Go Back

Philly Cheesesteak Pasta

A comforting pasta dish that captures all the iconic flavors of a Philly cheesesteak with tender beef, sautéed peppers and onions, and a creamy provolone and Cheez Whiz sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American Fusion
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 pound ground beef 80/20 blend works best
  • 1 pound pasta penne or rigatoni recommended
  • 1 large bell pepper green or red, sliced thin
  • 1 large yellow onion sliced thin
  • 4 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 1 1/2 cups whole milk
  • 1 cup beef broth
  • 1 cup shredded provolone cheese
  • 1/2 cup Cheez Whiz or American cheese spread
  • 2 cloves garlic minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper optional, for heat
  • 2 tablespoons fresh parsley chopped, for garnish

Equipment

  • Large pot for boiling pasta
  • Large skillet or cast iron pan
  • Colander for draining pasta
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Sharp knife and cutting board
  • Whisk
  • Cheese grater

Method
 

  1. Bring a large pot of salted water to a rolling boil over high heat, add pasta, and cook until just al dente (about 8–10 minutes); drain and set aside.
  2. While the pasta cooks, slice bell pepper and onion into 1/4-inch strips and mince garlic; set aside.
  3. Heat a large skillet over medium-high heat, add ground beef, and cook for 5–7 minutes until browned with no pink remaining; drain excess fat leaving 2 tablespoons in the pan.
  4. Add sliced peppers and onions to the beef, sauté over medium-high heat for 7–8 minutes until softened and edges char, then stir in garlic and cook for 30 seconds.
  5. Reduce heat to medium, push beef and vegetables to the sides, add butter to the center, melt, sprinkle flour over it, and whisk continuously for 2–3 minutes to form a roux.
  6. Slowly pour in milk while whisking to avoid lumps, then add beef broth and continue stirring until the sauce thickens, about 5 minutes.
  7. Remove skillet from heat, stir in shredded provolone and Cheez Whiz until melted and the sauce is smooth; add a splash of milk if the sauce is too thick.
  8. Add drained pasta to the skillet, toss gently to coat every noodle, and season with salt, black pepper, and cayenne to taste.
  9. Transfer pasta to serving bowls, sprinkle with chopped parsley, and serve immediately while hot and creamy.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently with a splash of milk to restore creaminess.