This might be the richest and most comforting twist on pasta you’ll try this week — the *Creamy Philly Cheesesteak Pasta Recipe* blends all those savory, melty flavors you love from a Philly cheesesteak into a saucy, cheesy pasta dish that truly hits the spot.
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Why You'll Love This Recipe
I first stumbled on this creamy Philly cheesesteak pasta when I wanted the iconic sandwich flavors but was craving something softer and saucier. This dish nails that, all in one pot, so your cleanup’s easier too. Plus, it’s great for feeding a crowd or meal-prepping for the week!
- Ultimate Comfort Food: It’s a cozy, cheesy, beefy pasta that tastes indulgent yet feels like a warm hug.
- One-Pot Wonder: You cook everything in a single pan, so no extra mess — perfect after a busy day.
- Flavor Packed: The smoky paprika and Worcestershire sauce add layers of depth you might miss in a typical pasta dish.
- Customizable: You can swap out veggies or tweak the cheese to match your tastes or what’s in your fridge.
Ingredients & Why They Work
Each ingredient in this Creamy Philly Cheesesteak Pasta Recipe comes together to create that unmistakable Philly cheesesteak vibe with a creamy pasta twist. The ribeye steak gives rich, tender beefy bites, while the provolone and mozzarella melt into a luscious sauce. Here’s my quick take on the key players before you head to the store.
- Ribeye steak: Thin slices cook quickly and stay tender, which is key for that classic Philly cheesesteak texture.
- Baby bella mushrooms: They soak up flavors and bring earthiness that balances the rich beef and cheese.
- Yellow onion and green bell pepper: Authentic Philly veggies that add sweetness and crunch.
- Garlic: Fresh minced garlic amps up the savory notes without overpowering the dish.
- Worcestershire sauce: Adds that umami punch which deepens the overall flavor.
- Smoked paprika, onion powder, garlic powder: These spices create a smoky, layered profile like a proper Philly steak sandwich.
- Beef broth and heavy cream: The broth adds richness and depth, while cream turns the sauce silky and indulgent.
- Cavatappi pasta: Its curly shape holds onto the sauce beautifully—far better than plain spaghetti here.
- Provolone and mozzarella cheese: Provolone gives that signature cheesesteak melt, while mozzarella adds gooey creaminess.
- Butter: Rounds out the sauce with a velvety finish and sheen.
- Fresh parsley: Optional, but it adds a fresh, herby brightness on top.
Make It Your Way
I love how versatile this Creamy Philly Cheesesteak Pasta Recipe is. You can easily swap ingredients or add extras to suit your mood or pantry. Personally, I sometimes sneak in a handful of spinach or swap out ribeye for thinly sliced sirloin when ribeye isn’t on hand.
- Vegetarian variation: Replace the steak with marinated seitan or mushrooms to mimic that hearty texture. I’ve done this, and while it’s different, the sauce still carries the dish beautifully.
- Spicy kick: I sometimes toss in a pinch of red pepper flakes or a drizzle of hot sauce. Totally optional but adds a nice heat contrast.
- Dairy-free option: Use coconut cream or cashew cream instead of heavy cream, and swap cheeses for dairy-free melts.
Step-by-Step: How I Make Creamy Philly Cheesesteak Pasta Recipe
Step 1: Sear the Steak
Heat a tablespoon of olive oil over medium-high heat in a large, oven-safe deep pan or Dutch oven. Spread out your thinly sliced ribeye steak in the pan and let it brown without crowding or stirring too much—about 3-4 minutes is perfect. You want a good sear for flavor but not overcooked beef. Once done, take the steak out and set it aside. Leave all those delicious browned bits and rendered fat in the pan; that’s flavor gold.
Step 2: Sauté Your Veggies
In the same pan, add another splash of olive oil if needed, then toss in the sliced mushrooms, diced yellow onion, and green bell pepper. Cook for about 5-7 minutes until they soften and start turning golden. Toss in minced garlic and let it cook just one minute — garlic can burn quickly, so keep an eye on it.
Step 3: Flavor It Up
Add Worcestershire sauce, smoked paprika, onion powder, garlic powder, salt, and black pepper to the veggies. Stir everything well so those spices coat the mix nicely. These layers are what give our pasta that unmistakable Philly steakhouse vibe.
Step 4: Create the Creamy Sauce & Cook Pasta
Pour in the beef broth and heavy cream. Crank up the heat until it boils, then dump in your cavatappi pasta. Stir once or twice, then reduce to medium-low, cover, and let it simmer for 10-12 minutes. Keep an eye on it and stir occasionally so the pasta cooks evenly and the sauce thickens. You’re aiming for tender pasta swimming in a creamy, cheesy base.
Step 5: Combine Steak & Cheese
Once the pasta is tender, lower the heat and stir the cooked ribeye back into the pot. Toss in half of your chopped provolone cheese and shredded mozzarella. Stir gently until all the cheese melts and everything turns luscious and creamy.
Step 6: Butter Up & Broil
Stir in unsalted butter until it’s melted and incorporated. Smooth the mixture evenly in the pan, then layer the remaining provolone cheese slices over the top. Pop the entire pan under your oven broiler on high for 2-3 minutes until the cheese bubbles and browns lightly. Watch it carefully — it can burn in seconds!
Step 7: Rest & Garnish
Let your creamy Philly cheesesteak pasta rest for about 5 minutes before serving. This little pause lets the sauce thicken slightly and flavors meld. Top with fresh chopped parsley for a bit of color and brightness — totally optional but a nice touch.
Top Tip
Over the years of making this Creamy Philly Cheesesteak Pasta Recipe, a few tricks really helped me nail it every time. These tips are exactly what I wish I’d known on day one.
- Don’t overcook the steak: Thin slices cook super fast. Sear them quickly and remove early to avoid tough, chewy bites.
- Watch the broiler: Cheese melts fast under high heat, so stay close and pull it out as soon as it bubbles—no burning allowed!
- Stir the pasta occasionally: Prevent sticking by gently stirring a couple of times during simmering, but don’t overdo it or the pasta may break down.
- Use a heavy pan: I prefer a Dutch oven or deep oven-safe skillet — it holds heat evenly and goes from stove to broiler safely.
How to Serve Creamy Philly Cheesesteak Pasta Recipe
Garnishes
I usually keep it simple with freshly chopped parsley sprinkled on top for a pop of green and freshness. Sometimes I add a little extra shredded provolone or even a dusting of Parmesan for extra cheesiness. It’s also nice with just a crack or two of fresh black pepper right before serving.
Side Dishes
To balance all that richness, I pair this with a crisp side salad — think arugula with lemon vinaigrette or a simple cucumber salad. Roasted or steamed green beans are also a great veggie side. If you want to keep the Philly theme, toss in some crispy fries or tater tots for dipping in any leftover sauce!
Creative Ways to Present
For a dinner party, I’ve served this in beautiful individual oven-safe ramekins and broiled the cheese topping individually for a fancy touch. It also makes a fun family-style dish straight from the pot, letting everyone dig in family-meal style.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the fridge. It keeps beautifully for 3-4 days. The sauce may thicken up a bit overnight, but a quick stir during reheating fixes that right away.
Freezing
This Creamy Philly Cheesesteak Pasta Recipe freezes well. I like to portion it into freezer-safe containers and freeze up to 2 months. When you thaw and reheat, the texture stays great — just be sure to reheat gently to prevent the cheese from separating.
Reheating
Reheat leftovers over low heat on the stove with a splash of broth or milk to loosen the sauce. Microwave works in a pinch, but keep the time short and stir often to avoid dry patches or overheating the cheese.
Frequently Asked Questions:
Absolutely! While ribeye is ideal for its tenderness and flavor, you can substitute sirloin or even flank steak. Just slice thinly and be mindful to not overcook it to keep it tender.
Cavatappi or other short, ridged pasta types work best as they capture the creamy sauce well. Penne, rotini, or rigatoni would also work. Avoid long, thin pasta like spaghetti here, as they don’t hold the sauce as effectively.
Yes! You can prepare and fully cook this dish, then refrigerate it. Reheat gently when ready to serve. If freezing, do so separately and thaw overnight in the fridge before reheating.
You can add red pepper flakes when cooking the veggies or swirl in a bit of hot sauce before serving. Some people even stir in diced jalapeños with the bell peppers for an extra kick. Start small and adjust to your heat preference!
Final Thoughts
This Creamy Philly Cheesesteak Pasta Recipe always brings a little joyful indulgence to my week. It’s that perfect mix of classic Philly comfort food flavors with the cozy ease of pasta, all wrapped up in a creamy, cheesy package. I hope you try it soon and love it as much as I do — it’s one of those dishes you’ll want to make again and again, especially when you need an extra dose of comfort.
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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
This Philly Cheesesteak Pasta is a hearty and creamy dish that combines thinly sliced ribeye steak, sautéed vegetables, and a blend of provolone and mozzarella cheeses with cavatappi pasta all cooked together in a rich beef broth and heavy cream sauce. Finished under the broiler for a bubbly cheese topping, it’s a comforting meal reminiscent of the classic Philly cheesesteak sandwich but served in a delicious pasta form.
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 Sauces
- 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
Liquids and Pasta
- 4 cups beef broth
- 1 cup heavy cream
- 12 ounces cavatappi pasta
Cheeses and Finishing Ingredients
- 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 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 the 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 more minute.
- Add Spices and Sauces: Mix in the Worcestershire sauce, smoked paprika, onion powder, garlic powder, salt, and black pepper. Stir well to coat the vegetables evenly.
- Cook the Pasta: Pour in the beef broth and heavy cream, then bring the mixture to a boil. Stir in the cavatappi pasta, reduce the heat to medium-low, cover, and simmer for 12 minutes, stirring occasionally, until the pasta is tender.
- Combine Steak and Cheeses: 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 the cheese melts and the sauce becomes creamy.
- Finish the Sauce: Stir in the butter until fully incorporated and smooth the pasta mixture evenly in the pot.
- Broil the Cheese Topping: Lay the remaining provolone cheese slices on top to cover the dish. Place the pot under the broiler on high for 2-3 minutes, or until the cheese is melted and bubbly. Watch closely to avoid burning.
- Rest and Garnish: Let the dish rest for 5 minutes before serving. Garnish with fresh chopped parsley if desired. Enjoy!
Notes
- Make sure to use an oven-safe pan or a Dutch oven for broiling the cheese topping to avoid transferring the pasta to another dish.
- Thinly slicing the ribeye steak before cooking helps it cook evenly and quickly.
- If you prefer a less rich dish, substitute half of the heavy cream with whole milk or a lighter cream alternative.
- You can swap provolone and mozzarella for other melting cheeses like fontina or cheddar if desired.
- To reduce sodium, use low-sodium beef broth and adjust salt accordingly.
Nutrition
- Serving Size: 1 cup
- Calories: 520 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 32 g
- Saturated Fat: 15 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.3 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 105 mg
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