Description

This Philly Cheesesteak Pasta is a hearty and flavorful dish that combines the classic flavors of a Philly cheesesteak sandwich with tender cavatappi pasta, cremini mushrooms, bell peppers, and a creamy sauce made with half-and-half and beef broth. Cooked entirely on the stovetop, this comforting meal brings the best of steak, veggies, and melted provolone cheese together for a delicious, crowd-pleasing dinner.

Ingredients

Meat and Seasoning

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

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

Liquids and Dairy

3 1/2 cups low-sodium beef broth
1 cup half-and-half
6 oz. shredded provolone cheese

Pasta and Oil

8 oz. cavatappi pasta
2 tbsp. neutral oil, divided

Cook Mode Prevent your screen from going dark

Instructions

Cook the Steak: Heat 1 tablespoon of neutral oil in a large stainless steel skillet over medium-high heat and swirl to coat the pan. Toss the thinly sliced steak with Italian seasoning, salt, and freshly ground black pepper in a large bowl. Arrange the steak in a single layer in the hot skillet and cook undisturbed for about 2 minutes until the underside is browned. Stir and continue cooking for another 1 to 2 minutes until the steak is no longer pink. Transfer the cooked steak to a large bowl and set aside.
Sauté the Mushrooms: Reduce heat to medium and add the sliced mushrooms to the same skillet. Cook, stirring occasionally, until the mushrooms start to brown, about 8 to 10 minutes. Season with a pinch of salt. Transfer mushrooms to the bowl with the steak.
Cook Onions and Peppers: Keeping the skillet over medium heat, add the remaining 1 tablespoon of oil. Add the thinly sliced yellow onion and both bell peppers. Season lightly with salt and cook, stirring frequently, until the peppers have softened, about 8 to 10 minutes. Add chopped garlic and cook for an additional minute until fragrant. Transfer this vegetable mixture to the bowl containing steak and mushrooms.
Simmer Pasta and Sauce: Increase heat to medium-high and pour in the low-sodium beef broth, scraping the bottom of the pan to loosen any browned bits. Stir in the half-and-half and bring the mixture to a simmer. Add the cavatappi pasta in a single layer, return to a simmer, cover the skillet, 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 into the creamy sauce. Return the steak and vegetable mixture to the skillet and toss everything together until the pasta is evenly coated and combined with the meat and vegetables. Serve hot.

Notes

Use thinly sliced steak like skirt or rib eye for the most tender results.
Be sure to slice the vegetables thinly to ensure even cooking in the skillet.
Use low-sodium beef broth to control the saltiness of the dish and balance flavors.
Covering the pasta while simmering helps cook it evenly and thickens the sauce.
Provolone adds a classic cheesesteak flavor, but you can substitute with mozzarella or cheddar if preferred.
This recipe can be doubled to serve more people; adjust the pan size accordingly.