Philly Cheesesteak Pasta Skillet Recipe

Introduction

This Philly Cheesesteak Pasta Skillet is a delicious twist on a classic sandwich, combining all the savory flavors with comforting pasta. It’s an easy one-pan meal perfect for busy weeknights and full of melty cheese and tender ground beef.

Ingredients

• 1 tablespoon olive oil
• 1 large yellow onion, halved and sliced 1/2-inch thick
• 1 teaspoon kosher salt, divided
• 1 medium red bell pepper, halved and sliced 1/2-inch thick
• 1 clove garlic, minced
• 1 pound ground chuck
• 1/2 teaspoon freshly ground black pepper
• 8 ounces dry rotini pasta
• 2 (14.5-ounce) cans low-sodium chicken broth
• 1 1/2 cups (4 1/2 ounces) shredded provolone cheese, divided
• 1 1/2 cups (4 1/2 ounces) shredded pepper jack cheese, divided

Instructions

1. Step 1: Heat the olive oil in a 10-inch high-sided skillet over medium-high heat until shimmering. Add the onion and 1/2 teaspoon of kosher salt. Sauté until the onion begins to brown and soften, about 5 minutes.
2. Step 2: Stir in the sliced red bell pepper and minced garlic. Cook for 2 to 3 minutes until the bell peppers begin to soften and the garlic is fragrant.
3. Step 3: Add the ground chuck, freshly ground black pepper, and the remaining 1/2 teaspoon of salt. Break up the meat with a wooden spoon and cook until browned and no pink remains, about 5 to 7 minutes.
4. Step 4: Stir the dry rotini pasta into the beef and vegetable mixture.
5. Step 5: Pour in the chicken broth. Cover the skillet and bring to a boil. Then uncover and cook for 20 to 25 minutes, stirring occasionally, until the pasta is tender and most of the liquid is absorbed.
6. Step 6: Meanwhile, position an oven rack in the middle and preheat the broiler to high.
7. Step 7: Stir half of the shredded provolone and pepper jack cheeses into the pasta skillet. Sprinkle the remaining cheese evenly on top.
8. Step 8: Place the skillet under the broiler for 2 to 3 minutes, or until the cheese is melted and golden brown. Serve hot.

Tips & Variations

• For extra flavor, add sliced mushrooms or green peppers alongside the bell pepper.
• Use a mix of provolone and mozzarella if you prefer a milder cheese flavor.
• Ground sirloin or turkey can be used instead of ground chuck for a leaner option.
• Be sure to stir occasionally while the pasta cooks to prevent sticking.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over medium heat or microwave until heated through. Add a splash of broth or water if the pasta seems dry.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, other short pasta shapes like penne or fusilli work well. Just adjust the cooking time if needed.

Is it possible to make this recipe vegetarian?

Absolutely. Replace the ground beef with plant-based crumbles or sautéed mushrooms for a tasty vegetarian version.

Philly Cheesesteak Pasta Skillet Recipe

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4.5 from 107 reviews

This Philly Cheesesteak Pasta Skillet is a comforting and flavorful dish combining the classic flavors of a Philly cheesesteak sandwich with hearty pasta. Ground chuck, sautéed onions, bell peppers, and garlic are cooked together with rotini pasta and chicken broth, then topped with a blend of provolone and pepper jack cheeses, finished under the broiler for a bubbly, golden crust. Perfect for a quick and satisfying dinner that delivers the taste of a favorite sandwich in a single skillet.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Vegetables & Aromatics

• 1 large yellow onion, halved and sliced 1/2-inch thick
• 1 medium red bell pepper, halved and sliced 1/2-inch thick
• 1 clove garlic, minced

Main Ingredients

• 1 tablespoon olive oil
• 1 pound ground chuck
• 8 ounces dry rotini pasta
• 2 (14.5-ounce) cans low-sodium chicken broth

Cheeses

• 1 1/2 cups (4 1/2 ounces) shredded provolone cheese, divided
• 1 1/2 cups (4 1/2 ounces) shredded pepper jack cheese, divided

Spices & Seasonings

• 1 teaspoon kosher salt, divided
• 1/2 teaspoon freshly ground black pepper

Instructions

1. Sauté Vegetables: Heat the olive oil in a 10-inch high-sided skillet over medium-high heat until shimmering. Add the sliced onion and 1/2 teaspoon kosher salt. Sauté for about 5 minutes until the onions start to brown and soften. Stir in the sliced bell pepper and minced garlic, cooking for an additional 2 to 3 minutes until the peppers soften and garlic is fragrant.
2. Cook Ground Chuck: Add the ground chuck, freshly ground black pepper, and the remaining 1/2 teaspoon kosher salt to the skillet. Break the meat into small pieces using a wooden spoon and cook for 5 to 7 minutes until browned and no pink remains.
3. Add Pasta and Broth: Stir the dry rotini pasta into the beef and vegetable mixture. Pour in the low-sodium chicken broth and cover the skillet. Bring the mixture to a boil, then uncover and cook for 20 to 25 minutes, stirring occasionally, until the pasta is tender and most of the liquid is absorbed.
4. Preheat Broiler: While the pasta cooks, position a rack in the middle of the oven and preheat the broiler to high.
5. Add Cheeses and Broil: Stir half of the shredded provolone and pepper jack cheeses into the pasta skillet mixture. Sprinkle the remaining cheese evenly over the top. Place the skillet under the broiler and broil for 2 to 3 minutes until the cheese melts and becomes golden brown and bubbly. Carefully remove from the oven and serve immediately.

Notes

• Use ground chuck for a tasty, authentic cheesesteak flavor, but ground sirloin can be used as a leaner option.
• If you don’t have a broiler-safe skillet, transfer the pasta mixture to a baking dish before broiling.
• Stir the pasta occasionally during cooking to prevent sticking and ensure even cooking.
• To make it spicier, add sliced jalapeños or a pinch of crushed red pepper flakes.
• Leftovers can be refrigerated in an airtight container for up to 3 days and reheated in the oven or microwave.

Keywords: Philly cheesesteak pasta, cheesesteak skillet, one-pan pasta, easy dinner, ground beef pasta, provolone cheese recipe, pepper jack cheese pasta