If you love everything about a Philly cheesesteak but want to enjoy it in a cozy, comforting bowl, then you're going to adore this Creamy Philly Cheesesteak Pasta Recipe. It’s like the classic sandwich took a warm, cheesy pasta spin that's perfect for any night of the week.

The image shows a close-up of a white pan filled with pasta in a creamy, melted cheese sauce. The pasta is light beige with smooth and slightly curled edges, covered in a thick layer of melted cheese that stretches as it is lifted with a spoon. There are pieces of brown mushrooms mixed in, adding texture to the creamy cheese and pasta. Small green parsley bits are scattered on top, adding color contrast. The background has a red and white checkered cloth and some blurred green vegetables on a white marbled surface. 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

Whenever I crave something rich and satisfying but don’t want to fire up the grill or get sandwiches all messy, this pasta hits the sweet spot. It brings that bold Philly cheesesteak flavor into creamy comfort food territory, making weeknight dinners something special.

Loaded with Flavor: Tender ribeye, sautéed veggies, and smoky spices combine for an irresistible taste.
One-Pot Convenience: Everything cooks in one pan, cutting down on cleanup time.
Creamy and Cheesy: A luscious sauce with provolone and mozzarella that melts perfectly over the pasta.
Family-Friendly: It serves 6, so it’s great for both dinner parties and leftovers.

Ingredients & Why They Work

To make this creamy Philly cheesesteak pasta come alive, grabbing quality ingredients is key. Look for fresh ribeye and flavorful baby bella mushrooms, and don’t skip the spices—they really build that classic cheesesteak vibe.

Flat lay of a small white ceramic bowl of golden olive oil, a pile of thinly sliced raw ribeye steak, a cluster of fresh baby bella mushrooms sliced, a diced yellow onion, a diced green bell pepper, four peeled garlic cloves, a small white bowl of dark Worcestershire sauce, a small white bowl containing smoked paprika powder, a small white bowl with onion powder, a small white bowl of garlic powder, a small white bowl of salt, a small white bowl of black pepper, a simple white ceramic bowl filled with rich beef broth, a small white bowl of heavy cream, a small heap of uncooked cavatappi pasta, several slices of pale provolone cheese arranged neatly, a small mound of shredded mozzarella cheese, a few pats of unsalted butter, and a small pile of chopped fresh parsley, all placed 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: Perfectly tender and flavorful, thinly sliced for quick cooking.
Baby bella mushrooms: Adds earthiness and a meaty texture that complements the steak.
Yellow onion: Brings sweetness and depth when sautéed.
Green bell pepper: Adds a subtle crunch and bright color.
Garlic: Enhances the savory layers with its aromatic punch.
Worcestershire sauce: Adds umami and tang, a must-have for that cheesesteak flavor.
Smoked paprika: Offers a gentle smoky warmth that elevates the dish.
Onion powder: Boosts the onion flavor without adding extra texture.
Garlic powder: Rounds out the garlic notes evenly through the sauce.
Salt and black pepper: Essential seasonings to balance and highlight flavors.
Olive oil: For searing the steak and sautéing veggies, adds richness.
Beef broth: Creates a savory, hearty base for the sauce.
Heavy cream: Gives the sauce its creamy, comforting texture.
Cavatappi pasta: Curly and ridged to hold onto the sauce beautifully.
Provolone cheese: Half chopped inside the pasta, half sliced on top for melty goodness.
Mozzarella cheese: Adds gooey stretch and richness.
Unsalted butter: Stirred in at the end to finish with silky smoothness.
Fresh parsley (optional): Brightens the dish with a fresh pop of color and flavor.

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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

The beauty of this Creamy Philly Cheesesteak Pasta Recipe is how easily it adapts to your tastes and pantry staples. Feel free to mix and match ingredients or tweak the flavors to make it truly your own comfort food classic.

Vegetarian Variation: Swap the ribeye steak for sautéed seitan or marinated mushrooms for a satisfying meat-free take. The smoked paprika and Worcestershire sauce still deliver those savory notes I love.
Cheese Swap: If provolone isn't your favorite, try Fontina or Monterey Jack for a different melt and flavor. I’ve found mozzarella blends beautifully to keep things creamy and gooey.
Seasonal Twist: When bell peppers are out of season, roasted red peppers or even a handful of fresh spinach tossed in near the end add a lovely freshness and color pop.
Pasta Alternatives: While cavatappi is ideal for holding onto that luscious sauce, penne, rotini, or even macaroni work perfectly if that’s what you have on hand.
Extra Creaminess: For those days when you want decadence dialed up, add an extra splash of heavy cream before broiling. It makes the sauce silky-smooth and utterly indulgent.

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

A white round plate holds a creamy macaroni dish with 3 main layers: at the base are soft, slightly yellow macaroni piles, mixed with sliced brown mushrooms spread evenly; on top is a thick layer of creamy, light beige sauce coating the pasta and mushrooms, making them shiny and smooth; scattered green parsley pieces are sprinkled over the dish, adding small fresh color spots. To the top left, a close-up of a white oval baking dish shows the same macaroni mixture with a golden brown melted cheese crust on one side, bubbly and slightly toasted. The whole scene is set on a white marbled surface with raw mushrooms, green herbs, a garlic bulb, and a red-checkered cloth nearby. photo taken with an iphone --ar 2:3 --v 7

Step 1: Sear the Steak 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 in a single layer, letting it brown beautifully for about 3-4 minutes. You’ll notice that irresistible sizzle as the steak caramelizes, locking in juicy flavor. Once browned, remove the steak and set it aside—don’t discard those flavorful pan drippings; they’re the key to your base.

Step 2: Sauté the Veggie Trio

In the same pan, toss in the baby bella mushrooms, diced yellow onion, and green bell pepper. Sauté for 5-7 minutes, stirring occasionally, until the veggies soften and release their natural sweetness. Then, stir in the minced garlic and cook for an additional minute until fragrant—your kitchen is about to smell incredible!

Step 3: Season for Depth and Flavor

Add Worcestershire sauce, smoked paprika, onion powder, garlic powder, salt, and black pepper. Stir everything together until the veggies are evenly coated with these savory spices. This seasoning mix gives the dish its authentic Philly cheesesteak punch—don’t skip it!

Step 4: Simmer Pasta in a Creamy Broth Bath

Pour in 4 cups of beef broth and 1 cup heavy cream, bringing the mixture to a rolling boil. Stir in 12 ounces of cavatappi pasta, then reduce the heat to medium-low. Cover the pan and let it simmer gently for 10-12 minutes, stirring occasionally to prevent sticking. The pasta absorbs all those rich flavors while cooking tenderly to perfection.

Step 5: Melt Cheese Into the Mix

Lower the heat and add the cooked ribeye back in along with half of the chopped provolone cheese and 1 cup shredded mozzarella. Stir continuously until the cheeses melt completely and the sauce transforms into a luscious, creamy coating that hugs every noodle and tender steak piece.

Step 6: The Butter Finish

Stir in 2 tablespoons of unsalted butter until fully combined. This final touch adds silkiness and rounds out the flavors beautifully. Smooth the pasta evenly in the pot so it’s ready for the cheesy crowning glory.

Step 7: Broil to Bubbly, Golden Perfection

Arrange the remaining provolone cheese slices over the top to cover your pasta masterpiece. Place the pot under the broiler on high for 2-3 minutes, watching carefully as the cheese melts and bubbles into a golden, irresistible crust. Keep a close eye here—cheese can go from perfect to burnt quickly!

Step 8: Rest, Garnish, and Enjoy!

Remove from the oven and let your dish rest for 5 minutes. This resting time lets everything settle, making it easier to serve and even more flavorful. Finish with a sprinkle of fresh chopped parsley for a bright, herbaceous touch. Now, dive in and savor every creamy, flavorful bite of your homemade Creamy Philly Cheesesteak Pasta!

Top Tip

Mastering this Creamy Philly Cheesesteak Pasta Recipe is all about layering flavors and getting the texture just right. These tips will help you elevate your dish from good to unforgettable.

Choosing the Steak: I always go for ribeye because its marbling keeps the meat tender and flavorful, but if you can’t find it, thinly sliced sirloin is a solid stand-in that cooks quickly and stays juicy.
Perfect Pasta Texture: Cooking the cavatappi directly in the broth and cream lets it soak up those rich flavors perfectly. Stir occasionally to prevent sticking and avoid overcooking—tender but with a slight bite is the goal.
Watch the Broil: I’ve learned to keep a close eye on the cheese under the broiler. It only takes 2-3 minutes to get that perfectly bubbly, golden finish, and you definitely don’t want to burn that glorious topping!
Resting Makes a Difference: Letting the pasta rest for 5 minutes after broiling helps the flavors meld and the sauce thicken slightly, making each bite creamy and satisfying without being runny.

How to Serve Creamy Philly Cheesesteak Pasta Recipe

A round cast iron skillet filled with elbow macaroni pasta mixed with pieces of cooked meat in a creamy sauce, topped with seven evenly placed round slices of pale yellow cheese covering the surface. The skillet is placed on a gray surface with a white marbled texture, surrounded by a bulb of garlic, a whole onion, a green bell pepper, and a small wooden board holding pink salt and mixed peppercorns in white round containers. A red and white checkered cloth is partially visible on the lower right edge of the image. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

Fresh chopped parsley adds a vibrant pop of color and a mild herbal note that complements the richness beautifully. If you want a touch of heat, a sprinkle of crushed red pepper flakes or a dash of smoked paprika on top enhances the flavors without overpowering.

Side Dishes

Since this pasta is so rich and filling, lighter, fresh sides work well alongside. A crisp green salad with a tangy vinaigrette cuts through the creaminess nicely. Roasted or steamed green beans, asparagus, or even a simple cucumber salad also make refreshing companions.

Make Ahead and Storage

Storing Leftovers

Place any leftovers in an airtight container and store them in the refrigerator for up to 3 days. The Creamy Philly Cheesesteak Pasta Recipe holds up well, making it perfect for quick lunches or easy dinners later in the week.

Freezing

This dish isn’t ideal for freezing due to its creamy sauce and pasta texture, which can get watery or mushy when thawed. For best results, enjoy it fresh or refrigerated within a few days.

Reheating

Reheat leftovers gently on the stovetop over low heat, stirring occasionally. You can add a splash of beef broth or cream if the sauce has thickened too much. Alternatively, microwave in short bursts, stirring between intervals to warm evenly without drying out.

Frequently Asked Questions:

Can I use a different cut of steak?

Absolutely! While ribeye is recommended for its tenderness and flavor, you can also use sirloin or even thinly sliced flank steak—just be mindful to not overcook it to keep it tender.

What if I don’t have cavatappi pasta?

No worries! Penne, rotini, or even fusilli are great substitutes that will work equally well in this creamy cheesesteak pasta dish.

How can I make the sauce creamier?

You can add a splash more heavy cream just before broiling to boost the sauce’s creaminess. Just be sure to adjust seasoning as needed.

Is it necessary to broil the cheese topping?

Broiling creates that irresistible bubbly, golden cheese crust that makes this dish special. While not required, it adds texture and flavor that’s worth the extra 2-3 minutes.

Final Thoughts

There’s something truly comforting about combining the iconic flavor of Philly cheesesteak with creamy, cheesy pasta. I hope this Creamy Philly Cheesesteak Pasta Recipe becomes one of your favorite go-tos for a cozy night in, delivering warm, indulgent satisfaction every time you serve it. Happy cooking and even happier eating!