Description
This Philly Cheesesteak Pasta recipe combines all the classic flavors of the beloved sandwich into a creamy, comforting pasta dish. Tender slices of seasoned steak, sautéed mushrooms, bell peppers, and onions are simmered together with cavatappi pasta in a rich beef broth and half-and-half sauce, finished with melted provolone cheese. It’s a hearty, one-pan meal perfect for weeknight dinners or casual gatherings.
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
Pasta and Oil
- 8 oz. cavatappi pasta
- 2 Tbsp. neutral oil, divided (such as canola or vegetable oil)
Instructions
- Cook the Steak: Heat 1 Tbsp. oil in a large stainless steel skillet over medium-high heat. Toss the thinly sliced steak with Italian seasoning, salt, and pepper in a large bowl. Spread the steak in a single layer in the skillet and cook without stirring for about 2 minutes until browned on the underside. Stir and continue cooking for another 1-2 minutes until steaks are no longer pink. Transfer cooked steak to a large bowl.
- Sauté the Mushrooms: Reduce heat to medium. In the same skillet, add sliced mushrooms and cook, stirring occasionally, until they start to brown, about 8-10 minutes. Season lightly with salt. Transfer mushrooms to the bowl with the cooked steak.
- Cook Peppers and Onions: Using the same skillet, heat the remaining 1 Tbsp. oil over medium heat. Add the sliced onion and both bell peppers, seasoning with salt. Cook, stirring frequently, until the peppers soften, about 8-10 minutes. Add chopped garlic and cook, stirring, for about 1 minute until fragrant. Transfer this mixture to the bowl containing steak and mushrooms.
- Simmer Pasta in Broth and Cream: Turn heat up to medium-high. Pour in the low-sodium beef broth, scraping the bottom of the pan to loosen any browned bits. Stir in the half-and-half and bring the mixture to a simmer. Add the uncooked cavatappi pasta in a single layer. Cover the skillet and cook, stirring occasionally, until the pasta is al dente and the sauce thickens, about 10-12 minutes.
- Add Cheese and Combine: Stir shredded provolone cheese into the pasta mixture until melted and well combined. Return the cooked beef and vegetable mixture to the skillet and toss everything together until evenly coated. Serve hot.
Notes
- Use skirt steak or rib eye for tender, flavorful beef that cooks quickly.
- Adjust seasoning with salt and pepper to taste during cooking.
- If you cannot find cavatappi, other short pasta like penne or rigatoni can be substituted.
- For extra cheesiness, add more provolone or a sprinkle of Parmesan before serving.
- This dish reheats well and can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 620
- Sugar: 6g
- Sodium: 580mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0.5g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 110mg
