Philly Cheesesteak Pasta
This delectable one pot pasta delivers all the iconic flavors of a classic Philly cheesesteak sandwich in an easy, family-friendly weeknight dinner.
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Ingredients
- 2 Tablespoons olive oil
- 1 medium red bell pepper sliced
- 1 medium yellow onion sliced
- 8 ounces white button mushrooms sliced
- 12 ounces ribeye steak frozen and thinly sliced
- 1 teaspoon sea salt
- 1/4 teaspoon cracked black pepper
- 1/2 teaspoon granulated garlic
- 1 Tablespoon all-purpose flour
- 2 cups beef stock
- 1/2 cup heavy whipping cream
- 2 teaspoons Worcestershire sauce
- 2 heaping cups rigatoni pasta
- 1 1/4 cups part-skim mozzarella cheese shredded
Instructions
- Heat oil in a large nonstick skillet over medium-high heat. Add bell pepper, onion and mushrooms and cook for 5 minutes.
- Stir in sliced ribeye, salt, pepper and garlic. Cook for 2-3 minutes until beef starts to brown.
- Whisk together flour, beef stock, heavy cream and Worcestershire sauce. Pour mixture into skillet.
- Add rigatoni and bring to a boil. Reduce heat to medium, cover and simmer for 15 minutes, stirring often.
- Remove lid and mix in 1⁄2 cup shredded mozzarella until melted.
- Top with remaining cheese, replace lid and cook 5 more minutes to melt cheese.
Notes
- Freeze ribeye for 30 minutes before slicing to get thin pieces
- Substitute broth with an equal amount of milk
- Try fusilli or rotelle pasta shapes
- Garnish with chopped Italian parsley
