Description
A hearty and creamy Philly Cheesesteak Pasta that combines tender ribeye steak, sautéed vegetables, and a blend of provolone and mozzarella cheeses simmered in a flavorful beef and cream sauce. This comforting one-pot dish is finished under the broiler for a bubbly, golden cheese crust.
Ingredients
Scale
Meat and Vegetables
- 1 tablespoon olive oil divided
- 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
Pasta and 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 to 4 minutes. Remove the steak and set aside, leaving any grease in the pan.
- Sauté Vegetables: In the same pan, add the mushrooms, onion, and green bell pepper. Sauté for 5 to 7 minutes or until softened. Stir in the minced garlic and cook for an additional 1 minute to release its aroma.
- Add Seasonings: Mix in Worcestershire sauce, smoked paprika, onion powder, garlic powder, salt, and black pepper. Stir thoroughly to coat the vegetables evenly.
- Cook Pasta: 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: Reduce heat to low. Stir the cooked ribeye steak back into the pot along with half of the chopped provolone cheese and shredded mozzarella. Mix until the cheese has melted and the sauce is creamy.
- Add Butter and Prepare for Broiling: Stir in the unsalted butter until fully incorporated. Evenly smooth the pasta mixture in the pot. Lay the remaining sliced provolone cheese on top to cover the dish.
- Braise Under Broiler: Place the pot under the broiler on high for 2 to 3 minutes, or until the cheese melts and becomes bubbly and golden. Watch closely to prevent burning.
- Rest and Serve: Remove from heat and let the dish rest for 5 minutes. Garnish with freshly chopped parsley if desired. Serve warm and enjoy!
Notes
- Use ribeye for the best flavor and tenderness, but sirloin or flank steak can be substituted.
- For a lighter version, substitute heavy cream with half-and-half or milk, but the sauce will be less rich.
- If you don’t have cavatappi, other pasta shapes like penne or rotini work well.
- Keep a close eye when broiling the cheese topping to avoid burning it.
- Leftovers reheat well in a skillet over low heat with a splash of broth or cream to loosen the sauce.
- Fresh parsley garnish adds a nice color contrast and freshness but is optional.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 3 g
- Sodium: 750 mg
- Fat: 32 g
- Saturated Fat: 15 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 110 mg
