Budget-Friendly Philly Cheesesteak Pasta

Why You’ll Love This Recipe

I find this recipe to be the ultimate crowd-pleaser. It brings all the familiar flavors of a Philly cheesesteak into pasta form, making it more filling and easier to serve to a group. It’s also flexible—I can use ground beef or steak, switch up the veggies, and even use whatever pasta I already have. Plus, the creamy cheese sauce ties everything together beautifully for a meal that tastes like it took hours (but didn’t).

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 12 ounces penne or rotini pasta

• 1 pound ground beef or thinly sliced beef steak

• 1 large yellow onion, thinly sliced

• 1 large green bell pepper, thinly sliced

• 1 large red bell pepper, thinly sliced

• 2 cloves garlic, minced

• 1 1/2 cups shredded provolone cheese

• 1 cup shredded mozzarella cheese

• 1/2 cup milk

• 2 tablespoons cream cheese

• 2 tablespoons olive oil

• 1 teaspoon salt

• 1/2 teaspoon black pepper

• 1/2 teaspoon dried oregano

• 1/4 teaspoon crushed red pepper flakes

Directions

1. Prep the Oven and Dish:
I preheat the oven to 375°F and lightly grease a 9×13-inch baking dish.

2. Cook the Pasta:
I boil the pasta in salted water just until al dente, then drain and set it aside.

3. Sauté the Veggies:
In a large skillet, I heat olive oil over medium-high heat, then sauté the sliced onions and bell peppers until they’re softened and caramelized—this takes about 6 to 8 minutes. I add the garlic and cook it for another minute.

4. Brown the Beef:
Next, I add the ground beef (or thinly sliced steak), cooking it until browned and cooked through. If there’s excess fat, I drain it off. Then I season the mixture with salt, pepper, oregano, and crushed red pepper flakes.

5. Make the Cheese Sauce:
I reduce the heat to low, stir in the cream cheese until it melts, and then mix in the milk along with half of the provolone and mozzarella. I stir until the sauce turns creamy and smooth.

6. Combine Pasta and Sauce:
I add the drained pasta directly into the skillet and toss everything together to coat evenly in the cheesy beef mixture.

7. Bake the Dish:
I pour the pasta mixture into the prepared baking dish and sprinkle the remaining provolone and mozzarella over the top. Then I bake it uncovered for 18 to 22 minutes, until the cheese is melted and bubbling. For a golden crust, I broil it for 1 to 2 minutes.

8. Rest and Serve:
After baking, I let it rest for 5 minutes so the flavors settle before serving hot.

Servings and Timing

This recipe yields 6 servings.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Variations

• I sometimes swap in ground turkey or chicken for a lighter take.

• Mushrooms add a great umami flavor if I want to go meatless or bulk up the veggie content.

• I’ve used shredded cheddar or pepper jack in a pinch—it still melts beautifully.

• For extra cheesiness, I stir in more cream cheese or an extra splash of milk to the sauce.

• I’ve even tried it with leftover roast beef slices, chopped up—delicious.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, I microwave individual portions for about 2–3 minutes, or reheat the full dish in the oven at 350°F for 15–20 minutes, covered with foil to keep the cheese from drying out.

FAQs

Can I use a different type of pasta?

Yes, I often use whatever I have—penne, rotini, even elbow macaroni works great. Just make sure it’s sturdy enough to hold up to the cheese and beef.

What kind of beef works best?

I like using ground beef for convenience, but thinly sliced steak gives it that real Philly cheesesteak vibe if I want something more authentic.

Can this be made ahead?

Absolutely. I assemble everything in the baking dish and refrigerate it until I’m ready to bake. I just add a few extra minutes to the baking time if it’s going in cold.

Is this dish spicy?

It’s mildly spiced from the crushed red pepper flakes. If I’m cooking for sensitive palates, I leave them out—or if I want heat, I add a little more.

Can I freeze Philly cheesesteak pasta?

I’ve had success freezing it before baking. I wrap it tightly, freeze, and then bake it from frozen (adding about 15–20 extra minutes of baking time).

Conclusion

This Philly cheesesteak pasta bake is a regular in my rotation because it’s comforting, budget-friendly, and ridiculously easy to throw together. I get all the meaty, cheesy satisfaction of a classic cheesesteak with the ease and convenience of a pasta casserole. It’s hearty, flavorful, and the leftovers (if there are any) reheat like a dream.