Description
A creamy, cheesy Philly Cheesesteak Pasta Skillet with tender beef, bell peppers, and a rich sauce—all made in one pan for an easy 30-minute meal!
Ingredients
Scale
- 12 oz pasta (penne or rotini)
- 1 tbsp olive oil
- 1 lb ground beef or thinly sliced steak
- 1 small onion, diced
- 1 green bell pepper, diced
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika
- 1/2 tsp Worcestershire sauce
- 2 cups beef broth
- 1 cup heavy cream
- 2 cups shredded provolone cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 tsp red pepper flakes (optional)
- Fresh parsley for garnish
Instructions
- Cook pasta according to package directions until al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Cook beef or steak until browned (5-7 minutes).
- Add onion, bell pepper, and garlic. Sauté for 3-4 minutes until softened.
- Stir in salt, black pepper, smoked paprika, and Worcestershire sauce.
- Pour in beef broth and heavy cream. Simmer for 3-4 minutes.
- Add cooked pasta, stirring to coat.
- Reduce heat, sprinkle provolone and mozzarella cheese over pasta. Cover and melt cheese (2-3 minutes).
- Sprinkle red pepper flakes (optional) and garnish with parsley before serving.
Notes
- For a more authentic Philly cheesesteak flavor, use thinly sliced ribeye steak.
- Substitute provolone with American or cheddar for a different taste.
- Add mushrooms for extra depth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American