Ingredients
Scale
- 1 Tablespoon olive oil divided
- 1 pound ribeye steak thinly sliced
- 8 ounces baby bella mushrooms sliced
- 1 medium yellow onion diced
- 1 medium green bell pepper diced
- 4 cloves garlic minced
- 1 teaspoon Worcestershire sauce
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 4 cups beef broth
- 1 cup heavy cream
- 12 ounces cavatappi pasta
- 8 ounces provolone cheese sliced (half chopped, half reserved for topping)
- 1 cup shredded mozzarella cheese
- 2 Tablespoons unsalted butter
- Fresh parsley chopped (optional, for garnish)
Instructions
- Heat 1 tablespoon of olive oil in a large oven-safe deep pan or dutch oven over medium-high heat. Add the thinly sliced ribeye steak and cook until browned, about 3-4 minutes. Remove the steak and set it aside. Leaving any grease in the pan.
- In the same pan, sauté the mushrooms, onion, and green bell pepper for 5-7 minutes, or until softened. Stir in the minced garlic and cook for 1 minute. Mix in the Worcestershire sauce, smoked paprika, onion powder, garlic powder, salt, and black pepper. Stir well to coat the vegetables.
- Pour in the beef broth and heavy cream. Bring the mixture to a boil, then stir in the cavatappi pasta. Reduce the heat to medium-low, cover, and simmer for 10-12 minutes, stirring occasionally, until the pasta is tender. Stir in half the chopped provolone and mozzarella until melted. Top with remaining cheese and broil if desired.
Notes
Use an oven-safe pan to broil the top for a cheesy crust. Substitute cavatappi with penne if needed. Garnish with fresh parsley for added freshness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Method: Main Course
- Cuisine: American
Nutrition
- Calories: 650
- Sugar: 5g
- Sodium: 950mg
- Fat: 35g
- Saturated Fat: 18g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 110mg