Description
Philly Cheesesteak Pasta combines the savory flavors of a classic Philly cheesesteak with creamy, cheesy pasta. This one-pot dish features tender ribeye steak, sautéed mushrooms, onions, and bell peppers simmered with cavatappi pasta in a rich, creamy sauce loaded with provolone and mozzarella cheese, topped with melted provolone under the broiler for a bubbly finish.
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 Liquids
- 1 tablespoon olive oil divided
- 1 teaspoon Worcestershire sauce
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 4 cups beef broth
- 1 cup heavy cream
Pasta and Cheese
- 12 ounces cavatappi pasta
- 8 ounces provolone cheese sliced (half chopped, half reserved for topping)
- 1 cup shredded mozzarella cheese
- 2 tablespoons unsalted butter
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, sauté the mushrooms, onion, and green bell pepper for 5-7 minutes until softened. Stir in the minced garlic and cook for an additional 1 minute.
- Add Seasonings: Mix in the Worcestershire sauce, smoked paprika, onion powder, garlic powder, salt, and black pepper. Stir well to evenly coat the vegetables with the spices.
- Simmer Pasta: Pour in the beef broth and heavy cream. Bring the mixture to a boil, then stir in the cavatappi pasta. Reduce the heat to medium-low, cover the pan, and simmer for 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. Stir until all the cheese melts and the sauce becomes creamy.
- Finish with Butter: Stir in the unsalted butter until fully incorporated. Smooth the pasta evenly in the pot for an even cheese topping.
- Broil Cheese Topping: Lay the remaining provolone cheese slices evenly over the top of the pasta mixture. Place the pot under the broiler on high for 2-3 minutes, or until the cheese is melted, bubbly, and lightly browned. Watch closely to prevent burning.
- Rest and Garnish: Let the dish rest for 5 minutes before serving. Garnish with fresh chopped parsley if desired. Serve and enjoy!
Notes
- Use ribeye steak or any tender cut like sirloin for best results.
- For a milder flavor, reduce the smoked paprika or omit it.
- Use a deep oven-safe skillet or Dutch oven for cooking and broiling in the same pan.
- Watch the broiler closely to avoid burning the cheese topping.
- Substitute heavy cream with half-and-half for a lighter sauce, although it will be less rich.
- Fresh parsley adds a nice color contrast and freshness but can be omitted.
- Leftovers store well in the refrigerator for up to 3 days and reheat gently on the stovetop.
Nutrition
- Serving Size: 1 serving
- Calories: 680 kcal
- Sugar: 4 g
- Sodium: 900 mg
- Fat: 42 g
- Saturated Fat: 20 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.3 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 145 mg
