Philly Cheesesteak Skillet Pasta
A hearty fusion of two beloved classics, this Philly Cheesesteak Skillet Pasta delivers a creamy, savory blend of seared beef, sautéed peppers and onions, and perfectly cooked noodles enveloped in a velvety cheese sauce. It’s a comforting one-pan meal ideal for busy weeknights.
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Servings: 6
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion finely chopped
- 1 teaspoon Worcestershire sauce
- ½ teaspoon ground black pepper
- 2 cups low-sodium beef broth
- 1 red bell pepper chopped
- 2 cloves of garlic minced finely
- 1 green bell pepper diced
- 1 pound lean ground beef or thin-cut steak strips
- 12 ounces penne or rotini pasta
- 1 teaspoon kosher salt or to taste
- 1 cup heavy whipping cream
- 2 cups shredded mozzarella or provolone cheese
- ½ cup grated Parmesan cheese
Instructions
- Set a large pot of salted water over high heat and bring it to a rolling boil. Cook the pasta following the package’s al dente directions. Once done, drain thoroughly and set aside.
- In a wide skillet over medium-high heat, warm the olive oil. Add the ground beef or sliced steak and cook until evenly browned, using a spoon to break apart the meat as it cooks. Drain any surplus fat if necessary.
- Add the diced onions along with the chopped green and red bell peppers to the skillet. Sauté for about 5 to 6 minutes until softened. Stir in the minced garlic and cook for 1 more minute until aromatic.
- Incorporate the Worcestershire sauce, salt, and pepper into the skillet. Pour in the beef broth and heavy cream. Stir well and allow the mixture to simmer gently for 3 to 4 minutes.
- Add the drained pasta into the skillet and reduce the heat to low. Sprinkle in the mozzarella or provolone along with the Parmesan. Stir continuously until the cheese melts completely and the sauce thickens to coat the pasta evenly.
- Serve the dish hot, optionally garnished with freshly grated Parmesan or chopped parsley.