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A skillet full of fusilli pasta with ground beef and peppers.
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5 from 1 vote

Philly Cheesesteak Pasta

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!
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Main Course, Pasta
Cuisine: American
Servings: 6
Calories: 555kcal

Ingredients

  • 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)

Instructions

  • 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

Calories: 555kcal | Carbohydrates: 41g | Protein: 37g | Fat: 27g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 981mg | Potassium: 914mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1052IU | Vitamin C: 63mg | Calcium: 393mg | Iron: 3mg