Philly CHeesesteak Bowls
All the flavours of a Philly cheesesteak, tossed through pasta instead of stuffed into a roll. Beef, caramelised onion and peppers, and a cheese sauce that’s built right in the pan instead of relying on a jar.
The sauce comes together with cream cheese loosened out by hot pasta water rather than extra cream, so it stays rich without getting heavy. Mozzarella and a few cheese slices folded through at the end give it that proper melted, stretchy cheesesteak character.
Five containers, and it reheats just as glossy as it starts out with a small splash of water to loosen things back up.
Philly Cheesesteak Bowls
CHEESESTEAK BOWLS · BEEF · MEAL PREP · EASY
A sandwich classic, no bread required
Using hot pasta water instead of cream to loosen the cheese sauce keeps it rich without tipping into heavy, and the starch in that water helps everything bind together smoothly.
Two types of cheese folded through at the end, mozzarella for stretch and cheese slices for that classic cheesesteak flavour, give you the closest thing to the real sandwich without needing a hoagie roll.
It's a genuinely satisfying pasta that doesn't skimp on the beef or the cheese, built for five proper servings.
Philly Cheesesteak Bowls
Ingredients
Pasta
- 400 g Pasta of Choice
- Salted Water for Cooking
Beef & Vegetables
- 5 ml Spray Oil
- 1 kg Beef Mince 10% Fat
- 1 Brown (Yellow) Onion Diced
- 2 Red Bell Peppers (Capsicum) Diced
- 5 Garlic Cloves Minced
- 6 g Smoked Paprika
- 1 g Chilli Flakes Optional
- Salt & Pepper To Taste
Creamy Cheesesteak Sauce
- 180 g Light Cream Cheese
- 125 ml Hot Pasta Water Reserved
- 75 g Low-Fat Mozzarella Grated
- 5 Light Cheese Slices
Garnish
- Flat Leaf Parsley Chopped
Method
- Bring a large pot of well-salted water to the boil and cook the pasta until just al dente. Reserve at least 1 cup of pasta cooking water, then drain and set aside.
- Heat a large pan over medium-high heat and add spray oil. Add the onion and bell peppers and cook for 5-6 minutes until softened and lightly caramelised. Add the garlic and cook for 30 seconds until fragrant.
- Add the beef mince and season with salt, pepper, smoked paprika and chilli flakes. Cook undisturbed for 2-3 minutes to brown, then break up and continue cooking until fully cooked through and reaching an internal temperature of 71°C (160°F).
- Reduce heat to medium-low. Add the cream cheese and stir until melted. Gradually add the hot pasta water, stirring until smooth and glossy. Add the mozzarella and cheese slices and fold through until just melted. Keep heat low and avoid boiling.
- Add the cooked pasta and toss until evenly coated. Add a splash of extra pasta water if needed to loosen. Taste and adjust seasoning.
- Divide evenly between five containers. Finish with chopped parsley if using. Cool completely before sealing and refrigerating.
Why use pasta water instead of cream in the sauce?⌄
The starch in the pasta water helps the cream cheese loosen into a smooth, glossy sauce without needing to add extra cream. It keeps things rich without making the dish heavier than it needs to be.
Can I use a different pasta shape?⌄
Yes, rigatoni, penne or fusilli all work well here since they hold onto the cheese sauce properly. Anything with some texture is better than a thin, smooth pasta for this one.
Can I make this spicier?⌄
Yes, increase the chilli flakes or add a pinch of cayenne along with the smoked paprika. A few dashes of hot sauce stirred through at the end works well too.
Can I use a different cheese instead of cheese slices?⌄
Provolone is the classic Philly cheesesteak choice if you want to swap it in, and it melts just as smoothly. Cheddar works too, though it'll bring a sharper flavour than the mild, melty character cheese slices give.
