Imagine taking all the iconic flavors of a Philly cheesesteak and combining them with a cozy, creamy pasta for the ultimate comfort food mashup—that’s exactly what you get with Philly Cheesesteak Pasta! Sautéed steak, colorful peppers, savory mushrooms, a punch of garlic, and that luscious provolone all tumble together in a single skillet, making this dish not only irresistible but also totally weeknight-friendly. Whether you’re having friends over or just want to treat yourself to something special, this dinner brings excitement to the table in every bite.

Philly Cheesesteak Pasta Recipe - Recipe Image

Ingredients You’ll Need

Each ingredient in Philly Cheesesteak Pasta brings its own delicious flair, so don’t skip any—even the simplest elements play a big role in the final masterpiece. Here’s what you’ll need and why you’ll love using them:

Neutral Oil: Essential for searing the steak and sautéing veggies without adding extra flavors—think canola, grapeseed, or vegetable oil.
Skirt Steak or Rib Eye: Thinly sliced for ultimate tenderness and beefy richness; use whichever steak you love most!
Italian Seasoning: Brings subtle herbal notes that perfectly complement the savory beef and creamy sauce.
Kosher Salt: Enhances all the flavors—season every step for best results.
Freshly Ground Black Pepper: Adds warmth and a subtle bite to balance the richness.
Cremini or White Mushrooms: Sliced and browned to add earthy depth and a meaty texture.
Yellow Onion: Sweated down until sweet and mellow; foundational for that signature cheesesteak taste.
Green Bell Pepper: Classic Philly color and crispness in every bite.
Red Bell Pepper: Adds a touch of sweetness and beautiful color to the mix.
Garlic: Chopped and sautéed for a fragrant, savory boost that ties everything together.
Low-Sodium Beef Broth: Forms the base of the flavorful pasta sauce—lower sodium lets you control the salt.
Half-and-Half: Provides creamy richness without being too heavy; it makes the sauce extra luxurious.
Cavatappi: The twisty, corkscrew shape holds onto all that dreamy sauce and the savory add-ins.
Shredded Provolone: Melts beautifully for gooey, cheesy perfection—don’t be shy!

How to Make Philly Cheesesteak Pasta

Step 1: Sear the Steak

Start by heating a tablespoon of neutral oil in a large stainless steel skillet over medium-high. Toss your thinly sliced steak with Italian seasoning, salt, and black pepper, then spread it out in a single layer. Give it a couple of minutes to get a rich sear on one side without touching—this is where all that flavor builds up! Stir and let it finish cooking just until it’s lost its pink center, then scoop the steak into a bowl and resist the urge to nibble (for now).

Step 2: Brown the Mushrooms

Turn the heat down to medium and use that same skillet—don’t wash it, those little browned bits are flavor gold! Add your mushrooms and let them caramelize for 8 to 10 minutes, stirring occasionally. Sprinkle with a little salt once they start to brown. Once they’re perfectly tender and golden, add the mushrooms to your steak bowl.

Step 3: Sauté the Aromatics

With another splash of oil in the pan, add your thinly sliced onion and bell peppers. Season with salt and sauté, stirring often, until the veggies are softened and just a tad caramelized, about 8 to 10 minutes. Add the garlic and cook a minute longer, just until it smells amazing. Combine these with your beef and mushrooms for later.

Step 4: Simmer the Pasta and Sauce

Raise the heat to medium-high and deglaze the pan with beef broth, scraping up all those delicious bits from the bottom. Pour in the half-and-half for creaminess, then bring everything to a gentle simmer. Stir in your cavatappi, making sure it’s in a single layer so each bite cooks evenly. Pop on a lid and cook, stirring every so often, until the pasta is al dente and your sauce has thickened to creamy perfection, 10 to 12 minutes.

Step 5: Finish and Combine

Take the skillet off the heat briefly and stir in the shredded provolone until it melts into the sauce. Pile in your reserved steak, mushrooms, onions, and peppers, mixing well so everything gets beautifully coated in that cheesy, beefy goodness. You’ve officially made Philly Cheesesteak Pasta—you might want to invite extra folks to dinner!

How to Serve Philly Cheesesteak Pasta

Garnishes

A sprinkle of extra provolone or even a little fresh parsley will make your Philly Cheesesteak Pasta look as good as it tastes. For a classic touch, a drizzle of hot sauce or a few pickled peppers can add welcome zip and color to your bowl.

Side Dishes

This pasta is rich and hearty, so think light when it comes to sides. A crisp green salad with a zippy vinaigrette or some garlicky roasted broccoli makes a bright, fresh pairing. If you crave a little more indulgence, try toasted garlic bread to soak up every last bit of sauce.

Creative Ways to Present

You can transform Philly Cheesesteak Pasta into an all-out party dish by serving it in individual skillets or mini casserole dishes. Or top the finished pasta with extra provolone and broil it for a bubbly, golden finish that’ll wow the crowd. For a fun twist, try spooning the pasta into hollowed-out bread rolls for an ultra-comforting mashup!

Make Ahead and Storage

Storing Leftovers

If you’ve got extra Philly Cheesesteak Pasta, let it cool, then transfer to an airtight container and keep it in the fridge. It will stay scrumptious for up to 4 days, and you’ll appreciate how the flavors deepen over time.

Freezing

You can freeze individual portions or a whole batch if you want a ready-to-go comfort meal down the line. Use a freezer-safe container, and keep in mind the sauce may thicken as it sits. For best quality, enjoy within 2 months and thaw overnight in the fridge before reheating.

Reheating

To reheat Philly Cheesesteak Pasta, pop it in a saucepan with a splash of extra broth or half-and-half to loosen the sauce, and warm gently on the stovetop. Alternatively, microwave in 1-minute bursts, stirring to keep everything creamy. A sprinkle of extra cheese just before serving is always a win!

FAQs

Can I use a different cut of beef for Philly Cheesesteak Pasta?

Absolutely! Skirt steak and rib eye are classics for their tenderness and flavor, but sirloin or even flank steak will also work beautifully. Slice as thin as possible for the best texture.

What kind of pasta shapes can I substitute?

While cavatappi is great for coating with sauce, penne, rotini, or even shells will catch all the goodies just as well. Choose a short, sturdy shape to enjoy every bite.

Is there a way to make this dish lighter?

Of course! You can swap the half-and-half for whole milk (just keep an eye on the sauce’s thickness), or use less cheese, though provolone is hard to resist. Load up on extra veggies for volume without added calories.

Can Philly Cheesesteak Pasta be made ahead for entertaining?

You can prep the beef and veggie mixture the day before, then simply simmer the pasta and finish everything together when it’s time to serve. It’s a perfect stress-free party meal!

What’s the best cheese if I can’t find provolone?

If you can’t find provolone, low-moisture mozzarella or Monterey Jack are great substitutions—they both melt smoothly and complement the beefy, savory flavors of the dish.

Final Thoughts

Once you’ve tried Philly Cheesesteak Pasta, it’s hard not to fall in love with the combination of creamy, cheesy comfort and bold, savory steak. It’s super versatile, packed with flavor, and so much fun to share. Grab some pasta and your favorite steak—this is one recipe you’ll want on repeat. Enjoy every delicious forkful!