Dinner

Philly Cheesesteak Pasta

Name: Philly Cheesesteak Pasta
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: Pasta
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 garlic cloves, minced; 1 3/4 c. low-sodium beef broth; 3/4 c. heavy cream; 8 oz. cavatappi; 6 oz. shredded provolone

Pasta

4 servings

servings

20 minutes

active time

1 hour 10 minutes

total time

Start Cooking

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 garlic cloves, minced

1 3/4 c. low-sodium beef broth

3/4 c. heavy cream

8 oz. cavatappi

6 oz. shredded provolone

Directions

In 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.

Reduce 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.

In 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.

Increase heat to medium-high. Pour in broth, scraping any browned bits from bottom of pan. Stir in cream 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.

Stir in provolone until melted. Return beef mixture to skillet and toss until coated.

Nutrition

Serving Size

Calories

854

Total Fat

50 g

Saturated Fat

24 g

Unsaturated Fat

Trans Fat

1 g

Cholesterol

153 mg

Sodium

1202 mg

Total Carbohydrate

51 g

Dietary Fiber

5 g

Total Sugars

8 g

Protein

47 g