Description
Philly Cheesesteak Pasta is a creamy and cheesy twist on the classic Philly cheesesteak sandwich, combining tender ribeye steak, sautéed mushrooms, onions, and bell peppers with cavatappi pasta in a rich, flavorful sauce topped with provolone and mozzarella cheese. This one-pot dish is perfect for a comforting dinner that delivers all the iconic flavors in a convenient 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
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 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
Pasta and Cooking Oil
- 12 ounces cavatappi pasta
- 1 Tablespoon olive oil divided
Garnish
- 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 vegetables: In the same pan, add the mushrooms, diced onion, and green bell pepper. Cook for 5-7 minutes or until softened. Stir in the minced garlic and cook for an additional 1 minute.
- Add seasonings: Mix in Worcestershire sauce, smoked paprika, onion powder, garlic powder, salt, and black pepper. Stir well to evenly coat the vegetables.
- Cook pasta in sauce: 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.
- Add 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 cheese melts and the sauce becomes creamy.
- Incorporate butter: Stir in the unsalted butter until fully melted and mixed through. Smooth the pasta mixture evenly in the pot.
- Broil with cheese topping: Arrange the remaining sliced provolone cheese over the top to cover the dish. Place the pot under the broiler on high for 2-3 minutes, watching closely until the cheese is melted and bubbly but not burned.
- Rest and garnish: Let the dish rest for 5 minutes before serving. Garnish with fresh chopped parsley if desired. Serve and enjoy!
Notes
- Use ribeye steak for the best tenderness and flavor, but sirloin or flank steak can be substituted.
- If you don’t have cavatappi pasta, elbow macaroni or penne can be used instead.
- For a slight smoky depth, do not skip the smoked paprika and Worcestershire sauce—they complement the beef perfectly.
- If you don’t have an oven-safe pan, transfer to a baking dish before broiling the cheese topping.
- Watch the dish carefully under the broiler to prevent the cheese from burning; it happens quickly.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely on the stovetop or microwave.
Nutrition
- Serving Size: 1 cup
- Calories: 480 kcal
- Sugar: 3 g
- Sodium: 670 mg
- Fat: 29 g
- Saturated Fat: 12 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.3 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 110 mg
