Cheesesteak Pasta Skillet Recipe

Ingredients

Meat and Vegetables

• 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

Seasonings and Sauces

• 1 teaspoon Worcestershire sauce
• 1 teaspoon smoked paprika
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• ½ teaspoon salt
• ½ teaspoon black pepper

Liquids and Dairy

• 1 tablespoon olive oil divided
• 4 cups beef broth
• 1 cup heavy cream
• 8 ounces provolone cheese sliced (half chopped, half reserved for topping)
• 1 cup shredded mozzarella cheese
• 2 tablespoons unsalted butter

Pasta

• 12 ounces cavatappi pasta

Garnish

• Fresh parsley chopped (optional, for garnish)

Instructions

1. Heat 1 tablespoon of 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 4 minutes. Remove the steak and set it aside, leaving any grease in the pan.
2. In the same pan, add the mushrooms, diced onion, and diced green bell pepper. Cook for 7 minutes or until softened. Stir in the minced garlic and cook for an additional 1 minute.
3. Mix in Worcestershire sauce, smoked paprika, onion powder, garlic powder, salt, and black pepper. Stir thoroughly to coat the vegetables evenly.
4. Pour in beef broth and heavy cream, bringing the mixture to a boil. Stir in the cavatappi pasta, reduce the heat to medium-low, cover, and simmer for 12 minutes while stirring occasionally until the pasta is tender.
5. 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 the cheese has melted and the sauce is creamy.
6. Stir in the unsalted butter until fully incorporated. Smooth the pasta mixture evenly in the pot.
7. Lay the remaining sliced provolone cheese over the top to cover the dish. Place the pot under the broiler set on high for 3 minutes or until the cheese melts and becomes bubbly. Watch closely to prevent burning.
8. Let the dish rest for 5 minutes before serving. Garnish with freshly chopped parsley if desired. Enjoy!

Notes

• Use a thinly sliced ribeye or any tender beef steak for best results.
• If the dish is not broiler-safe, transfer to a baking dish before broiling.
• Fresh parsley adds a nice color and freshness but can be omitted if unavailable.
• Stir the pasta occasionally while simmering to prevent sticking.
• To make it lower in fat, substitute half-and-half for heavy cream and use less cheese.