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Philly Cheesesteak Pasta
Cavatappi pasta tossed with thinly sliced top sirloin steak, bell pepper, mushrooms, and provolone cheese.
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servings: 4
total time: 30 minutes
recipe by: Frankie
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
- Bring a large pot of water to a boil and cook the pasta according to package directions. Drain the pasta and set aside.
- Heat 1 TBSP of olive oil in a large saute pan over medium-high heat.
- 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.
- 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.
- Take the pan off the heat and stir in the pasta and steak then stir in the provolone cheese until melted.
- Taste and season with additional salt & pepper if needed.
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