Description
Philly Cheesesteak Pasta is a delicious twist on the classic Philly cheesesteak sandwich, combining tender slices of seasoned steak, sautéed mushrooms, peppers, and onions with creamy cheese sauce and cavatappi pasta. This skillet dish is hearty, flavorful, and perfect for a comforting weeknight meal.
Ingredients
Scale
Steak and Seasoning
- 2 tbsp neutral oil, divided
- 1 lb skirt steak or rib eye, thinly sliced across the grain
- 1 tsp Italian seasoning
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Vegetables and Aromatics
- 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 garlic cloves, minced
Liquids and Pasta
- 1 3/4 cups low-sodium beef broth
- 3/4 cup heavy cream
- 8 oz cavatappi pasta
- 6 oz shredded provolone cheese
Instructions
- Cook the steak: Heat 1 tablespoon of neutral oil in a large stainless steel skillet over medium-high heat. In a large bowl, toss the thinly sliced steak with Italian seasoning, kosher salt, and freshly ground black pepper. Arrange the steak in a single layer in the skillet and cook undisturbed until the underside is browned, about 2 minutes. Stir and continue to cook, stirring occasionally, until the steak is no longer pink, about 1 to 2 minutes more. Transfer the cooked steak to a large bowl.
- Sauté the mushrooms: Reduce the heat to medium and in the same skillet, cook the sliced mushrooms, stirring occasionally until they start to brown, about 8 to 10 minutes. Season with a pinch of salt and transfer the mushrooms to the bowl with the steak.
- Cook the onions and peppers: Heat the remaining 1 tablespoon of oil in the skillet over medium heat. Add the thinly sliced onions and bell peppers. Season with salt and cook, stirring frequently, until the peppers soften, about 8 to 10 minutes. Add minced garlic and cook, stirring, until fragrant, about 1 minute more. Transfer this mixture to the bowl with the mushrooms and steak.
- Simmer the pasta and sauce: Increase the heat to medium-high and pour in the beef broth, scraping up any browned bits from the bottom of the skillet. Stir in the heavy cream and bring the mixture to a simmer. Add the cavatappi pasta in a single layer. Return the mixture to a simmer, cover, and cook, stirring occasionally, until the pasta is al dente and the sauce has thickened, about 10 to 12 minutes.
- Add cheese and combine: Stir in the shredded provolone cheese until melted. Return the beef and vegetable mixture to the skillet, tossing everything together until well coated and heated through. Serve immediately.
Notes
- Use thinly sliced steak across the grain for maximum tenderness.
- Be sure to scrape the skillet’s browned bits to add depth of flavor to the sauce.
- You can substitute provolone with mozzarella or cheddar if preferred.
- Use low-sodium beef broth to better control salt level.
- If cavatappi pasta is unavailable, use another short pasta like penne or rotini.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Keywords: Philly cheesesteak pasta, steak pasta, creamy pasta dish, skillet pasta, weeknight dinner recipes
