This is one of those dinner recipes that makes you think ‘I really shouldn’t have more’ right before you dig back into the casserole for more. It’s indulgent, creamy, gooey with cheese and loaded with savory flavors. And like all good family dinners, it’s a one pot meal. The steak, peppers, onions, mushrooms and pasta all cook together so no need for side dishes. And no heavy cleanup after dinner.
About the Ingredients
Boneless Ribeye Steak – The recipe gives instructions to cook a rib eye steak before preparing the rest of the casserole. I instead found a very convenient package of precooked, pre sliced sirloin that I highly recommend using. You can skip the first few steps of the recipe and the beef has terrific flavor.
Sliced Mushrooms – White mushrooms, cremini, baby portobello… any kind you like but use fresh. The canned will be too soft.
Yellow Onion – Sliced very thin. I suggest using a mandoline like the one I recommended in my Holiday Gift Guide.
Green Bell Pepper – Seeds and ribs removed. If your mandoline is very sharp you can slice this on the same setting as your onion.
Cavatappi Pasta – Any short noodle will do if you can’t find cavatappi. You could substitute elbows, rotini, or shells. I like to buy my pasta at Homegoods and often find great shapes there.
Beef Stock – I prefer salted but you can use unsalted too. One of the 4 cup boxes is the perfect amount.
Sour Cream and Cream Cheese – 2 parts sour cream, 1 part cream cheese is what gives this casserole it’s creamy texture. I used the light version of both.
Sliced Provolone Cheese – Either have the deli slice you 8 slices or grab a pre-sliced 1/2 pound package at the grab and go counter.
Recipe Substitutions & Variations
This recipe is very versatile. It’s a great starting point for just about any meat, vegetable, cream sauce casserole. Swap the steak for chicken (and beef broth for chicken broth), pick a vegetable you love (broccoli, green beans or eggplant all come to mind for me) and follow the recipe! You can even swap out the cheese to adjust the flavor too. I’m sure there are great combinations to be thought up so let your imagination guide you.
How to Make Philly Cheesesteak Pasta
Begin by cooking and slicing your steak if you didn’t purchase it ready to eat. Then, in a large pot or dutch oven, sauté the mushrooms, onions and peppers until soft. Be sure to season them here with salt, pepper and thyme.
Pour in the beef stock and water and bring to a boil. Now add the pasta and cook until the pasta is just al dente. At this point most of the liquid should be absorbed. Turn off the heat and add the remaining ingredients, reserving some sliced cheese for topping. Stir to combine and melt everything together.
Top the casserole with the remaining cheese and put it under the broiler until melted and bubbling.
The Recipe for Philly Cheesesteak Pasta
This recipe and all of the delicious details are available on the TheChunkyChef.com blog at One Pot Philly Cheesesteak Pasta. If you test out this recipe be sure to leave a note in the comments below. I’d especially love to hear if you substituted any ingredients and found a new favorite combination. Enjoy!