Description
Indulge in the mouthwatering flavors of our Delicious Philly Cheese Steak Pasta recipe. Learn how to create this savory and satisfying dish at home today!
Ingredients
- 2 tbsp. vegetable oil (30 ml), divided
- 1 lb. beef skirt steak or rib eye, thinly sliced across the grain (450 g)
- 1 tsp (5 ml). Italian seasoning
- Kosher salt
- Freshly ground black pepper
- 8 oz. cremini or white mushrooms, sliced (225 g)
- 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 (830 ml)
- 1 cup whole milk (240 ml)
- 8 oz. cavatappi (225 g)
- 6 oz. shredded provolone cheese (170 g)
Instructions
- In a large stainless steel pan over medium-high warmth, add 1 tablespoon of oil and swirl to coat the surface. In a big bowl, mix the steak with Italian seasoning and sprinkle with salt and pepper. Place the steak in a single layer in the pan and let it cook without stirring until the bottom is browned, approximately 2 minutes. Mix and continue cooking, stirring once in a while, until it’s no longer pink, for another 1 to 2 minutes. Move the steak to a large bowl.
- Lower the heat to medium. Using the same pan, cook the mushrooms, stirring every so often, until they begin to brown, about 8 to 10 minutes; add a dash of salt. Move them to the bowl with the steak.
- In the same pan over medium heat, pour in the remaining tablespoon of oil. Add the onion and bell peppers; sprinkle with salt. Cook, stirring often, until the peppers soften, about 8 to 10 minutes. Add the garlic and stir until it becomes fragrant, roughly 1 more minute. Transfer to the bowl with the mushrooms and steak.
- Turn up the heat to medium-high. Add the broth, making sure to scrape up any browned bits from the bottom of the pan. Mix in the milk and bring it to a gentle boil. Place the pasta in a single layer and bring it back to a simmer. Cover and cook, stirring occasionally, until the pasta is cooked to al dente and the sauce thickens, about 10 to 12 minutes.
- Mix in the provolone until it melts completely. Return the beef mixture to the pan and toss everything together until well coated.
Notes
- Marinate steak in Italian seasoning, salt, and pepper for enhanced flavor.
- Include a mix of cremini and white mushrooms for varied textures.
- Substitute whole milk with heavy cream for a creamier sauce.
