Philly Cheesesteak Pasta Skillet (Print Version)
Tender steak, savory peppers, and creamy cheese blend with classic pasta for a delicious weeknight meal.
# Ingredients:
→ Main
01 -
1 pound ribeye steak or sirloin steak, thinly sliced
02 -
10 ounces penne or rigatoni pasta
03 -
1 green bell pepper, sliced
04 -
1 medium yellow onion, sliced
05 -
2 cloves garlic, minced
→ Sauce & Cheese
06 -
1 cup beef broth
07 -
1 tablespoon Worcestershire sauce
08 -
1 cup shredded provolone cheese
09 -
1 cup shredded mozzarella cheese
→ Pantry
10 -
2 tablespoons olive oil
11 -
Salt, to taste
12 -
Black pepper, to taste
# Steps:
01 -
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear sliced steak for 1 to 2 minutes per side until well browned. Transfer steak to a plate and set aside.
02 -
Add remaining olive oil to the same skillet. Sauté green bell pepper and yellow onion for 5 to 7 minutes until softened. Stir in minced garlic and cook for 1 minute until fragrant.
03 -
Pour in beef broth and Worcestershire sauce, scraping up any browned bits from the pan. Allow the mixture to simmer for 2 to 3 minutes to develop flavor.
04 -
Bring a large pot of salted water to a boil. Cook the penne or rigatoni according to package directions until al dente. Drain thoroughly.
05 -
Add the drained pasta to the skillet with vegetables and broth. Return the cooked steak to the skillet. Lower the heat and stir in provolone and mozzarella cheese. Stir gently until cheese is melted and the mixture is creamy.
06 -
Adjust seasoning with salt and black pepper to taste. Garnish with chopped parsley or chives if desired. Serve immediately while hot.
# Notes:
01 -
Slice the steak thinly against the grain for tender results. For best cheese melt, shred cheese from a block rather than using pre-shredded.