This might be one of the creamiest, most comforting dinner ideas you’ll whip up in under an hour. I’m excited to share my Creamy Philly Cheesesteak Pasta Recipe — it’s like all your favorite Philly cheesesteak flavors got cozy with tender pasta and gooey cheese. Trust me, you’re going to love this one!
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Why You'll Love This Recipe
What makes this Creamy Philly Cheesesteak Pasta Recipe so special is how it blends the classic Philly cheesesteak flavors seamlessly into a creamy, cheesy pasta dish. It’s one of those meals that feels indulgent but comes together quickly enough for a busy weeknight.
- A Flavor Bomb: The combination of ribeye steak, sautéed veggies, and smoky spices creates a rich, layered taste that’s unforgettable.
- Comfort Food Made Easy: You get all the nostalgia of a cheesesteak sandwich in a bowl — no bread necessary, just melt-in-your-mouth pasta.
- Cheese Pull Heaven: The blend of provolone and mozzarella cheese makes each bite creamy and satisfying.
- Perfect for Leftovers: It reheats beautifully, so you can enjoy this deliciousness the next day with almost no effort.
Ingredients & Why They Work
Every ingredient in this Creamy Philly Cheesesteak Pasta Recipe plays a part in building those bold, comforting flavors. The ribeye steak is tender and flavorful, while the mushrooms, onions, and bell peppers give it that classic cheesesteak veggie trio. The cheeses melt perfectly into a luscious sauce that clings to the cavatappi pasta’s fun spirals.
- Olive oil: Perfect for searing the steak and sautéing veggies without overpowering the other flavors.
- Ribeye steak: Thinly sliced for quick cooking and rich, beefy flavor reminiscent of a Philly cheesesteak.
- Baby bella mushrooms: Add earthiness and texture, sauteed until tender and juicy.
- Yellow onion: Gives sweetness and depth when sautéed.
- Green bell pepper: The classic cheesesteak veggie, adding crunch and a pop of color.
- Garlic: Adds a fragrant, savory kick to the dish.
- Worcestershire sauce: Elevates the beef flavor with umami complexity.
- Smoked paprika, onion powder, garlic powder: Seasonings that bring smoky warmth and extra layers of flavor.
- Beef broth: The base liquid that simmers the pasta and melds everything together.
- Heavy cream: Creates that irresistibly creamy texture.
- Cavatappi pasta: Spiral shape that traps sauce wonderfully.
- Provolone cheese: Adds a sharp, melty cheesesteak vibe; half chopped in the sauce, half layered on top for broiling.
- Mozzarella cheese: Melts beautifully, making the sauce gooey and creamy.
- Unsalted butter: Adds richness and smoothness to finish.
- Fresh parsley: Optional, but I love the fresh pop of color and brightness it brings as a garnish.
Make It Your Way
I like to keep this recipe pretty classic, but I’m all for swapping in your favorite veggies or cheeses. Feel free to get creative and make it yours — that’s the fun part!
- Variation: I sometimes add a bit of chopped jalapeño or red pepper flakes if I want a little heat — it adds a nice kick with the smoky paprika. You might try swapping the ribeye for thinly sliced chicken or even mushrooms for a veggie version.
- Dairy-Free Option: You can swap heavy cream for canned coconut milk and use vegan cheese alternatives to accommodate dietary needs, though I recommend keeping it creamy.
- Herb Boost: Fresh thyme or oregano experimented well for me once, giving a bit of herbal brightness without overpowering that cheesy steak vibe.
Step-by-Step: How I Make Creamy Philly Cheesesteak Pasta Recipe
Step 1: Sear the ribeye steak to perfection
Heat 1 tablespoon of olive oil in a large oven-safe pan or Dutch oven over medium-high heat—this gives the steak a nice sear without sticking. Add your thinly sliced ribeye, spreading it out in a single layer so it browns evenly. Cook about 3 to 4 minutes until it’s beautifully browned but not overcooked. Remove and set the steak aside but leave that flavorful beef grease in the pan — it’s packed with taste and will deglaze the pan once we add the veggies.
Step 2: Sauté the mushrooms, onions, and bell peppers
In the same pan, toss in your sliced mushrooms, diced yellow onion, and green bell peppers. Let them cook for 5-7 minutes until they start to soften and get a little caramelized around the edges. This slow sauté brings out their natural sweetness, which balances the savory steak perfectly.
Step 3: Build the flavor with garlic and spices
Add the minced garlic and cook just 1 minute until fragrant. Then stir in Worcestershire sauce, smoked paprika, onion powder, garlic powder, salt, and pepper. This seasoning enlivens the veggies and infuses the sauce with that iconic Philly cheesesteak flavor — it really smells incredible at this stage!
Step 4: Simmer pasta in rich broth and cream
Pour in the beef broth and heavy cream mixture and bring it to a boil. Once boiling, stir in the cavatappi pasta, then reduce heat to medium-low, cover, and let it simmer gently for about 10-12 minutes. Stir occasionally to keep the pasta from sticking. When the pasta is perfectly tender and creamy, you’re ready for the next step.
Step 5: Add back the steak and melt in the cheeses
Turn the heat down low and stir the cooked ribeye back into the pot. Then add half of the chopped provolone and the shredded mozzarella. Mix everything well until the cheeses melt, creating a creamy, cheesy sauce that clings to every twist of the pasta. Finally, stir in unsalted butter for extra silkiness.
Step 6: Broil the cheesy topping for bubbly goodness
Spread the pasta mixture out evenly in your oven-safe pan. Lay the remaining slices of provolone cheese over the top to cover the dish. Slide it under your broiler on high for 2-3 minutes. Keep an eagle eye on it — you want the cheese to melt, bubble, and just begin to brown, but not burn. That bubbly top is pure comfort food magic.
Step 7: Rest and garnish
Once out of the broiler, let the pasta rest for about 5 minutes. This helps everything settle and cool just enough to make serving a breeze. Finish with a sprinkle of fresh chopped parsley for a pop of color and a subtle fresh note that balances all the creamy richness.
Top Tip
I’ve made this Creamy Philly Cheesesteak Pasta Recipe countless times, and a few tricks really help it stand out and stay simple:
- Sear Steak in Batches: If your skillet isn’t huge, don’t overcrowd the pan when cooking the ribeye; it helps get that nice brown crust instead of steaming the meat.
- Watch the Broiler: Broiling cheese can go from perfect to burnt in seconds. Stay close and check as soon as the edges bubble — it’s ready!
- Use Oven-Safe Cookware: A good Dutch oven or deep oven-safe skillet makes the one-pot method so easy and reduces cleanup.
- Simmer Gently: Keep the heat moderate while pasta cooks to prevent sticking and ensure a creamy sauce.
How to Serve Creamy Philly Cheesesteak Pasta Recipe
Garnishes
I love adding freshly chopped parsley because it brightens the dish and makes the presentation pop. Sometimes I also sprinkle a little extra cracked black pepper or a pinch of crushed red pepper for heat right before serving.
Side Dishes
To round out the meal, I usually serve a crisp green salad with a zesty vinaigrette or some roasted broccoli — the freshness cuts through the richness beautifully.
Creative Ways to Present
For a special occasion, I’ve served this pasta in individual oven-safe ramekins, broiling the cheese topping separately for a nice personal cheesy crust on each portion — always a crowd-pleaser!
Make Ahead and Storage
Storing Leftovers
Leftover Creamy Philly Cheesesteak Pasta stores beautifully in an airtight container in the fridge for up to 3 days. Before storing, I let it cool completely to avoid sogginess.
Freezing
I’ve successfully frozen portions in freezer-safe containers for up to a month. Just thaw overnight in the fridge before reheating to keep the creamy texture intact without separation.
Reheating
Reheat leftovers gently in a skillet over low heat with a splash of milk or broth to loosen the sauce, stirring occasionally. Avoid microwaving to preserve creaminess and avoid rubbery cheese.
Frequently Asked Questions:
Absolutely! While ribeye adds wonderful marbling and tenderness, you can use sirloin or even flank steak sliced thinly. Just cook quickly over high heat to keep it tender.
Cavatappi is my favorite because its spirals trap all the creamy sauce, but you can use any short pasta like penne, rotini, or elbow macaroni and still get great results.
Yes! You can prepare the entire pasta up to the broiling step and refrigerate it. When ready to eat, broil the cheese topping just before serving for that fresh, bubbly finish.
It’s mildly spiced thanks to smoked paprika and black pepper, but you can easily control heat by adding crushed red pepper flakes or jalapeños if you want it spicier.
Final Thoughts
This Creamy Philly Cheesesteak Pasta Recipe holds a special place in my recipe rotation because it combines so many beloved flavors into one easy, crowd-pleasing dish. I hope you’ll try it soon and discover how simple comfort food can feel next-level delicious. When you whip this up, it’s like inviting a cozy cheesesteak dinner right into your kitchen — and honestly, who wouldn’t want that? Enjoy every creamy, cheesy bite!
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Delicious Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
Philly Cheesesteak Pasta combines the savory flavors of a classic Philly cheesesteak with creamy, cheesy pasta. This one-pot dish features tender ribeye steak, sautéed mushrooms, onions, and bell peppers simmered with cavatappi pasta in a rich, creamy sauce loaded with provolone and mozzarella cheese, topped with melted provolone under the broiler for a bubbly finish.
Ingredients
Meat 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
Seasonings and Liquids
- 1 tablespoon olive oil divided
- 1 teaspoon Worcestershire sauce
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 4 cups beef broth
- 1 cup heavy cream
Pasta and Cheese
- 12 ounces cavatappi pasta
- 8 ounces provolone cheese sliced (half chopped, half reserved for topping)
- 1 cup shredded mozzarella cheese
- 2 tablespoons unsalted butter
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 until softened. Stir in the minced garlic and cook for an additional 1 minute.
- Add Seasonings: Mix in the Worcestershire sauce, smoked paprika, onion powder, garlic powder, salt, and black pepper. Stir well to evenly 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 the heat to medium-low, cover the pan, 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 chopped provolone cheese and the shredded mozzarella. Stir until all the cheese melts and the sauce becomes creamy.
- Finish with Butter: Stir in the unsalted butter until fully incorporated. Smooth the pasta evenly in the pot for an even cheese topping.
- Broil Cheese Topping: Lay the remaining provolone cheese slices evenly over the top of the pasta mixture. Place the pot under the broiler on high for 2-3 minutes, or until the cheese is melted, bubbly, and lightly browned. Watch closely to prevent burning.
- Rest and Garnish: Let the dish rest for 5 minutes before serving. Garnish with fresh chopped parsley if desired. Serve and enjoy!
Notes
- Use ribeye steak or any tender cut like sirloin for best results.
- For a milder flavor, reduce the smoked paprika or omit it.
- Use a deep oven-safe skillet or Dutch oven for cooking and broiling in the same pan.
- Watch the broiler closely to avoid burning the cheese topping.
- Substitute heavy cream with half-and-half for a lighter sauce, although it will be less rich.
- Fresh parsley adds a nice color contrast and freshness but can be omitted.
- Leftovers store well in the refrigerator for up to 3 days and reheat gently on the stovetop.
Nutrition
- Serving Size: 1 serving
- Calories: 680 kcal
- Sugar: 4 g
- Sodium: 900 mg
- Fat: 42 g
- Saturated Fat: 20 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.3 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 145 mg
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