If you’ve ever dreamed of combining the hearty, cheesy goodness of a Philly cheesesteak with comfort food pasta, then this Creamy Philly Cheesesteak Pasta Recipe is just what your dinner table needs. Imagine tender ribeye, sautéed veggies, and a luscious cheesy sauce all mingling with perfectly cooked cavatappi pasta. Let me tell you, this is a game changer!

The image shows a close-up of a spoon lifting a portion of macaroni pasta covered in creamy, melted cheese with light brown browned spots on top. The pasta is light yellow with a smooth texture, and the cheese is gooey and stringy, stretching from the spoon to the pan. Small pieces of browned mushrooms are mixed in with the pasta, and tiny green herb bits are sprinkled over the dish. The pan holding the macaroni is black, with a textured look, sitting on a white marbled surface. In the background, there is a blurred checkered red and white cloth and some green vegetables. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamy Philly Cheesesteak Pasta Recipe
Top Tip
How to Serve Creamy Philly Cheesesteak Pasta Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Philly Cheesesteak Pasta Recipe

Why You'll Love This Recipe

I have to admit, I was instantly hooked the first time I made this creamy Philly cheesesteak pasta. It effortlessly blends classic steakhouse flavors with the creamy pasta comfort I crave, all in one pot—making clean-up a breeze too!

One-Pot Wonder: Everything cooks in one pan, meaning less mess and more time enjoying your meal with friends or family.
Rich & Creamy: The combination of provolone and mozzarella melted into a silky sauce is ridiculously satisfying.
Hearty & Flavorful: Tender ribeye steak paired with mushrooms, onions, and peppers gives authentic Philly cheesesteak vibes you’ll adore.
Perfect for Busy Nights: Ready in about 45 minutes, this dish is a delicious shortcut to comfort food without sacrificing taste.

Ingredients & Why They Work

Before you dive in, it helps to gather everything first. I like to use thinly sliced ribeye for that melt-in-your-mouth steak tenderness, and don’t skip on fresh vegetables—they bring brightness and balance to this creamy dish.

Flat lay of a thinly sliced raw ribeye steak, a cluster of fresh baby bella mushrooms sliced in half, a diced yellow onion, diced green bell pepper pieces, four whole garlic cloves unpeeled, a small white ceramic bowl filled with dark Worcestershire sauce, a small white bowl with smoked paprika powder, another small white bowl with onion powder, a small white bowl containing garlic powder, a small white bowl with coarse salt, a small white bowl of black peppercorns, a small white ceramic bowl filled with rich beef broth, a small white bowl of creamy heavy cream, a generous nest of uncooked cavatappi pasta, several slices of provolone cheese arranged flat, a small pile of shredded mozzarella cheese, a small pat of unsalted butter, and a few sprigs of fresh chopped parsley, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Ribeye steak: Its fat marbling keeps the meat flavorful and tender during quick cooking.
Baby bella mushrooms: Add earthiness and a meaty texture that pairs perfectly with beef.
Yellow onion: Provides sweetness and depth when sautéed.
Green bell pepper: Brings a bit of crunch and fresh flavor.
Garlic: For that aromatic punch that instantly elevates savory dishes.
Olive oil: Used for cooking steaks and veggies, adding a fruity richness.
Worcestershire sauce: Gives a subtle tangy umami boost that complements the steak.
Smoked paprika, onion powder & garlic powder: Layered spices that enhance the flavor complexity.
Salt & black pepper: Essential seasoning to bring everything together.
Beef broth: The liquid base that infuses pasta with savory depth.
Heavy cream: Creates that luxuriously creamy sauce that clings to the pasta.
Cavatappi pasta: Twisted shape holds onto the sauce beautifully for every bite.
Provolone cheese: Half chopped into the sauce and the rest melted on top for gooey goodness.
Mozzarella cheese: Adds melty stretch and creamy texture.
Unsalted butter: Finishes the sauce silky smooth and rich.
Fresh parsley (optional): For a pop of color and fresh herbal note.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Creamy Philly Cheesesteak Pasta Recipe is how easy it is to tailor it to your taste buds. Whether you want to add a little extra kick, sneak in some veggies, or keep things classic, there’s a variation here for you!

Swap the Steak: I’ve found that using ribeye gives the dish that perfect tender and juicy bite, but if you’re after something leaner or more budget-friendly, sirloin works beautifully too.
Veggie Boost: Feel free to add some sliced red bell peppers or even fresh spinach in the last few minutes of cooking for a burst of color and nutrients.
Gluten-Free Twist: Just swap out the cavatappi for your favorite gluten-free pasta and follow the same steps. It’s just as creamy and indulgent!
Spice It Up: Add a pinch of red pepper flakes or a splash of hot sauce when mixing in the seasonings if you like a little heat.
Cheese Variations: Provolone and mozzarella give this dish its signature gooey richness, but I sometimes mix in smoked gouda or cheddar for a deeper cheese flavor.

Step-by-Step: How I Make Creamy Philly Cheesesteak Pasta Recipe

A white plate filled with three main layers of creamy pasta with mushrooms and small meat slices mixed throughout. The pasta is curved and coated in a thick light yellow sauce, sprinkled with finely chopped green herbs on top. The mushrooms are medium brown with a textured surface, scattered evenly in the dish. The plate sits on a white marbled surface beside a whole head of garlic, a green chili, and fresh parsley, with a red and white checkered cloth folded nearby. In the top left corner, a metal pan holds more of the same pasta, showing a slightly browned and bubbly cheese layer on one side. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Sear the Ribeye to Perfection

Start by heating 1 tablespoon of olive oil in a large, oven-safe deep pan or Dutch oven over medium-high heat. Add your thinly sliced ribeye steak and let it sear until it’s beautifully browned—this takes about 3 to 4 minutes. You’ll want to hear that satisfying sizzle as it cooks. Once browned, remove the steak and set it aside, but don’t clean out the pan; all those flavorful browned bits will add richness to the dish.

Step 2: Sauté the Vegetables Until Tender

In the same pan with those delicious steak drippings, add the sliced baby bella mushrooms, diced yellow onion, and green bell pepper. Cook these for 5 to 7 minutes, stirring occasionally until they soften and start to caramelize slightly. Then, toss in the minced garlic and sauté for another minute until fragrant, filling your kitchen with an irresistible aroma.

Step 3: Spice Things Up

Now it’s time to get those vegetables coated in flavor! Stir in Worcestershire sauce, smoked paprika, onion powder, garlic powder, salt, and black pepper. Mix everything well so that each bite will have that perfect blend of savory and smoky notes.

Step 4: Simmer the Pasta in a Creamy Broth

Pour in 4 cups of beef broth and 1 cup of heavy cream. Bring this mixture to a rolling boil, then stir in the 12 ounces of cavatappi pasta. Reduce the heat to medium-low, cover the pot, and let it simmer gently for 10 to 12 minutes. Stir occasionally to prevent sticking. You’ll know it’s ready when the pasta is tender and has soaked up some of the luscious sauce.

Step 5: Melt in Cheese and Bring Back the Steak

Lower the heat and return the cooked ribeye slices to the pot. Add half of the chopped provolone and the shredded mozzarella cheese. Stir carefully until the cheeses melt into the creamy sauce, making the whole dish irresistibly cheesy and rich.

Step 6: Add Butter for Extra Creaminess

Drop in 2 tablespoons of unsalted butter and stir it into the pasta until fully melted and incorporated. This step smooths out the sauce and gives it that silky finish that just makes every bite feel like comfort food heaven.

Step 7: Broil to Melt the Cheese Topping

Lay the remaining sliced provolone evenly over the top of the pasta. Set your oven’s broiler to high and place the pot inside for 2 to 3 minutes. Watch it closely! You want the cheese to melt, bubble, and turn a beautiful golden brown without burning.

Step 8: Let It Rest and Garnish

Remove the pan from the oven and let your Philly Cheesesteak Pasta rest for 5 minutes. This brief wait helps the flavors settle and the sauce thicken just a bit. Garnish with a sprinkle of fresh chopped parsley for a pop of color and freshness—then dig in!

Top Tip

Mastering the Creamy Philly Cheesesteak Pasta Recipe is all about layering flavors and textures. These tips will help you make the dish perfectly every time, impressing family and friends alike.

Choosing the Right Steak: Using ribeye steak is key for tenderness and rich flavor. I tried sirloin once, and while leaner, it didn’t deliver the same melt-in-your-mouth texture.
Sautéing Vegetables Just Right: I’ve found that cooking the mushrooms, onions, and bell peppers until softened but still slightly vibrant keeps the dish fresh and balanced, avoiding a mushy texture.
Watch the Broil: When broiling the cheese topping, keep a close eye for that perfect golden bubbly finish. I learned the hard way that 2-3 minutes under high broil works best—any longer and it can burn quickly.
Rest Your Dish: Letting it rest for 5 minutes after broiling allows the creamy sauce to settle, making it even more luscious when you dig in.

How to Serve Creamy Philly Cheesesteak Pasta Recipe

A black round pan with handles holds a layer of cooked macaroni mixed with pieces of meat in a creamy sauce, topped with seven slices of pale yellow cheese arranged evenly in a circular pattern covering most of the pasta. The pan is placed on a white marbled surface with an onion, a green bell pepper, a whole garlic bulb, a small wooden board with a white bowl of salt, a black bowl of mixed peppercorns, and a red and white checkered cloth nearby. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

Fresh chopped parsley adds a lovely pop of color and a subtle brightness that cuts through the richness. If you want an extra kick, a sprinkle of red pepper flakes or a drizzle of balsamic glaze can elevate the flavors beautifully.

Side Dishes

Serve this hearty pasta alongside a crisp green salad with a tangy vinaigrette to balance the creaminess. Roasted or steamed asparagus, garlic bread, or even simple oven-roasted potatoes complement this meal wonderfully without overpowering it.

Make Ahead and Storage

Storing Leftovers

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will stay delicious, but the pasta sauce may thicken; just reheat gently with a splash of beef broth or cream to loosen it back up.

Freezing

This Creamy Philly Cheesesteak Pasta freezes well. Portion it into freezer-safe containers and freeze for up to 2 months. Thaw overnight in the fridge before reheating to retain the best texture and flavor.

Reheating

Reheat gently over low-medium heat on the stove, stirring occasionally. To revive the creamy texture, add a splash of beef broth or heavy cream as it warms. Microwaving works too—just heat in short bursts and stir in between to prevent dryness.

Frequently Asked Questions:

Can I use a different cut of beef instead of ribeye?

Yes! While ribeye offers the best tenderness and flavor due to its marbling, you can substitute with sirloin or flank steak for a leaner option. Just be careful not to overcook the meat to avoid toughness.

Is it okay to use a different type of pasta?

Absolutely! Cavatappi is perfect for holding the creamy sauce, but you can use other shapes like penne, rotini, or macaroni. Just adjust the cooking time accordingly.

Can I make this recipe gluten-free?

Yes, simply substitute the cavatappi pasta with your favorite gluten-free pasta. Most gluten-free pastas cook similarly, but check package instructions for timing.

How do I know when to stop broiling the cheese topping?

Keep a close eye during broiling; aim for 2-3 minutes until the cheese is melted, bubbly, and slightly golden. It can go from perfect to burnt quickly, so watching it closely is key.

Final Thoughts

Making this Creamy Philly Cheesesteak Pasta Recipe feels like bringing a little slice of Philly comfort right to your dinner table. It’s rich, comforting, and surprisingly easy to pull together. I hope this recipe becomes one of your go-to weeknight meals to share with loved ones—there’s just something special about combining steak, cheese, and pasta all in one creamy, cheesy pot. Enjoy every bite and happy cooking!