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!
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
- 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.
- 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.
- 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.
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
Try this Philly cheesesteak pasta skillet recipe! A cheesy, comforting one-pan meal with tender steak, peppers, and pasta. Perfect for weeknight dinners.
- Large skillet or frying pan
- Pot for boiling pasta
- Measuring cups and spoons
- Tongs or spatula
- 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)
- 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.
- 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.
- 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.
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.
