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Philly Cheesesteak Helper (Creamy Steak and Cheese Pasta)

By Matt Price

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Sep 26, 2026

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This Philly Cheesesteak Helper combines shaved ribeye, sautéed peppers, onions, and mushrooms with cavatappi in a creamy provolone sauce. Butter-toasted panko adds a little crunch, and Cheese Whiz is a finishing garnish—not part of the sauce.

What makes this version different

Instead of ground beef, this steak-and-cheese version uses 12 ounces of shaved ribeye. Searing the steak first builds flavor; cooking the mushrooms ahead of the peppers and onions gives them time to brown. The pasta is cooked separately, coated in the provolone sauce, then folded together with the steak and vegetables.

Ingredients

• 12 oz shaved ribeye steak
• 8 oz dry cavatappi pasta (about half a 16-oz box)
• 1 cup whole milk
• 4 oz cream cheese
• 8 oz provolone cheese, cubed
• 1 onion, diced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 4 oz mushrooms, diced
• Garlic paste, to taste
• Olive oil, enough to coat the skillet
• 1–2 teaspoon Worcestershire sauce
• AP seasoning, to taste
• Chicken bouillon powder, optional, to taste
• 1 cup panko breadcrumbs
• About 2 tablespoon butter
• Cheese Whiz, optional, for garnish

How to make Philly Cheesesteak Helper

1. Cook the cavatappi in salted water according to the package directions until al dente. Drain.
2. Warm the milk and cream cheese over low heat until the cream cheese melts. Bring to a gentle simmer and season to taste. Turn off the heat and stir in the cubed provolone until smooth and moderately thick. Fold in the cooked pasta and set aside.
3. Coat a large skillet with olive oil. Sear the shaved ribeye until browned, then transfer it to a tray. Break up any large pieces.
4. In the same skillet, cook the mushrooms first. Add the diced onion and bell peppers and cook until tender. Add garlic paste, Worcestershire sauce, AP seasoning, and optional chicken bouillon. Return the steak to the skillet and fold together.
5. Combine the steak and vegetables with the provolone-coated pasta.
6. In a separate skillet, melt the butter and toast the panko, stirring, until golden and crisp. Season lightly.
7. Serve with the toasted panko and optional Cheese Whiz.

Tips for the best texture

Keep the cheese sauce at a gentle simmer before adding the provolone, then turn off the heat so the cheese melts smoothly. Brown the steak rather than steaming it, and wait until serving to add the panko so it stays crisp.

Philly Cheesesteak Helper

Matt Price

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Ingredients

  

1x2x3x

• ▢ 12 oz shaved ribeye steak
• ▢ 8 oz dry cavatappi pasta about half a 16-oz box
• ▢ 1 cup whole milk
• ▢ 4 oz cream cheese
• ▢ 8 oz provolone cheese cubed
• ▢ 1 onion diced
• ▢ 1 green bell pepper diced
• ▢ 1 red bell pepper diced
• ▢ 4 oz mushrooms diced
• ▢ Garlic paste to taste
• ▢ Olive oil enough to coat the skillet
• ▢ 1-2 teaspoon Worcestershire sauce
• ▢ AP seasoning to taste
• ▢ Chicken bouillon powder optional, to taste
• ▢ 1 cup panko breadcrumbs
• ▢ 2 tablespoon butter about
• ▢ Cheese Whiz optional, for garnish

Instructions

 

• Cook the cavatappi in salted water according to the package directions until al dente. Drain.
• Warm the milk and cream cheese over low heat until the cream cheese melts. Bring to a gentle simmer and season to taste. Turn off the heat and stir in the cubed provolone until smooth and moderately thick. Fold in the cooked pasta and set aside.
• Coat a large skillet with olive oil. Sear the shaved ribeye until browned, then transfer it to a tray. Break up any large pieces.
• In the same skillet, cook the mushrooms first. Add the diced onion and bell peppers and cook until tender. Add garlic paste, Worcestershire sauce, AP seasoning, and optional chicken bouillon. Return the steak to the skillet and fold together.
• Combine the steak and vegetables with the provolone-coated pasta.
• In a separate skillet, melt the butter and toast the panko, stirring, until golden and crisp. Season lightly.
• Serve with the toasted panko and optional Cheese Whiz.

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