If you are craving a dish that combines the comforting heartiness of pasta with the bold, savory flavors of a classic sandwich, then this Philly Cheesesteak Pasta Recipe will be your new favorite go-to. It takes everything you love about a Philly cheesesteak—the tender ribeye, sautéed peppers and onions, melted provolone, and creamy cheese sauce—and ingeniously transforms it into a rich, soul-satisfying pasta dish that feeds a crowd. Whether for a family dinner or entertaining friends, this recipe is pure comfort with a twist, guaranteed to bring smiles around the table.
Ingredients You’ll Need
Gathering simple yet essential ingredients is the secret to nailing this Philly Cheesesteak Pasta Recipe. Each ingredient plays a crucial role in creating a symphony of flavors and textures, from the juicy steak to the creamy cheeses and robust spices.
- Olive oil (1 tablespoon, divided): For perfectly searing the ribeye and sautéing the veggies to golden goodness.
- Ribeye steak (1 pound, thinly sliced): Choose a well-marbled cut for tender, flavorful bites in every forkful.
- Baby bella mushrooms (8 ounces, sliced): Adds earthy depth and a meaty texture to complement the steak.
- Yellow onion (1 medium, diced): Sweetness and crunch that soften beautifully when sautéed.
- Green bell pepper (1 medium, diced): Bright color and a slight tang that balances the rich cheese.
- Garlic (4 cloves, minced): Gives a fragrant punch that elevates the savory profile.
- Worcestershire sauce (1 teaspoon): Adds umami that enhances every layer of the dish.
- Smoked paprika (1 teaspoon): Brings smoky warmth to mimic the authentic Philly vibe.
- Onion powder (1 teaspoon): Intensifies onion flavor for a robust background note.
- Garlic powder (1 teaspoon): Boosts garlic flavor without overpowering the fresh cloves.
- Salt (½ teaspoon) and black pepper (½ teaspoon): Essential seasoning that ties all the ingredients together.
- Beef broth (4 cups): Creates a rich cooking liquid and forms the base of the creamy sauce.
- Heavy cream (1 cup): Adds luscious creaminess for the ultimate cheesy texture.
- Cavatappi pasta (12 ounces): The corkscrew shape holds onto the sauce in every twist and turn.
- Provolone cheese (8 ounces, sliced, half chopped, half reserved): Melts beautifully providing that signature Philly cheesesteak flavor.
- Mozzarella cheese (1 cup, shredded): Offers gooey stretch and mild creaminess.
- Unsalted butter (2 tablespoons): Enriches the sauce with a silky finish.
- Fresh parsley (optional, chopped): Adds a fresh pop of color and slight herbal brightness as garnish.
How to Make Philly Cheesesteak Pasta Recipe
Step 1: Cook the Steak to Perfection
Start by heating a tablespoon of olive oil in a large oven-safe deep pan or Dutch oven over medium-high heat. When the oil shimmers, add your thinly sliced ribeye steak and cook it for about 3 to 4 minutes, just until it browns and develops a nice crust. This quick sear locks in the juices and flavor. Once done, set the steak aside but leave those flavorful browned bits and grease in the pan because that is pure gold for your next step.
Step 2: Sauté the Vegetables
In the same pan, toss in your sliced baby bella mushrooms, diced yellow onions, and green bell peppers. Sauté them for 5 to 7 minutes until they’re softened and golden, which brings out their natural sweetness and adds layers of texture to your dish. Then add the minced garlic and cook for an additional minute, letting its aroma fill your kitchen and infuse the veggies.
Step 3: Season the Veggie Mixture
Now, stir in Worcestershire sauce along with smoked paprika, onion powder, garlic powder, salt, and black pepper. This spice blend mimics that classic Philly cheesesteak flavor profile, turning your base into a flavor powerhouse. Make sure everything is well coated so that every bite contains a balanced punch of these tastes.
Step 4: Add Broth, Cream, and Pasta
Pour in the beef broth and heavy cream and bring the mixture to a lively boil. Then stir in the cavatappi pasta. Reduce the heat to medium-low and cover the pan, letting it simmer for 10 to 12 minutes. Stir occasionally to prevent sticking and ensure the pasta cooks evenly until tender, soaking up all those rich flavors.
Step 5: Combine Steak and Cheeses
Lower the heat and mix the cooked ribeye steak back into the pot. Add half of the chopped provolone and all the shredded mozzarella cheese, stirring until melted and creamy. This step is where the dish truly comes together — that luscious, cheesy, savory goodness is what makes this recipe a memorable hit.
Step 6: Stir in Butter and Smooth the Pasta
Next, incorporate the unsalted butter into your pasta mixture. It melts smoothly, rounding out the flavors and making the sauce rich and velvety. Spread the pasta evenly in the pan, preparing it for a delicious cheesy crust on top.
Step 7: Broil the Provolone Topping
Arrange the reserved provolone slices over the surface of the pasta until it’s fully covered. Place the open pan under the broiler on high for 2 to 3 minutes — watch carefully as the cheese melts, bubbles, and turns golden brown. This step adds an irresistible cheesy crust that perfectly contrasts the creamy pasta beneath.
Step 8: Rest and Garnish
Allow your masterpiece to rest for about 5 minutes after broiling. This helps the cheese set slightly so every serving holds its shape beautifully. Sprinkle with fresh chopped parsley for a touch of color and a subtle fresh note before digging in.
How to Serve Philly Cheesesteak Pasta Recipe
Garnishes
Fresh parsley works beautifully as a garnish, providing a bright visual contrast to the melty, golden cheese. You could also add a light drizzle of extra virgin olive oil for some sheen or a few red pepper flakes if you like a mild heat kick.
Side Dishes
Given the richness of the Philly Cheesesteak Pasta Recipe, light and crisp sides such as a simple green salad with lemon vinaigrette or steamed green beans make excellent complements. Garlic bread or a crusty baguette also pairs wonderfully if you want something to scoop up every bit of that cheesy sauce.
Creative Ways to Present
For a fun twist, serve this pasta in individual ramekins topped with fresh herbs and a sprinkle of parmesan. Alternatively, plate it family-style in a rustic cast-iron skillet to keep it warm and inviting at the table, perfect for casual dinner gatherings.
Make Ahead and Storage
Storing Leftovers
After enjoying your Philly Cheesesteak Pasta Recipe, store leftovers in an airtight container in the refrigerator for up to 3 days. This will help maintain the creamy texture and rich flavor for quick meals later in the week.
Freezing
This pasta freezes well! Transfer cooled portions into freezer-safe containers and freeze for up to 2 months. When ready to eat, thaw overnight in the refrigerator before reheating gently.
Reheating
Reheat leftovers on the stovetop over low heat, stirring occasionally and adding a splash of milk or broth to revive the creamy sauce. Alternatively, microwave in short intervals, stirring in between to heat evenly without drying out the dish.
FAQs
Can I use a different type of steak for this recipe?
Absolutely! While ribeye is ideal for its marbling and tenderness, flank or sirloin steak can also work well when sliced thin. Just be careful not to overcook to keep it juicy.
Is there a vegetarian version of Philly Cheesesteak Pasta?
You can create a vegetarian spin by substituting the ribeye with hearty mushrooms like portobello or using plant-based meat alternatives. The rich sauce and cheese flavors still shine through beautifully.
What pasta can I substitute for cavatappi?
Penne, rotini, or even macaroni are excellent substitutes. Choose a pasta shape that can trap the sauce well to maintain the dish’s creamy, cheesy character.
Can I make this recipe dairy-free?
Yes, but it will alter the classic flavor and texture. Use dairy-free cream alternatives and non-dairy cheese substitutes designed for melting. The sauce may be less rich but still tasty.
How spicy is this dish?
This Philly Cheesesteak Pasta Recipe is mildly spiced with a smoky paprika and black pepper blend, making it flavorful without overwhelming heat. You can always add crushed red pepper flakes if you want to amp up the spice.
Final Thoughts
This Philly Cheesesteak Pasta Recipe takes a beloved sandwich and transforms it into a comforting pasta dish that’s bursting with bold, savory flavors and cheesy goodness. It’s easy enough for a weeknight dinner but special enough to impress friends and family. Once you try it, I’m sure it’s going to become a staple in your recipe rotation — so go ahead, dig in, and enjoy every delicious bite!
Print
Philly Cheesesteak Pasta Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 to 8 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
A comforting and flavorful Philly Cheesesteak Pasta combining tender ribeye steak, sautéed vegetables, creamy cheese sauce, and perfectly cooked cavatappi pasta, finished with a bubbly provolone cheese topping. This hearty dish brings the iconic Philly cheesesteak flavors into a satisfying pasta meal.
Ingredients
Main Ingredients
- 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)
- 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
- 12 ounces cavatappi pasta
- 8 ounces provolone cheese (sliced, half chopped, half reserved for topping)
- 1 cup shredded mozzarella cheese
- 2 Tablespoons unsalted butter
- Fresh parsley (chopped, optional for garnish)
Instructions
- Cook the Steak: Heat 1 tablespoon 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 from the pan and set aside, leaving any grease in the pan.
- Sauté Vegetables: In the same pan, add the sliced mushrooms, diced onion, and diced green bell pepper. Sauté for 5-7 minutes until vegetables are softened. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
- Add Seasonings: Mix in Worcestershire sauce, smoked paprika, onion powder, garlic powder, salt, and black pepper, stirring well to evenly coat the vegetables with the spices.
- Cook Pasta in Broth: 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 10-12 minutes, stirring occasionally until 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 shredded mozzarella cheese. Stir continuously until all the cheese melts and the sauce becomes creamy.
- Add Butter: Stir in the unsalted butter until it is fully melted and incorporated, smoothing the pasta mixture evenly in the pot.
- Broil with Cheese Topping: Arrange the remaining slices of provolone cheese evenly over the top of the pasta. Place the pot under the broiler on high for 2-3 minutes until the cheese melts and becomes bubbly. Watch carefully to prevent burning.
- Rest and Garnish: Allow the dish to rest for 5 minutes before serving. Garnish with freshly chopped parsley if desired. Serve warm and enjoy your Philly Cheesesteak Pasta!
Notes
- Use an oven-safe pan or Dutch oven for easy broiling without transferring the pasta.
- Thinly slice the ribeye steak for quick cooking and tender bites.
- Stir pasta occasionally while simmering to prevent sticking.
- Watch the dish closely under the broiler to avoid burning the cheese topping.
- Fresh parsley adds color and a mild herbaceous note but can be omitted if unavailable.
- For a lighter version, substitute heavy cream with half-and-half or milk but expect a slightly less creamy sauce.
