Philly Cheesesteak Pasta Skillet Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- Preheat Broiler: While the pasta cooks, position a rack in the middle of the oven and preheat the broiler to high.
- 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
