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Yields:
4 serving(s)
Prep Time:
20 mins
Total Time:
1 hr 10 mins
Cal/Serv:
796
The Philly cheesesteak is insanely high on my favorite sandwiches list, but worthy cheesesteak spots are few and far between (especially for a discerning consumer like myself). This pasta is my solution to getting that comforting flavor without suffering through a disappointing take-out sandwich.
This cheesy pasta skillet combines tender skirt steak, sautéed peppers, onions, and mushrooms, and creamy provolone all in one pan, making it perfect for busy weeknights. The thinly sliced steak is cooked to perfection with a blend of Italian seasoning before being tossed with mushrooms, onions, and colorful bell peppers.
Pro tip: To get super-thinly sliced steak, place the steak in the freezer for about 10 minutes before slicing while you prep your other ingredients. This will make it easier to get razor-thin slices.
The real one-pan magic happens when the pasta is simmered in beef broth and half-and-half, soaking up all those rich flavors. Once the cavatappi reaches al dente perfection, the dish is finished with melty provolone, turning it into the ultimate savory skillet dinner.
Made this recipe? Let us know how it went in the comments below!
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Ingredients
- 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
Directions
- Step 1In a large stainless steel skillet over medium-high heat, heat 1 Tbsp. oil and swirl pan to coat. In a large bowl, toss steak with Italian seasoning; season with salt and pepper. Arrange steak in a single layer in skillet and cook, undisturbed, until underside is browned, about 2 minutes. Stir and continue to cook, stirring occasionally, until no longer pink, 1 to 2 minutes more. Transfer steak to a large bowl.
- Step 2Reduce heat to medium. In same skillet, cook mushrooms, stirring occasionally, until starting to brown, 8 to 10 minutes; season with a pinch of salt. Transfer to bowl with steak.
- Step 3In same skillet over medium heat, heat remaining 1 Tbsp. oil. Add onion and bell peppers; season with salt. Cook, stirring frequently, until peppers are softened, 8 to 10 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more. Transfer to bowl with mushrooms and steak.
- Step 4Increase heat to medium-high. Pour in broth, scraping any browned bits from bottom of pan. Stir in half-and-half and bring to a simmer. Add pasta in a single layer and return to a simmer. Cover and cook, stirring occasionally, until pasta is al dente and sauce is thickened, 10 to 12 minutes.
- Step 5Stir in provolone until melted. Return beef mixture to skillet and toss until coated.
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