The Philly cheesesteak is insanely high on my favorite sandwiches list, but worthy cheesesteak spots are few and far between (especially for a discerning consumer like myself). This pasta is my solution to getting that comforting flavor without suffering through a disappointing take-out sandwich.
This cheesy pasta skillet combines tender skirt steak, sautéed peppers, onions, and mushrooms, and creamy provolone all in one pan, making it perfect for busy weeknights. The thinly sliced steak is cooked to perfection with a blend of Italian seasoning before being tossed with mushrooms, onions, and colorful bell peppers.
Pro tip: To get super-thinly sliced steak, place the steak in the freezer for about 10 minutes before slicing while you prep your other ingredients. This will make it easier to get razor-thin slices.
The real one-pan magic happens when the pasta is simmered in beef broth and half-and-half, soaking up all those rich flavors. Once the cavatappi reaches al dente perfection, the dish is finished with melty provolone, turning it into the ultimate savory skillet dinner.
Made this recipe? Let us know how it went in the comments below!