Enjoy the flavors of a cheesesteak in this uniquely delicious one pot Philly Cheesesteak Pasta. This skillet pasta recipe is a fast, family friendly choice!
Early last year I shared my Philly Cheesesteak recipe and the response was huge! Those delicious sandwiches have become one of the most popular recipes on Valerie’s Kitchen. Over half a million readers have viewed the recipe and I’ve had so much great feedback that I decided it was time to add another cheesesteak-inspired recipe to the mix.
This easy Philly Cheesesteak Pasta is done all in one skillet, calls for simple ingredients, and appeals to all ages. A dinner winner in my book! It is a unique pasta recipe in that it doesn’t involve any tomato products and instead has the distinct flavors of a cheesesteak with pasta in place of the bun. It’s fun and easy to make and a great option for a busy day.
- Olive oil – To browning the beef and sautéing the veggies.
- Ground beef – My go to for most of my ground beef recipes is 90% lean ground beef.
- Seasoning/Garlic – Italian seasoning, garlic pepper, kosher salt, and minced garlic combine to create some really great flavor.
- Onion – Half of a medium yellow onion, thinly sliced.
- Bell peppers – I use red and yellow bell peppers for a nice color contrast. They are milder and sweeter than the green variety and a great way to introduce the kiddos to bell peppers. Remove the cores and thinly slice them.
- Mushrooms – Optional but highly recommended! I use cremini mushrooms, stemmed and quartered.
- Pasta – You need 10 ounces of dry rotini which measures close to 3 cups. I recommend you pick up an inexpensive kitchen scale with a bowl. It is one of my most frequently used kitchen tools! I use it constantly to weigh meat, dry pasta, and other ingredients. You can sub another short pasta, like penne or medium shells, but rotini is great in this recipe.
- Beef broth – Low sodium beef broth.
- Cheese – Shredded pepper Jack is not spicy but it adds a nice kick. Sliced provolone is readily available and is a great melting cheese that adds a distinct, mild flavor.
How to Make Philly Cheesesteak Pasta
- Cook the ground beef in olive oil until crumbled and browned. Drain the excess grease and transfer it to a plate and set aside.
- Sauté the onions with a little salt until softened then stir in the bell pepper, mushrooms, and garlic, and cook, stirring frequently, until bell peppers and mushrooms begin to soften and garlic is fragrant.
- Add the cooked ground beef back to the skillet along with additional salt, the Italian seasoning, and garlic pepper.
- Stir the uncooked pasta into the beef and pepper mixture. Pour in the beef broth.
- Bring the mixture to a boil. Reduce the heat, cover, and cook for 15 minutes, stirring occasionally, until the pasta is cooked and most of the liquid is absorbed.
- Stir in the pepper Jack cheese.
- Place the provolone slices in a circle over the top.
- Cover and cook until the cheese has melted and serve.
- Don’t try to rush things by cooking the onions and bell peppers together. You want the onions to cook longer so start them first, adding the bell peppers once the onions are tender and browned. This way the peppers will retain their shape and have a little bite.
- Use the 15 minute cook time to toss a simple salad or slice some French bread to complete your meal.
- Don’t add the cheese to the Philly Cheesesteak Pasta until you are nearly ready to serve. It melts quickly and freshly melted provolone is a marvelous thing!
Stored cooled Philly Cheesesteak Pasta leftovers in an airtight container in the refrigerator for up to 4 days. This pasta reheats beautifully in the microwave.
More One Pot Pasta Recipes
These quick and easy recipes are seriously delicious and truly life savers on busy days. My Chicken and Spinach Skillet Pasta is a big reader favorite and a recipe that I turn to again and again on busy days. Give the Skillet Sausage Pasta or Meaty Tortellini Skillet a try – you won’t be sorry!
Philly Cheesesteak Pasta
- 2 tablespoon olive oil, divided
- 1 pound 90% lean ground beef
- 1 teaspoon kosher salt, divided
- ½ medium yellow onion, thinly sliced
- 1 medium red bell pepper, thinly sliced
- 1 medium yellow bell pepper, thinly sliced
- 8 ounces cremini mushrooms, stemmed and quartered
- 1 teaspoon minced garlic
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic pepper
- 10 ounces dry rotini pasta, (about 3 cups)
- 3 cups low sodium beef broth
- 1 ½ cups shredded pepper jack cheese
- 4 ounces provolone cheese, (6 slices)
- Heat 1 tablespoon oil in a deep, 12-inch nonstick skillet over MEDIUM heat until shimmering. Add the ground beef and ½ teaspoon salt and cook, breaking up the beef with a spoon, until crumbled and browned. Drain off as much of the excess grease as possible and transfer the cooked beef to a plate and set aside.
- Return the skillet to the heat and add the remaining oil, the onion and ¼ teaspoon of the salt, and sauté, stirring frequently, until softened and beginning to brown, about 5 minutes. Stir in the bell pepper, mushrooms, and garlic, and cook, stirring frequently, for 3 to 4 minutes until bell peppers and mushrooms begin to soften and garlic is fragrant. Add the cooked ground beef back to the skillet along with the remaining ¼ teaspoon salt, Italian seasoning, and garlic pepper. Cook, stirring, for a minute or two.
- Stir the uncooked pasta into the beef and pepper mixture. Pour in the beef broth and increase the heat under the skillet as needed to bring the mixture to a boil. Reduce heat to LOW, cover, and cook for 15 minutes, stirring occasionally, until the pasta is cooked and most of the liquid is absorbed.
- Stir the pepper jack cheese into the pasta and place the provolone slices in a circle over the top. Cover and cook until the cheese has melted and serve.
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
Adapted from The Kitchn