Philly Cheesesteak Pasta (Print Version)
# Ingredients:
→ Pasta Base
01 -
8 oz cavatappi pasta
02 -
Salt for pasta water
→ Steak Marinade
03 -
2 lbs flank steak, sliced paper-thin against grain
04 -
2 tablespoons red wine vinegar
05 -
2 tablespoons Worcestershire sauce
06 -
1 teaspoon baking soda
07 -
4 garlic cloves, minced and divided
08 -
1/2 teaspoon onion powder
09 -
1/2 teaspoon dried thyme
10 -
1/2 teaspoon salt
11 -
1/4 teaspoon black pepper
12 -
2 cups water
→ Vegetables and Cheese
13 -
2 tablespoons salted butter, divided
14 -
2 tablespoons vegetable oil, divided
15 -
1 red bell pepper, sliced
16 -
1 green bell pepper, sliced
17 -
1 cup white onion, sliced
18 -
8 oz cream cheese, cubed and softened
19 -
1 cup heavy cream
20 -
2 cups shredded monterey jack cheese
21 -
6 slices provolone cheese
22 -
Fresh parsley for garnish
# Instructions:
01 -
Using a sharp knife, slice flank steak as thin as possible against the grain, no thicker than 1/8 inch. In a large bowl, whisk together vinegar, Worcestershire, baking soda, half the garlic, onion powder, thyme, salt, pepper, and water. Add sliced steak and marinate 15-30 minutes.
02 -
Bring a large pot of salted water to boil. Cook cavatappi pasta according to package directions until al dente. Drain and set aside. While pasta cooks, slice vegetables and grate cheese. Preheat oven to 400°F.
03 -
Heat 1 tablespoon each of butter and oil in a large skillet over medium heat. Drain marinade from steak and discard liquid. Cook steak in batches to avoid overcrowding, until browned and cooked through. Don't worry about foaming from baking soda - it's normal. Remove steak and set aside.
04 -
Add remaining butter to the same skillet. Cook bell peppers and onions until softened and slightly caramelized, about 5 minutes. Add remaining garlic and cook 1 minute more until fragrant.
05 -
Add cubed cream cheese and heavy cream to the vegetables. Stir until cream cheese melts completely and mixture is smooth. Gradually stir in shredded jack cheese until melted and sauce comes to a gentle simmer.
06 -
Stir cooked pasta into the cheese sauce until well coated. Add the cooked steak back to the skillet and mix thoroughly. If your skillet isn't large enough, transfer everything to a greased 9x13 inch casserole dish.
07 -
Top the pasta mixture with provolone slices, covering evenly. Bake for 15 minutes until cheese is melted and golden brown on top. Garnish with chopped fresh parsley before serving hot.
# Notes:
01 -
The baking soda marinade creates incredibly tender steak in just 15 minutes
02 -
Slice steak against the grain for maximum tenderness
03 -
Any short pasta shape works well - penne, rigatoni, or shells
04 -
This recipe can be assembled ahead and baked when ready to serve