Name: Beef and Mushroom Philly Cheesesteak Pasta Recipe
Prep time: 20 min
Cook time: 50 min
Total time: PT-489381H56M54S
Cuisine: American
Ingredients: 1 lb. skirt steak or rib eye, thinly sliced across the grain; 1 tsp. Italian seasoning; Kosher salt, to taste; Freshly ground black pepper, to taste; 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; 6 oz. shredded provolone cheese; 2 Tbsp. neutral oil, divided; 8 oz. cavatappi pasta

Jump to Recipe· 4.7 from 107 reviews

If you’re craving something that’s juicy, cheesy, and downright comforting, this Beef and Mushroom Philly Cheesesteak Pasta Recipe is going to blow your mind. I absolutely love how this dish brings the classic Philly cheesesteak flavors into a creamy pasta twist that’s perfect for busy weeknights or weekend dinners. Stick around — I’ll walk you through each step to make sure it turns out perfectly every time. Trust me, once you try it, your family will be begging for seconds!

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Why You’ll Love This Recipe

Simple Ingredients: You likely have most of these pantry staples on hand, and the fresh veggies add vibrant flavor.
One-Pan Wonder: This recipe uses just one skillet for cooking, which means less cleanup—something we all appreciate!
Steakhouse Quality at Home: The thinly sliced beef and melty provolone deliver that authentic Philly cheesesteak experience without the sandwich.
Comfort Food Meets Convenience: Creamy pasta combined with hearty meat and mushrooms makes for the perfect cozy dinner.

The image shows a bowl of pasta with three main layers. The bottom layer consists of soft, curly white pasta shapes that fill the bowl. On top of the pasta is a mix of cooked vegetables including sliced green and red bell peppers, and brown mushrooms with a slightly shiny texture. The top layer features small pieces of browned meat scattered across the dish, all mixed with melted cheese that is creamy pale yellow and strings lightly, covering parts of the pasta and vegetables. The bowl is white and sits on a white marbled surface with a red and white checkered paper underneath, next to a silver fork. Photo taken with an iphone --ar 2:3 --v 7 - Beef and Mushroom Philly Cheesesteak Pasta, Philly Cheesesteak Pasta, Easy Beef Pasta Dinner, Creamy Mushroom Pasta Recipe, Quick Weeknight Pasta

Ingredients You’ll Need

Every ingredient plays its part to create the layered, savory goodness you expect from a Philly cheesesteak—only this time, it’s in cozy pasta form. Choosing a tender cut of steak and fresh vegetables really makes a difference, so don’t skimp on quality here.

Flat lay of thinly sliced raw skirt steak seasoned with Italian herbs and cracked black pepper arranged next to a few fresh whole cremini mushrooms, a thinly sliced yellow onion crescent, two fresh bell peppers — one green and one red — sliced into strips, four peeled garlic cloves, small white ceramic bowls holding neutral oil and rich low-sodium beef broth, a small white bowl of creamy half-and-half, a nest of uncooked cavatappi pasta spirals, and a small mound of shredded provolone cheese all meticulously arranged on simple white ceramic dishes placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997 - Beef and Mushroom Philly Cheesesteak Pasta, Philly Cheesesteak Pasta, Easy Beef Pasta Dinner, Creamy Mushroom Pasta Recipe, Quick Weeknight Pasta

Skirt steak or rib eye: Thin slices cook quickly and stay tender—pro tip: freeze for 20 minutes before slicing to get nice thin cuts.
Italian seasoning: Adds great herbaceous notes that complement the beef perfectly.
Cremini or white mushrooms: Bring an earthy depth that works beautifully with the steak and cheese.
Yellow onion: Caramelizes nicely to add sweetness and texture.
Green and red bell peppers: Give vibrant color and that classic Philly cheesesteak crunch.
Garlic: Just enough to enhance without overpowering.
Low-sodium beef broth: Adds richness to the sauce while keeping salt levels balanced.
Half-and-half: Makes the sauce luxuriously creamy.
Cavatappi pasta: These curly noodles hold sauce perfectly; you can’t beat their fun texture!
Shredded provolone: Melts into cheesy perfection—don’t swap if you can avoid it!
Neutral oil (like vegetable or canola): For searing without overpowering other flavors.
Kosher salt and freshly ground black pepper: Seasoning staples—always taste as you go.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love playing around with this Beef and Mushroom Philly Cheesesteak Pasta Recipe depending on what I have or mood I’m in. The beauty of this dish is how flexible it can be while still packing that iconic cheesesteak punch.

Swap the beef for chicken or turkey: My cousin prefers chicken, and it still comes out super tasty and lighter.
Add hot cherry peppers or a splash of hot sauce: I sometimes kick up the heat, and it really wakes the flavors up.
Use vegan cheese and plant-based beef: For vegetarian or vegan friends, this modification keeps the spirit alive without compromise.
Try different pasta shapes: Penne or rotini work great if you don’t have cavatappi on hand.
Swap provolone for mozzarella or gouda: I’ve tried smoked gouda for a smoky twist, and it’s next-level good.

How to Make Beef and Mushroom Philly Cheesesteak Pasta Recipe

Step 1: Sear the Steak to Perfect Tenderness

Heat 1 tablespoon of neutral oil in a large stainless steel skillet over medium-high heat until shimmering. While the pan heats, toss your thinly sliced steak with Italian seasoning, salt, and pepper in a large bowl. Spread the seasoned beef in a single layer—don’t overcrowd the pan! Let it sear undisturbed for about 2 minutes so it gets a nice brown crust. Then stir and cook for another 1-2 minutes until it’s no longer pink. Transfer the cooked steak to a bowl and set aside. This step locks in flavor and keeps your beef tender, an important tip I discovered after too many overcooked batches.

Step 2: Brown the Mushrooms for Earthy Goodness

Using the same skillet, reduce heat to medium and add the mushrooms. Stir occasionally, cooking them until they start browning and their moisture evaporates—usually around 8 to 10 minutes. Don’t skip seasoning with a pinch of salt here; it really helps draw out their flavor. Once done, add these beauties to the bowl with your steak. The skillet now holds all those wonderful browned bits that boost flavor multilayered in this recipe.

Step 3: Cook Peppers, Onions, and Garlic to Sweet Perfection

Pour in the remaining tablespoon of oil and raise the heat back to medium. Toss in your sliced yellow onion and both green and red bell peppers, seasoning with salt again. Stir frequently and cook until the peppers soften and the onions get translucent, about 8-10 minutes. Throw in your garlic last and cook for about one more minute until fragrant—not burnt! Then, add this mixture to your steak and mushrooms bowl. This layer gives you that classic Philly cheesesteak combo—sweet, savory, with a subtle crunch.

Step 4: Simmer Pasta in Broth and Half-and-Half

Turn heat back to medium-high and pour in the beef broth, using a wooden spoon to scrape up any browned bits off the skillet’s bottom (yum!). Stir in the half-and-half and bring everything to a gentle simmer. Add the cavatappi pasta in a single layer for even cooking. Cover the skillet and cook, stirring occasionally, until the pasta is tender but still with a tiny bite (al dente), and the sauce has thickened nicely—about 10 to 12 minutes. I’ve found this step is key because it lets all those flavors meld beautifully while the pasta soaks up the sauce.

Step 5: Melt in the Cheese and Finish with the Beef Mixture

Lower the heat and stir in the shredded provolone cheese until it melts into the sauce, creating that creamy cheesy magic. Finally, return your beef, mushroom, and pepper mixture to the skillet and toss everything together until all the pasta is coated and the beef is warmed through. Serve it hot and watch how fast it disappears!

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Pro Tips for Making Beef and Mushroom Philly Cheesesteak Pasta Recipe

Freeze Before Slicing Steak: Chilling the steak for 20-30 minutes makes it easier to cut thin slices—and thinner slices cook in a flash.
Don’t Overcrowd the Pan: Cooking in batches or layering carefully helps you get that perfect sear instead of steaming the beef.
Use Low-Sodium Broth: This helps control the saltiness, especially since provolone cheese adds richness and salt on its own.
Watch Pasta Doneness Carefully: Check a minute or two early so you can stop cooking just at al dente—overcooked pasta turns mushy in this sauce.

How to Serve Beef and Mushroom Philly Cheesesteak Pasta Recipe

The image shows a close-up of a creamy pasta dish in a white skillet on a white marbled surface. The dish has three main layers: the base layer is a rich, creamy sauce that coats elbow macaroni pasta in a pale yellow color; mixed within are cooked slices of brown mushrooms and strips of red and green bell peppers, adding texture and bright pops of color; on the top, there are tender pieces of browned beef scattered throughout, with strings of melted cheese stretching as a portion is lifted out with a utensil. The whole dish looks warm, cheesy, and full of mixed textures and colors. Photo taken with an iphone --ar 2:3 --v 7 - Beef and Mushroom Philly Cheesesteak Pasta, Philly Cheesesteak Pasta, Easy Beef Pasta Dinner, Creamy Mushroom Pasta Recipe, Quick Weeknight Pasta

Garnishes

I like to sprinkle a little freshly chopped parsley or green onions right on top—it adds just a hint of brightness that cuts through the richness. If you’re a fan of heat, toss on a pinch of crushed red pepper flakes. A drizzle of olive oil or a squeeze of fresh lemon juice can also elevate the whole dish beautifully.

Side Dishes

This pasta is hearty, so I usually keep sides simple. A crisp green salad with a tangy vinaigrette provides a nice contrast. Garlic bread or crusty rolls work perfectly if you want to soak up every bit of that creamy sauce. For veggie lovers, steamed broccoli or roasted asparagus add a lovely touch of green and balance.

Creative Ways to Present

For special occasions, I like serving the pasta in shallow bowls with a sprinkle of extra cheese and fresh herbs on top. Placing a few thinly sliced sautéed peppers and mushrooms on the side creates a pop of color. If you’re hosting, a platter-style presentation lets guests help themselves and feel like they’re at a fancy restaurant date night at home.

Make Ahead and Storage

Storing Leftovers

After our first feast, I store leftovers in airtight containers in the fridge, and they last well for up to 3 days. Be sure to cool the pasta before covering to avoid sogginess. When I’m reheating, I recommend warming gently on the stove with a splash of milk or broth to bring back that creamy texture.

Freezing

I’ve frozen leftover Beef and Mushroom Philly Cheesesteak Pasta Recipe a couple of times with pretty good results. Use freezer-safe containers and remove as much air as possible. When thawing, do so overnight in the fridge, then reheat slowly on the stovetop to keep the beef tender and the sauce silky.

Reheating

Reheat gently in a skillet over medium-low heat with a splash of beef broth or milk to revive the creamy sauce. Microwave works in a pinch—just heat in short bursts, stirring in between to avoid drying out the beef or curdling the cheese.

FAQs

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

Absolutely! While skirt steak or rib eye are ideal for their tenderness and flavor, you can use sirloin or even flank steak. Just be sure to slice it thinly across the grain to keep it tender once cooked.
Is there a substitute for provolone cheese?

Provolone gives the dish its signature flavor and meltiness, but you can substitute mozzarella for a milder taste or gouda for a smoky twist. Just adjust seasoning because these cheeses vary in saltiness.
How do I make this recipe gluten-free?

Swap the cavatappi for your favorite gluten-free pasta, and double-check your beef broth is gluten-free. The rest stays the same and still tastes amazing.
Can I prepare parts of this recipe ahead of time?

You can slice and season the steak and chop the veggies ahead to save time. Just keep them refrigerated until you’re ready to cook to preserve freshness.

Final Thoughts

This Beef and Mushroom Philly Cheesesteak Pasta Recipe is one of those happy accidents that quickly became a family favorite. It’s hearty, soulful, and surprisingly easy to pull together. The mix of tender beef, earthy mushrooms, sweet peppers, and creamy provolone in every bite is just pure comfort food bliss. If you’re looking for a fresh spin on a classic, this pasta hits all the right notes. Go ahead—give it a try and share it with the people you love. I have a feeling it’ll become your new go-to meal, just like it’s mine!