Not Quite Philly Cheesesteak Skillet Pasta
Get ready to elevate your weeknight dinner game with this irresistible "Not Quite Philly Cheesesteak Skillet Pasta"! This one-pan wonder combines the bold, savory flavors of a classic Philly cheesesteak with the comforting creaminess of a pasta dish. Tender ribeye steak (or thinly sliced beef) is perfectly seared and paired with sautéed onions, green bell peppers, mushrooms, and a rich, cheesy sauce made with provolone, cream cheese, and a touch of heavy cream. The best part? It’s all cooked together with pasta in a single skillet, making clean-up a breeze. Ready in just 40 minutes, this quick and easy recipe is packed with flavor, loaded with creamy goodness, and perfect for feeding a crowd. Whether you’re craving cheesy comfort food or a creative twist on a classic sandwich, this dish will quickly become a family favorite!
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Recipe Information
Ingredients
- 1 pound ribeye steak (or thinly sliced beef)
- 2 tablespoons olive oil
- 1 medium yellow onion, thinly sliced
- 1 medium green bell pepper, thinly sliced
- 1 cup mushrooms, sliced
- 3 cloves garlic, minced
- 12 ounces pasta of choice (penne or rigatoni recommended)
- 3 cups beef broth
- 1 cup heavy cream
- 1.5 cups provolone cheese, shredded
- 4 ounces cream cheese
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
Instructions
Slice the ribeye steak thinly into bite-sized pieces. Season with a pinch of salt and black pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the steak pieces and cook until browned, about 3-4 minutes. Remove the steak from the skillet and set aside.
Add the remaining 1 tablespoon of olive oil to the skillet. Sauté the onion, bell pepper, and mushrooms for 4-5 minutes until they are softened and starting to brown. Add the minced garlic and cook for an additional 1 minute until fragrant.
Stir in the uncooked pasta, beef broth, heavy cream, salt, black pepper, and paprika. Bring the mixture to a gentle boil, then reduce the heat to low.
Cover the skillet and let the pasta simmer for 12-15 minutes, stirring occasionally, until the pasta is al dente and the liquid has reduced into a creamy sauce.
Add the cooked steak back into the skillet, stirring to combine.
Reduce the heat to low and slowly mix in the provolone cheese and cream cheese until fully melted and the sauce is smooth and creamy.
Taste and adjust seasoning with additional salt or pepper, if needed.
Serve hot and garnish with additional shredded provolone or chopped parsley, if desired.
Nutrition Facts
Calories |
680 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.5 g | 65% | |
| Saturated Fat | 25.0 g | 125% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 149 mg | 50% | |
| Sodium | 1094 mg | 48% | |
| Total Carbohydrate | 23.7 g | 9% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 3.4 g | ||
| Protein | 33.5 g | 67% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 255 mg | 20% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 590 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
