Description
This Philly Cheesesteak Pasta is a hearty and creamy dish that combines thinly sliced ribeye steak, sautéed vegetables, and a blend of provolone and mozzarella cheeses with cavatappi pasta all cooked together in a rich beef broth and heavy cream sauce. Finished under the broiler for a bubbly cheese topping, it’s a comforting meal reminiscent of the classic Philly cheesesteak sandwich but served in a delicious pasta form.
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 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
Liquids and Pasta
- 4 cups beef broth
- 1 cup heavy cream
- 12 ounces cavatappi pasta
Cheeses and Finishing Ingredients
- 8 ounces provolone cheese sliced (half chopped, half reserved for topping)
- 1 cup shredded mozzarella cheese
- 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 the 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 more minute.
- Add Spices and Sauces: Mix in the Worcestershire sauce, smoked paprika, onion powder, garlic powder, salt, and black pepper. Stir well to coat the vegetables evenly.
- Cook the Pasta: Pour in the beef broth and heavy cream, then bring the mixture to a boil. Stir in the cavatappi pasta, reduce the heat to medium-low, cover, and simmer for 12 minutes, stirring occasionally, until the pasta is tender.
- Combine Steak and Cheeses: 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 the cheese melts and the sauce becomes creamy.
- Finish the Sauce: Stir in the butter until fully incorporated and smooth the pasta mixture evenly in the pot.
- Broil the Cheese Topping: Lay the remaining provolone cheese slices on top to cover the dish. Place the pot under the broiler on high for 2-3 minutes, or until the cheese is melted and bubbly. Watch closely to avoid burning.
- Rest and Garnish: Let the dish rest for 5 minutes before serving. Garnish with fresh chopped parsley if desired. Enjoy!
Notes
- Make sure to use an oven-safe pan or a Dutch oven for broiling the cheese topping to avoid transferring the pasta to another dish.
- Thinly slicing the ribeye steak before cooking helps it cook evenly and quickly.
- If you prefer a less rich dish, substitute half of the heavy cream with whole milk or a lighter cream alternative.
- You can swap provolone and mozzarella for other melting cheeses like fontina or cheddar if desired.
- To reduce sodium, use low-sodium beef broth and adjust salt accordingly.
Nutrition
- Serving Size: 1 cup
- Calories: 520 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 32 g
- Saturated Fat: 15 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.3 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 105 mg
