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Philly Cheesesteak Pasta







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Philly Cheesesteak Pasta

Cavatappi pasta tossed with thinly sliced top sirloin steak, bell pepper, mushrooms, and provolone cheese.

Philly Cheesesteak Pasta recipe



servings: 4

total time: 30 minutes

recipe by: 

Ingredients

  • 1 pound uncooked cavatappi pasta
  • 1 TBSP plus 1 TBSP olive oil
  • 1 1/2 pounds top sirloin, thinly sliced
  • salt & freshly ground black pepper
  • 1 green bell pepper, thinly sliced
  • 8 ounces white button mushrooms, thinly sliced
  • 8 ounces provolone cheese, shredded


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Directions

  1. Bring a large pot of water to a boil and cook the pasta according to package directions. Drain the pasta and set aside.

  2. Heat 1 TBSP of olive oil in a large saute pan over medium-high heat.

  3. Add the sliced steak to the pan and season generously with salt & pepper. Cook, stirring often, until browned, 2 to 3 minutes. Transfer the steak to a plate and set aside.

  4. Wipe out the pan and place back on the stove over medium-high heat. Add 1 TBSP of olive oil, the bell pepper, and mushrooms then season with a little salt & pepper. Cook, stirring often, until the mushrooms brown and the peppers begin to soften, about 7 minutes.

  5. Take the pan off the heat and stir in the pasta and steak then stir in the provolone cheese until melted.

  6. Taste and season with additional salt & pepper if needed.

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