Can you use ground beef for Philly cheesesteak?

Yes, ground beef is a quick and budget-friendly alternative to traditional sliced steak. It still delivers a rich, savory flavor that works perfectly in this pasta version.

What makes a Philly cheesesteak taste like a Philly cheesesteak?

The signature flavor comes from the combination of sautéed onions and peppers, provolone cheese, and a well-seasoned beef base. Worcestershire sauce adds depth that mimics grilled steak.

What is the best cheese to use for this pasta?

Provolone is ideal for its mild, creamy melt. It’s classic to Philly cheesesteaks and melts smoothly into the sauce without overpowering it.

Should you drain the ground beef before making the sauce?

Yes, draining excess grease prevents the sauce from becoming oily and keeps the texture silky and light.

What should I serve with Philly cheesesteak pasta?

A simple green salad or steamed vegetables balance the richness. For a fuller meal, whole grain dinner rolls or a side of roasted green beans are excellent choices.

How do I store and reheat leftovers?

Store in an airtight container in the fridge for up to 4 days. Reheat with a splash of broth or milk to restore the creamy texture.

Irresistible Philly Cheesesteak Pasta with Ground Beef

Description

A one-pot comfort classic that blends the rich flavors of a Philly cheesesteak with creamy pasta. Made with lean ground beef, veggies, and melty provolone—quick enough for weeknights.

Ingredients

Scale

1 lb lean ground beef

1 large yellow onion, diced

1 green bell pepper, diced

3 cloves garlic, minced

1 tsp salt, or to taste

1/2 tsp black pepper

2 tbsp all-purpose flour

3 cups low-sodium beef broth

1 cup heavy cream

1 tbsp Worcestershire sauce

8 oz pasta (rotini, shells, or penne)

1 1/2 cups shredded provolone cheese

Fresh parsley, chopped, for garnish (optional)

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Instructions

Brown the Beef: In a large Dutch oven or deep skillet, cook the ground beef over medium-high heat until browned, breaking it apart as it cooks. Drain excess grease.
Sauté the Veggies: Add onion and bell pepper. Cook for 5–7 minutes until softened. Add garlic; cook 1 more minute.
Make the Sauce: Sprinkle in flour and stir constantly for 1 minute. Slowly add broth and cream, stirring to avoid lumps. Add Worcestershire sauce, salt, and pepper.
Cook the Pasta: Bring to a simmer. Stir in pasta, reduce heat to medium-low, cover, and cook 12–15 minutes, stirring occasionally, until pasta is al dente and sauce thickens.
Melt the Cheese: Remove from heat. Stir in provolone until fully melted and smooth.
Serve: Taste and adjust seasoning. Serve hot, garnished with fresh parsley if desired.

Notes

Stir occasionally while pasta simmers to prevent sticking.

For a lighter version, swap half the cream with whole milk or a plant-based alternative.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Dinner
Method: One-Pot Cooking
Cuisine: American