Description
Philly Cheesesteak Pasta is a delicious, creamy twist on the classic sandwich, featuring tender ribeye steak, sautéed mushrooms, onions, and bell peppers mixed with cavatappi pasta in a rich, cheesy sauce topped with melted provolone and mozzarella cheese.
Ingredients
Scale
Meat and Veggies
- 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
Spices and Sauces
- 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
- 1 Tablespoon olive oil divided
- 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
- 12 ounces cavatappi pasta
Garnish
- Fresh parsley chopped (optional, for garnish)
Instructions
- Cook 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, add the mushrooms, diced onion, and green bell pepper. Sauté for 5-7 minutes until softened. Stir in the minced garlic and cook for 1 minute until fragrant.
- 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 and Cream: Pour in the beef broth and heavy cream, bringing the mixture to a boil. Stir in the cavatappi pasta, reduce heat to medium-low, cover, and simmer for 10-12 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 the shredded mozzarella cheese. Stir until all the cheese is melted and the sauce is creamy.
- Finish with Butter: Stir in the unsalted butter until fully incorporated. Smooth the pasta mixture evenly in the pot.
- Broil with Cheese Topping: Lay the remaining provolone cheese slices over the top to cover the dish. 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 chopped fresh parsley if desired. Enjoy!
Notes
- Use ribeye steak or a thinly sliced cut like sirloin for tenderness and flavor.
- If you don't have cavatappi pasta, penne or rotini can be good substitutes.
- For a creamier sauce, you can add a splash more heavy cream before broiling.
- Be sure to watch the dish closely while broiling to prevent the cheese from burning.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
Nutrition
- Serving Size: 1 cup
- Calories: 530 kcal
- Sugar: 3 g
- Sodium: 780 mg
- Fat: 30 g
- Saturated Fat: 14 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 110 mg
