Philly Pizza Steak Pasta
Indulge in the ultimate comfort food mashup with this Philly Pizza Steak Pasta recipe, a creative fusion that combines the savory flavors of a Philly cheesesteak with the irresistible charm of a classic pizza. Tender slices of perfectly seared ribeye steak are tossed with al dente penne pasta, sautéed green bell peppers, sweet onions, and a rich pizza sauce, creating a hearty skillet meal that's both satisfying and flavorful. Topped with gooey mozzarella and provolone cheese, this dish delivers melt-in-your-mouth perfection in every bite. Ready in just 40 minutes, this one-pan dinner is ideal for busy weeknights or casual family gatherings. Garnish with freshly chopped parsley for a pop of color and enjoy this cheesy, saucy, steak-packed pasta dish that’s sure to be a crowd-pleaser! Perfect for fans of steak pasta recipes, Philly cheesesteak-inspired dishes, and easy cheesy dinner ideas.
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Recipe Information
Ingredients
- 12 ounces penne pasta
- 2 tablespoons olive oil
- 1 pound ribeye steak
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 green bell pepper, diced
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 2 cups pizza sauce
- 2 cups mozzarella cheese, shredded
- 1 cup provolone cheese, shredded
- 6 cups water
- 2 tablespoons parsley, chopped (optional for garnish)
Instructions
Bring 6 cups of water to a boil in a large pot. Once boiling, add the penne pasta and cook according to the package instructions until al dente (approximately 8-10 minutes). Drain the pasta and set aside.
While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Season the ribeye steak with salt and black pepper on both sides. Sear the steak in the skillet for 2-3 minutes per side, or until medium-rare. Remove the steak from the pan and let it rest for a few minutes before slicing it into thin strips.
In the same skillet, add the remaining tablespoon of olive oil, followed by the diced green bell pepper, diced yellow onion, and minced garlic. Sauté for 3-4 minutes, or until the vegetables are softened.
Sprinkle the Italian seasoning over the sautéed vegetables and stir well to combine.
Reduce the heat to low and pour the pizza sauce into the skillet with the vegetables. Stir and let simmer for 2-3 minutes.
Add the cooked penne pasta and sliced steak to the skillet. Toss everything together until the pasta and steak are fully coated in the sauce.
Turn off the heat and sprinkle the shredded mozzarella and provolone cheese over the pasta mixture. Cover the skillet with a lid and let sit for 2-3 minutes, allowing the cheese to melt.
Garnish with chopped parsley if desired and serve hot.
Nutrition Facts
Calories |
527 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.7 g | 37% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 1473 mg | 64% | |
| Total Carbohydrate | 30.9 g | 11% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 6.6 g | ||
| Protein | 39.1 g | 78% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 465 mg | 36% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 627 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.
