Philly Cheesesteak Pasta Skillet

This Philly Cheesesteak Pasta Skillet combines all the flavors of a classic Philly cheesesteak sandwich in a creamy, cheesy pasta dish. With sautéed onions, bell peppers, ground chuck, and melty provolone and pepper jack cheeses, this one-pan dinner is packed with rich, savory flavor. Quick to prepare and loaded with cheesy goodness, it’s a perfect weeknight meal that the whole family will love.

Why You’ll Love This Recipe

This dish takes the best parts of a Philly cheesesteak and turns it into a comforting, cheesy pasta skillet. The ground chuck gives it that classic Philly cheesesteak meatiness, while the sautéed onions, bell peppers, and melted cheese make it a flavor-packed one-pan dinner. Plus, it’s easy to make and doesn’t require any fancy ingredients—just hearty, delicious comfort food in under an hour!

Ingredients

• 1 tablespoon olive oil

• 1 large yellow onion, halved and sliced 1/2-inch thick

• 1 teaspoon kosher salt, divided

• 1 medium red bell pepper, halved and sliced 1/2-inch thick

• 1 clove garlic, minced

• 1 pound ground chuck

• 1/2 teaspoon freshly ground black pepper

• 8 ounces dry rotini pasta

• 2 (14.5-ounce) cans low-sodium chicken broth

• 1 1/2 cups (4 1/2 ounces) shredded provolone cheese, divided

• 1 1/2 cups (4 1/2 ounces) shredded pepper jack cheese, divided

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Sauté the Onions:

1. Heat 1 tablespoon of olive oil in a 10-inch high-sided skillet over medium-high heat until shimmering.

2. Add the sliced onion and 1/2 teaspoon of salt. Sauté for about 5 minutes, stirring occasionally, until the onions begin to brown and soften.

Add Bell Pepper & Garlic:

1. Stir in the red bell pepper and garlic. Cook for another 2 to 3 minutes, until the peppers begin to soften and the garlic becomes fragrant.

Cook the Ground Chuck:

1. Add the ground chuck, black pepper, and the remaining 1/2 teaspoon salt to the skillet.

2. Cook, breaking up the meat into small pieces with a wooden spoon, until browned and no pink remains (about 5 to 7 minutes).

Cook the Pasta:

1. Stir the dry rotini pasta into the beef and onion mixture.

2. Pour in the chicken broth, cover, and bring to a boil.

3. Uncover and cook for 20 to 25 minutes, stirring occasionally, until the pasta is cooked and most of the liquid is absorbed.

Add Cheese:

1. Stir in half of the shredded provolone and pepper jack cheeses into the pasta mixture.

2. Sprinkle the remaining cheese over the top.

Broil:

1. Arrange a rack in the middle of the oven and preheat the broiler to high.

2. Broil the pasta for 2 to 3 minutes, or until the cheese is melted and golden-brown.

Servings and Timing

• Servings: 4 to 6

• Prep Time: 10 minutes

• Cook Time: 25 minutes

• Total Time: 35 minutes

• Course: Main Course

• Cuisine: American

Variations

• Vegetarian Version: Omit the ground chuck and add a mix of sautéed mushrooms, zucchini, or plant-based meat alternatives.

• Extra Spice: Add a few dashes of hot sauce or a pinch of crushed red pepper flakes for extra heat.

• Cheese Variation: You can substitute the provolone or pepper jack cheese with mozzarella, gouda, or even sharp cheddar.

Storage/Reheating

• Storage: Store any leftovers in an airtight container in the fridge for up to 3 days.

• Reheating: Reheat in the microwave or in a skillet over low heat, adding a splash of chicken broth if needed to bring back the creamy texture.

FAQs

1. Can I use a different type of pasta?

Yes, you can use any type of pasta, such as penne, rigatoni, or fusilli, instead of rotini. Just adjust the cooking time according to the pasta you choose.

2. Can I make this ahead of time?

Yes, you can prepare the dish up to the broiling step, refrigerate it overnight, and then broil it just before serving.

3. Can I make this without broiling?

Yes, if you prefer, you can skip the broiling step and just stir in the cheese until melted on the stovetop.

4. Can I use ground turkey or chicken instead of ground chuck?

Yes, ground turkey or chicken will work as lighter alternatives to ground beef, though the flavor will be slightly different.

5. Can I freeze this dish?

Yes, you can freeze this Philly cheesesteak pasta in an airtight container for up to 3 months. To reheat, thaw it in the refrigerator overnight and then reheat on the stovetop.

6. Can I add more vegetables?

Absolutely! You can add more veggies like spinach, mushrooms, or tomatoes for added flavor and nutrients.

7. Can I make this dairy-free?

You can use dairy-free cheese alternatives and swap the cream for coconut milk to make this dish dairy-free.

8. Can I use low-sodium broth?

Yes, you can use low-sodium chicken broth if you’re watching your sodium intake. Just adjust the salt in the recipe accordingly.

9. Can I use pre-cooked pasta?

If you’re using pre-cooked pasta, skip the cooking step and just stir it into the meat and veggie mixture, adding broth as needed to get the creamy consistency.

10. How do I know when the pasta is done cooking?

The pasta is done when it has absorbed most of the liquid and is tender. If you need extra time, simply add more broth and cook until the pasta is fully cooked.

Conclusion

This Philly Cheesesteak Pasta Skillet is a perfect comfort food dish with all the flavors of a classic Philly cheesesteak, combined with pasta and melty cheese. It’s simple to make, filling, and full of savory goodness, making it a great choice for any meal. Whether you’re craving something hearty for dinner or need an easy weeknight meal, this dish will satisfy your cheesesteak cravings in pasta form!

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