One Pot Philly Cheesesteak Pasta Made with Ground Beef
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One-pot Philly cheesesteak pasta is a skillet dinner with beef, peppers, onions, mushrooms, pasta, and melted cheese.
This one-pot Philly cheesesteak pasta brings all the classic flavors of savory ground beef, sautéed onions and peppers, mushrooms, and melty cheese together in one easy skillet. It’s inspired by the famous sandwich and made with just 8 simple ingredients, and ready in about 40 minutes. Comfort food simplified.
This post has been refreshed in February 2026 with clearer steps, updated tips, and a few small tweaks to make this recipe easier and more reliable.
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Recipe Highlights
Prep Time: 10 Minutes
Cook Time: 25-30 Minutes
Total Time:40 Minutes
Serves: 4 – easy to scale up or down
Philly Cheesteak Pasta Ingredient List
- Olive oil, avocado oil or your favorite cooking oil
- Ground beef – 80/20 works best or thinly sliced flank steak works too
- Onions
- Mushrooms
- Bell pepper – any color, I like to mix green and red
- Pasta – fusilli, penne, cavatappi or shells are good choices
- Shredded cheese – Typical Philly cheesesteaks use American, mozzarella, provolone, mild cheddar or Cheez Whiz. Try experimenting, my favorite is a combination of provolone and mozzarella or American.
Missing an ingredient? Find a substitute with the ingredient swap assistant!
How to make easy Philly Cheesesteak Pasta with Ground Beef
- Prepare the ingredients: Rinse, dry and chop the peppers, onions and mushrooms.
- Cook the veggies: Heat olive oil in a heavy 10 to 12-inch skillet over medium-high heat. Sauté peppers and mushrooms until just soft, then set aside.
- Cook the beef: Add the beef and onions, and cook on medium until browned and the onions are soft.
- Add pasta: Stir in pasta and water, cover, and simmer 15 minutes until tender.
- Finish with cheese: Uncover, return the veggies to the skillet, and stir in 4 ounces of cheese. Cover and cook 5 to 7 minutes until melted. Remove from heat, sprinkle with remaining cheese, and serve.
Tips for Success
- Check the pasta after about 10 minutes. Give it a stir and add more water if needed to keep it from sticking to the pan.
- If the pasta is too watery after being cooked, drain the exess liquid before adding the cheese.
- The peppers will be slightly crunchy in this recipe, if you prefer them soft, cook them with the pasta and beef.
Serving Suggestions
Serve this tasty one-pot pasta with any of these sides:
- A side of steamed vegetables or roasted broccoli
- A fresh green salad
- Air fryer broccoli and cauliflower
- Sautéed spinach and mushrooms
Storing and Using Leftovers
Cheesteak pasta tastes best fresh, but leftovers keep well. Let the pasta cool to room temperature, then store it in an airtight container for up to 3 days.
Reheat on the stovetop over low heat with a splash of water, stirring until warmed through. Add a dash of cheese before serving.
Recipe variations
Spicy – Add some heat with sliced jalapenos or crushed red pepper flakes to taste.
BBQ – Just before serving, stir in barbecue sauce for a barbecue flavor.
Italian – Add up to a teaspoon of Italian seasoning or 1/2 teaspoon of oregano, 1/2 teaspoon of basil, and 1/2 cup of marinara sauce just before serving.
Mexican – Season the ground beef with taco seasoning, and just before serving, stir in diced tomatoes, chopped jalapenos, and a little bit of chopped cilantro. Try swapping cheddar cheese with or pepper jack cheese, or use both.
Gluten-Free – Replace wheat pasta with your favorite gluten-free pasta, such as chickpea pasta, or lentil pasta.
Craving more easy ground beef ideas? Don’t miss my complete guide to healthy ground beef recipes, it’s packed with simple, flavorful dinners for every night of the week. Check them out here.
Frequently Asked Questions About Philly Cheesesteak Pasta
Cook the pasta just until it is al dente, and stir around the 10-minute mark so it doesn’t stick to the pan. Pull it off the heat as soon as it is tender because it will continue to soften as it cooks.
Ground beef is the simplest option because it browns fast and mixes evenly with the pasta. If you want a more classic cheesesteak feel, use thin-sliced steak (flank steak is good for this), cook it quickly, then proceed with the recipe.
You can freeze it in an airtight container for up to 3 months, but the texture will change after reheating. Reheat from frozen or thawed with a little water and stir often until hot.
Yes. You can make this pasta up to two days ahead and store it in the fridge. Reheat covered on the stovetop over low heat or pop it into a covered casserole dish and bake at 325°F until heated through.
Philly cheesesteaks often use provolone, mild cheddar, American or Cheez Whiz. But any variety of your favorite cheese will work.
You might like these easy one pan dinner recipes
- Sheet Pan Chicken and Vegetables
- Sheet Pan Nachos
- One Pan Pork Chops and Vegetables
- One Pot Zucchini Pasta
- One Pot Turkey Spinach Lasagna
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Click on serving size to scale this recipe
One Pot Philly Cheesesteak Pasta
Equipment
Ingredients
- 1 tablespoon Olive oil
- 3/4 cup Red Bell Pepper Chopped
- 3/4 cup Green Bell Pepper Chopped
- 3/4 cup Onions Chopped
- 12 ounces Mushrooms Sliced
- 1 pound Ground Beef
- 8 ounces Dry Pasta
- 6 ounces Provolone Cheese Shredded
- 2 1/2 cups Water
Instructions
- Prepare the ingredients: rinse, dry and chop 3/4 cup Onions, peppers (3/4 cup Red Bell Pepper, 3/4 cup Green Bell Pepper), and 12 ounces Mushrooms.
- Heat olive oil in a heavy 10 to 12 inch skillet over medium-high heat. Once the skillet is hot, add the bell peppers and mushrooms: cook until they start to soften and remove from heat and set aside.
- Add 1 pound Ground Beef; to the same skillet and cook for a few minutes. Add the onions and continue to cook over medium heat until the beef is almost cooked through and the onions begin to soften.
- Add 8 ounces Dry Pasta to the skillet with the ground beef and onions along with 2 1/2 cups Water. Reduce the heat to low, cover and cook for 10 minutes.
- Remove the cover and stir in the cooked peppers, mushrooms and 4 ounces of cheese; cover again and cook for 5 to 7 minutes longer – until the pasta is cooked through and the cheese has melted.
- Remove from the heat and add the remainng cheese to the top of the pasta and serve.
Notes
- Make Ahead Tip – Cook the veggies a day or two before for even quicker prep.
- Check the pasta after about 10 minutes. Give it a stir to keep if from sticking to the pan, and add water if needed.
- If the pasta sticks to the pan, add some water.
- If the pasta is too watery after it has been cooked, drain the excess liquid before adding the cheese.
- The peppers will be slightly crunchy in this recipe, if you prefer them soft cook them with the pasta and beef.
Nutrition
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
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