Description
This Philly Cheesesteak Pasta recipe combines the savory flavors of classic Philly cheesesteak sandwiches with creamy pasta for a comforting, hearty meal. Tender slices of steak are cooked with mushrooms, onions, and colorful bell peppers, then simmered with cavatappi pasta in a creamy half-and-half and beef broth sauce, finished with melted provolone cheese for an indulgent and satisfying dish.
Ingredients
Scale
Meat and Seasonings
- 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
Vegetables
- 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
Liquids and Dairy
- 3 1/2 cups low-sodium beef broth
- 1 cup half-and-half
- 6 oz. shredded provolone cheese
Other
- 2 Tbsp. neutral oil, divided
- 8 oz. cavatappi pasta
Instructions
- Cook the Steak: Heat 1 Tbsp. of neutral oil in a large stainless steel skillet over medium-high heat and swirl to coat the pan. Toss sliced steak with Italian seasoning, salt, and pepper in a large bowl. Arrange steak in a single layer in the hot skillet and cook undisturbed for about 2 minutes to brown the underside. Stir and continue cooking, stirring occasionally, until no longer pink, about 1 to 2 minutes more. Transfer the cooked steak to a large bowl.
- Sauté the Mushrooms: Reduce the skillet heat to medium. Using the same skillet, cook the sliced mushrooms, stirring occasionally, until they start to brown, about 8 to 10 minutes. Season with a pinch of salt and transfer mushrooms to the bowl with the cooked steak.
- Cook the Onion and Peppers: Heat the remaining 1 Tbsp. oil in the same skillet over medium heat. Add the sliced onion and both bell peppers and season with salt. Cook, stirring frequently, until the peppers are softened, about 8 to 10 minutes. Add the chopped garlic and cook, stirring, until fragrant, about 1 minute more. Transfer this mixture to the bowl containing the steak and mushrooms.
- Simmer Pasta in Sauce: Increase heat to medium-high and pour in the beef broth, scraping up any browned bits from the bottom of the pan for added flavor. Stir in the half-and-half and bring the mixture to a simmer. Add the cavatappi pasta in a single layer and return to a simmer. Cover and cook, stirring occasionally, until the pasta is al dente and the sauce has thickened, about 10 to 12 minutes.
- Add Cheese and Combine: Stir in the shredded provolone cheese until it melts smoothly into the sauce. Return the beef and vegetable mixture to the skillet and toss everything together until the pasta is evenly coated and the ingredients are well combined. Serve warm.
Notes
- Use thinly sliced skirt steak or rib eye for the best texture and flavor.
- Be sure to cook the pasta uncovered as recommended and adjust broth if needed to avoid dryness.
- You can substitute provolone with mozzarella or American cheese if desired.
- Leftovers store well and can be reheated gently on the stovetop or microwave.
- For a spicier version, add crushed red pepper flakes when cooking the peppers.
Nutrition
- Serving Size: 1 serving
- Calories: 620 kcal
- Sugar: 5 g
- Sodium: 610 mg
- Fat: 32 g
- Saturated Fat: 14 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.5 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 105 mg
