Philly Cheesesteak Pasta Delight

This Philly Cheesesteak Pasta brings the rich, comforting flavors of a classic sandwich into a creamy, cheesy pasta skillet that you can whip up any night of the week. Combining tender steak, sautéed peppers, onions, mushrooms, and melty provolone, it’s the perfect solution when you crave something indulgent but want it homemade and satisfying.

I first made this when I was craving a Philly cheesesteak but didn’t want to brave the questionable sandwich spots near me. Since then, it has become a go-to dinner that never disappoints for me or my family.

Ingredients

• Neutral oil: such as vegetable or canola oil for a clean cooking base without overpowering flavors
• Skirt steak or rib eye: thinly sliced for tender, flavorful meat that cooks quickly freezing the steak briefly before slicing helps you get those perfect thin slices
• Italian seasoning: to add a fragrant herbaceous note
• Kosher salt and freshly ground black pepper: for essential seasoning that enhances all other flavors
• Cremini or white mushrooms: bring earthy depth and add a meaty texture that complements the steak
• A medium yellow onion: for sweetness and a slight bite
• Green and red bell peppers: provide color, crunch, and a mild sweetness
• Garlic: adds aromatic punch and rounds out the savory notes
• Low-sodium beef broth: creates a rich cooking liquid for the pasta and ties all ingredients together
• Half-and-half: for a creamy sauce that is indulgent without being too heavy
• Cavatappi pasta: pasta’s twists hold sauce beautifully, making every bite satisfying
• Shredded provolone cheese: melts into a smooth, cheesy finish reminiscent of a Philly cheesesteak

Step-by-Step Instructions

Sear the Steak:

In a large stainless steel skillet over medium-high heat, heat one tablespoon of oil and swirl to coat the pan. Toss the thinly sliced steak with Italian seasoning and season it well with kosher salt and freshly ground black pepper. Arrange the steak slices in a single layer in the hot skillet and let them cook without stirring for about two minutes until the underside is nicely browned. Then stir and cook for another one to two minutes until no longer pink. Transfer the steak to a large bowl and set aside.

Brown the Mushrooms:

Reduce the heat to medium and use the same skillet to cook the mushrooms. Stir occasionally and let them brown gently for eight to ten minutes. Sprinkle with a pinch of salt to draw out moisture and enhance flavor. Once browned, transfer the mushrooms to the bowl with the steak.

Sauté the Peppers and Onions:

Add the remaining one tablespoon of oil to the skillet and heat over medium. Add the sliced onion along with the green and red bell peppers. Season lightly with salt and cook, stirring frequently, until the peppers have softened and the onions are translucent, about eight to ten minutes. Add the chopped garlic last and cook for about one minute until fragrant. Transfer this mixture to the bowl with the steak and mushrooms.

Cook the Pasta:

Turn up the heat to medium-high and pour in the beef broth, scraping the bottom of the pan with a wooden spoon to release any flavorful browned bits. Stir in the half-and-half and bring the liquid to a simmer. Spread the cavatappi pasta out in an even layer in the skillet, cover, and let it cook, stirring occasionally, until the pasta is al dente and the sauce has thickened, which usually takes ten to twelve minutes.

Finish with Cheese and Combine:

Stir the shredded provolone into the pasta until it melts completely, creating a creamy sauce. Return the steak and vegetable mixture to the skillet and toss carefully until everything is well combined and coated with that luscious cheese sauce.

Bookmark

The steak is my favorite part of this dish because cooking it undisturbed at first creates a beautiful crust and intense flavor. I remember making this one evening when my friends were visiting and everyone kept sneaking bites while I was plating—definitely a keeper for entertaining.

Storage Tips

Store leftover Philly Cheesesteak Pasta in an airtight container in the refrigerator and consume within three days for best taste and freshness. When reheating, add a splash of milk or broth to loosen the sauce and warm gently on the stovetop or microwave to keep the cheese creamy and prevent it from drying out.

Ingredient Substitutions

If you can’t find skirt steak or rib eye, flank steak or sirloin strips also work well just be sure to slice as thinly as possible to ensure tenderness. For a dairy-free option, substitute half-and-half and provolone with coconut milk or cashew cream and a dairy-free cheese alternative. You can also swap the cavatappi for other pasta shapes like penne or rigatoni that hold sauce nicely.

Serving Suggestions

This pasta is a complete meal on its own but pairs beautifully with a crisp green salad dressed with a simple vinaigrette or garlic bread to mop up the extra sauce. For something heartier, serve alongside roasted Brussels sprouts or a light tomato cucumber salad to add freshness and balance.

Common Recipe Questions

→ How do I get thinly sliced steak for this dish?

Freeze the steak for about 10 minutes before slicing; this firms up the meat and helps you cut razor-thin pieces easily.

→ Can I use a different type of cheese?

Provolone provides a creamy, mild melt, but mozzarella or fontina can be good alternatives if you prefer.

→ What’s the best pasta type to use?

Cavatappi works well here due to its ridges and shape, which hold onto the sauce beautifully, but any short pasta like penne or rotini will do.

→ How should I season the steak?

A simple blend of Italian seasoning with salt and freshly ground black pepper enhances the natural flavor without overpowering.

→ Can this dish be made ahead of time?

It’s best enjoyed fresh to keep the cheese melty and the pasta tender; reheating gently with a splash of broth helps preserve moisture.