Name: Philly Cheesesteak Pasta
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 1 tablespoon olive oil; 1 large yellow onion (halved and sliced 1/2-inch thick); 1 teaspoon kosher salt (divided); 1 medium red bell pepper (halved and sliced 1/2-inch thick); 1 clove garlic (minced); 1 pound ground chuck; 1/2 teaspoon freshly ground black pepper; 8 ounces dry rotini pasta; 2 14.5-ounce cans low-sodium chicken broth; 1 1/2 cups 4 1/2 ounces shredded provolone cheese, divided; 1 1/2 cups 4 1/2 ounces shredded pepper jack cheese, divided

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Philly Cheesesteak Pasta brilliantly combines the classic flavors of a Philadelphia cheesesteak sandwich with hearty rotini pasta. This comforting dish features tender ground beef paired with sautéed onions and bell peppers, all simmered in savory chicken broth and layered with melted provolone and pepper jack cheeses. The piping-hot broiler finish creates a golden, bubbling crust that invites you to dive in.

Perfect for busy weeknights or casual get-togethers, this flavorful one-skillet meal offers the ultimate cheesy, meaty satisfaction without all the fuss of assembling a traditional sandwich. It’s an exciting twist on two beloved dishes that your whole family will enjoy.

Why You’ll Love This Recipe

Deliciously combines iconic Philly cheesesteak flavors with comforting pasta for a unique meal.
One-pan cooking makes dinner preparation and cleanup quick and easy.
The blend of provolone and pepper jack cheeses adds rich, melty creaminess with a subtle kick.

Ingredients

Olive oil: Adds a flavorful base for sautéing vegetables and browning the meat, enhancing the overall dish.
Large yellow onion: Thickly sliced for sweet, caramelized notes that complement the hearty beef.
Kosher salt: Divided to season vegetables and meat evenly, bringing out natural flavors.
Medium red bell pepper: Adds vibrant color and a mild, sweet crunch to balance the richness.
Garlic clove: Minced to infuse a fragrant aroma and subtle spice throughout the dish.
Ground chuck: Provides juicy, flavorful beef that’s perfectly suited for this cheesesteak pasta blend.
Freshly ground black pepper: Adds gentle heat and depth to the savory beef mixture.
Dry rotini pasta: Twisted shapes that hold sauce well, offering a pleasing bite and texture.
Low-sodium chicken broth: Used instead of water to cook the pasta, enriching the flavor foundation.
Shredded provolone cheese: Half stirred in for gooeyness; half melted on top for a golden crust.
Shredded pepper jack cheese: Provides creamy texture and a subtle spicy kick alongside the provolone.

Instructions

Heat the oil and sauté vegetables: Warm the olive oil in a deep skillet over medium-high heat to release its fruity aroma. Add the thickly sliced onion and half the kosher salt, sautéing until the onions begin to soften and caramelize, about 5 minutes. This develops sweeter, deeper flavors essential to the dish’s savory profile. Next, stir in the sliced red bell pepper and minced garlic, cooking 2 to 3 more minutes until peppers soften and garlic releases its fragrance without burning.
Cook the ground beef: Add the ground chuck to the vegetable mixture along with freshly ground black pepper and the remaining salt. Break the meat apart with a wooden spoon, and cook until fully browned and no pink remains, approximately 5 to 7 minutes. This step seals in juicy flavors and ensures the beef evenly infuses the sauteed vegetables.
Combine pasta and broth, then cook: Stir the dry rotini pasta directly into the beef and veggie skillet mix. Pour in the low-sodium chicken broth and cover the pan, bringing it to a rolling boil. Remove the lid and let it simmer uncovered for 20 to 25 minutes, stirring occasionally. The pasta absorbs the flavorful broth, while reducing most of the liquid, creating a rich, creamy base.
Add cheeses and broil to finish: Mix half of the shredded provolone and pepper jack cheeses into the hot pasta mixture, making it deliciously creamy and melty. Sprinkle the remaining cheese evenly on top. Place the skillet under a preheated broiler for 2 to 3 minutes, just until the cheese bubbles and achieves a golden-brown, slightly crispy finish. Watch carefully to avoid burning.

You Must Know

Using low-sodium chicken broth helps control salt levels while enhancing flavor, making this dish healthier.
Watch the broiler closely during the final step as cheese can brown quickly and burn if unattended.
Rotini pasta is ideal for capturing the sauce, but penne or shells work well as alternatives.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop with a splash of broth or water to restore creaminess. Avoid freezing as the texture may become grainy after thawing.

Serving Suggestions

Serve this Philly Cheesesteak Pasta with a crisp green salad or steamed vegetables for a balanced meal. Accompany with warm garlic bread or soft dinner rolls to soak up the cheesy sauce. A cold, sparkling soda or iced tea pairs nicely to refresh the palate.

Professional Tips

Brown the beef without overcrowding the pan for better caramelization and flavor.
For extra cheesiness, add a handful of shredded mozzarella or cheddar before broiling.
Sear the peppers and onions a little longer if you prefer softer, more roasted vegetables.

FAQs

how to make philly cheesesteak pasta: Cook pasta, then brown thinly sliced beef with onions and peppers. Add garlic, cream cheese, beef broth, and a little milk or cream to make a creamy sauce. Stir in shredded provolone or mozzarella, then mix with the cooked pasta. Top with extra cheese and black pepper, then serve hot.
Is it possible to use a different pasta shape?: Absolutely. Rotini works best for holding sauce, but penne, shells, or rigatoni are great alternatives for similar texture and sauce retention.
Can I prepare this recipe ahead of time?: Yes, you can prepare it a day ahead and refrigerate. Reheat thoroughly in the oven or microwave before serving to restore cheese melt and flavors.
How can I make this dish spicier?: Add crushed red pepper flakes while sautéing the garlic, or substitute pepper jack cheese with a hotter variety like habanero or jalapeño cheese.
Is there a vegetarian version of this dish?: For a vegetarian option, replace ground beef with plant-based crumbles or extra sautéed mushrooms for a meaty texture while keeping flavors vibrant.
Why is chicken broth used instead of water to cook the pasta?: Chicken broth adds depth and savory flavor to the pasta, making each bite more flavorful compared to plain water.
Can I skip the broiler step?: While broiling adds a lovely bubbly and golden crust, you can also finish by stirring all the cheese in and serving warm, though the texture will be less crispy on top.