Description
A creamy and flavorful Philly Cheesesteak Pasta combining tender ribeye steak, sautéed mushrooms, peppers, and onions with a rich cheese sauce and cavatappi pasta, finished under the broiler for a bubbly cheese topping.
Ingredients
Scale
Meat and Vegetables
- 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
Seasonings 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
- 4 cups beef broth
- 1 cup heavy cream
- 1 tablespoon olive oil divided
- 2 tablespoons unsalted butter
Pasta and Cheese
- 12 ounces cavatappi pasta
- 8 ounces provolone cheese sliced (half chopped, half reserved for topping)
- 1 cup shredded mozzarella cheese
Optional Garnish
- Fresh parsley chopped
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 an additional 1 minute until fragrant.
- Add Seasonings: Mix in Worcestershire sauce, smoked paprika, onion powder, garlic powder, salt, and black pepper. Stir well to coat all the vegetables evenly with the spices.
- Cook Pasta in Sauce: 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 12 minutes, stirring occasionally, until the pasta is tender.
- Combine Steak and Cheese: Lower the heat and add the cooked ribeye steak back into the pot. Stir in half of the chopped provolone cheese and the shredded mozzarella until the cheeses melt and the sauce becomes creamy.
- Add Butter and Smooth: Stir in the unsalted butter until fully incorporated. Smooth the pasta mixture evenly in the pot to prepare for broiling.
- Broil Cheese Topping: Lay the remaining sliced provolone cheese evenly over the top of the pasta. Place the pot under the broiler set to high for 2-3 minutes, or until the cheese is melted, bubbly, and lightly browned. Watch closely to prevent burning.
- Rest and Serve: Remove from the broiler and let the dish rest for 5 minutes. Garnish with chopped fresh parsley if desired. Serve warm and enjoy your Philly Cheesesteak Pasta!
Notes
- Use ribeye or any well-marbled steak to ensure tenderness and flavor.
- Substitute provolone with mozzarella or fontina cheese if desired.
- For a lighter version, replace heavy cream with half-and-half or whole milk, but the sauce may be less rich.
- Ensure to watch the broiler carefully to avoid burning the cheese topping.
- Leftovers reheat well and can be stored covered in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 4 g
- Sodium: 750 mg
- Fat: 33 g
- Saturated Fat: 15 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.3 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 110 mg
