Description

This Philly Cheesesteak Pasta combines the classic flavors of a Philly cheesesteak sandwich with creamy, cheesy cavatappi pasta. Tender ribeye steak, sautéed mushrooms, onions, and green peppers simmer in a rich beef broth and heavy cream sauce, then are topped with melty provolone and mozzarella cheeses for a comforting and indulgent meal perfect for any night.

Ingredients

Scale

Protein 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

Spices 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
1 tablespoon olive oil divided
2 tablespoons unsalted butter

Pasta and Cheese

12 ounces cavatappi pasta
8 ounces provolone cheese sliced (half chopped, half reserved for topping)
1 cup shredded mozzarella cheese

Garnish

Fresh parsley chopped (optional, for garnish)

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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 to release its aroma.
Add Seasonings: Mix in Worcestershire sauce, smoked paprika, onion powder, garlic powder, salt, and black pepper. Stir well to fully 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 heat to medium-low, cover, 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 provolone cheese (chopped) and all of the shredded mozzarella. Stir gently until the cheese melts and the sauce becomes creamy.
Add Butter and Prepare for Broiling: Stir in the unsalted butter until fully incorporated. Smooth the pasta mixture evenly in the pot. Lay the remaining provolone cheese slices on top of the dish.
Bake Under Broiler: Place the pot under the broiler on high for 2-3 minutes, or until the cheese topping is melted and bubbly. Watch closely to prevent burning.
Rest and Garnish: Let the dish rest for 5 minutes before serving. Garnish with chopped fresh parsley if desired. Serve warm and enjoy your Philly Cheesesteak Pasta!

Notes

Use ribeye steak for the best flavor and tenderness; sirloin can be substituted for a leaner option.
Make sure to slice the steak very thinly for quick cooking and a chewy texture similar to traditional Philly cheesesteak.
The dish is cooked in an oven-safe Dutch oven or pan to allow broiling the cheese topping directly.
If you don’t have cavatappi pasta, other tubular pastas like rotini or penne work well.
Adjust salt according to the saltiness of the beef broth used.
For a spicier kick, add a dash of crushed red pepper flakes when seasoning.
Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on stovetop or microwave.

Nutrition

Serving Size: 1 cup
Calories: 520 kcal
Sugar: 3 g
Sodium: 750 mg
Fat: 30 g
Saturated Fat: 15 g
Unsaturated Fat: 13 g
Trans Fat: 0.5 g
Carbohydrates: 38 g
Fiber: 3 g
Protein: 29 g
Cholesterol: 100 mg