Description
A hearty and flavorful pasta dish inspired by the classic Philly cheesesteak, combining tender steak, sautéed vegetables, and creamy provolone cheese.
Ingredients
Scale
- 2 Tbsp. neutral oil, divided
- 1 lb. skirt steak or rib eye, thinly sliced across the grain
- 1 tsp. Italian seasoning
- Kosher salt
- Freshly ground black pepper
- 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
- 3 1/2 cups low-sodium beef broth
- 1 cup half-and-half
- 8 oz. cavatappi
- 6 oz. shredded provolone
Instructions
- Heat 1 Tbsp. oil in a large skillet over medium-high heat. Season steak with Italian seasoning, salt, and pepper. Cook until browned, about 2-3 minutes per side. Remove and set aside.
- Add remaining oil to the skillet. Sauté mushrooms, onion, and bell peppers until softened, about 5 minutes.
- Stir in garlic and cook for 1 minute until fragrant.
- Pour in beef broth and half-and-half. Bring to a simmer.
- Add cavatappi and cook until al dente, about 10-12 minutes.
- Return steak to the skillet. Stir in provolone until melted and creamy.
- Serve hot.
Notes
- Slice steak thinly for tenderness.
- Use provolone for authentic flavor.
- Adjust seasoning to taste.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Pasta
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 8g
- Sodium: 800mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 42g
- Cholesterol: 120mg
Keywords: Philly cheesesteak pasta, steak pasta, creamy pasta