Creamy Philly Cheesesteak Pasta with Ground Beef
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Philly Cheesesteak Pasta Bowls turn the flavors of a classic cheesesteak into a creamy, cheesy pasta dinner. Tender penne, seasoned ground beef, colorful peppers, onions, and homemade provolone sauce make every bite hearty and satisfying.
I make these pasta bowls when I want something that works just as well for dinner as it does for lunches later in the week. Dividing everything into individual containers makes busy days easier, but I can also serve the pasta immediately for a comforting family dinner.
If you enjoy easy ground beef recipes, you may also like my Creamy Beef Bowtie Pasta Bowls, Cheeseburger Rice Bowls, and Cheesy Ground Beef and Rice Skillet.
Table of contents
- Why I Love This Philly Cheesesteak Pasta
- Ingredients You’ll Need
- How to Make Philly Cheesesteak Pasta
- Pro Tips for Creamy Cheesesteak Pasta
- What to Serve with Philly Cheesesteak Pasta
- Philly Cheesesteak Pasta Variations
- How to Store and Reheat Pasta Bowls
- Frequently Asked Questions
- More Easy Ground Beef Dinners to Try
Why I Love This Philly Cheesesteak Pasta
There is a lot to love about this easy Philly cheesesteak pasta recipe.
- It is a complete meal. The pasta, ground beef, vegetables, and creamy cheese sauce are all included in one satisfying bowl.
- It is made with ground beef. Ground beef is affordable, convenient, and much easier to prepare than thinly slicing steak.
- It works for dinner or meal prep. I can serve the pasta fresh from the kitchen or divide it into four containers for easy lunches.
- The homemade sauce is worth it. The creamy provolone cheese sauce gives the dish its rich cheesesteak flavor without using a jarred sauce.
- It reheats well. A small splash of milk helps the cheese sauce become creamy again after refrigeration.
Ingredients You’ll Need
These simple ingredients create a hearty ground beef pasta with plenty of classic cheesesteak flavor.
- Penne pasta: Penne holds up well in meal prep containers, and its shape catches the creamy provolone sauce. Rotini, rigatoni, or another short pasta can be substituted.
- Lean ground beef: Ground beef makes this cheesesteak pasta easy, hearty, and budget friendly. Lean beef works best because it produces less grease, although any ground beef can be used if it is drained thoroughly.
- Olive oil: Olive oil helps the beef and vegetables cook evenly without sticking. Avocado oil or another neutral cooking oil can be substituted.
- Green bell pepper: Green pepper adds the slightly savory, familiar flavor associated with cheesesteak inspired recipes. Yellow or orange bell pepper can be used for a sweeter flavor.
- Red bell pepper: Red bell pepper adds sweetness and bright color to the pasta bowls. Another green, yellow, or orange pepper will also work.
- Yellow onion: Onion adds savory flavor and a touch of sweetness as it cooks. White onion may be substituted.
- Garlic powder: Garlic powder evenly seasons the beef and vegetable mixture without overpowering the provolone sauce.
- Onion powder: Onion powder adds another layer of savory flavor throughout the ground beef.
- Worcestershire sauce: Worcestershire sauce gives the beef a deeper, richer flavor. Soy sauce can work in a pinch, but it will change the flavor slightly.
- Salt: Salt brings out the flavors of the beef, vegetables, pasta, and cheese sauce. Since provolone can be salty, I recommend tasting the sauce before adding more.
- Black pepper: Black pepper adds a mild warmth that complements the beef and peppers.
- Butter: Butter forms the base of the roux for the homemade cheese sauce.
- All purpose flour: Flour thickens the milk and creates a smooth base for the provolone sauce. Measure it carefully so the sauce does not become too thick.
- Whole milk: Whole milk makes the sauce rich and creamy. Two percent milk can be substituted, but I would avoid skim milk because it produces a thinner, less flavorful sauce.
- Mild provolone cheese: Provolone gives the pasta its signature cheesesteak flavor. Mild provolone melts more smoothly than aged or sharp provolone. If I cannot find a block, I use sliced provolone from the deli and chop it into small pieces.
How to Make Philly Cheesesteak Pasta
I prepare the pasta, beef mixture, and cheese sauce separately, then combine them when assembling the bowls. Several steps can be completed at the same time, so the entire recipe takes about 40 minutes.
Pro Tips for Creamy Cheesesteak Pasta
- Use mild provolone instead of aged or sharp provolone. It has a smoother texture and a milder flavor that works better in a creamy pasta sauce.
- Remove the saucepan from the heat before adding the cheese. Too much heat can make provolone separate or develop a grainy texture.
- Add the cheese gradually instead of adding all of it at once. This is the trick that works best for me in my kitchen when I want a smooth cheese sauce.
- Shred cheese from a block when possible. Packaged shredded cheese may contain an anti caking coating that prevents it from melting as smoothly.
- Drain the ground beef before adding the vegetables. Excess grease can make the finished pasta feel heavy.
- Do not overcook the penne. Pasta that is cooked just until al dente holds up better when refrigerated and reheated.
- Toss some of the sauce directly with the pasta. This keeps the penne from sticking together or drying out in the meal prep containers.
- Add a small splash of milk before reheating. The sauce naturally thickens in the refrigerator, and the extra milk helps restore its creamy consistency.
What to Serve with Philly Cheesesteak Pasta
These Philly Cheesesteak Pasta Bowls contain meat, pasta, cheese, and vegetables, so they can be served as a complete meal. For dinner, I like pairing them with a simple green vegetable or a lighter side to balance the rich provolone sauce.
Try serving the pasta with:
- A simple garden salad
- Roasted broccoli
- Steamed green beans
- Garlic bread
- Roasted asparagus
- Fresh fruit
- Sliced cucumbers and tomatoes
For meal prep lunches, I usually pack fruit, raw vegetables, or a small salad separately so everything stays fresh.
Philly Cheesesteak Pasta Variations
- Add mushrooms: Sauté sliced mushrooms with the peppers and onions for another classic cheesesteak inspired flavor.
- Use a different pasta: Substitute rotini, rigatoni, shells, or bowtie pasta for the penne.
- Make it spicy: Add crushed red pepper flakes, diced jalapeños, or a few dashes of hot sauce to the beef mixture.
- Change the cheese: Replace some of the provolone with mozzarella for a milder sauce or white American cheese for an especially smooth texture.
- Use steak: Replace the ground beef with thinly sliced steak. Cook the steak quickly over medium high heat, remove it from the skillet, and return it after the vegetables are tender.
- Add more vegetables: Mushrooms, extra onions, or additional bell peppers can be added to stretch the recipe.
- Make it extra cheesy: Sprinkle more provolone over each bowl before serving or reheating.
How to Store and Reheat Pasta Bowls
Divide the Philly Cheesesteak Pasta into airtight meal prep containers and refrigerate it for up to four days. Let the pasta cool slightly before covering the containers, but do not leave it at room temperature for more than two hours.
The provolone sauce will become thicker as it cools. Before reheating, add a small splash of milk to each serving and cover the container loosely. Microwave for 1 to 2 minutes, stirring halfway through, until the pasta and ground beef are heated through.
I do not recommend freezing these pasta bowls. Dairy based cheese sauces can separate after freezing and thawing, which may give the sauce a grainy texture.
Frequently Asked Questions
Yes. Sliced provolone from the grocery store or deli counter works well in this recipe. Tear or finely chop the slices before adding them gradually to the warm sauce.
The sauce may become grainy if the cheese gets too hot or is added too quickly. Remove the saucepan from the heat first, then stir in small amounts of cheese until each addition is completely melted.
Yes. These bowls are specifically designed to work as a make ahead lunch or dinner. Store them in the refrigerator for up to four days and add a splash of milk when reheating.
Absolutely. Toss the pasta with half of the sauce, divide it among bowls, and add the beef mixture and remaining sauce. You can also combine everything in one large serving dish for a family dinner.
Ground turkey or ground chicken can be substituted for the beef, but the finished dish will not have the same rich cheesesteak flavor. You may need an extra splash of Worcestershire sauce to deepen the flavor.
Whole milk produces the creamiest sauce, but two percent milk will also work. I would not use skim milk because the sauce may be thinner and less rich.
These Philly Cheesesteak Pasta Bowls are creamy, filling, and convenient enough for both easy dinners and make ahead lunches. Give the recipe a try, and leave me a comment to let me know how it turned out in your kitchen!
Philly Cheesesteak Pasta Bowls
Ingredients
Pasta and Beef
- 8 oz penne pasta
- 1 lb lean ground beef
- 1 Tbsp olive oil
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 small yellow onion, diced
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp Worcestershire sauce
- ½ tsp salt
- ¼ tsp black pepper
Provolone Cheese Sauce
- 2 Tbsp butter
- 2 Tbsp all-purpose flour
- 1¾ cups whole milk
- 8 oz mild provolone cheese, shredded or finely chopped
- ¼ tsp salt, or to taste
- ¼ tsp black pepper
Directions
- Cook the penne according to the package directions. Drain and set aside.
- While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook until browned, breaking it into crumbles as it cooks. Drain any excess grease.
- Add the green bell pepper, red bell pepper, onion, garlic powder, onion powder, Worcestershire sauce, salt, and pepper. Cook for 5 to 7 minutes, stirring occasionally, until the vegetables are tender.
- Melt the butter in a small saucepan over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly.
- Gradually whisk in the milk. Continue cooking and whisking until the sauce has thickened slightly.
- Remove the saucepan from the heat. Add the provolone cheese a handful at a time, stirring until completely melted and smooth before adding more. Stir in the salt and pepper. If the sauce is thicker than desired, stir in an additional splash of milk.
- Toss the cooked penne with about half of the provolone cheese sauce. Divide the pasta among four meal-prep containers.
- Top each serving with the ground beef and vegetable mixture. Spoon the remaining provolone sauce over the top.
Notes
- Mild provolone melts more smoothly than aged or sharp provolone and is recommended for this sauce.
- If you cannot find a block of provolone, sliced provolone from the deli counter will also work. Tear or finely chop the slices before adding them to the sauce.
- Add the provolone after removing the saucepan from the heat.
- Excessive heat can cause the cheese sauce to become grainy or separate.
- A yellow or orange bell pepper may be substituted for either the green or red bell pepper.
- Store the pasta bowls in airtight containers in the refrigerator for up to 4 days.
- To reheat, add a small splash of milk, cover loosely, and microwave for 1 to 2 minutes. Stir halfway through and continue heating until warmed through.
- The cheese sauce will thicken as it cools. Stir in a little additional milk if needed to restore its creamy consistency.
- For extra cheesiness, sprinkle additional provolone over each bowl before reheating.
- Freezing is not recommended because the dairy-based sauce may separate when thawed.
Nutrition Facts
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More Easy Ground Beef Dinners to Try
If you love easy ground beef recipes that make busy days more manageable, take a look at these other family friendly dinner ideas. From creamy pasta bowls to cheesy rice skillets, these recipes turn everyday ingredients into satisfying meals.
