Savory Philly Cheesesteak Pasta with Creamy Provolone Cheese Sauce

If you’re someone who loves the hearty, indulgent flavors of a classic Philly cheesesteak sandwich, then you’re going to absolutely adore this savory Philly Cheesesteak Pasta with creamy provolone cheese sauce. It combines all the deliciousness of the traditional sandwich—tender slices of steak, sautéed onions, bell peppers, and mushrooms, all enveloped in a velvety, cheesy sauce. The twist? Instead of a bun, we’re serving it over cavatappi pasta, which grabs all that rich sauce in every nook and cranny. Talk about comfort food at its finest!

This dish is an excellent way to take the Philly cheesesteak experience up a notch, and if you’re like me, you’ll appreciate that it comes together in a single skillet, making cleanup a breeze. Whether it’s for a busy weeknight or a weekend dinner with family and friends, this creamy, cheesy pasta will hit the spot every time.

Let’s get into the recipe, step by step!

Ingredients You’ll Need

To make this savory Philly cheesesteak pasta, you’ll need a mix of fresh ingredients that bring out the best in this dish. Here’s a quick list to gather before you start cooking:

• 2 Tbsp. neutral oil, divided

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

• 1 tsp. Italian seasoning

• Kosher salt and 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 cloves garlic, chopped

• 3 1/2 cups low-sodium beef broth

• 1 cup half-and-half

• 8 oz. cavatappi pasta

• 6 oz. shredded provolone cheese

Now that we’ve got our ingredients all set, let’s move on to the first few steps of the recipe. Trust me, this savory pasta dish comes together easier than you might think!

Step-by-Step Instructions

1. Cook the Steak

Heat 1 tablespoon of oil in a large stainless steel skillet over medium-high heat. Swirl it around to coat the pan evenly. While the pan is heating up, grab your skirt steak or rib-eye and season it generously with the Italian seasoning, salt, and freshly ground black pepper.

Once the skillet is hot, add the steak in a single layer. Resist the urge to stir it immediately! Let the steak cook for about 2 minutes, or until it’s browned on the bottom. After that, stir the steak around and cook for another 1 to 2 minutes, or until it’s no longer pink. Once the steak is cooked through, transfer it to a large bowl and set it aside.

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2. Sauté the Mushrooms

Lower the heat to medium and add the sliced mushrooms to the same skillet. You’ll want to cook them for about 8 to 10 minutes, stirring occasionally. As the mushrooms cook, they’ll release moisture and start to brown, which adds a lovely depth of flavor. Season them with a pinch of salt to help draw out their moisture.

Once the mushrooms are nicely browned, transfer them to the bowl with the cooked steak.

3. Cook the Bell Peppers and Onions

Now, in the same skillet, add the remaining tablespoon of oil. Heat it over medium, then toss in the sliced yellow onion and bell peppers. Season them with a little more salt. Cook the vegetables, stirring often, for about 8 to 10 minutes, until they soften and start to develop some color.

Once the onions and peppers are tender, add the chopped garlic and cook for an additional minute, or until fragrant. At this point, transfer the peppers, onions, and garlic to the same bowl with the steak and mushrooms.

Step-by-Step Instructions

4. Prepare the Creamy Broth and Pasta

With all the steak, mushrooms, and peppers set aside, we’re about to create the creamy, savory sauce that will tie everything together. Increase the heat to medium-high and pour in the beef broth, scraping up any browned bits from the bottom of the skillet with a wooden spoon. These little bits are packed with flavor and will help enhance the depth of your sauce.

Once you’ve loosened all the delicious bits from the bottom of the pan, stir in the half-and-half and bring the mixture to a gentle simmer. This will create a rich, creamy base for the sauce. Now it’s time to add the pasta!

Add the uncooked cavatappi pasta to the skillet, making sure to spread it out in a single layer. This will help the pasta cook evenly and soak up all that amazing broth and cream. Bring the mixture back to a simmer, cover the skillet, and cook for about 10 to 12 minutes. Stir occasionally to ensure the pasta cooks evenly, and keep an eye on the liquid level. You want to make sure the sauce thickens up and the pasta reaches an al dente texture.

Pro Tip: If you notice the sauce thickening too quickly or sticking to the bottom, just add a little extra broth or water to loosen it up. You want the pasta to be fully cooked but also have a creamy, smooth sauce to coat it.

5. Add the Cheese and Combine

Once the pasta is tender and the sauce has thickened, it’s time for the star ingredient: the provolone cheese. Stir in the shredded provolone cheese, making sure it melts fully into the sauce. This will create that perfect creamy, cheesy texture that coats every bite of pasta.

Now it’s time to bring back the steak, mushrooms, and peppers. Add everything back into the skillet and toss gently to combine, making sure all the ingredients are well-coated in the creamy sauce. The heat from the pasta will warm up the steak and vegetables, allowing the flavors to meld together beautifully.

Helpful Tip: If you want a little extra cheesiness, feel free to sprinkle in more provolone or even some mozzarella for that gooey, melty goodness.

6. Serve and Enjoy!

At this point, you’ve got a rich, creamy Philly cheesesteak pasta that’s just begging to be served. Spoon it into bowls and get ready for the perfect comfort food experience. The cavatappi pasta, with its spirals, is ideal for holding onto that creamy sauce and bits of steak, mushrooms, and peppers. Every bite is a savory delight!

For an extra finishing touch, you can sprinkle a little more freshly ground black pepper over the top, or even add some fresh herbs if you like. It’s all about making this dish your own and enjoying every cheesy, savory bite.

What I Love About This Dish: This Philly cheesesteak pasta combines so many comforting flavors, and it’s one of those meals that everyone will love. It’s perfect for a hearty dinner, and the leftovers (if you’re lucky enough to have any) taste just as great the next day.

A Few Variations:

• Spicy Kick: If you want to spice things up a bit, toss in a pinch of red pepper flakes along with the garlic. It’ll give the dish a subtle heat that complements the richness of the provolone cheese.

• Veggie Version: For a lighter twist, you could skip the steak and load up the pasta with more vegetables like spinach, zucchini, or even roasted tomatoes. It still makes for a creamy, flavorful dish without the meat.

Now, let’s dive into some common questions and tips to help you make this dish even better!

FAQ Section

1. Can I use a different type of pasta for this recipe?

Absolutely! While I recommend cavatappi for its ability to hold the creamy sauce, you can easily swap it out for other pasta shapes like penne, rigatoni, or even fettuccine. Just keep in mind that the cooking times may vary, so make sure to check the pasta for doneness.

2. Can I make this recipe ahead of time?

Yes, you can make the Philly cheesesteak pasta ahead of time! Simply prepare the dish as instructed, let it cool, and store it in an airtight container in the fridge for up to 3 days. To reheat, just warm it up on the stove with a splash of milk or broth to loosen the sauce.

3. Can I use a different cheese instead of provolone?

If provolone isn’t your favorite or you don’t have it on hand, there are several great substitutes. Mozzarella is a good choice for a melty, gooey cheese, or you can go with a sharp cheddar for a tangier flavor. Gouda is another excellent option for a slightly smoky twist!

4. Can I add other vegetables to this dish?

Definitely! This recipe is versatile, and you can easily add other vegetables like spinach, mushrooms, or even some roasted tomatoes for a pop of color and flavor. Just be sure to cook them until tender before adding them to the pasta.

5. What can I serve this Philly cheesesteak pasta with?

This dish is hearty enough to stand alone, but if you’re looking for sides, I recommend something light to balance out the richness. A simple green salad with a tangy vinaigrette, steamed broccoli, or even some garlic bread would all be great companions to this creamy pasta.

6. Can I use a different cut of steak?

Yes, if you don’t have skirt steak or rib-eye on hand, you can substitute with other cuts of beef like flank steak or sirloin. Just be sure to slice the beef thinly across the grain to keep it tender.

7. Can I make this dish gluten-free?

To make this recipe gluten-free, simply swap out the regular pasta for a gluten-free variety. There are plenty of good gluten-free pasta options available, and they’ll work just as well in this recipe!

Conclusion: Try This Philly Cheesesteak Pasta Tonight!

This savory Philly Cheesesteak Pasta with Creamy Provolone Cheese Sauce is a comfort food masterpiece that’s sure to impress anyone who takes a bite. It’s rich, cheesy, and loaded with all the delicious flavors of a classic Philly cheesesteak sandwich, but in pasta form. What’s not to love?