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Loaded with sliced ribeye, peppers, onions, and mushrooms, this Philly Cheesesteak Pasta is not a basic, boring pasta recipe. It’s extra cheesy, full of meaty flavor, and cooked in one pan. A hit with the whole family!
My family is a big fan of Philly cheesesteaks and devours anything I make with the primary ingredients, including Philly cheesesteak sliders, Philly cheesesteak dip, and this Philly cheesesteak pasta. It’s hearty and filling and so full of beefy flavor, with sliced ribeye throughout. Plus, the veggies are included so I don’t need to worry about sides. This has become a frequently requested dinner!
Why This Philly Cheesesteak Pasta Is A Family Favorite
- Philly cheesesteak flavors. This pasta is loaded with all the classic Philly cheesesteak ingredients, including peppers, onions, and mushrooms. Not to mention the thinly sliced steak and gooey provolone!
- Extra cheesy. I had to make sure this recipe lived up to its CHEESEsteak name! There’s lots of provolone and mozzarella mixed right into the pasta sauce. I top it off with some slices of provolone before popping it under the broiler. Yum!
- One-pan dinner. This is personally my favorite thing about this Philly cheesesteak pasta! Everything happens right in the same pan, from cooking the steak to boiling the pasta. Any dinner that creates minimal dishes to wash is a hit in my book.
Recipe Ingredients
This pasta is made with many typical Philly cheesesteak ingredients, including lots of cheese. Scroll down to the recipe card below for the exact measurements.
- Olive oil – For sauteing the beef and veggies.
- Ribeye steak – I love to use thinly sliced ribeye steak for this pasta but other cuts of steak will work. Just choose something that will be tender when cooked.
- Veggies – Mushrooms, yellow onion, and green bell pepper.
- Garlic – Adds flavor to the dish.
- Worcestershire sauce – A splash of Worcestershire enhances the beefy flavor of the pasta.
- Spices – Smoked paprika, onion powder, garlic powder, salt, and black pepper season the dish.
- Beef broth – Cooking the pasta in broth adds flavor to the dish.
- Heavy cream – Adds creaminess to the pasta sauce.
- Pasta – I like cavatappi pasta for this dish but any small pasta, like penne or rotini, works too.
- Cheese – I used a mixture of provolone and mozzarella for depth in flavor. I chop half of the provolone to stir into the mixture and reserve half of slices to top the dish.
- Unsalted butter
- Fresh parsley – An optional garnish.
How To Make Philly Cheesesteak Pasta
This recipe makes such an easy weeknight dinner because it’s all made in one pot! The printable instructions can be found in the recipe card below.
- Cook the steak. Heat the olive oil over medium-high heat. Cook the ribeye for 3-4 minutes, until browned. Set aside.
- Cook the veggies. Saute the mushrooms, onion, and bell pepper in the grease left from the steak. Cook for 5-7 minutes, until softened. Stir in the garlic and cook for another minute.
- Season. Add the Worcestershire sauce and spices. Stir to coat the veggies.
- Cook the pasta. Pour in the beef broth and heavy cream. Bring to a boil then stir in the pasta. Reduce to medium-low, cover, and simmer for 10-12 minutes. The pasta should be tender.
- Add the cheese. Reduce the heat. Stir the steak into the pot. Add the chopped provolone and shredded mozzarella. Stir until creamy then stir in the butter. Smooth the pasta into an even layer.
- Broil. Top the pasta with the provolone slices. Place under the broiler on high for 2-3 minutes, until the cheese is bubbly.
- Enjoy. Let the pasta cool for 5 minutes. Garnish with fresh parsley. Enjoy!
Recipe Variations
It’s fun to play with the flavors of this Philly cheesesteak pasta recipe! Here are a few ideas to customize it:
- Add more veggies. Sliced banana peppers or sautéed spinach can be added for extra flavor.
- Try a different protein. Ground beef or thinly sliced chicken can be used instead of ribeye.
- Add some heat. Add crushed red pepper flakes or a dash of hot sauce to the sauce for a little heat.
- Swap the cheese. Swap provolone for white American cheese or Monterey Jack for a different flavor. I recommend still using mozzarella because it melts easily. Using two types of cheese results in the best flavor.
How To Store & Reheat Leftovers
- Fridge. Store leftover Philly cheesecake pasta in an airtight container in the refrigerator for up to 3 days.
- Reheat. Reheat on the stovetop over low heat, adding a splash of beef broth or cream to loosen the sauce. You can also microwave individual portions.
Philly Cheesesteak Pasta
Loaded with sliced ribeye, peppers, onions, and mushrooms, this Philly Cheesesteak Pasta is not a basic, boring pasta recipe. It’s extra cheesy, full of meaty flavor, and cooked in one pan. A hit with the whole family!
Servings: 6 to 8 people
Ingredients
- 1 Tablespoon olive oil divided
- 1 pound ribeye steak thinly sliced
- 8 ounces baby bella mushrooms sliced
- 1 medium yellow onion diced
- 1 medium green bell pepper diced
- 4 cloves garlic minced
- 1 teaspoon Worcestershire sauce
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 4 cups beef broth
- 1 cup heavy cream
- 12 ounces cavatappi pasta
- 8 ounces provolone cheese sliced (half chopped, half reserved for topping)
- 1 cup shredded mozzarella cheese
- 2 Tablespoons unsalted butter
- Fresh parsley chopped (optional, for garnish)
Instructions
- Heat 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 and cook until browned, about 3-4 minutes. Remove the steak and set it aside. Leaving any grease in the pan.
- In the same pan, sauté the mushrooms, onion, and green bell pepper for 5-7 minutes, or until softened. Stir in the minced garlic and cook for 1 minute.
- Mix in the Worcestershire sauce, smoked paprika, onion powder, garlic powder, salt, and black pepper. Stir well to coat the vegetables.
- Pour in the beef broth and heavy cream. Bring the mixture to a boil, then stir in the cavatappi pasta. Reduce the heat to medium-low, cover, and simmer for 10-12 minutes, stirring occasionally, until the pasta is tender.
- Lower the heat and stir the cooked ribeye steak back into the pot. Add half of the provolone cheese (chopped) and the shredded mozzarella. Stir until the cheese is melted and the sauce is creamy.
- Stir in the butter until fully incorporated. Smooth the pasta mixture evenly in the pot.
- Lay the remaining provolone cheese slices over the top to cover the dish. Place the pot under the broiler on high for 2-3 minutes, or until the cheese is melted and bubbly. Watch closely to avoid burning.
- Let the dish rest for 5 minutes before serving. Garnish with fresh parsley, if desired. Enjoy!
Last Step:
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Notes
Store leftover Philly cheesecake pasta in an airtight container in the refrigerator for up to 3 days.
Nutrition
Calories: 783kcal | Carbohydrates: 51g | Protein: 42g | Fat: 46g | Saturated Fat: 26g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Trans Fat: 0.2g | Cholesterol: 142mg | Sodium: 951mg | Potassium: 1020mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1410IU | Vitamin C: 18mg | Calcium: 446mg | Iron: 3mg
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