If you love the hearty flavors of a classic Philly cheesesteak but want something a bit cozier, you’re going to adore this Creamy Philly Cheesesteak Pasta Recipe. It’s everything you want in a comforting dinner—rich, cheesy, and packed with tender ribeye and sautéed veggies.

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

I still remember the first time I made this dish—it felt like biting into a familiar Philly cheesesteak but with the luxury of creamy pasta and gooey melted cheese. It quickly became a family favorite for weeknight dinners and special occasions alike.

Flavor-packed: Tender ribeye steak, savory mushrooms, and bell peppers come together in a creamy, cheese-filled sauce.
Comfort food made easy: One-pot stovetop method means minimal cleanup and maximum satisfaction.
Cheesy goodness: The broiled provolone topping adds a bubbly, golden finish that's simply irresistible.
Great for leftovers: This pasta reheats beautifully, making it perfect for lunches or quick dinners later in the week.

Ingredients & Why They Work

Picking fresh, quality ingredients really elevates this creamy pasta dish. Here’s a quick rundown of the main players and why I always choose them for this recipe.

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: It’s well-marbled, which means juicy, tender pieces that stay flavorful when thinly sliced and cooked quickly.
Baby bella mushrooms: These add earthy depth and a meaty texture that complements the steak perfectly.
Yellow onion: Their natural sweetness balances the savory elements and softens nicely when sautéed.
Green bell pepper: Adds a fresh crunch and subtle bitterness to contrast the creamy sauce.
Garlic: A must for that aromatic punch that lifts the entire dish.
Worcestershire sauce: This little secret adds umami richness and ties all the flavors together beautifully.
Smoked paprika, onion powder, garlic powder, salt, and black pepper: Classic seasonings that build layers of flavor without overpowering.
Beef broth: The base for the sauce, it infuses the pasta with meaty goodness.
Heavy cream: For luscious, velvety sauce that clings to every noodle.
Olive oil and unsalted butter: Used for sautéing and adding silkiness to the finish.
Cavatappi pasta: Its spiral shape holds onto the creamy sauce perfectly, making each bite a treat.
Provolone cheese: Half melted into the sauce, half broiled on top for that classic Philly cheesesteak touch.
Shredded mozzarella: Adds gooey stretch and balances the stronger provolone.
Fresh parsley (optional): A bright garnish that freshens up the rich dish.

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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 tweak the veggies, swap cheeses, or adjust the spices to make it your own cozy comfort dish.

Vegetarian Variation: Replace the ribeye steak with hearty portobello mushrooms or seitan strips. I’ve tried this myself, and while it’s not quite the same, the umami from mushrooms combined with the creamy sauce makes a wonderfully satisfying meal.
Cheese Swaps: While provolone gives that classic Philly cheesesteak vibe, using fontina or even smoked gouda can add a delightful twist. I once swapped in fontina and loved the mellow, nutty flavor it brought.
Lighter Version: For a lighter take, try substituting the heavy cream with half-and-half or whole milk. Just know the sauce won’t be quite as rich and velvety, but it still hits the spot on a weeknight.
Seasonal Spin: Swap bell peppers for sautéed zucchini or asparagus in spring and summer. It’s a fresh variation that adds color and seasonality to the dish.

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: Brown Your Steak for Maximum Flavor

Begin by heating 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, spreading it out so it gets good contact with the pan. Cook it until it’s nicely browned, about 3 to 4 minutes – you’ll see edges crisping up and a rich aroma filling the kitchen. Then, remove the steak and set it aside, leaving all that flavorful rendered fat in the pan to build the base of your sauce.

Step 2: Sauté Mushrooms, Onion & Bell Pepper

In the same pan, toss in the sliced baby bella mushrooms, diced yellow onion, and green bell pepper. Sauté these for 5 to 7 minutes until they soften and start to caramelize slightly. Their natural sweetness will balance beautifully with the steak. Then stir in the minced garlic and cook for an extra minute until its fragrance fills the air – be careful not to let it burn, as that would turn bitter.

Step 3: Layer in Seasonings for Depth

Now, sprinkle in the Worcestershire sauce, smoked paprika, onion powder, garlic powder, salt, and black pepper. Stir everything well so those spices coat all the veggies evenly. This step infuses the dish with that smoky, savory character Philly cheesesteaks are famous for.

Step 4: Simmer Pasta Right in the Sauce

Pour in 4 cups of beef broth and 1 cup of heavy cream, then crank the heat up until the mixture boils. Stir in 12 ounces of cavatappi pasta, reducing the heat to medium-low. Cover the pan and let it simmer for 12 minutes, stirring occasionally to prevent sticking. You’ll notice the pasta soaking up the flavorful liquid and the sauce thickening as it cooks to creamy perfection.

Step 5: Melt in Cheese and Bring Back the Steak

Lower the heat and add the cooked ribeye steak back to the pan. Next, stir in half of the chopped provolone cheese along with 1 cup of shredded mozzarella. Keep stirring gently until the cheeses melt fully, creating that luscious, creamy sauce that binds everything together in cheesy harmony.

Step 6: Finish with Butter and the Perfect Broil

Mix in 2 tablespoons of unsalted butter until it’s completely incorporated, giving the sauce an extra silky sheen. Smooth the pasta evenly in the pan, then lay the remaining sliced provolone cheese slices over the top. Place the pot under a preheated broiler set to high for 2 to 3 minutes. Watch closely—the cheese will bubble, melt, and turn lightly browned, signaling it’s ready. This step adds wonderfully golden, gooey topping that’s irresistible.

Step 7: Rest, Garnish, and Serve

Remove your pasta from the broiler and let it rest for 5 minutes. This brief pause lets all those flavors meld beautifully while the cheese topping sets just enough for perfect spoonfuls. If you like, sprinkle with some fresh chopped parsley for a pop of color and freshness. Then dig in and savor every creamy, cheesy bite of your homemade Philly Cheesesteak Pasta!

Top Tip

Making the perfect Creamy Philly Cheesesteak Pasta Recipe is all about balancing flavors and textures. These tips will help you get that tender steak, creamy sauce, and melty cheese just right every time.

Choosing the Right Steak: I always go for a well-marbled ribeye because its fat content keeps the meat tender and flavorful during quick cooking.
Don’t Skip Browning: Browning the steak quickly at high heat locks in juices and adds that deep, savory flavor essential to the dish.
Watch the Broiler: Broiling the cheese topping is the grand finale — keep a close eye so it bubbles and browns beautifully without burning.
Stir Occasionally While Simmering: Stirring ensures the cavatappi pasta cooks evenly and keeps the sauce smooth and creamy without sticking.

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

A sprinkle of freshly chopped parsley adds a lovely pop of color and fresh flavor that cuts through the richness. For a bit of heat, you can add red pepper flakes or a dash of hot sauce on the side. A light dusting of freshly cracked black pepper before serving also elevates the dish.

Side Dishes

This hearty pasta pairs wonderfully with crisp, simple sides. Try a green salad with a tangy vinaigrette to balance the creamy cheesesteak flavors. Roasted or steamed vegetables like asparagus, broccoli, or green beans also complement it well. If you’re craving something indulgent, garlic bread or cheesy breadsticks make great companions.

Make Ahead and Storage

Storing Leftovers

Store any leftover Creamy Philly Cheesesteak Pasta in an airtight container in the refrigerator. It will keep well for up to 3 days. Make sure it cools to room temperature before refrigerating to maintain the best texture.

Freezing

While this pasta tastes best fresh, you can freeze leftovers if needed. Place cooled portions into freezer-safe containers or heavy-duty freezer bags. Freeze for up to 2 months. To thaw, transfer to the refrigerator overnight before reheating.

Reheating

Reheat the pasta gently on the stovetop over low heat, adding a splash of beef broth or cream to loosen the sauce as needed. Alternatively, microwave it in short bursts, stirring in between to maintain creaminess and prevent hot spots.

Frequently Asked Questions:

Can I use a different cut of steak for this recipe?

Absolutely! While ribeye is ideal for its tenderness and flavor, you can use other cuts like strip steak or sirloin. Just slice them thinly for quick cooking and good texture.

What pasta can I substitute for cavatappi?

Cavatappi’s curled shape holds sauce beautifully, but you can substitute with other tubular or spiral pastas like rotini, fusilli, or penne if that’s what you have on hand.

Can I make this recipe dairy-free or lighter?

For a lighter version, swap the heavy cream for half-and-half or whole milk, though the sauce will be less rich. Dairy-free alternatives can be tricky here because the creaminess is key, but unsweetened oat or cashew cream might work in a pinch.

How do I avoid the cheese topping from burning under the broiler?

Keep a close eye on the dish while it’s under the broiler, as it only takes 2-3 minutes. Position the oven rack about 6 inches from the broiler and be ready to pull it out as soon as the cheese bubbles and turns golden.

Final Thoughts

This Creamy Philly Cheesesteak Pasta Recipe truly brings together the best of two worlds—classic Philly cheesesteak flavors with the comfort of a creamy pasta. Whether it’s a weeknight dinner or a casual weekend gathering, it never fails to satisfy those savory cravings. I hope you enjoy making it as much as I do eating it, and that it becomes a beloved recipe in your home too!