One Pot Philly Cheesesteak Pasta Made with Ground Beef
This delicious one-pot Philly cheesesteak pasta recipe combines the classic flavors of beef, sauteed onions, bell peppers, mushrooms, and melty cheese tossed with tender pasta. This dish will become a new family favorite in your meal preparation.
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One-pot meals are the best! This one was inspired by the classic Philadelphia cheesesteak sandwich. It’s a tasty one-pot pasta dish, and the best part is that it requires only 8 simple ingredients and 40 minutes to make.
If you are looking for more easy and delicious ground beef recipes, check out these Grass Fed Ground Beef Recipes!
Why you will love Philly cheesesteak pasta
- This easy Philly cheesesteak pasta has all of the flavors of a Philly cheesesteak sandwich tossed with pasta; it’s the ultimate comfort food.
- It’s a healthier version of Philly cheesesteak pasta, made with less cheese and just as delicious!
- This creamy pasta dish is an easy dinner recipe, made in one pot, which means easy cleanup too!
Here is what you will need
This is a brief summary of the ingredients needed to make this recipe and a convenient shopping list from my Instacart affiliate link. For a printable recipe card with exact measurements and detailed instructions, scroll down to the recipe card section.
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Ingredients
🥄Equipment
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How to make easy Philly cheesesteak pasta
Prepare the ingredients: Rinse, dry and chop the peppers, onions and mushrooms.
STEP 1: Heat olive oil in a 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.
STEP 2. Add the ground beef and onions to the skillet and reduce to medium heat. Brown ground beef and the onions until the beef is almost cooked through and the onions soften.
STEP 3. Stir in the pasta and water. Cover and cook over medium-low heat for 15 minutes until the pasta is cooked through.
STEP 4: Add the vegetables to the skillet along with the shredded cheese and stir. Cover and remove from the heat for a couple of minutes until the cheese melts. Once the cheese has melted serve topped with additional grated cheese if desired.
Ingredient notes and substitutions
The complete list of ingredients to make this easy recipe is above. Below are notes about some of the ingredients and ideas for substitutes.
Ground beef – I prefer using lean ground beef or ground sirloin when making this recipe. Mainly because hamburger meat cooks fast and and the texture blends nicely with pasta.
If you prefer, you can use thinly sliced steak or beef strips from a skirt steak, boneless ribeye, or flank steak. Thinly sliced chip steak, similar to traditional shaved steak also works well.
Cheese -In a Philly cheesesteak, American cheese, deli provolone, or cheez whiz are typically used. However, any cheese that melts easily can be used. I personally prefer shredded provolone or mild cheddar.
Pasta – The best pasta to use in this recipe is a short pasta with ridges to hold onto the cheese. Rotini pasta, penne pasta, or pasta shells work well.
Mushrooms – I like to use cremini mushrooms because of their meaty texture, and they can be replaced with any type of mushroom. You can also leave them out if you don’t like mushrooms.
Water – I like to use water instead of beef broth to keep the sodium content down. Cooking the beef with the pasta adds enough flavor. You can substitute water with an equal amount of beef broth or a combination of beef broth and water.
Peppers – I like the color combination and flavor of both green peppers and red peppers. If you prefer one over the other, you can use only color.
How to store leftovers
Leftover Philly cheesesteak pasta can be stored in an airtight container in the refrigerator for 3 to 4 days. It can be reheated in the oven, on the stove over low heat, or in the microwave.
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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. Consider using cheddar cheese or pepper jack cheese.
Garlic and herb – Add extra flavor by sauteeing 1 clove chopped garlic with the onions in the skillet and a few tablespoons of chopped fresh herbs just before serving.
Gluten-Free – Replace wheat pasta with your favorite gluten-free pasta such as chickpea pasta, or lentil pasta.
What to serve with one-pot Philly cheesesteak pasta
Serve one-pot Philly cheesesteak pasta with a side of steamed vegetables, salad, air fryer broccoli and cauliflower, or sauteed spinach and mushrooms.
Tips
- 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.
Recipe FAQs
To avoid soggy pasta, don’t overcook it! Cook it until it’s al dente (firm to the bite).
You can freeze Philly cheesesteak pasta, but it’s best enjoyed fresh. Freezing and reheating will affect the texture of the pasta. If you freeze it, make sure it’s stored in an airtight container and use it within three months. There is no need to defrost it before reheating it.
Yes. This is a great make-ahead meal that you can make up to two days ahead of time and store it in the refrigerator. Reheat it covered on top of the stove over low heat or in the oven at 325 degrees.
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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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 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
- 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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