When it comes to comfort food that’s quick but still feels special, this Creamy Philly Cheesesteak Pasta Recipe absolutely nails it. Imagine the classic cheesesteak flavors swirling in a luscious, creamy pasta sauce—utterly delicious and surprisingly simple to make!
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Why You'll Love This Recipe
I’m genuinely excited to share this recipe with you because it combines all the mouthwatering goodness of a Philly cheesesteak with the ease and comfort of a one-pot pasta meal. Trust me, once you try this, it’s going to become a go-to dish on busy weeknights.
- Effortless One-Pot Meal: Everything cooks together in one pan, which means fewer dishes and less cleanup.
- Rich and Creamy Texture: The blend of provolone, mozzarella, and heavy cream creates an indulgent sauce that clings perfectly to the pasta.
- Authentic Philly Flavors: Tender ribeye, sautéed peppers, onions, and mushrooms make this pasta sing with classic cheesesteak taste.
- Customizable and Crowd-Pleasing: It’s easy to adjust ingredients or spice levels, so you can make it your own and feed a hungry crowd.
Ingredients & Why They Work
This Creamy Philly Cheesesteak Pasta Recipe shines because each ingredient plays a key role. The savory ribeye provides rich umami, while the mushrooms, peppers, and onions add texture and depth. Together, the cheeses and cream create a velvety sauce you’ll want to dive into.
- Ribeye steak: Choose well-marbled ribeye for tenderness and flavor; slicing thin helps it cook quickly and stay juicy.
- Baby bella mushrooms: These add earthiness and complement the meat perfectly.
- Yellow onion: Provides sweetness and balances the savory steak.
- Green bell pepper: Adds a slight crunch and freshness, classic to the Philly cheesesteak.
- Garlic: Gives a fragrant punch that enhances the whole dish.
- Worcestershire sauce: Brings in that tangy, savory boost reminiscent of a proper cheesesteak.
- Smoked paprika, onion powder, garlic powder, salt, pepper: These spices layer flavor without overpowering.
- Beef broth: Forms a flavorful cooking liquid that infuses the pasta.
- Heavy cream: Creates the rich, creamy sauce you taste in every bite.
- Cavatappi pasta: Its corkscrew shape traps sauce and bits of meat beautifully.
- Provolone cheese: Using half inside the sauce and half melted on top guarantees cheesy goodness inside and out.
- Mozzarella cheese: Adds gooey stretchiness that feels like a special indulgence.
- Unsalted butter: Adds silkiness and helps finish the sauce with a lovely sheen.
- Fresh parsley (optional): A bright pop of color and freshness to balance the richness.
Make It Your Way
I like to tweak this Creamy Philly Cheesesteak Pasta Recipe depending on the mood or what’s in my fridge. Feel free to swap out the ribeye for thinly sliced sirloin, or try turkey for a leaner twist. You can also add a dash of hot sauce if you want a little kick.
- Variation: Once I swapped the bell pepper for some diced roasted red peppers, and the depth it added was incredible—definitely worth experimenting with!
- Dairy-Free: Use coconut cream and dairy-free cheese options to make it allergy-friendly without sacrificing too much creaminess.
- Vegetarian: Replace the steak with seasoned seitan or mushrooms alone for a delicious meatless alternative.
- Spice it up: Add crushed red pepper flakes or a pinch of cayenne if you prefer some heat—just a little goes a long way here.
Step-by-Step: How I Make Creamy Philly Cheesesteak Pasta Recipe
Step 1: Sear the Steak for Maximum Flavor
I start by heating a tablespoon of olive oil over medium-high heat in my dutch oven. Once it’s hot, I add the thinly sliced ribeye. Quickly searing the steak, about 3-4 minutes, locks in those juicy flavors and builds the savory base for the dish. Don’t overcrowd the pan—work in batches if needed to get a nice browning on the meat. Then, I set the steak aside but keep the flavorful juices in the pan.
Step 2: Sauté the Vegetables Until Soften and Sweet
Next, into the pan go the sliced mushrooms, diced onion, and green bell pepper. I let these cook for 5–7 minutes, stirring occasionally. They should become tender and release their natural sweetness. Then, I stir in the minced garlic and cook just for a minute until fragrant—watch carefully so it doesn’t burn!
Step 3: Layer in the Seasonings and Liquids
Here’s where the magic happens: I add Worcestershire sauce, smoked paprika, onion powder, garlic powder, salt, and pepper. I stir everything to coat those veggies evenly, then pour in beef broth and heavy cream. This mix brings all the classic cheesesteak flavors into a rich, dreamy sauce.
Step 4: Cook the Pasta Right in the Sauce
With everything bubbling, I add the cavatappi pasta directly to the liquid. Covering the pot, I turn the heat down to medium-low and let it simmer for about 10-12 minutes, stirring here and there to prevent sticking. The pasta absorbs all those great flavors, and the sauce thickens up beautifully.
Step 5: Bring It All Together with Cheese and Butter
Once the pasta is tender, I fold the cooked steak back into the pot along with half the chopped provolone and shredded mozzarella. Stirring gently, the cheeses melt into a silky, creamy sauce that coats every corkscrew perfectly. Adding butter at the end gives it that irresistible glossy finish.
Step 6: Broil for a Show-Stopping Finish
To get that bubbly, melty cheese topping, I smooth the pasta flat and arrange the remaining provolone slices on top. Then I pop the whole pot under the broiler for just 2-3 minutes. Keep a close eye here—you want golden, bubbly cheese, not burnt! After broiling, I let it rest for 5 minutes so the sauce settles before digging in.
Top Tip
Having made this dish a ton of times, a few tips really helped me take it from good to memorable. Follow these to avoid common pitfalls and get that perfect creamy cheesy texture every time.
- Sear the meat well: Don’t rush this step—proper browning adds flavor depth you just can’t skip.
- Don’t overcook the pasta: Keep checking toward the end of simmering; you want it tender but with a little bite (al dente).
- Watch the broiler closely: Cheese goes from perfect to burnt in seconds; stay right there with the pot.
- Use an oven-safe pot: It keeps everything in one place and saves you from extra dishes.
How to Serve Creamy Philly Cheesesteak Pasta Recipe
Garnishes
I love finishing this pasta with a sprinkle of freshly chopped parsley—it adds such a fresh, bright contrast to all the richness. Sometimes I’ll add a little cracked black pepper on top for that extra flavor kick and a pop of color.
Side Dishes
Since this dish is pretty hearty on its own, I usually pair it with a simple green salad tossed in a light vinaigrette or some roasted garlic broccoli. A crisp side balances all that creamy, cheesy goodness perfectly.
Creative Ways to Present
For special occasions, I like to serve the pasta in individual oven-safe ramekins and broil the cheese topping separately. It makes for a fun presentation and ensures each serving has that perfect bubbly top.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge for up to 3 days. The sauce thickens, so adding a splash of milk or broth when reheating helps bring back its luscious texture.
Freezing
Freezing this creamy pasta is possible but not my favorite because cream sauces can separate. If you do freeze, cool it completely and freeze in portioned containers. Thaw overnight in the fridge before reheating gently on the stove.
Reheating
To reheat, stove-top is best. Warm it slowly in a skillet over low heat, stirring often and adding a bit of milk or broth to loosen the sauce. Microwave works too, in short bursts, with a little extra liquid stirred in.
Frequently Asked Questions:
Absolutely! While ribeye is ideal for its tenderness and marbling, you can swap in sirloin, strip steak, or even thinly sliced flank steak. Just keep in mind thinner slices cook faster.
Broiling is optional but highly recommended because it creates that golden, bubbly crust that elevates the dish visually and flavor-wise. However, if you prefer, you can also serve it straight from the stovetop.
Yes! Use a gluten-free pasta like cavatappi made from rice or corn. Just adjust the cooking time according to the pasta package instructions since gluten-free pasta varies in texture.
If the sauce thickens too much while cooking or reheating, simply stir in a little extra beef broth or cream to loosen it up, stirring well to combine.
Final Thoughts
This Creamy Philly Cheesesteak Pasta Recipe is one of my all-time favorites because it brings together the best of two worlds: the hearty, meaty cheesesteak you know and love, and the easy, comforting allure of pasta dinners. I can’t recommend it enough—give it a try next time you want something cozy, cheesy, and utterly satisfying. It’s the kind of recipe that feels like a warm hug in every bite.
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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
A hearty and creamy Philly Cheesesteak Pasta that combines tender ribeye steak, sautéed vegetables, and a blend of provolone and mozzarella cheeses simmered in a flavorful beef and cream sauce. This comforting one-pot dish is finished under the broiler for a bubbly, golden cheese crust.
Ingredients
Meat and Vegetables
- 1 tablespoon olive oil divided
- 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 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
Pasta and Cheese
- 12 ounces cavatappi pasta
- 8 ounces provolone cheese sliced (half chopped, half reserved for topping)
- 1 cup shredded mozzarella cheese
Other
- 2 tablespoons unsalted butter
- 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 to 4 minutes. Remove the steak and set aside, leaving any grease in the pan.
- Sauté Vegetables: In the same pan, add the mushrooms, onion, and green bell pepper. Sauté for 5 to 7 minutes or until softened. Stir in the minced garlic and cook for an additional 1 minute to release its aroma.
- Add Seasonings: Mix in Worcestershire sauce, smoked paprika, onion powder, garlic powder, salt, and black pepper. Stir thoroughly to coat the vegetables evenly.
- Cook Pasta: Pour in the beef broth and heavy cream, bringing the mixture to a boil. 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: Reduce heat to low. Stir the cooked ribeye steak back into the pot along with half of the chopped provolone cheese and shredded mozzarella. Mix until the cheese has melted and the sauce is creamy.
- Add Butter and Prepare for Broiling: Stir in the unsalted butter until fully incorporated. Evenly smooth the pasta mixture in the pot. Lay the remaining sliced provolone cheese on top to cover the dish.
- Braise Under Broiler: Place the pot under the broiler on high for 2 to 3 minutes, or until the cheese melts and becomes bubbly and golden. Watch closely to prevent burning.
- Rest and Serve: Remove from heat and let the dish rest for 5 minutes. Garnish with freshly chopped parsley if desired. Serve warm and enjoy!
Notes
- Use ribeye for the best flavor and tenderness, but sirloin or flank steak can be substituted.
- For a lighter version, substitute heavy cream with half-and-half or milk, but the sauce will be less rich.
- If you don’t have cavatappi, other pasta shapes like penne or rotini work well.
- Keep a close eye when broiling the cheese topping to avoid burning it.
- Leftovers reheat well in a skillet over low heat with a splash of broth or cream to loosen the sauce.
- Fresh parsley garnish adds a nice color contrast and freshness but is optional.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 3 g
- Sodium: 750 mg
- Fat: 32 g
- Saturated Fat: 15 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 110 mg
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