Introducing the Philly Cheesesteak Pasta—a delicious twist on a beloved classic. Imagine the savory flavors of a traditional Philly cheesesteak blended seamlessly with the comforting texture of perfectly cooked pasta. This dish features tender slices of steak, sautéed onions, and bell peppers, all tossed with a creamy, cheesy sauce that clings to each strand of pasta. It’s a hearty, satisfying meal that’s perfect for any cheesesteak enthusiast looking to enjoy these iconic flavors in a whole new way. Whether it’s dinner for the family or a special weekend treat, Philly Cheesesteak Pasta promises to delight the taste buds and leave everyone craving for more.
Cooking Time
Prep time: 20 minutes
Cook time: 50 minutes
Total time: 1 hour 10 minutes
Servings: 4
Ingredients:
- 2 Tbsp. neutral oil, divided
- 1 lb. skirt steak or rib eye, thinly sliced across the grain
- 1 tsp. Italian seasoning
- Kosher salt
- Freshly ground black pepper
- 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
- 3 1/2 cups low-sodium beef broth
- 1 cup half-and-half
- 8 oz. cavatappi
- 6 oz. shredded provolone
Cooking Instructions
- Step 1: In a large stainless steel skillet over medium-high heat, heat 1 Tbsp. oil and swirl pan to coat. In a large bowl, toss steak with Italian seasoning; season with salt and pepper. Arrange steak in a single layer in skillet and cook, undisturbed, until underside is browned, about 2 minutes. Stir and continue to cook, stirring occasionally, until no longer pink, 1 to 2 minutes more. Transfer steak to a large bowl.
- Step 2: Reduce heat to medium. In same skillet, cook mushrooms, stirring occasionally, until starting to brown, 8 to 10 minutes; season with a pinch of salt. Transfer to bowl with steak.
- Step 3: In same skillet over medium heat, heat remaining 1 Tbsp. oil. Add onion and bell peppers; season with salt. Cook, stirring frequently, until peppers are softened, 8 to 10 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more. Transfer to bowl with mushrooms and steak.
- Step 4: Increase heat to medium-high. Pour in broth, scraping any browned bits from bottom of pan. Stir in half-and-half and bring to a simmer. Add pasta in a single layer and return to a simmer. Cover and cook, stirring occasionally, until pasta is al dente and sauce is thickened, 10 to 12 minutes.
- Step 5: Stir in provolone until melted. Return beef mixture to skillet and toss until coated.
