Description
Philly Cheesesteak Pasta is a creamy, cheesy one-pot meal inspired by the classic Philly cheesesteak sandwich. Tender ribeye steak is cooked with mushrooms, peppers, and onions, then simmered with pasta in a flavorful beef broth and cream sauce, finished with melted provolone and mozzarella cheese for a comforting dinner perfect for 6 to 8 servings.
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 teaspoon Worcestershire sauce
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
Liquids and Dairy
- 4 cups beef broth
- 1 cup heavy cream
- 8 ounces provolone cheese sliced (half chopped, half reserved for topping)
- 1 cup shredded mozzarella cheese
- 2 tablespoons unsalted butter
Other
- 1 tablespoon olive oil divided
- 12 ounces cavatappi pasta
- 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 it 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 until softened. Stir in the minced garlic and cook for 1 minute until fragrant.
- Add Seasonings: Mix in Worcestershire sauce, smoked paprika, onion powder, garlic powder, salt, and black pepper. Stir well to evenly 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 the pan, 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 chopped provolone cheese and the shredded mozzarella cheese. Stir until the cheeses melt and the sauce becomes creamy.
- Add Butter and Layer Cheese: Stir in the unsalted butter until fully incorporated. Smooth the pasta mixture evenly in the pan, then lay the remaining provolone cheese slices over the top to cover the dish.
- Broil Cheese Topping: Place the pot under the broiler on high for 2 to 3 minutes until the cheese is melted and bubbly. Watch carefully to avoid burning.
- Rest and Garnish: Let the dish rest for 5 minutes before serving. Optionally garnish with chopped fresh parsley. Enjoy your Philly Cheesesteak Pasta!
Notes
- Use a sharp knife to thinly slice ribeye steak for tender bites and even cooking.
- If you don’t have a broiler-safe pan, transfer pasta to an oven-safe dish for broiling the cheese topping.
- Substitute provolone with mozzarella or fontina if desired for a different melty cheese flavor.
- To make it lower fat, use half-and-half or milk instead of heavy cream, though sauce may be less rich.
- Fresh parsley adds brightness but can be omitted if unavailable.
- Keep a close eye during broiling to prevent cheese from burning, as broiler intensity varies by oven.
