A quick and tasty pasta with all of the flavours of cheesesteaks!
Philly cheesesteak sandwiches have such an amazing flavour combination and it also works well in pasta form! This cheesesteak pasta is the simple combination of ground beef, onions, and bell peppers in a sauce containing both whiz and provolone! You can cook the pasta separately or you can make it all in one-pot for a meal that’s easy to make any day of the week!
Philly Cheesesteak Pasta
Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Servings: 4
A quick and tasty pasta with all of the flavours of cheesesteaks!
ingredients
- 8 ounces pasta (gluten-free for gluten-free)
- 1 pound ground beef
- 1 onion, diced
- 1 green pepper, diced
- 3 cloves garlic, chopped
- 1/2 teaspoon thyme
- 1 tablespoon Montreal steak seasoning (or salt and pepper to taste)
- 1/2 cup beef broth (or water)
- 1 tablespoon Worcestershire sauce (gluten-free for gluten-free)
- 1/2 cup cheese whiz
- 4 ounce provolone cheese
directions
- Start cooking the pasta as directed on the package.
- Meanwhile, cook the beef, onions, and peppers in a large skillet/pan, over medium heat, breaking the beef apart as it cooks, before optionally draining off any excess grease.
- Add the garlic, thyme, and steak seasoning, and cook until fragrant, about a minute.
- Add the broth and Worcestershire sauce, bring to a boil, reduce the heat and simmer to reduce for a few minutes.
- Turn the heat off, mix in the cheeses, and let them melt into the sauce.
- Mix in the pasta and enjoy!
Option: Add 8 ounces mushrooms, diced, along with the onions.
Option: Use your favourite cheesesteak cheese!
Option: Make this a one-pot meal by cooking the pasta in the same pot! Add 3 cups of beef broth and the pasta to the pan in step 3 and cook until the pasta is done, about 8-10 minutes.
Option: Add fresh parsley at the end!
Option: Use your favourite cheesesteak cheese!
Option: Make this a one-pot meal by cooking the pasta in the same pot! Add 3 cups of beef broth and the pasta to the pan in step 3 and cook until the pasta is done, about 8-10 minutes.
Option: Add fresh parsley at the end!
Nutrition Facts: Calories 593, Fat 36g (Saturated 16g, Trans 1g), Cholesterol 116mg, Sodium 509mg, Carbs 49g (Fiber 2g, Sugars 4g), Protein 39g
Nutrition by: 
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Hi Kevin, I’m in Australia and we don’t have “Cheese Whizz”, so what can I use to replace it. This recipe sounds right up my alley for a quick weeknight meal.
Velveeta, or and soft cheese food product in your region. Softened.
Make your own. it’s very similar and the recipe I use to make homemade cheese whiz.
1 tablespoon butter
1 1/2 pound American processed cheese, (Velveeta) cut in cubes
1 tablespoon all-purpose flour
2 egg yolks, beaten
1 can (13 ounce size) evaporated milk
directions
Combine the butter and cheese in the top of a double boiler over simmering, not boiling water. Stir until the cheese is melted.
While whisking, add the flour and egg yolks, stirring constantly until incorporated. While stirring, slowly add the evaporated milk.
Cook, stirring constantly, until the cheese sauce has thickened.
Remove the pan from the heat. Use the sauce immediately, or store in a covered container in the refrigerator for up to 2 weeks. Reheat gently before using
You can replace the cheese whiz with 1 cup shredded cheddar cheese, or other melty cheese.
Just melt some chedder down and add some water to thin it out a little bit. Also, if you want an authentic Cheesesteak dont put green peppers in it. I live in South Philly and IDK who or where they came up with the idea that green peppers were on cheesesteaks. I prefer provolone myself, but all these corporate places with the “Philly Cheesesteak sandwiches” are nonsense. I live 5 blocks from Pats and Genos. So dont listen to anyone tell you that green peppers are good if you want a real cheesesteak. Rib eye is the cut of the meat too, I REPEAT NO GREEN PEPPERS!😁Totally takes away from the taste of one.
Very tasty “one pot wonder” as I call them as I went for the suggestion to cook in the pasta shells. Provolone and white American cheese wows my preference. Will try that cheese whiz or maybe Velvita next time. Definitely mushrooms and don’t forget the hots with jalapenos. I will be making this recipe often.
oh my what a clever Philly cheesesteak recipe! With or without the cheese whiz it works for me, thank you!
you can’t call it steak if your using ground beef…..dumbass
Why do you have to be so rude? Use whatever meat you want or just move on jerk!
YOU are the dumbass ERIC!
ERIC SUCK ON IT JERK OFF
This is SO GOOD!!! YUMMO! great recipe. You are such a talented cook!! Thank you!!!