Getting a hearty, flavor-packed dinner on the table in under an hour is always a win, especially when it’s this Crispy Philly Cheesesteak Pasta Recipe that bursts with cheesy, meaty goodness and just the right amount of crispiness on top. Trust me, it’s going to become your next go-to comfort meal.
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Why You'll Love This Recipe
I’ll be honest, the first time I tried this Crispy Philly Cheesesteak Pasta Recipe, I wasn’t sure how a pasta version of a Philly cheesesteak sandwich would turn out. But once that bubbly, melty provolone cheese browned under the broiler and that steak mingled with smoky mushrooms and peppers, I was hooked. It’s just the perfect blend of creamy, savory, and crispy all in one pot!
- One-Pot Wonder: You’ll only use one skillet or dutch oven, so cleanup is a breeze.
- Crispy Cheese Topping: That golden layer under the broiler adds texture and flavor that elevates the whole dish.
- Flavor-Packed Ingredients: The combination of ribeye steak, mushrooms, and spices delivers authentic Philly vibes but in a satisfying pasta form.
- Flexible and Customizable: You can easily swap in different cheeses or veggies to match what you love or have on hand.
Ingredients & Why They Work
Each ingredient in this Crispy Philly Cheesesteak Pasta Recipe plays a role in building that classic Philly cheesesteak flavor, but in a cozy pasta format. Here’s what I always look for when shopping for this dish to get the best results.
- Ribeye Steak: It’s tender, juicy, and flavorful—perfect for quick sauteing and soaking up the spices.
- Baby Bella Mushrooms: Adds a nice earthiness and meaty texture that complements the steak.
- Yellow Onion: Sweetens as it cooks and balances out the savory flavors.
- Green Bell Pepper: Brings that fresh, slightly bitter crunch that Philly cheesesteaks are famous for.
- Garlic: Aromatic and essential for depth of flavor.
- Worcestershire Sauce: Adds umami and complexity—don’t skip this!
- Smoked Paprika, Onion Powder, Garlic Powder: These spices enhance the savory profile without overpowering the dish.
- Beef Broth & Heavy Cream: Combine to create a rich, velvety sauce that coats the pasta beautifully.
- Cavatappi Pasta: Its curly shape traps sauce perfectly, making every bite loaded with flavor.
- Provolone & Mozzarella Cheese: Provolone provides that classic Philly cheesesteak stretch while mozzarella adds gooey creaminess.
- Unsalted Butter: Enriches the sauce and helps everything meld together.
- Fresh Parsley: Optional, but adds a bright, fresh finish that cuts through the richness.
Make It Your Way
One of the best things about this Crispy Philly Cheesesteak Pasta Recipe is how flexible it is. I like to switch things up depending on what’s in season or how much time I have, and you totally should too!
- Variation: Sometimes I swap the ribeye for thinly sliced chicken or turkey sausage, and it still turns out great—just adjust the cooking time accordingly.
- Vegetarian Twist: Use plant-based beef or skip the meat altogether and load up on mushrooms and bell peppers for a savory veggie version.
- Cheese Love: If provolone isn’t your thing, try Swiss or fontina – they melt beautifully and offer subtle flavor differences.
- Spicy Kick: Add a pinch of red pepper flakes when sautéing for a subtle heat that livens up the dish.
Step-by-Step: How I Make Crispy Philly Cheesesteak Pasta Recipe
Step 1: Sear the Steak Perfectly
Heat a tablespoon of olive oil in your pan over medium-high heat. Toss in your thinly sliced ribeye steak pieces and let them brown without moving them too much—that caramelization is flavor gold! This usually takes about 3-4 minutes. Then, scoop them out and set aside, leaving the juices in the pan to flavor the veggies next.
Step 2: Sauté Your Veggies
In the same pan with those delicious steak drippings, add sliced mushrooms, diced onions, and green peppers. Let them cook down for 5-7 minutes, stirring occasionally until they’re soft and sweet. Then toss in the minced garlic and cook for an extra minute until fragrant—you don’t want it to burn, just wake up those flavors.
Step 3: Spice It Up & Build the Sauce
Stir in Worcestershire sauce, smoked paprika, onion powder, garlic powder, salt, and black pepper to coat your veggies evenly. Pour in beef broth and heavy cream, then bring it to a boil. This combo makes for a rich, savory sauce that pairs perfectly with the pasta.
Step 4: Cook the Pasta in the Sauce
Add the cavatappi pasta right into your sauce, then reduce heat to medium-low. Cover and simmer for 10-12 minutes, stirring occasionally to prevent the pasta from sticking. You want it tender but still holding its shape since it’ll finish cooking with the cheese later.
Step 5: Melt Cheese & Bring It All Together
Lower the heat and gently stir your cooked steak back into the pot. Add half the chopped provolone and all the shredded mozzarella, stirring until everything’s melty and creamy. Finish by mixing in butter for extra richness, then smooth it all out evenly in the pan.
Step 6: Crisp That Cheese On Top
Lay the remaining provolone slices evenly over the top. Pop the whole pan under the broiler for 2-3 minutes, watching closely until the cheese melts, bubbles, and just starts to brown. This is the moment that really takes the whole dish over the top.
Top Tip
I’ve made this Crispy Philly Cheesesteak Pasta Recipe more times than I can count, and a couple of little tricks have made all the difference—especially if you want that perfect balance between creamy and crispy.
- Meat Slicing: Freeze your ribeye for 15 minutes before slicing it super thin—it makes cutting easier and ensures tender bites.
- No Overcrowding the Pan: When cooking steak, avoid crowding so the pieces brown properly instead of stewing and getting soggy.
- Broil Watch: Keep a close eye during broiling—cheese can go from perfect to burnt in seconds.
- Butter Finish: Adding butter at the end smooths the sauce beautifully and makes it taste restaurant-quality.
How to Serve Crispy Philly Cheesesteak Pasta Recipe
Garnishes
I always sprinkle chopped fresh parsley on top just before serving—it brightens up the dish and adds a pop of color that makes this indulgent casserole feel a little lighter.
Side Dishes
Because this pasta is pretty rich, I like to serve it alongside a simple green salad with a tangy vinaigrette or some roasted garlic broccoli for a bit of crunch and freshness.
Creative Ways to Present
For a crowd or special occasion, serve the Crispy Philly Cheesesteak Pasta Recipe in individual ramekins right from the oven with a little extra cheese crisped on top. It looks fancy but is effortless—and everyone feels like a VIP.
Make Ahead and Storage
Storing Leftovers
Leftovers are best stored in an airtight container in the fridge, where they’ll keep well for up to three days. Make sure to cool the pasta completely before sealing to avoid sogginess.
Freezing
I’ve frozen this pasta before—just reheat without the broil step and keep in mind the cheese topping won’t be quite as crispy after thawing but still delicious and cheesy.
Reheating
To reheat, pop it in a skillet over low heat with a splash of beef broth or cream to loosen the sauce and prevent drying out. Or microwave gently in short bursts, stirring in between.
Frequently Asked Questions:
Absolutely! While ribeye gives you that rich flavor and tenderness, you can also use sirloin or flank steak. Just slice it thin and adjust cooking time to avoid toughness.
Cavatappi is great because its spiral shape holds the sauce well, but you can also use rotini, penne, or even elbow macaroni. Just make sure to adjust cooking time according to the shape and size.
Keep the broiler setting on high and watch the dish closely—about 2-3 minutes. The cheese goes from perfectly bubbly to burnt quickly, so don’t walk away during this step!
Yes! You can prepare the pasta up to the point before broiling, then refrigerate it. When ready to serve, add the cheese topping and broil. This is great for busy weeknights or entertaining.
Final Thoughts
This Crispy Philly Cheesesteak Pasta Recipe holds a special place in my recipe box because it combines all those comforting Philly cheesesteak flavors into a one-pot, family-friendly dinner that’s both indulgent and quick to pull together. Whenever I make it, I feel like I’m sharing a little culinary hug with whoever’s at the table. I can't wait for you to try it—you’ll love how easy and delicious it is!
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Delicious Recipe
- Prep Time: 15 minutes
- Rest Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
Philly Cheesesteak Pasta is a creamy, hearty twist on the classic sandwich, combining tender ribeye steak, sautéed vegetables, and a cheesy sauce with cavatappi pasta. This comforting dish is finished with melted provolone and mozzarella cheese for an irresistible meal perfect for dinner gatherings.
Ingredients
Meat and Vegetables
- 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
Seasonings and Sauces
- 1 tablespoon olive oil divided
- 1 teaspoon Worcestershire sauce
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
Liquids and Dairy
- 4 cups beef broth
- 1 cup heavy cream
- 8 ounces provolone cheese sliced (half chopped, half reserved for topping)
- 1 cup shredded mozzarella cheese
- 2 tablespoons unsalted butter
Pasta and Garnish
- 12 ounces cavatappi pasta
- Fresh parsley chopped (optional, for garnish)
Instructions
- Brown the Steak: 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.
- Sauté Vegetables: In the same pan, sauté the mushrooms, onion, and green bell pepper for 5-7 minutes until softened. Stir in the minced garlic and cook for 1 minute to release its aroma.
- Add Seasonings: Mix in Worcestershire sauce, smoked paprika, onion powder, garlic powder, salt, and black pepper. Stir well to coat the vegetables evenly with the spices.
- Cook Pasta in Broth: Pour in the beef broth and heavy cream and bring the mixture to a boil. Stir in the cavatappi pasta, reduce heat to medium-low, cover, and simmer for 12 minutes, stirring occasionally until the pasta is tender.
- Combine Steak and Cheese: Lower the heat and stir the cooked ribeye steak back into the pot. Add half of the chopped provolone cheese and shredded mozzarella. Stir until the cheese melts and the sauce becomes creamy.
- Add Butter and Prep for Broiling: Stir in the unsalted butter until fully incorporated, then smooth the pasta mixture evenly in the pot. Lay the remaining provolone cheese slices over the top to cover the dish.
- Broil for Finish: 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.
- Rest and Garnish: Let the dish rest for 5 minutes before serving. Garnish with fresh chopped parsley if desired. Serve warm and enjoy!
Notes
- Use ribeye or any thinly sliced beef steak for the best flavor and tenderness.
- If you don't have provolone cheese, mozzarella or a mild cheddar can work as substitutes.
- For a lighter version, substitute heavy cream with half-and-half or use a low-fat milk alternative.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop to avoid drying out.
- Ensure to watch the broiler step carefully to prevent the cheese from burning.
Nutrition
- Serving Size: 1 cup
- Calories: 480 kcal
- Sugar: 3 g
- Sodium: 780 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.3 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 110 mg
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