Philly Cheesesteak Pasta Skillet: A Cheesy, Comforting

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Looking for a hearty, cheesy, and easy-to-make dinner? This Philly Cheesesteak Pasta Skillet is the answer! Combining the flavors of a classic Philly cheesesteak with tender pasta, this one-pan meal is perfect for busy weeknights. With juicy steak, sautéed peppers and onions, and a creamy cheese sauce, it’s a comforting dish that the whole family will love. Let’s dive into this delicious and satisfying recipe!

Why You Will Love Making This Recipe

This Philly Cheesesteak Pasta Skillet is a winner for so many reasons. First, it’s incredibly flavorful. The combination of tender steak, sweet peppers, and melty cheese creates a dish that’s rich and satisfying.

Second, it’s easy to make. With just one skillet and minimal prep time, you can have a restaurant-quality meal on the table in no time. Plus, it’s a great way to use up leftover steak or veggies.

Finally, it’s versatile. Customize the recipe with your favorite pasta, swap the steak for chicken, or add extra veggies for a nutritious twist. It’s a meal that’s as fun to make as it is to eat!

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Ingredients

  • 8 oz pasta (penne, fusilli, or your favorite)
  • 1 tbsp olive oil
  • 1 lb sirloin steak (thinly sliced)
  • 1 green bell pepper (sliced)
  • 1 red bell pepper (sliced)
  • 1 small onion (sliced)
  • 2 cloves garlic (minced)
  • 1 cup beef broth
  • 1 cup heavy cream
  • 1 cup shredded provolone cheese (or mozzarella)
  • 1/2 cup grated Parmesan cheese
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp paprika
  • Optional: fresh parsley (for garnish)

Equipment Used

  • Large skillet or frying pan
  • Pot (for boiling pasta)
  • Measuring cups and spoons
  • Tongs or spatula

Directions & Instructions

  1. Cook the Pasta: Boil the pasta according to package instructions until al dente. Drain and set aside.
  2. Cook the Steak: Heat olive oil in a large skillet over medium-high heat. Add the sliced steak and cook for 2-3 minutes until browned. Remove and set aside.
  3. Sauté the Vegetables: In the same skillet, add the bell peppers and onion. Sauté for 5-7 minutes until softened. Add the minced garlic and cook for another 1-2 minutes.
  4. Make the Sauce: Pour in the beef broth and heavy cream, stirring to combine. Bring to a simmer, then reduce the heat to low.
  5. Add Cheese: Stir in the provolone and Parmesan cheese until melted and smooth. Season with salt, black pepper, and paprika.
  6. Combine Everything: Add the cooked pasta and steak back to the skillet. Toss to coat everything in the sauce.
  7. Serve: Garnish with fresh parsley if desired, and serve warm.

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Nutritional Information

This Philly Cheesesteak Pasta Skillet is a hearty and satisfying meal. Per serving (1/4 of the recipe), it contains approximately:

  • Calories: 600
  • Fat: 35g
  • Carbohydrates: 35g
  • Protein: 35g
  • Sugar: 5g

Prep Time and Cook Time

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes

Variations

  • Chicken Version: Replace the steak with cooked chicken breast or thighs.
  • Vegetarian Option: Skip the steak and add mushrooms or extra veggies.
  • Spicy Twist: Add a pinch of red pepper flakes or a dash of hot sauce for extra heat.

Frequently Asked Questions

1. Can I use other types of pasta?
Yes! Any short pasta like rotini, farfalle, or shells works well.

2. Can I make this ahead of time?
Yes! Store in an airtight container in the fridge for up to 3 days. Reheat on the stovetop or microwave.

3. How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat before serving.

Pro Tips By Elisa

  • Use a hot skillet for the best sear on the steak.
  • Don’t overcook the pasta to keep it al dente.
  • Add a splash of Worcestershire sauce for extra flavor.

Serving Suggestions

Serve this Philly Cheesesteak Pasta Skillet with a side of garlic bread, a fresh green salad, or steamed vegetables. It’s perfect for a quick weeknight dinner or a comforting family meal!

Philly Cheesesteak Pasta Skillet

Elisa
Try this Philly cheesesteak pasta skillet recipe! A cheesy, comforting one-pan meal with tender steak, peppers, and pasta. Perfect for weeknight dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course dinner
Cuisine American
Calories 600 kcal

Equipment

  • Large skillet or frying pan
  • Pot for boiling pasta
  • Measuring cups and spoons
  • Tongs or spatula

Ingredients
  

  • 8 oz pasta penne, fusilli, or your favorite
  • 1 tbsp olive oil
  • 1 lb sirloin steak thinly sliced
  • 1 green bell pepper sliced
  • 1 red bell pepper sliced
  • 1 small onion sliced
  • 2 cloves garlic minced
  • 1 cup beef broth
  • 1 cup heavy cream
  • 1 cup shredded provolone cheese or mozzarella
  • 1/2 cup grated Parmesan cheese
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp paprika
  • Optional: fresh parsley for garnish

Instructions
 

  • Cook the Pasta: Boil the pasta according to package instructions until al dente. Drain and set aside.
  • Cook the Steak: Heat olive oil in a large skillet over medium-high heat. Add the sliced steak and cook for 2-3 minutes until browned. Remove and set aside.
  • SautĂ© the Vegetables: In the same skillet, add the bell peppers and onion. SautĂ© for 5-7 minutes until softened. Add the minced garlic and cook for another 1-2 minutes.
  • Make the Sauce: Pour in the beef broth and heavy cream, stirring to combine. Bring to a simmer, then reduce the heat to low.
  • Add Cheese: Stir in the provolone and Parmesan cheese until melted and smooth. Season with salt, black pepper, and paprika.
  • Combine Everything: Add the cooked pasta and steak back to the skillet. Toss to coat everything in the sauce.
  • Serve: Garnish with fresh parsley if desired, and serve warm.

Notes

Use a hot skillet for the best sear on the steak.
Don’t overcook the pasta to keep it al dente.
Add a splash of Worcestershire sauce for extra flavor.
Keyword dinner ideas easy