One Pot Philly Cheesesteak Pasta
User Reviews
4.7
-
Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
6 -
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Calories
640 kcal
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Course
Main Course
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Cuisine
American
One Pot Philly Cheesesteak Pasta
Description
The recipe starts by searing thinly sliced ribeye steak briefly to keep it tender, then setting it aside. In the same pot, mushrooms, onions, and green bell peppers are sautéed until tender and browned, seasoned lightly with thyme, salt, and pepper. Beef stock and water are added to the pot, brought to a boil, and the cavatappi pasta is cooked directly in the liquid, allowing it to absorb flavor while cooking. After the liquid is mostly absorbed, heat is turned off and sour cream, cream cheese, and half the chopped provolone cheese are stirred in to create a creamy sauce. The cooked steak is then reincorporated, and the rest of the provolone cheese is melted through. Fresh parsley adds a finishing touch. This method simplifies a Philly cheesesteak inspired pasta dish into a single cooking vessel.
Ingredients
- 2 Tbsp olive oil divided
- 2 Tbsp unsalted butter divided
- 1 - 1 1/2 lbs ribeye steak boneless, excess outer fat trimmed, sliced into thin slices
- 12 oz cremini mushrooms or baby portobello, sliced
- 1 large yellow onion cut in half, then sliced thinly
- 1 green bell pepper seeds and ribs removed, then thinly sliced
- 1/2 tsp thyme dried
- 1 lb cavatappi pasta or other short cut pasta, dried
- 4 cups beef stock
- 1 cup water
- 1/2 cup sour cream
- 1/4 cup cream cheese
- 8 lices provolone cheese chopped, divided
- salt to taste
- black pepper to taste
- parsley minced, fresh, for garnish
Instructions
- Heat a dutch oven, or large heavy bottomed pot, over MED HIGH heat. Add 1 Tbsp oil and 1 Tbsp butter and let butter melt. Add steak slices in an even layer. You may need to cook this in batches, depending on the size of your pot. Let steak cook undisturbed for 1 minute, then stir around for about 30 seconds to 1 minute more. Don't cook any longer or they'll be too overcooked. Remove steak to a plate.
- Add remaining 1 Tbsp of oil and 1 Tbsp of butter to hot pot, then add mushrooms, onions and green pepper. Cook, stirring occasionally, 5 minutes or so, until tender and mushrooms have browned. Season with thyme and a pinch of salt and pepper.
- Pour in beef stock and water, bring to a boil. Add pasta, reduce heat so liquid is at a gentle boil, and boil for approximately 12-15 minutes. Stir pasta frequently to prevent uneven cooking and pasta sticking to the bottom of the pot.
- When most of the liquid has been absorbed, turn off the heat. Add sour cream, cream cheese, cooked steak slices, and half the chopped provolone slices. Stir to combine well. Taste, and add salt and pepper if needed.
- Top pasta with remaining chopped provolone and broil for 2-3 minutes, until cheese is melted and gooey. Sprinkle with black pepper and minced parsley (optional), and serve hot.
Notes
- For easier slicing, place ribeye steak in the freezer for 30-40 minutes before slicing thinly.
- This recipe is adapted with minor changes from The Garlic Diaries.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6-
Amount Per Serving
Calories 640 kcal
% Daily Value*
| Calories | 640kcal | 32% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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