Philly Cheesesteak Pasta
This savory skillet combines tender skirt steak; sautéed peppers, onions, and mushrooms; and creamy provolone with springy cavatappi noodles, all in one pan
Ingredients
Scaled from 4 servings
- 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 ¾ c. low-sodium beef broth
- ¾ c. heavy cream
- 8 oz. cavatappi
- 6 oz. shredded provolone
Instructions
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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.
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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.
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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.
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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.
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Stir in provolone until melted. Return beef mixture to skillet and toss until coated.
Nutrition
Per serving
| Calories | 854 |
|---|---|
| Fat | 50 |
| Saturated fat | 24 |
| Trans fat | 1 |
| Cholesterol | 153 |
| Sodium | 1202 |
| Carbohydrates | 51 |
| Fiber | 5 |
| Sugar | 8 |
| Protein | 47 |