This Philly Cheesesteak Pasta with cream cheese and steak strips is the ultimate comfort food. The only pot you need is a Dutch oven, and it’s an easy dinner that’s sure to be a family favorite.
Philly Cheesesteak Pasta Bake
I love one pot dinners. They’re so easy to make and the kitchen stays clean.
I recently posted a Philly Cheesesteak Casserole, and it was so popular. Since you all loved it so much, I knew I wanted to post a one pot pasta version for all of you.
This Philly Cheesesteak Pasta did not disappoint – it’s quick, easy, and so delicious.
The sauce is thick and creamy, the steak is tender, and the cheese is so warm and gooey.
The pasta cooked in the beef broth gives the noodles the best flavor.
All the ingredients combined here make a mouth watering dinner!
Do You Cook Pasta Before Making Pasta Bake?
It depends on the recipe, so it’s always best to follow baked pasta recipes as they’re written. For this recipe, we are boiling the pasta first.
That gives us a chance to flavor the pasta from the inside by boiling it in a combination of beef broth and water. It also makes it possible to make a really creamy sauce, which would be harder to achieve if the pasta wasn’t already cooked.
Short Pasta: I used cavatappi because I love the way the grooves and ridges cling to the sauce, but any short pasta will work.
Beef Broth and Water: Cooking the pasta in a combination of beef broth and water infuses the noodles with tons of flavor.
Steak: I used top sirloin steak, but you can also chipped steak, shaved steak, or thinly sliced boneless ribeye.
Butter: We’re using butter to sauté the steak and the vegetables. You could swap it for olive oil, but I prefer the flavor of butter in this dish.
Bell Peppers and Onions: These are a classic addition in any Philly cheesesteak inspired meal.
Cream Cheese: This is what makes the sauce so incredibly creamy. You could achieve a similar result with heavy whipping cream, but it won’t be quite as thick. Plus, cream cheese is more affordable where I live, which is why I tend to use it in my recipes.
Sour Cream: This adds some more creaminess to the sauce in a lighter way than using just cream cheese would.
Provolone: For the quintessential Philly cheesesteak flavor, I definitely recommend melting slices of provolone on top of the pasta. If you don’t like provolone, you can swap this for shredded mozzarella.
Spices: Salt, Pepper, Onion Powder, Dried Thyme, and Garlic are the spices that add all the flavor to this dish.
How To Make Philly Cheesesteak Pasta
Start by boiling the pasta in a combination of beef broth and water. Once that’s finished cooking, reserve some pasta water, drain the pasta, and set it aside. Sauté the beef in butter in the Dutch oven, then sauté the bell peppers and onions in the remaining butter. (See the recipe card below for the full printable instructions.)
Add the garlic, salt, pepper, and thyme, and sauté until the garlic is aromatic. Add the cream cheese and reserved pasta water, and stir until the cream cheese has melted.
Once the cream cheese is totally melted, mix in the sour cream.
Add in the cooked pasta and beef strips and mix to combine.
Top the pasta with sliced provolone, then bake uncovered in a preheated oven until the cheese is melted. Finish it off by broiling it until the cheese is golden brown and bubbly. See the recipe card below for the full written instructions, including ingredient amounts, cooking times, and helpful tips, etc.
What Type Of Pasta Should I Use?
Any short pasta will work, but my favorites for this pasta are cavatappi, penne, elbow macaroni, shells, and egg noodles. If you really prefer long noodles, feel free to give spaghetti a try!
Can I Use Ground Beef Instead Of Steak?
Definitely! I prefer the flavor with tender steak strips, but it’s also delicious with ground beef. If you’d like a recipe that’s specifically written using hamburger meat, check out our Philly Cheesesteak Casserole recipe.
Adding a splash of Worcestershire sauce to the steak while it’s cooking adds an amazing depth of flavor.
Try swapping the steak strips for chicken breast strips! It would also be a great place to use up leftover shredded rotisserie chicken, especially if you use larger shreds of chicken.
If you don’t want to make a homemade sauce, you could probably use Alfredo sauce combined with French onion soup mix. I haven’t tried this, but I think it would work. If you try it, please let me know how it goes!
Mushrooms are a delicious addition here. Just sauté them until they’re browned before adding in the peppers and onions. I was making this dish for people that aren’t big mushroom fans, but if you like mushrooms, you’ll love sliced mushrooms in this dish.
Maybe it’s just me, but I think pretty much everything is better with a little seasoned salt. I like to add a little sprinkle to my serving right before eating it.
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- 400 grams short pasta (4 cups, I used cavatappi)
- 4 cups water
- 2 cups beef broth
- 12 ounces top sirloin steak (sliced into thin strips, 340 grams or 3/4 pound)
- 2 Tablespoons butter (divided)
- 1 medium yellow onion, diced (about 1 cup)
- 1 medium green bell pepper (diced, about 1 cup)
- 2 medium cloves garlic (minced)
- 1 teaspoon ground black pepper
- 1 teaspoon fine sea salt
- 1 teaspoon onion powder
- 1/2 teaspoon dried thyme leaves
- 8 ounces cream cheese (cubed, 1 full brick)
- 1 cup sour cream
- 8 slices provolone cheese
- Fresh diced parsley (for garnish)
- Preheat the oven to 350 F (176 C).
- Add the beef broth and water to a large dutch oven and bring to a boil. Once boiling, add the pasta and cook to al dente, according to the package instructions. Reserve 3/4 cup of the starchy pasta water before draining.
- Return the pot to the stove and turn the temperature to medium-high heat. Melt 1 Tablespoon of butter, then add in the steak slices and cook for 3 minutes, flipping halfway through. Remove the steak from the pot and set aside.
- Turn the heat down to medium, and add the other Tablespoon of butter to the Dutch oven. Once the butter has melted, add the onions and green pepper. Saute for about 4 minutes, or until the onions are starting to turn translucent. Add in the garlic, thyme, sea salt, onion powder, and black pepper. Saute for 1 more minute, or until the garlic is aromatic.
- Add the cubed cream cheese and reserved pasta water and stir until the cream cheese has melted (about 3 minutes).
- Add the sour cream and mix. Then add the cooked pasta and cooked steak and gently stir until well combined. Place the provolone slices evenly over the pasta. Transfer the Dutch oven to the preheated oven and bake until the cheese has melted (about 15 minutes). Turn the oven to broil. Broil the pasta for about 4 minutes (or until the cheese is golden brown and bubbly).
- Carefully remove from the oven, garnish with diced parsley, and serve.
Amount Per Serving: Calories: 525Total Fat: 26.7gCarbohydrates: 43.4gFiber: 2.2gSugar: 4.5gProtein: 28.2g
Nutrition information isn’t always accurate.
If you’re looking for creamy comfort food that the whole family will love, try this tasty Philly Cheesesteak Pasta!