One Pot Philly Cheesesteak Pasta

Sometimes, you just want cheesteak in a pasta form. (At least, I do). This is such an easy dish too, and uses only one dish! Here's what you'll need for 4-6 servings:

Photo byChelsea

Ingredients:

• 2 Tbsp olive oil, divided
• 2 Tbsp unsalted butter, divided
• 1 1/2 lbs shaved steak
• 12 oz mushrooms, sliced
• 1 large yellow onion, cut in half, then sliced thinly
• 1 green bell pepper, seeds and ribs removed, then thinly sliced
• 1/2 tsp dried thyme
• 1 lb dried cavatappi or elbow pasta
• 4 cups beef stock
• 1 cup milk
• 1/2 cup sour cream
• 1/4 cup cream cheese
• 8 slices provolone cheese, chopped, divided
• 1/2 cup mozzarella
• salt and black pepper, to taste
• minced fresh parsley, for garnish

Heat a Dutch oven or large heavy-bottomed pot over medium-high heat. Add 1 tablespoon of oil and 1 tablespoon of butter. Once the butter melts, add the steak slices and cook until just no longer pink, working in batches if necessary. Transfer the steak to a bowl and cover with foil to keep warm.

In the same pot, add the remaining oil and butter. Stir in the mushrooms, onions, and green pepper, cooking for about 5 minutes until tender and the mushrooms have browned. Season with thyme, salt, and pepper, then remove the veggies and add them to the bowl with the steak, recovering with foil.

Pour in the beef stock and milk, bringing it to a boil. Add the pasta, reduce the heat to a gentle boil, and cook for 12-15 minutes, stirring frequently to prevent sticking.

Once most of the liquid is absorbed, turn off the heat and stir in the sour cream, cream cheese, steak, veggies, and half of the chopped provolone. Mix everything well, then taste and adjust the seasoning with salt and pepper if needed.

Top the pasta with the remaining provolone and mozarella and broil for 2-3 minutes until the cheese is melted and bubbly. Garnish with black pepper and minced parsley, if desired, and serve hot. Enjoy!