Philly Cheesesteak Pasta Delight

Why You’ll Love This Recipe

I love this dish because it captures the bold, savory taste of a cheesesteak in a cozy pasta form. The creamy cheese sauce clings to every piece of rotini, and the combination of beef, peppers, and onions gives it that familiar sandwich flavor in a spoonful. I also appreciate that it’s a true one-pan meal — minimal cleanup, maximum satisfaction. Whether I’m cooking for the family or meal prepping for the week, this pasta hits the spot every time.

Ingredients

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

Main Ingredients
1 lb lean ground beef (90/10)
16 oz rotini pasta
1 can Campbell’s French Onion Soup (10.5 oz)
3 cups shredded mozzarella cheese
8 oz cream cheese, softened

Vegetables
1 medium yellow onion, diced
1 medium green pepper, diced
2 cups mushrooms, diced (optional)

Seasonings & Spices
2 tablespoons butter
¼ teaspoon paprika
½ tablespoon onion powder
½ tablespoon garlic powder
½ teaspoon celery salt
Black pepper to taste
1 tablespoon dried parsley
1 tablespoon Worcestershire sauce

Directions

1. I start by melting the butter in a large skillet over medium heat. I add the diced onions, green peppers, and mushrooms (if using), then cook them until golden brown, about 10–15 minutes.

2. I pour in the Worcestershire sauce and let it cook for about 3 minutes, stirring occasionally. Then I season the mixture with paprika, onion powder, garlic powder, celery salt, and black pepper.

3. I add the ground beef to the skillet, breaking it into small crumbles as it cooks. I continue cooking until the beef is fully browned and no longer pink.

4. I pour in the French onion soup and bring the mixture to a gentle simmer.

5. I cube the softened cream cheese and stir it into the skillet until it melts completely and forms a smooth, creamy sauce.

6. While the sauce is simmering, I cook the rotini pasta according to the package directions and drain it.

7. I stir the cooked pasta into the skillet, mixing well to coat every piece with the sauce. I add the dried parsley and mix again.

8. I turn off the heat and stir in 2 cups of shredded mozzarella cheese until it melts into the sauce. Then, I sprinkle the remaining 1 cup of cheese on top.

9. I let the pasta rest for about 10 minutes before serving to allow the flavors to meld and the sauce to thicken slightly.

Servings and Timing

This recipe makes about 6 generous servings. It takes around 15 minutes of prep time, 30 minutes of cooking, and a total of 45 minutes to complete.

Variations

• Sometimes I swap ground beef for thinly sliced steak strips to make it even more authentic to the classic Philly cheesesteak.

• I like to use provolone or white American cheese instead of mozzarella for a slightly sharper, more traditional cheesesteak flavor.

• For a little kick, I add crushed red pepper flakes or a drizzle of hot sauce.

• To make it lighter, I use reduced-fat cream cheese and part-skim mozzarella without losing much creaminess.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I warm it on the stovetop over low heat, adding a splash of milk or broth to loosen the sauce. It also reheats well in the microwave — I just stir halfway through to ensure even heating. This dish can be frozen for up to 2 months; I thaw it overnight in the fridge before reheating.

FAQs

Can I make this with another type of pasta?

Yes, I can use penne, fusilli, or even egg noodles — anything that holds the sauce well will work.

Do I need to use French onion soup?

I prefer it because it adds rich, savory depth, but I can substitute beef broth with a bit of onion powder and Worcestershire sauce if I don’t have it on hand.

Can I use ground chicken or turkey instead of beef?

Absolutely. I’ve tried it with ground turkey, and it still tastes great — just slightly lighter.

How can I make this dish spicier?

I add a pinch of cayenne, red pepper flakes, or diced jalapeños for a little heat.

What sides go well with this pasta?

I like to serve it with a fresh green salad, garlic bread, or roasted vegetables to balance out the creamy richness.

Conclusion

I love how this Philly Cheesesteak Pasta Delight combines everything I enjoy about a cheesesteak into one creamy, comforting pasta dish. It’s easy to make, incredibly flavorful, and perfect for feeding a hungry family. Whether I’m looking for a weeknight dinner or a cozy meal to impress, this recipe never disappoints — it’s the ultimate comfort in a bowl.