Philly Cheesesteak Pasta Skillet
Combine the flavors of Philly cheesesteaks with pasta for a hearty skillet meal.
Introduction to Philly Cheesesteak Pasta Skillet
The Philly cheesesteak, a classic American sandwich, has been reimagined in countless ways, but one of the most satisfying fusions is the Philly cheesesteak pasta skillet. This dish combines the tender steak, sautéed peppers, onions, and creamy cheese of a traditional cheesesteak with the comfort of pasta, all in one convenient skillet. It’s perfect for busy weeknights when you need a hearty, flavorful meal without the fuss.
Ingredients Needed
- 1 lb steak (skirt steak or ribeye), thinly sliced
- 1 large yellow onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- 2 cloves garlic, minced
- 1 cup beef broth
- 1 cup half-and-half or heavy cream
- 8 oz pasta (cavatappi or penne work well)
- 6 oz shredded provolone cheese
- 2 tbsp olive oil
- Salt and pepper to taste
- Italian seasoning (optional)
Instructions
- Prepare the Steak: Season the steak with salt, pepper, and Italian seasoning if using. Heat 1 tbsp of olive oil in a large skillet over medium-high heat. Add the steak and cook until browned on both sides, about 2-3 minutes per side. Remove the steak from the skillet and set aside.
- Sauté the Vegetables: In the same skillet, add the remaining 1 tbsp of olive oil. Add the sliced onions and bell peppers. Cook until they start to soften, about 5 minutes. Add the minced garlic and cook for another minute.
- Simmer the Pasta: Pour in the beef broth and half-and-half or heavy cream. Bring the mixture to a simmer. Add the pasta and cook until it reaches al dente, about 10-12 minutes, stirring occasionally.
- Combine and Finish: Stir in the cooked steak and shredded provolone cheese. Let the cheese melt and the sauce thicken slightly. Season with salt and pepper to taste.
Tips and Variations
- Freeze the Steak: To get super-thin slices of steak, place it in the freezer for about 10 minutes before slicing.
- Use Different Pasta: While cavatappi or penne work well, feel free to experiment with other pasta shapes like bowtie or shells.
- Add Mushrooms: Sautéed mushrooms can add an extra layer of flavor to your dish.
Frequently Asked Questions (FAQs)
Q: Can I use ground beef instead of steak?
A: Yes, you can use ground beef as a substitute. Simply cook it until it’s fully browned before proceeding with the recipe.
Q: How do I prevent the pasta from becoming too mushy?
A: Cook the pasta until it’s just al dente. If the sauce seems too watery, continue cooking for a few more minutes to thicken it.
Q: Can I make this recipe ahead of time?
A: While it’s best served fresh, you can prepare the components ahead of time. Cook the steak and vegetables, then refrigerate or freeze until ready to combine with pasta and cheese.
