Description
A comforting and flavorful Philly Cheesesteak Pasta combining tender ribeye steak, sautéed vegetables, creamy cheese sauce, and perfectly cooked cavatappi pasta, finished with a bubbly provolone cheese topping. This hearty dish brings the iconic Philly cheesesteak flavors into a satisfying pasta meal.
Ingredients
Scale
Main Ingredients
- 1 Tablespoon olive oil (divided)
- 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)
- 1 teaspoon Worcestershire sauce
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 4 cups beef broth
- 1 cup heavy cream
- 12 ounces cavatappi pasta
- 8 ounces provolone cheese (sliced, half chopped, half reserved for topping)
- 1 cup shredded mozzarella cheese
- 2 Tablespoons unsalted butter
- Fresh parsley (chopped, optional for garnish)
Instructions
- Cook the Steak: Heat 1 tablespoon 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 from the pan and set aside, leaving any grease in the pan.
- Sauté Vegetables: In the same pan, add the sliced mushrooms, diced onion, and diced green bell pepper. Sauté for 5-7 minutes until vegetables are softened. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
- Add Seasonings: Mix in Worcestershire sauce, smoked paprika, onion powder, garlic powder, salt, and black pepper, stirring well to evenly coat the vegetables with the spices.
- Cook Pasta in Broth: Pour in the beef broth and heavy cream, bringing the mixture to a boil. Stir in the cavatappi pasta. Reduce heat to medium-low, cover, and simmer for 10-12 minutes, stirring occasionally until 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 shredded mozzarella cheese. Stir continuously until all the cheese melts and the sauce becomes creamy.
- Add Butter: Stir in the unsalted butter until it is fully melted and incorporated, smoothing the pasta mixture evenly in the pot.
- Broil with Cheese Topping: Arrange the remaining slices of provolone cheese evenly over the top of the pasta. Place the pot under the broiler on high for 2-3 minutes until the cheese melts and becomes bubbly. Watch carefully to prevent burning.
- Rest and Garnish: Allow the dish to rest for 5 minutes before serving. Garnish with freshly chopped parsley if desired. Serve warm and enjoy your Philly Cheesesteak Pasta!
Notes
- Use an oven-safe pan or Dutch oven for easy broiling without transferring the pasta.
- Thinly slice the ribeye steak for quick cooking and tender bites.
- Stir pasta occasionally while simmering to prevent sticking.
- Watch the dish closely under the broiler to avoid burning the cheese topping.
- Fresh parsley adds color and a mild herbaceous note but can be omitted if unavailable.
- For a lighter version, substitute heavy cream with half-and-half or milk but expect a slightly less creamy sauce.
