Not Quite Philly Cheesesteak Skillet Pasta

Get ready to elevate your weeknight dinner game with this irresistible "Not Quite Philly Cheesesteak Skillet Pasta"! This one-pan wonder combines the bold, savory flavors of a classic Philly cheesesteak with the comforting creaminess of a pasta dish. Tender ribeye steak (or thinly sliced beef) is perfectly seared and paired with sautéed onions, green bell peppers, mushrooms, and a rich, cheesy sauce made with provolone, cream cheese, and a touch of heavy cream. The best part? It’s all cooked together with pasta in a single skillet, making clean-up a breeze. Ready in just 40 minutes, this quick and easy recipe is packed with flavor, loaded with creamy goodness, and perfect for feeding a crowd. Whether you’re craving cheesy comfort food or a creative twist on a classic sandwich, this dish will quickly become a family favorite!

Nutriscore Rating: 59/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 6

Ingredients

• 1 pound ribeye steak (or thinly sliced beef)
• 2 tablespoons olive oil
• 1 medium yellow onion, thinly sliced
• 1 medium green bell pepper, thinly sliced
• 1 cup mushrooms, sliced
• 3 cloves garlic, minced
• 12 ounces pasta of choice (penne or rigatoni recommended)
• 3 cups beef broth
• 1 cup heavy cream
• 1.5 cups provolone cheese, shredded
• 4 ounces cream cheese
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 teaspoon paprika

Directions

Step 1

Slice the ribeye steak thinly into bite-sized pieces. Season with a pinch of salt and black pepper.

Step 2

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the steak pieces and cook until browned, about 3-4 minutes. Remove the steak from the skillet and set aside.

Step 3

Add the remaining 1 tablespoon of olive oil to the skillet. Sauté the onion, bell pepper, and mushrooms for 4-5 minutes until they are softened and starting to brown. Add the minced garlic and cook for an additional 1 minute until fragrant.

Step 4

Stir in the uncooked pasta, beef broth, heavy cream, salt, black pepper, and paprika. Bring the mixture to a gentle boil, then reduce the heat to low.

Step 5

Cover the skillet and let the pasta simmer for 12-15 minutes, stirring occasionally, until the pasta is al dente and the liquid has reduced into a creamy sauce.

Step 6

Add the cooked steak back into the skillet, stirring to combine.

Step 7

Reduce the heat to low and slowly mix in the provolone cheese and cream cheese until fully melted and the sauce is smooth and creamy.

Step 8

Taste and adjust seasoning with additional salt or pepper, if needed.

Step 9

Serve hot and garnish with additional shredded provolone or chopped parsley, if desired.

Nutrition Facts

Serving size	(1996.9g)

Amount per serving	% Daily Value*
Calories	2738.5

Total Fat 198.3g	0%
Saturated Fat 103.9g	0%
Polyunsaturated Fat 4.4g
Cholesterol 474.5mg	0%
Sodium 6923.9mg	0%
Total Carbohydrate 142.8g	0%
Dietary Fiber 12.9g	0%
Total Sugars 21.6g
Protein 84.5g	0%

Vitamin D 50IU	0%
Calcium 1442.2mg	0%
Iron 7.4mg	0%
Potassium 1701.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 66.2%

Protein: 12.5%

Carbs: 21.2%