Description
This Philly Cheesesteak Pasta is a delicious fusion of classic Philly cheesesteak flavors with creamy pasta. Tender ribeye steak, sautéed vegetables, and a blend of provolone and mozzarella cheeses create a rich and satisfying one-pot meal perfect for dinner.
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 & 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 & Cheese
- 12 ounces cavatappi pasta
- 8 ounces provolone cheese sliced (half chopped, half reserved for topping)
- 1 cup shredded mozzarella cheese
Other
- 2 Tablespoons unsalted butter
- 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, or until softened. Stir in the minced garlic and cook for 1 minute until fragrant.
- Add Seasonings: Mix in the Worcestershire sauce, smoked paprika, onion powder, garlic powder, salt, and black pepper. Stir well to coat the vegetables evenly 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 pot, and simmer for 10-12 minutes, stirring occasionally, until the pasta is tender and has absorbed some of the sauce.
- Add Cheese and Steak: 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 is melted and the sauce becomes creamy.
- Incorporate Butter: Stir in the unsalted butter until it is fully melted and incorporated, smoothing the pasta mixture evenly in the pot.
- Broil with Cheese Topping: Lay the remaining sliced provolone cheese 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, bubbly, and slightly golden. Watch closely to avoid burning.
- Rest and Garnish: Remove from the oven and let the dish rest for 5 minutes before serving. Garnish with chopped fresh parsley if desired, then enjoy your Philly Cheesesteak Pasta!
Notes
- Use ribeye steak for tenderness and flavor but sirloin can be used as a leaner substitute.
- If a dutch oven is not available, use an oven-safe deep skillet or transfer to a baking dish before broiling.
- Adjust seasoning to taste, especially salt and pepper, depending on your broth’s saltiness.
- Broiling cheese creates a golden top; watch carefully to prevent burning.
- Fresh parsley adds a nice color contrast and freshness but is optional.
- To make this dish gluten free, substitute cavatappi pasta with gluten-free pasta.
Nutrition
- Serving Size: 1 serving
- Calories: 610 kcal
- Sugar: 3 g
- Sodium: 850 mg
- Fat: 38 g
- Saturated Fat: 16 g
- Unsaturated Fat: 20 g
- Trans Fat: 0.5 g
- Carbohydrates: forty-five g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 125 mg
