One Pan Cheesesteak Pasta

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If your family loves Philly cheesesteak sandwiches, wait until they try this creamy, cheesy One Pan Cheesesteak Pasta! This easy dinner combines seasoned ground beef, bell peppers, mushrooms, tender penne pasta, and plenty of melted cheese into one comforting skillet meal.

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Everything cooks together in one pan—including the pasta—which means fewer dishes and more flavor. It’s a hearty 30-minute dinner that’s perfect for busy weeknights and guaranteed to become part of your regular dinner rotation.

Whether you’re feeding hungry kids or looking for an easy ground beef recipe, this cheesy pasta delivers all the flavors of a classic cheesesteak sandwich in a cozy pasta dish.

Why you’ll love this dish

• It’s made all in one pan! No need to cook the pasta separately, it will boil with the broth and veggies for easy clean up.
• Ready in 30 minutes to get dinner on the table for a hungry crew fast.
• This pasta is beefy, hearty, and filling. It will satisfy the hungriest person.
• It’s simple ingredients you probably already have in the pantry. This recipe has ground beef, peppers, onions, pasta, sour cream, beef broth, and cheese.
• Did I mention it’s delicious? It’s creamy and cheesy and my family gobbles it up!

Love cheesesteaks? Me, too! You’ve got to check out these Sheet Pan Cheesesteak Sandwiches-perfect for a weeknight, Cheesesteak Crescent Roll Braid-perfect for game day, and Slow Cooker Cheesesteak Sandwiches– great for cooler weather!

Ingredients

• A large skillet, such as a cast iron pan
• Ground Beef– I like using lean ground beef so there isn’t much grease to drain, but ground turkey or thinly sliced steak work great too.
• Bell Peppers and Onion– Green peppers give this dish classic cheesesteak flavor, but red, orange, or yellow peppers are delicious as well. Yellow or Vidalia onions are perfect.
• Mushrooms– Baby bella or white mushrooms add even more savory flavor and pair perfectly with the beef.
• Worcestershire Sauce– Just two tablespoons add incredible richness and that signature steakhouse flavor that really makes this taste like a cheesesteak.
• Cheese– Mozzarella and provolone create the perfect melty, creamy combination.
• Sour Cream– Makes the sauce rich and creamy without being too heavy.
• Seasonings– the usual; salt, pepper and Italian seasoning
• Small pasta– such as rotini (what I’m using), penne, elbow, or ziti. You’ll only need half of a normal size box.
• Beef broth– this broth will cook the pasta and add that deep beefy flavor plus cornstarch to thicken it.

If you love one pan dinners try this yummy Kielbasa Skillet with Rice and Broccoli or Hamburger Helper Beef Stroganoff. Always a winner!

How to Make Cheesesteak Pasta

Prep

Dice the onion and bell pepper into bite-sized pieces. Slice the mushrooms if using.

Brown the Beef and Vegetables

Heat the olive oil in a large deep skillet over medium-high heat.

Add the ground beef, diced peppers, onions, mushrooms, and garlic to the skillet all at once.

Cook for 8–10 minutes, breaking up the beef as it cooks, until the meat is browned and the vegetables are tender. Drain excess grease if needed.

Stir in:

• salt
• pepper
• Italian seasoning
• 2 tablespoons Worcestershire sauce

Cook another minute until fragrant.

Cook the Pasta

Whisk together the beef broth and cornstarch.

Pour into the skillet and stir.

Add the uncooked penne and stir to combine.

Bring everything to a boil, then reduce to a simmer.

Cook uncovered for 10-12 minutes, stirring occasionally, until the pasta is tender. Make sure the pasta stays submerged in the broth as it cooks.

Make it Creamy

Reduce heat to low.

Stir in the sour cream along with half of the mozzarella and provolone cheese.

Continue stirring until smooth and creamy.

Melt the Cheese

Sprinkle the remaining cheese evenly over the top.

Place a lid on the skillet for about 2–3 minutes until the cheese is completely melted.

Garnish with fresh parsley if desired.

Tips for Success

• Like a little heat? Sprinkle in crushed red pepper flakes.
• Use freshly shredded cheese for the smoothest sauce.
• Stir the pasta every few minutes so it doesn’t stick.
• If the sauce becomes too thick, stir in a splash of beef broth.
• Want extra cheesesteak flavor? Add additional Worcestershire sauce to taste.
• Make it authentic by using Cheez Whiz in place of the mozzarella and provolone.
• Refrigerate leftovers in an air tight container up to 4 days. Makes a great lunch the next day!

Variations

Use Steak
Swap the ground beef for thinly sliced ribeye or shaved steak.

Extra Veggies
Add spinach, zucchini, or more mushrooms.

Different Cheese
Try Monterey Jack, white cheddar, pepper jack, Gruyere, or even a little Cheez Whiz for authentic Philly flavor.

Make it Spicy
Add sliced jalapeños or hot sauce.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Reheat gently on the stove or in the microwave with a splash of beef broth or milk to loosen the sauce.

Frequently Asked Questions

Can I make One Pan Cheesesteak Pasta ahead of time?

Yes! It reheats beautifully and is perfect for meal prep lunches.

Can I use another type of pasta?

Absolutely. Rotini, rigatoni, shells, or medium pasta shapes all work well.

Do I have to use mushrooms?

No. Simply leave them out if your family doesn’t enjoy mushrooms.

Can I freeze it?

Yes, although cream-based sauces may separate slightly after thawing. Stir well while reheating for the best texture.

More Dinner Recipes to Use Ground Beef

• Beef Stroganoff Rice Casserole Bake
• Hamburger Helper Beef Stroganoff
• Cheeseburger Pasta
• Slow Cooker Porcupine Meatballs
• Sloppy Joe Pasta
• Sheet Pan Mississippi Slider Burgers
• Stuffed Pepper Casserole
• Doritos Taco Casserole
• Greek Meatballs
• Old Fashioned American Goulash

Video How To Make Cheesesteak Pasta