Cheesesteak pasta is as good as it looks! This one pot wonder is ready in 30 minutes. Rich, and creamy pasta is packed with so much flavor!
Pasta is great any time of the year but there’s something about having a bowl of pasta on a cold winter day! It’s like a warm hug that keeps on giving!
Taste is the number one concern when I’m making a dish but if you can find something that can be made in ONE pan and is done in 30 minutes, I’m sure angels are singing. I mean, seriously, does it get any better than that?
TIPS AND TRICKS
PROTEIN: I used steak in my dish, but hamburger would be a great addition. I have some family members that would prefer that. You can also mix up the meat! You can use chicken, sausage, ground turkey.
VEGGIES: If you are trying to add more veggies into your diet, add some carrots, peas, or even zucchini.
PASTA: There isn’t a special kind of pasta that you need to use. Use whatever you have in your pantry. If you are buying some for this recipe, go for a small cut pasta that has a lot of curves that can catch the sauce.
SEASONING: Want to spice it up? Add a little red pepper flakes or even a little cajun seasoning.
STORAGE: It will last up to 3 days in an airtight container. You can also freeze this up to 3 months. Great freezer meal!
- 2 Tbsp olive oil, divided
- 2 Tbsp butter, divided
- 1 - 1 1/2 lbs ribeye steak, sliced into thin slices
- 12 oz mushrooms, sliced
- 1 large onion, chopped
- 1 green bell pepper, seeds and ribs removed, then thinly sliced
- 1 lb dried small shelled pasta
- 4 cups beef stock
- 1 cup water
- 1 cup sour cream
- 8 ounces cream cheese
- 8 slices provolone cheese, chopped, divided
- salt and black pepper, to taste
- fresh parsley, for garnish
Start by heating a dutch oven, or large heavy bottomed pot, over a medium heat. Add 1 Tbsp oil and 1 Tbsp butter and let butter melt. Add steak slices. 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. Set aside the 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 salt and pepper. to taste.
Add the 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 add the provolone slices. Stir to combine well. Taste, and add salt and pepper if needed.
Sprinkle with black pepper and minced parsley (optional), and serve hot.
Did you try our Cheesesteak Pasta recipe? What did you think? Did you love it? We would love to hear from you! Please leave us a comment below or tag us on Instagram!
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