Introduction

Philly Cheesesteak Pasta is a delicious twist on the classic sandwich, combining tender slices of seasoned steak, sautéed peppers, and mushrooms with a creamy cheese sauce and perfectly cooked pasta. This hearty dish brings all the flavors of a Philly cheesesteak into a comforting, easy-to-make pasta meal.

A close-up of a white pan filled with creamy mac and cheese layered with sautéed brown mushrooms, red and green bell pepper strips, and caramelized onions. The macaroni is slightly yellow and smooth in texture, melted cheese is stringy and gooey, draping over the pasta and vegetables. The white pan rests on a white marbled surface visible at the edges, adding contrast to the warm colors of the dish. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tbsp. neutral oil, divided

1 lb. skirt steak or rib eye, thinly sliced across the grain

1 tsp. Italian seasoning

Kosher salt

Freshly ground black pepper

8 oz. cremini or white mushrooms, sliced

1 medium yellow onion, thinly sliced

1 green bell pepper, seeds and ribs removed, thinly sliced

1 red bell pepper, seeds and ribs removed, thinly sliced

4 garlic cloves, minced

1 3/4 cups low-sodium beef broth

3/4 cup heavy cream

8 oz. cavatappi pasta

6 oz. shredded provolone cheese

Instructions

Step 1: Heat 1 tablespoon of oil in a large stainless steel skillet over medium-high heat. Toss the sliced steak with Italian seasoning, salt, and pepper in a large bowl. Arrange the steak in a single layer in the skillet and cook undisturbed until browned on the underside, about 2 minutes. Stir and cook, stirring occasionally, until no longer pink, about 1 to 2 minutes more. Transfer the steak to a large bowl.

Step 2: Reduce heat to medium. In the same skillet, cook the mushrooms, stirring occasionally, until they begin to brown, about 8 to 10 minutes. Season with a pinch of salt and transfer to the bowl with the steak.

Step 3: Heat the remaining 1 tablespoon of oil in the skillet over medium heat. Add the onion and bell peppers, seasoning with salt. Cook, stirring frequently, until the peppers are softened, about 8 to 10 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Transfer the vegetables to the bowl with the steak and mushrooms.

Step 4: Increase heat to medium-high. Pour in the beef broth, scraping any browned bits off the bottom of the pan. Stir in the heavy cream and bring to a simmer. Add the cavatappi pasta in a single layer and return to a simmer. Cover and cook, stirring occasionally, until the pasta is al dente and the sauce has thickened, about 10 to 12 minutes.

Step 5: Stir in the shredded provolone cheese until melted. Return the steak and vegetable mixture to the skillet and toss gently to coat evenly with the sauce. Serve hot.

Tips & Variations

For a richer flavor, use rib eye over skirt steak, and consider adding a splash of Worcestershire sauce to the broth.

Swap provolone for mozzarella or cheddar if you prefer a different cheese texture or taste.

Try adding sliced jalapeños for a spicy kick.

If you don’t have cavatappi, penne or rotini pasta works well too.

FAQs

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

Yes, rib eye and skirt steak are ideal due to their tenderness and flavor, but you can also use sirloin or flank steak, just slice it very thinly against the grain for best results.

Is it necessary to use heavy cream in the sauce?

Heavy cream creates a rich, smooth sauce, but you can substitute with half-and-half or whole milk for a lighter version, though the sauce may be less thick and creamy.