauce

Flour: This combines with the beef drippings to create a roux and thicken the sauce.
Beef broth: Use reduced sodium beef broth so you have flexibility to salt to taste and add beef bouillon.
Beef bouillon: This is a secret ingredient that adds a complex depth of flavor to the ground beef pasta. Use 1 teaspoon of beef bouillon, beef bouillon base (like Zoup! or Better Than Bouillon), or granulated beef bouillon. If using a cube, crush and add directly to the sauce – don’t dissolve in water first.
Half and half: This adds body and richness to the sauce without all the calories of heavy cream. See substitutions below.
Worcestershire sauce: This is a flavor bomb all packed into one bottle, so please don’t skip!
Dijon mustard: This will not make the ground beef pasta taste at all like mustard! Dijon simply deepens the flavor and adds that extra “something” that you can’t put your finger on.
Provolone cheese: A must for this Philly Cheesesteak Pasta recipe! Provolone is a favorite for its mild flavor and consistency. You’ll need 8 ounces – or go crazy and add more!
Sharp cheddar cheese: This mimics the flavorings in cheez whiz in a natural way.
Seasonings: The ground beef pasta is seasoned with dried basil, dried parsley, dried oregano, and optional red pepper flakes. You can add more or less of any of the seasonings to suit your tastes.

up close of Philly Cheesesteak Pasta with ground beef showing how cheesy and creamy it is

Ingredient Substitutions

Pasta: Any short and study pasta shape may be used. You’re welcome to use gluten-free pasta if needed.
Bell peppers: I prefer green bell peppers for their subtle earthiness, but you may use any color of pepper you like.
All-purpose flour: A gluten-free all-purpose flour like this one will also work.
Herbs: Feel free to mix and match fresh and dried herbs. The ratio is 3:1 fresh to dried.
Onion and garlic: For lazy days, you can substitute the fresh onion with 1 ½ teaspoons of onion powder and the garlic with 1 teaspoon garlic powder.
Half and half: This can be made using equal parts milk and heavy cream. For a lower fat option, mix 1 ½ cups milk with 1 ½ tablespoon cornstarch OR 1 ½ cups evaporated milk with 1 tablespoon cornstarch.

Can I make this Ground Beef Pasta gluten free?

Yes! Use gluten free flour and you’re favorite gluten free pasta. Double check that your Worcestershire sauce is gluten free.

Can I make this Ground Beef Pasta recipe lighter?

Yes, choose one or more of the following ideas to lighten up the dish:

1. Use lean ground turkey or chicken instead of ground beef. Omit the salt and add 2 teaspoon beef bouillon to mimic the missing beefy richness, then salt to taste.
2. Swap the half and half for either milk whisked with 1 ½ tablespoons cornstarch OR evaporated milk whisked with 1 tablespoon cornstarch.
3. Use less cheeses or omit altogether.

HOW TO MAKE Philly Cheesesteak Pasta

Philly Cheesesteak Pasta is a quick and easy weeknight meal without the fuss of making individual sandwiches. Lets’ take a closer look at how to make it with step-by-step-photos (full recipe in the printable recipe card at the bottom of the post):

Step 1: Cook the pasta. Follow the instructions on the packaging and cook the pasta until al dente. Be sure to heavily salt the water after it starts to boil so that the pasta itself is as flavorful as the sauce.
Step 2: Brown the beef. While the pasta cooks, brown the ground beef in a large pan over medium-high heat. Season the beef with salt and pepper as it cooks. Remove to a plate using a slotted spoon, leaving those tasty drippings behind.

showing how to make Philly Cheesesteak Pasta by browning ground beef in a pan

Step 3: Sauté the bell peppers and onion. Sauté the onions for a few minutes to give them a headstart, then add the bell peppers and continue to cook. Add the garlic and red pepper flakes and sauté for 30 seconds.

a collage showing how to make Philly Cheesesteak Pasta with ground beef by sautéing onions, then adding the bell peppers and garlic

Step 4: Make the sauce. Sprinkle the flour over the peppers and onions and cook for about 1 minute to cook off the raw flour taste. Stir in the broth and half and half, followed by the beef bouillon, Worcestershire, Dijon, and all seasonings. Simmer the sauce for a few minutes, just until thickened.

a collage showing how to make Philly Cheesesteak Pasta by 1) adding flour to create a roux, 2) adding broth, half and half and spices, 3) simmering until thickened

Step 5: Add cheeses. Reduce to low and add half of the provolone, a handful at a time, until melted, followed by cheddar. Continue to cook for a few minutes, until the cheese is completely melted.

a collage showing how to make Ground Beef Pasta by adding provolone followed by cheddar cheese

Step 6: Combine. Stir in cooked beef, followed by the pasta. Taste and season with salt and pepper to taste (I add both).

showing how to make Philly Cheesesteak Pasta by stirring ground beef in to the cheesy sauce.

Bake with cheese (optional): For a cheesier finish, evenly cover the pasta with remaining provolone slices. Cover, and bake until the cheese is completely melted, 5-10 minutes. Garnish with parsley if desired, dig in!

showing how to make Philly Cheesesteak Pasta by adding provolone to the top of the pasta, then baking to melt

TIPS FOR making This creamy Ground Beef Pasta

This Ground Beef Philly Cheesesteak Pasta is simple to through together! Follow these tips for ultimate success:

Salt the pasta water. You should always salt your pasta water – it is the one chance you have for the flavor to penetrate the pasta and enhance the subtle pasta flavor. Use 1 tablespoon salt for 6 quarts of water (when cooking 1-pound of pasta).
Cook pasta at a rolling boil. Pasta should be cooked uncovered at a rolling boil, otherwise it can become chewy or gummy. Also be sure to stir the pasta a few times so it doesn’t stick together.
Don’t overcook the pasta! I recommend testing your pasta about 2 minutes before the box recommends – pasta should be al dente – meaning it should still be a little firm in the center (i.e. have a “bite” to it).
Scrape up the golden bits. After you cook the ground beef, there will be golden bits on the bottom of the pan – these are flavor gold! Make sure to scrape up the bits while you sauté the onions and bell peppers.
Cook the cheese until it melts. Continue to cook the sauce after you add the cheeses for a couple of minutes on LOW heat until the cheeses are completely melted and start to become less “stringy.”
Use a large pot. If you don’t own a very large saucepan or braiser, you may need to combine the pasta and sauce in a larger Dutch oven or pot like the one you used to cook the pasta in.
Adjust to taste. Make this ground beef pasta recipe your own! You may want extra salt and pepper, red pepper flakes, or a splash of pasta water to thin out the sauce, etc.

showing how to make Philly Cheesesteak Pasta by stirring cheese into the ground beef pasta

possible Ground Beef Pasta variations

Use a different protein: Replace the lean ground beef with ground turkey or ground chicken. To help it taste nice and beefy, omit the salt and add 2 teaspoons additional beef bouillon and then add salt to taste.
Use ribeye: Slice the ribeye into thin slices across the grain (it’s easiest to slice if it has been frozen for 30-60 minutes), then slice the other direction so it’s finely chopped. Cook the steak separately, then add it back to the skillet with the sauce ingredients.
Use less cheese: Use less provolone and/or cheddar to lighten up the dish.
Switch up the cheeses: Use all Provolone, all cheddar, or American, Colby, Cheez Whiz, Gouda, Havarti, pepper Jack, etc. – not traditional – but neither is Philly Cheesesteak Pasta!
Add veggies. This fast-cooking pasta recipe is perfect for using up whatever vegetables you have on hand. Add mushrooms, asparagus, carrots, broccoli, zucchini, spinach, etc.
Make it spicy. Add additional red pepper flakes directly to the sauce or to individual servings.

How To serve Philly Cheesesteak Pasta

Philly Cheesesteak Pasta is rich and creamy, so I enjoy serving it with lighter sides such as steamed or roasted vegetables, a green side salad, or fruit. Bread is also tasty for mopping up any extra sauce!

Salad: Garden Salad, Strawberry Spinach Salad, Wedge Salad, or Apple Salad .
Vegetables: Roasted Parmesan Broccoli, Roasted Parmesan Asparagus, Roasted Cauliflower, or Sautéed Brussels Sprouts.
Fruit: Fruit Salad with Honey Lime Vinaigrette, Winter Fruit Salad with Honey Lime Poppy Seed Vinaigrette and Berry Salad in Honey Mascarpone.
Bread: Mop up that extra sauce with Garlic Bread, Soft and Fluffy Dinner Rolls or Garlic Parmesan Butter Breadsticks.

top view showing how to serve ground beef pasta Philly Cheesesteak style in a creamy sauce

MEal Prep Philly CHeesesteak Pasta

You have three options for meal prepping Philly Cheesesteak Pasta:

1. Prepare 100%. Prepare the entire recipe, taking care to cook the pasta just until al dente. Reheat per instructions below.

2. Make it a pasta bake. Prepare the dish up through topping with Provolone and refrigerate. When ready to enjoy, bake at 350 degrees F for 25-30 minutes, or until warmed through and the cheese is melted.

3. Prepare elements of the dish. The veggies, aromatics and cheese can be prepped and stored separately in the refrigerator, the ground beef can be cooked and refrigerated, and the sauce can be prepared 100% ahead of time, then gently reheated with a splash of water.

How do I reheat this Ground Beef REcipe?

-Microwave: Microwave for 1 minute, stir, then continue to heat at 20-second intervals until warmed through.
-Stove: For larger portions, reheat pasta on the stove. You may need to add a splash of half and half, milk, or broth to thin the sauce as it will have thickened in the refrigerator.

HOW TO STORE EAsy Ground Beef Pasta Recipe

Store leftover pasta in an airtight container in the fridge for up to 5 days.

can I freeze this creamy pasta recipe?

I don’t recommend freezing this creamy ground beef pasta recipe. The bell peppers become soggy when thawed and the cheesy sauce will split and become grainy.

Ground Beef Pasta Recipe FAQs

What ground beef is best for pasta?

The best type of ground beef for pasta depends on personal preference, however, I recommended 90% lean and 10 % fat. This ratio provides both flavor and juiciness without excessive grease, but enough drippings to sauté vegetables in afterwards, or to start a roux.

If you are aiming for a healthier dish, you can go as lean as you like, noting the beef will taste a little drier/not as juicy. Alternatively, substitute with ground turkey or chicken.

Do you drain grease from ground beef pasta?

Whether or not to drain the grease from ground beef when making pasta depends on personal preference and the specific recipe. For this recipe, I recommend leaving most of the drippings to sauté the onions and bell peppers in and to make the roux. Here are a few considerations for your other favorite ground beef recipes:

1. Fat content: If you’re using ground beef with a high fat content, such as 80% lean or higher, you’ll want to drain off excess grease, otherwise the end dish will taste overly greasy.
2. Don’t drain all of the grease: The grease from ground beef contributes to the flavor of the dish and the juiciness of the beef. However, excessive grease can make the dish too oily. I recommend draining some of the grease but not all of it to the point the beef seems dry.
3. Recipe requirements: Some recipes specifically instruct to drain the grease, while others, like this recipe, use the drippings to cook the other ingredients. Follow the instructions of the recipe you’re using to determine whether or not to drain the grease.
4. To drain grease: Pour excess grease off into a heatproof container, then dispose of it in the trash and never the sink, as it can cause clogs. If draining just some of the grease, dab the ground beef with paper towels.

Can you overcook ground beef in pasta sauce?

Yes, it is possible to overcook ground beef in pasta sauce. Overcooking ground beef can result in a dry and tough texture, as well as a loss of flavor. Here are a few things to keep in mind to avoid overcooking:

1. Browning the beef: Ground beef typically cooks relatively quickly. It’s important to stop cooking once the beef is no longer pink, or it can become dry and overcooked.
2. Simmering time: Once the ground beef is added to the pasta sauce, it will continue to cook and absorb flavors as it simmers. It’s important to gently simmer and not boil, o the meat can become dry.

Can you put raw meat in pasta sauce?

Yes, it is possible to add raw ground beef or ground turkey to pasta sauce or other dishes, Cincinnati Chili being a prime example. Cooking raw meat directly in the sauce allows the flavors to meld together and the meat to absorb the flavors of the sauce as it cooks. However, more often than not, ground beef is cooked separately, for a more palate pleasing texture.

When adding raw meat to pasta sauce, it’s important the meat is cooked thoroughly to an internal temperature of 160°F (71°C) to ensure it is safe to consume. Simmering the sauce for a sufficient amount of time will ensure that the meat is fully cooked.

Of course, always follow proper food safety practices when handling raw meat, such as washing your hands, utensils, and surfaces thoroughly after handling raw meat, and avoid cross-contamination with other ingredients.

showing how to serve Philly Cheesesteak Pasta in a bowl

Looking for more Ground Beef Pasta Recipes?

Hamburger Helper
Ground Beef Stroganoff
Bolognese Pasta
Manicotti
Buffalo Mac and Cheese
Spaghetti Bolognese
Taco Pasta
Taco Spaghetti
Chili Mac and Cheese
Baked Ziti
Mexican Lasagna

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Total Time: 35

Prep Time: 15

Cook Time: 20

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Ingredients

PASTA

1 pound penne or cavatappi pasta
3 tablespoons olive oil, divided
1 1/2 pounds lean ground beef (see notes for turkey)
salt and pepper
1 yellow onion, chopped
2 medium green bell peppers, ½ inch chop
6 cloves garlic, minced
1/4-1/2 teaspoon red pepper flakes
1/4 cup all-purpose flour
2 1/2 cups low sodium beef broth
1 1/2 cups half and half (or milk whisked with 1 ½ TBS cornstarch, or evaporated milk mixed with 1 TBS cornstarch)
1 1/2 tablespoons Worcestershire sauce
1 tablespoon balsamic vinegar
1/2 tablespoon Dijon mustard
1 teaspoon beef bouillon (see notes)
1 tsp EACH dried oregano, dried parsley
1/2 tsp EACH dried basil, paprika

ADD LAST

1/2 cup freshly shredded sharp cheddar cheese
4 ounces provolone cheese slices, torn
4 ounces provolone cheese slices, whole (optional for topping pasta)

Instructions

Preheat oven: If covering the top of the pasta in provolone, preheat oven to 350 degrees F.
Cook pasta: Cook pasta in heavily salted water just until al dente. Reserve ½ cup pasta water before draining. Drain and rinse, then toss pasta with a drizzle of olive oil; set aside.
Cook beef: Heat 1 tablespoon oil in a large Dutch oven or braiser (pictured) over medium-high heat (a pot large enough to later combine the pasta). Once hot, add beef and cook, while crumbling, until almost cooked through. Season with ½ teaspoon salt and ¼ teaspoon pepper, and continue to cook until completely cooked through. Remove to a plate with a slotted spoon.
Sauté onions and peppers: Add 2 tablespoons olive oil to the drippings and heat over medium-high heat. Add the onions and sauté for 5 minutes. Add the bell peppers and cook 3 additional minutes, or longer, as needed, until the onions are softened. Add the garlic and red pepper flakes and sauté for 30 seconds.
Make sauce: Sprinkle in the flour and cook for 1 additional minute. Reduce heat to low, then slowly whisk in beef broth, followed by the half and half. Stir in the Worcestershire, balsamic, Dijon, beef bouillon and all seasonings, along with ½ teaspoon salt and ¼ teaspoon pepper. Increase heat to medium-high and bring the sauce to a simmer until thickened (but not too thick), stirring often, scraping up the brown bits on the bottom of the pan.
Add cheeses: Reduce to low and add 4 ounces provolone a handful at a time, until melted, followed by shredded cheddar. Continue to cook for a few minutes, until the cheeses are completely melted.
Add pasta: Stir in cooked beef, followed by the pasta. If the sauce is too thick, stir in some reserved pasta water, a couple tablespoons at a time. Taste and season with salt and pepper to taste (I add both).
Bake with cheese (optional): Evenly cover the pasta with remaining provolone slices. Cover, and bake, until the cheese is completely melted, 5-10 minutes. Garnish with parsley if desired, dig in!

Video

Notes

Ingredient Notes

Beef bouillon: Use 1 teaspoon (1 cube) of beef bouillon, beef bouillon base (like Zoup! or Better Than Bouillon), or granulated beef bouillon. If using a cube, crush and add directly to the sauce – don’t dissolve any of the bouillon forms in water first.
Ground turkey or chicken: Swap the ground beef with turkey or chicken. To help it taste nice and beefy, omit the salt and add 2 teaspoons additional beef bouillon and then add salt to taste.
Half and half: Make your own with half heavy cream/half milk.

To Meal Prep, Store and Reheat:

Meal Prep: Prepare elements of the dish ahead of time, or prepare the dish up through adding the provolone on top. Refrigerate, then bake, covered, at 350 degrees F for 25-30 minutes, or until warmed through and the cheese is melted.
To store: Store leftover pasta in an airtight container in the fridge for up to 5 days. I don’t recommend freezing this pasta.
To Reheat: Microwave for 1 minute, stir, then continue to heat at 20-second intervals until warmed through or reheat gently on the stove, adding a splash of milk, as needed, if it seems dry.

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2 Comments

April Snell says

at

My family loved this recipe! They are already asking when we can have it for dinner again. 🙂 It had tons of flavor and was a great way to get that Philly Cheesesteak flavor in a quick and easy dinner.

- Jen says
  
  at
  
  Yay! I’m so glad that it was a hit with your family!