This might be the creamiest, most satisfying dinner you didn’t know you needed — a cozy, cheesy wonder that’s both comforting and packed with flavor. I’m excited to share this Creamy Philly Cheesesteak Pasta Recipe that turns classic Philly cheesesteak vibes into a luscious, one-pot pasta dish you’ll want on repeat.
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Why You'll Love This Recipe
Honestly, this Creamy Philly Cheesesteak Pasta Recipe has been a game-changer for my weeknight dinners. It’s a perfect blend of juicy ribeye, melty cheese, and tender pasta all smothered in a rich, creamy sauce. Once you try it, you’ll get why it quickly became a family favorite around here.
- Simplicity meets flavor: You get all the iconic Philly cheesesteak ingredients in a surprisingly easy one-pot pasta meal.
- Comfort food upgrade: Creamy, cheesy sauce makes every bite indulgent but still feels homemade and cozy.
- Time-saver: It’s ready in about 45 minutes, so you won’t have to sacrifice taste for convenience.
- Customizable: Use what you like, swap veggies, or adjust spices to suit your mood and pantry.
Ingredients & Why They Work
Each ingredient plays a key role in bringing this dish together. The ribeye is tender and flavorful when sliced thin, perfect for soaking up the rich sauce. Mushrooms and peppers add that lovely earthiness and crunch, while the trio of cheeses melts into this dreamy, creamy finish.
- Ribeye steak: Thinly sliced ribeye cooks quickly and stays juicy — the star protein here.
- Baby bella mushrooms: They bring rich umami flavor that complements the meaty steak beautifully.
- Yellow onion: Adds natural sweetness and depth to the sautéed veggies.
- Green bell pepper: Gives a little pop of color and subtle crunch.
- Garlic: Fresh minced garlic amps up the savory notes and warms the whole dish.
- Worcestershire sauce: That quintessential tangy, savory boost Philly cheesesteak fans crave.
- Smoked paprika, onion powder, garlic powder, salt, and pepper: These spices layer on extra complexity and round out the umami.
- Beef broth & heavy cream: They create the luscious, velvety base that carries all the flavors.
- Cavatappi pasta: Its spirals grab onto the sauce so every bite is creamy and satisfying.
- Provolone cheese: Using half inside and half on top gives you gooey cheese pockets and a bubbly, golden finish.
- Mozzarella cheese: Melts smoothly into the sauce for extra stretch and richness.
- Unsalted butter: Adds silkiness and rounds out the sauce’s flavor perfectly.
- Fresh parsley: Optional, but it brightens the dish with a fresh, herbal pop at the end.
Make It Your Way
One of the things I love most about this Creamy Philly Cheesesteak Pasta Recipe is how easy it is to make it your own. I often swap out the green peppers for red or yellow for a sweeter crunch, or sometimes I toss in spinach for some extra green goodness. You can totally adjust the cheeses or add hot sauce if you like a little kick!
- Variation: For a lighter version, try half-and-half instead of heavy cream — it still turns out creamy but less rich, which works great if you’re watching calories.
- Vegetarian tweak: Swap the ribeye for sautéed portobello mushrooms and use vegetable broth. The mushrooms keep the meaty texture you’ll miss.
- Spice it up: Add sliced jalapeños or a dash of crushed red pepper flakes into the vegetable sauté for a smoky heat.
- Cheese swap: Experiment with sharp cheddar or fontina instead of provolone to mix up the flavor profile.
Step-by-Step: How I Make Creamy Philly Cheesesteak Pasta Recipe
Step 1: Sear the Steak to Juicy Perfection
Heat a tablespoon of olive oil in a large, oven-safe pan over medium-high heat. Add the thinly sliced ribeye in a single layer (do it in batches if needed) and let it brown undisturbed for about 3 to 4 minutes. This quick sear locks in the juices and gets you those beautiful caramelized edges. Once browned, scoop it out and set aside, leaving the steak’s flavorful drippings in the pan.
Step 2: Sauté Your Veggies Until Soft and Aromatic
In the same pan, toss in the baby bella mushrooms, diced onion, and green bell peppers. Stir occasionally as they cook down and soften for about 5 to 7 minutes. Add the minced garlic last and cook for another minute to awaken those heady flavors without burning the garlic.
Step 3: Spice It Up and Start the Sauce
Mix in Worcestershire sauce, smoked paprika, onion powder, garlic powder, salt, and pepper — these spices bring the signature Philly cheesesteak taste into your creamy pasta. Give everything a good stir so the veggies soak up all those delicious seasonings.
Step 4: Cook the Pasta Right in the Creamy Broth
Pour in the beef broth and heavy cream, and bring the mixture to a boil. Add the cavatappi pasta straight into the pot, reduce to a gentle simmer, cover, and cook for 10 to 12 minutes stirring occasionally. This method lets the noodles absorb the flavors while they cook, saving you an extra pot to wash later!
Step 5: Add Cheese and Steak, Then Broil to Finish
Reduce heat and stir the steak back into the creamy pasta. Toss in half the chopped provolone and the shredded mozzarella, stirring until melted and silky. Stir in the butter to give your sauce that perfect gloss. Spread everything evenly, then lay the remaining provolone slices on top.
Pop the pan under a hot broiler for 2 to 3 minutes until bubbly and golden. Stay close, as it can burn quickly! Let it rest for 5 minutes to set before you dig in.
Top Tip
Over the years, I’ve learned that the key to nailing this Creamy Philly Cheesesteak Pasta Recipe is not rushing any step — especially the sear on the steak and the pasta simmer. Taking your time means each ingredient shines and melds perfectly.
- Don’t crowd the pan: Searing the steak in batches helps get that beautiful browning instead of steaming.
- Use an oven-safe pan: It saves time and keeps all the flavors in one pot for easy cleanup.
- Watch the broiler closely: Cheese can go from bubbly to burnt in seconds — keep your eyes on it!
- Season as you go: Taste your sauce before adding cheese. The combination of Worcestershire and smoked paprika can be salty or mild depending on the brand.
How to Serve Creamy Philly Cheesesteak Pasta Recipe
Garnishes
I always sprinkle fresh chopped parsley right on top for a fresh, herbal touch that cuts through the richness. Sometimes I add a little cracked black pepper and a drizzle of good olive oil for an extra glossy finish. If you like a bit of heat, a few red pepper flakes or sliced fresh jalapeños are great additions.
Side Dishes
This pairs perfectly with a crisp green salad dressed with tangy vinaigrette — it balances out the creamy pasta nicely. I also like to serve some garlic bread or even roasted veggies on the side if I want a heartier meal. Simple steamed broccoli or asparagus work great too.
Creative Ways to Present
For a special occasion, I’ve served this in individual cast iron skillets right out of the oven — the bubbly cheese on top looks irresistible and keeps it warm longer. You can also garnish with thinly sliced green onions or crispy fried onions for a little crunch.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge and it keeps well for 3 to 4 days. Just be aware the pasta will thicken as it chills, so you may need to stir in a splash of broth or cream when reheating.
Freezing
I’ve frozen this pasta once or twice with decent results. Freeze in portions without the broiled cheese topping, and thaw overnight in the fridge before reheating gently on the stove with a little extra cream or broth to restore the sauce’s creaminess.
Reheating
The best way I’ve found to reheat the Creamy Philly Cheesesteak Pasta Recipe is on the stove over low heat, stirring frequently. Adding a splash of beef broth or cream helps bring back that lovely saucy texture. Alternatively, the microwave works fine—just go slow and stir midway.
Frequently Asked Questions:
Absolutely! While ribeye is ideal for its marbling and tenderness, you can use sirloin or even flank steak sliced thinly. Just be mindful of cooking times to avoid toughness.
I recommend cavatappi or similarly shaped pastas like rotini or penne because their twists and ridges catch the creamy sauce well, giving you a more flavorful bite every time.
You can try swapping heavy cream for full-fat coconut milk and using dairy-free cheese alternatives, though the flavor and texture will be a bit different. Also, be sure to use a non-dairy butter substitute.
This recipe is mild by default, focusing on savory, smoky, and creamy flavors. You can easily add heat with crushed red pepper flakes, hot sauce, or jalapeños if you prefer some spice.
Final Thoughts
This Creamy Philly Cheesesteak Pasta Recipe really feels like a hug in a bowl — it’s rich, comforting, and ridiculously easy to pull together. Whether you’re cooking for a busy weeknight or craving some cozy weekend indulgence, it’s been a total crowd-pleaser in my home. I can’t wait for you to try it and make it your own kitchen staple!
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Delicious Recipe
- Prep Time: 15 minutes
- Rest Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This Philly Cheesesteak Pasta combines the classic flavors of a Philly cheesesteak sandwich with creamy, cheesy cavatappi pasta. Tender ribeye steak, sautéed mushrooms, onions, and green peppers simmer in a rich beef broth and heavy cream sauce, then are topped with melty provolone and mozzarella cheeses for a comforting and indulgent meal perfect for any night.
Ingredients
Protein and Vegetables
- 1 pound ribeye steak thinly sliced
- 8 ounces baby bella mushrooms sliced
- 1 medium yellow onion diced
- 1 medium green bell pepper diced
- 4 cloves garlic minced
Spices and Sauces
- 1 teaspoon Worcestershire sauce
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
Liquids
- 4 cups beef broth
- 1 cup heavy cream
- 1 tablespoon olive oil divided
- 2 tablespoons unsalted butter
Pasta and Cheese
- 12 ounces cavatappi pasta
- 8 ounces provolone cheese sliced (half chopped, half reserved for topping)
- 1 cup shredded mozzarella cheese
Garnish
- Fresh parsley chopped (optional, for garnish)
Instructions
- Cook the Steak: Heat 1 tablespoon of olive oil in a large oven-safe deep pan or dutch oven over medium-high heat. Add the thinly sliced ribeye steak and cook until browned, about 3-4 minutes. Remove the steak and set it aside, leaving any grease in the pan.
- Sauté Vegetables: In the same pan, sauté the mushrooms, onion, and green bell pepper for 5-7 minutes, or until softened. Stir in the minced garlic and cook for 1 minute to release its aroma.
- Add Seasonings: Mix in Worcestershire sauce, smoked paprika, onion powder, garlic powder, salt, and black pepper. Stir well to fully coat the vegetables with the spices.
- Simmer Pasta: Pour in the beef broth and heavy cream. Bring the mixture to a boil, then stir in the cavatappi pasta. Reduce heat to medium-low, cover, and simmer for 12 minutes, stirring occasionally until the pasta is tender.
- Combine Steak and Cheese: Lower the heat and stir the cooked ribeye steak back into the pot. Add half of the provolone cheese (chopped) and all of the shredded mozzarella. Stir gently until the cheese melts and the sauce becomes creamy.
- Add Butter and Prepare for Broiling: Stir in the unsalted butter until fully incorporated. Smooth the pasta mixture evenly in the pot. Lay the remaining provolone cheese slices on top of the dish.
- Bake Under Broiler: Place the pot under the broiler on high for 2-3 minutes, or until the cheese topping is melted and bubbly. Watch closely to prevent burning.
- Rest and Garnish: Let the dish rest for 5 minutes before serving. Garnish with chopped fresh parsley if desired. Serve warm and enjoy your Philly Cheesesteak Pasta!
Notes
- Use ribeye steak for the best flavor and tenderness; sirloin can be substituted for a leaner option.
- Make sure to slice the steak very thinly for quick cooking and a chewy texture similar to traditional Philly cheesesteak.
- The dish is cooked in an oven-safe Dutch oven or pan to allow broiling the cheese topping directly.
- If you don’t have cavatappi pasta, other tubular pastas like rotini or penne work well.
- Adjust salt according to the saltiness of the beef broth used.
- For a spicier kick, add a dash of crushed red pepper flakes when seasoning.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on stovetop or microwave.
Nutrition
- Serving Size: 1 cup
- Calories: 520 kcal
- Sugar: 3 g
- Sodium: 750 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.5 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 29 g
- Cholesterol: 100 mg
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