One Pot Philly Cheesesteak Pasta
Need an easy weeknight meal? These classic cheesesteak flavors mixed with pasta pack a delicious punch and takes just 30 minutes to prepare!
Ingredients
- 2 tbsp olive oil divided
- 2 tbsp unsalted butter divided
- 1 1/2 lbs boneless ribeye steak sliced into thin slices (can also use beef stir fry meat)
- 12 oz baby portobello mushrooms sliced
- 1 yellow onion diced
- 1 green bell pepper (seeds and ribs removed) diced
- 1/2 tsp dried thyme
- 1 lb cellentani pasta (also known as cavatappi pasta)
- 4 cups beef stock
- 1 cup water
- 1/2 cup sour cream
- 1/4 cup cream cheese
- 10 slices provolone cheese chopped and divided
- salt to taste
- pepper to taste
- fresh parsley minced, for garnish
Instructions
- Heat a dutch oven over MED/HIGH heat. Add 1 Tbsp. oil and 1 Tbsp. of butter. Let the butter melt. Add steak slices in an even layer in the pot. Depending on the size of the pan, you may need to cook this in batches. Let steak cook undisturbed for 1 minute, then mix around for 1 minute more, Do not cook any longer, or steak will be overcooked. Remove steak and place on a plate to rest.
- Add remaining 1 Tbsp. of oil and 1 Tbsp. of butter to the hot pot. Add onions, green pepper, and mushrooms. Cook for 5 minutes stirring occasionally. Veggies should be tender and mushrooms should be browned. Season with thyme and a generous pinch of salt and pepper.
- Slowly pour in water and beef stock. Bring to a boil. Add pasta. Reduce heat so liquid is at a gentle boil. Boil for 15 minutes. Stir pasta frequently to prevent sticking.
- When most of the liquid has been absorbed, turn off the heat. Add cream cheese, sour cream, cooked steak slices, and half the chopped provolone slices. Stir well to combine. Taste, and add a pinch of salt and pepper if needed.
- Top pasta with remaining chopped provolone and cover with lid for 3 minutes so cheese melts. Sprinkle with pepper and minced parsley for garnish. Serve hot.
Notes
Recipe adapted slightly from The Chunky Chef