Philly Cheesesteak Pasta: Crispy golden perfection

A Happy Accident

I first made this dish by mistake. I was trying to make two dinners at once. My mind was on my grandson and his science project.

I started browning beef for a cheesesteak. Then I saw the pot of macaroni. I just decided to put them together. I still laugh at that day. It turned out so well.

Why This Meal Brings People Together

This is a one-pan wonder. You cook everything in a single skillet. That means less washing up after dinner.

That matters more than you think. Less time cleaning means more time with your family. Sharing a warm, cheesy meal brings everyone closer. What’s your favorite family dinner?

Let’s Get Cooking

First, heat your oil in a big skillet. Brown the beef and diced onion together. Doesn’t that smell amazing? Season it with salt and pepper.

Now, add the Worcestershire sauce, bell pepper, and your dry macaroni. Pour in the water and beef broth. Bring it all to a boil.

The Magic of Cheese

Once it boils, cover the skillet. Let it simmer for 15 minutes. The pasta will cook right in the tasty broth.

Now for the best part. Stir in the milk and little cream cheese cubes. Watch how it gets creamy. Then, stir in the mozzarella and half the provolone.

Top it with the rest of the provolone. Put the lid back on for a minute. The cheese will get perfectly melty. Do you like your cheese super gooey or a little browned?

A Little Story and a Fun Fact

My grandson used to pick the green peppers out. Now he asks for extra. It just goes to show, our tastes can change.

That is an important lesson. It is good to try new foods. You might be surprised by what you like. Fun fact: The original Philly cheesesteak was made with sliced beef, not ground beef!

Your Turn in the Kitchen

This recipe is very forgiving. You can use different pasta shapes. You can try different cheeses, too.

Cooking should be fun, not scary. This is a great recipe to build your confidence. What is one ingredient you would love to add to this dish?

Ingredients:

Ingredient	Amount	Notes
olive oil	2 tbsp
ground beef	1 lb
yellow or sweet onion	½	diced
salt and pepper		as needed
Worcestershire sauce	2 tsp
green bell pepper	1	stem and seeds removed, diced
elbow macaroni	8 oz	uncooked
water	1 cup
beef broth	14.5 oz can	or 2 cups beef broth
2% milk	½ cup
cream cheese	2 oz	cut into small cubes
mozzarella cheese	½ cup	shredded
provolone cheese	6 to 8 oz	sliced and torn into pieces
chopped fresh parsley		for garnish

My Philly Cheesesteak Pasta: A Cozy One-Pan Wonder

Oh, this recipe takes me back. My grandson Leo visited last fall. He loves a good cheesesteak sandwich. But I wanted to make something easier to eat on the couch. So I thought, why not turn those flavors into a pasta? This dish was the happy result. He ate two big bowls! I still laugh at that.

Everything cooks in just one pan. That means less washing up for you and me. Doesn’t that smell amazing? It fills the whole kitchen with a warm, savory scent. Let’s get cooking together.

Ingredients

• 1 tablespoon olive oil
• 1 pound ground beef
• 1 medium onion, diced
• Salt and pepper to taste
• 1 tablespoon Worcestershire sauce
• 1 green bell pepper, diced
• 8 ounces dry elbow macaroni
• 2 cups beef broth
• 1 cup water
• 1/2 cup milk
• 4 ounces cream cheese, cubed
• 1 cup shredded mozzarella cheese
• 6 slices provolone cheese, divided
• 2 tablespoons fresh parsley, chopped

Instructions

Step 1: Grab your big skillet. Pour in the olive oil and turn the heat to medium. Add your ground beef and the diced onion. Cook until the beef is brown and the onion is soft. Give it a good sprinkle of salt and pepper. (A hard-learned tip: Don’t rush the browning! It gives the whole dish more flavor.)

Step 2: Now, pour in the Worcestershire sauce. It adds a little tangy magic. Toss in the green bell pepper and the dry macaroni noodles. Then add the water and beef broth. This will cook our pasta right in the sauce. It’s my favorite little trick.

Step 3: Turn the heat up to high. Wait for it to come to a good, rolling boil. Then, turn the heat down to low. Put the lid on the skillet. Let it simmer for about 15 minutes. The pasta will soak up all that yummy broth. What’s your favorite one-pan meal? Share below!

Step 4: Take off the lid. The kitchen will smell wonderful! Keep the heat on low. Pour in the milk and add those little cream cheese cubes. Stir it all gently until the cream cheese melts in. It makes the sauce so creamy and rich.

Step 5: Take the skillet off the heat. Sprinkle in the mozzarella and half of the provolone cheese. Stir it all together. Now, lay the rest of the provolone pieces on top. Put the lid back on for a few minutes. This lets the cheese on top get all melty and perfect.

Step 6: Finally, sprinkle on the chopped parsley for a fresh, pretty look. Then it’s time to serve it up. Be careful, the skillet is very hot! I like to let it sit for just a minute before scooping.

Cook Time: 25 minutes
Total Time: 30 minutes
Yield: 4 servings
Category: Dinner, Pasta

Three Tasty Twists to Try

This recipe is like a good friend. It’s happy to change things up! Here are a few fun ideas if you’re feeling creative. I love trying new versions each time.

Mushroom Lover’s Swap: Use sliced mushrooms instead of ground beef. It becomes a wonderful vegetarian treat.

Spicy Kick: Add a pinch of red pepper flakes with the broth. It gives the dish a little warm zing.

Chicken Cheesesteak Style: Use ground chicken or turkey. It’s a lighter but just as tasty option.

Which one would you try first? Comment below!

How to Serve Your Masterpiece

This pasta is a full meal all by itself. But I always think a little something on the side is nice. A simple green salad with a light dressing is perfect. It adds a cool, crisp bite. Some buttery garlic bread is also wonderful for dipping.

For a drink, a fizzy cola is a classic pairing. It cuts through the richness. For the grown-ups, a cold lager beer is a great match. It reminds me of a pub meal. Which would you choose tonight?

Keeping Your Cheesesteak Pasta Perfect

Let’s talk about keeping this meal tasty for later. Let the pasta cool completely first. Then pop it in an airtight container. It will be happy in your fridge for about three days.

You can also freeze it for a busy night. I once made a double batch for my grandson. He was so glad to find it in his freezer a week later. Just thaw it in the fridge overnight. This matters because a good meal ready to go saves time and stress.

Reheating is simple. Add a splash of milk to a saucepan. Warm it over low heat, stirring gently. This keeps the sauce creamy and delicious. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Kitchen Hiccups

Is your pasta soaking up all the liquid? Just add a bit more broth or water. Stir it in and let it cook a minute longer. I remember when I forgot to cover the pan. The liquid vanished so fast!

Is your cheese sauce not smooth? Make sure your heat is on low. High heat can make the cheese separate. Stir slowly until the cream cheese melts in. This matters because a smooth sauce makes the whole dish feel special.

Do you want more flavor? Let the beef and onions get a nice golden brown. Do not rush this step. That brown color adds so much tasty depth. Which of these problems have you run into before?

Your Cheesesteak Pasta Questions Answered

Q: Can I make this gluten-free? A: Yes! Use your favorite gluten-free pasta and check your broth label.

Q: Can I make it ahead? A: Absolutely. Assemble it but wait to add the last cheese. Bake it later to melt the topping.

Q: What if I don’t have provolone? A: No problem. Use more mozzarella or even a slice of American cheese. Fun fact: The classic Philly cheesesteak often uses Cheez Whiz!

Q: Can I double the recipe? A: You sure can. Just use a very large pot so everything fits.

Q: Is the parsley important? A: It adds a fresh, pretty touch. But your dish will still be delicious without it. Which tip will you try first?

From My Kitchen to Yours

I hope this recipe brings comfort to your table. It is one of my family’s favorite weeknight meals. Seeing a dish come together so easily builds kitchen confidence.

I would love to see your creation. Your photos always make my day. Have you tried this recipe? Tag us on Pinterest!

Happy cooking!

—Anna Whitmore.