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 olive oil in a pan, cook the ribeye steak for 3-4 minutes, then set aside.
- Sauté mushrooms, onion, and bell pepper for 5-7 minutes; add garlic and cook 1 minute.
- Stir in Worcestershire sauce and spices; mix well.
- Pour in beef broth and cream, bring to boil, then add pasta and simmer for 10-12 minutes.
- Stir in cooked steak and cheeses until melted; add butter.
- Broil for 2-3 minutes until bubbly and golden.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Ensure ribeye steak is thinly sliced for tenderness.
Cavatappi holds sauce well; other pasta types can be used but may alter texture.
Leftovers can be stored in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: One-Pan
- Cuisine: American
Nutrition
- Calories: 650
- Sugar: 2
- Sodium: 800
- Fat: 35
- Saturated Fat: 18
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 55
- Fiber: 3
- Protein: 34
- Cholesterol: 100