Philly Cheesesteak Pasta Skillet
This Philly Cheesesteak Pasta Skillet is SO EASY! Tender steak, sautéed veggies, and gooey provolone tossed with penne for a comforting, flavor-packed meal.
Equipment
- Large Skillet
- Medium pot
- Sharp Knife
- Cutting Board
- Wooden Spoon
- Colander
- Measuring cups and spoons
Ingredients
- 8 ounces penne pasta
- 2 tablespoons olive oil divided
- 1 pound beef steak thinly sliced (sirloin or ribeye recommended)
- 1 onion sliced
- 1 bell pepper sliced (any color)
- 2 cloves garlic minced
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Italian seasoning
- salt and pepper to taste
- 1 cup provolone cheese shredded
- 2 tablespoons fresh parsley chopped
Instructions
- Bring a large pot of salted water to a boil. Add penne pasta and cook according to package instructions until al dente, about 10-12 minutes. Drain and set aside.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add thinly sliced beef steak in a single layer and season with salt and pepper. Cook 2-3 minutes per side until browned but tender. Remove steak and set aside.
- Add remaining 1 tablespoon olive oil to the skillet. Sauté sliced onions and bell peppers until softened and caramelized, about 5-7 minutes. Add minced garlic and cook 1 more minute until fragrant.
- Pour in beef broth, Worcestershire sauce, and Italian seasoning. Simmer for 3-4 minutes to reduce and concentrate flavors. Season with salt and pepper to taste.
- Return cooked steak to the skillet along with drained pasta. Toss to coat pasta in sauce. Sprinkle shredded provolone cheese over top and stir gently until melted and creamy.
- Garnish with chopped fresh parsley. Serve hot and enjoy.
Notes
- Slice the steak thinly against the grain for maximum tenderness.
- Feel free to swap penne for other sturdy pasta shapes like rigatoni or fusilli.
- Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently with a splash of beef broth.