Ever since my first bite of a Philly cheesesteak sandwich at a tiny food cart in Philadelphia, I’ve been obsessed with recreating those flavors at home. That’s how this Philly Cheesesteak Pasta was born – it’s my way of bringing together the best parts of the classic sandwich (juicy steak, melty cheese, and those perfect sautéed peppers and onions) with my ultimate comfort food: pasta. Trust me, it’s the kind of dish that makes everyone at the table go quiet except for the happy “mmm” sounds.

What I love most about this recipe is how it captures all the rich, savory goodness of a cheesesteak but turns it into a creamy, satisfying pasta dish that comes together in one pan. It’s become my go-to when I want something hearty but don’t feel like fussing with sandwich rolls. The provolone melts into the most luscious sauce, coating every noodle and piece of steak – it’s pure comfort food magic.

Why You’ll Love This Philly Cheesesteak Pasta

This dish is my weeknight dinner hero because:

It’s ready in under 40 minutes – faster than waiting in line at a cheesesteak joint!
The creamy provolone sauce coats every bite with that classic cheesesteak flavor
Kids and adults both devour it (my picky nephew asks for seconds every time)
One pan means less cleanup – more time to enjoy that cheesy goodness

Ingredients for Philly Cheesesteak Pasta

Here’s what you’ll need to make my go-to cheesesteak pasta (measurements matter here – trust me, I’ve tested this a dozen times!):

2 Tbsp. neutral oil, divided (I use avocado, but any high-heat oil works)
1 lb. skirt steak or rib eye, thinly sliced across the grain (freeze for 15 minutes first to make slicing easier)
1 tsp. Italian seasoning (my secret flavor booster)
Kosher salt & freshly ground black pepper (to taste – I’m generous with both)
8 oz. cremini or white mushrooms, sliced (stems included for extra earthiness)
1 medium yellow onion, thinly sliced (the sweeter the better)
1 green bell pepper + 1 red bell pepper, seeds removed and thinly sliced
4 cloves garlic, chopped (don’t skimp – this builds the flavor base)
3 1/2 cups low-sodium beef broth (helps control the salt level)
1 cup half-and-half (whole milk works in a pinch but won’t be as creamy)
8 oz. cavatappi pasta (those corkscrews hold the sauce perfectly)
6 oz. shredded provolone (must be provolone for that authentic cheesesteak taste!)

How to Make Philly Cheesesteak Pasta

This one-pan wonder comes together faster than you’d think – just follow these simple steps for the creamiest, most flavorful cheesesteak pasta you’ve ever had. I’ve made this dozens of times, and these techniques never fail me!

Cooking the Steak

First, heat 1 Tbsp. oil in your largest skillet over medium-high heat. While that’s heating, toss your thinly sliced steak with Italian seasoning and a generous pinch of salt and pepper. When the oil shimmers, add the steak in a single layer (you might need to do this in batches). Don’t stir right away – let it get a good sear for about 2 minutes per side until beautifully browned. Transfer to a plate and set aside – those juices will go back in later!

Sautéing the Vegetables

Add the remaining oil to the same skillet (those browned bits equal flavor!). Toss in mushrooms, onions, and bell peppers with a pinch of salt. Cook, stirring occasionally, until they soften and get some color – about 5 minutes. When they’re almost done, stir in the garlic and cook just until fragrant, about 30 seconds. Careful not to burn it!

Combining the Ingredients

Now the magic happens! Pour in beef broth and half-and-half, scraping up any browned bits from the pan bottom. Bring to a lively simmer before adding the cavatappi. Cook, stirring frequently, until pasta is al dente (10-12 minutes). The sauce will thicken beautifully. Remove from heat and stir in the reserved steak and any accumulated juices. Finally, sprinkle in provolone gradually while stirring constantly – this creates the silkiest cheese sauce that clings to every noodle. Taste and adjust seasoning if needed before serving hot.

Tips for the Best Philly Cheesesteak Pasta

After making this dozens of times, here are my can’t-skip tips:

Slice steak thin – Freeze for 15 minutes first, then cut across the grain for maximum tenderness
Stick with provolone – It melts perfectly and gives that authentic cheesesteak flavor
Don’t rush the cheese – Add it off heat and stir gradually to prevent clumping
Taste before serving – The broth reduces as it cooks, so you might need an extra pinch of salt

Variations of Philly Cheesesteak Pasta

Sometimes I switch things up when I’m craving something different. Chicken breast works beautifully instead of steak (just don’t overcook it). For heat lovers, toss in some jalapeños or banana peppers. And on lazy nights? Frozen pepper strips are totally fine!

Serving Suggestions for Philly Cheesesteak Pasta

This rich pasta stands up beautifully to simple sides – I always serve it with garlic bread for sauce-dipping and a crisp green salad to cut through the richness. Sometimes I’ll even add extra sautéed peppers on top for color!

Storing and Reheating Philly Cheesesteak Pasta

Leftovers? No problem! Store this pasta in an airtight container in the fridge for 3-4 days. When reheating, add a splash of beef broth while warming on the stove – it brings back that creamy texture perfectly. The microwave works too, but stir every 30 seconds to keep the sauce smooth.

Philly Cheesesteak Pasta FAQs

Q1. Can I use a different type of pasta?
Absolutely! While cavatappi’s nooks hold sauce beautifully, penne or rotini work great too. Just avoid long noodles like spaghetti – they don’t capture the steak and veggies as well. Whatever you choose, cook it al dente since it’ll soak up more sauce as it sits.

Q2. How do I prevent the cheese from clumping?
The trick is to take the skillet off the heat before adding cheese. Shred it yourself (pre-shredded has anti-caking agents that make it clump) and sprinkle it in gradually while stirring constantly. If it’s stubborn, a splash of hot broth can help smooth things out.

Q3. Can I make this vegetarian?
You bet! Swap the steak for portobello mushrooms (slice them thick for meaty texture) and use vegetable broth. I’d double up on the mushrooms and add a splash of Worcestershire sauce (check that it’s vegetarian) for that umami kick. The cheese sauce will still be divine!

Q4. What if I can’t find skirt steak?
Ribeye is my second choice – it’s what many Philly spots use anyway! Flank steak works too, just slice it extra thin. In a pinch, even sirloin will do, though it won’t be quite as tender.

Nutritional Information for Philly Cheesesteak Pasta

Nutrition facts are estimates and will vary based on your specific ingredients. Per serving (about 1/4 of the recipe):

650 calories – hearty enough to satisfy any appetite
42g protein – thanks to all that delicious steak
48g carbs – mostly from the pasta and veggies
32g fat – hello, creamy provolone goodness!

Remember, these numbers can change if you tweak ingredients – I always say enjoy first, count later!