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To make Philly Cheesesteak Pasta Skillet, you will need: - 8 oz. penne pasta - 1 lb. sirloin steak, thinly sliced - 1 tablespoon olive oil - 1 medium onion, thinly sliced - 1 green bell pepper, thinly sliced - 1 cup mushrooms, sliced - 2 cloves garlic, minced - 1 teaspoon dried oregano - 1 teaspoon garlic powder - 1 cup beef broth - 1 cup heavy cream - 1 cup provolone cheese, shredded - 1/2 cup grated Parmesan cheese - Salt and pepper to taste You can swap ingredients based on what you have or prefer. For example, use chicken or turkey instead of sirloin. If you want a lighter dish, you can use half-and-half instead of heavy cream. Not a fan of provolone? Try mozzarella or cheddar. For a veggie twist, add zucchini or spinach instead of meat. Always taste as you go. Adjust the salt and pepper to suit your liking. You will need a few key tools to make this dish: - Large pot for boiling pasta - Large skillet for cooking meat and veggies - Wooden spoon for stirring - Measuring cups and spoons - Sharp knife and cutting board for slicing These tools will help you create a tasty meal with ease. Make sure to have everything ready before you start cooking. This way, you can enjoy the process and the delicious outcome! {{ingredient_image_1}} Start by cooking the penne pasta. Use a large pot and fill it with salted water. Bring it to a boil. Cook the pasta according to the package instructions until it is al dente. Drain the pasta and set it aside. Next, heat olive oil in a large skillet over medium-high heat. Season your thinly sliced sirloin steak with salt and pepper. Add the steak to the skillet and sear it for about 3-4 minutes. Once browned, remove the steak from the skillet and set it aside. In the same skillet, add the sliced onion, green bell pepper, and mushrooms. Sauté these veggies for about 5-7 minutes until they soften. Then, add minced garlic, dried oregano, and garlic powder. Cook for an additional minute, letting the aromas fill your kitchen. Pour in the beef broth and bring it to a simmer. Add the heavy cream next and stir everything well. Return the seared steak to the skillet and add the cooked pasta. Gently stir until the pasta is well coated with the creamy sauce. Finally, sprinkle the provolone and Parmesan cheese over the top. Mix until the cheese melts and becomes creamy throughout. Adjust the seasoning with more salt and pepper if needed. To cook pasta well, always use plenty of water. Salt the water well; it should taste like the sea. Stir the pasta often, so it doesn’t stick together. Follow the cooking time on the package closely. Test a piece a minute before the time ends. The pasta should be firm yet tender. Drain it right away to stop the cooking process. For the best sear, use a hot skillet. Make sure to dry the steak with a paper towel. This helps to get a good crust. Season the meat just before cooking. Place the steak in the pan without overcrowding. Let it cook without moving it for 3-4 minutes. This helps to form a nice brown crust. Flip the steak only once. When it’s done, let it rest for a few minutes before slicing. This keeps it juicy and flavorful. One big mistake is overcooking the steak. It should stay juicy and tender. Cook it just until it browns, then set it aside. This keeps it from getting tough. Another mistake is not seasoning the pasta water. Salt the water well before cooking. This adds flavor to the pasta itself. Lastly, don’t skip the cheese. It makes the dish creamy and rich. To change the flavor, try adding more spices. A pinch of cayenne gives it a kick. You can also use fresh herbs like parsley for a fresh taste. If you want it sweeter, add sautéed bell peppers or even a dash of sugar. For a smoky flavor, try adding smoked paprika. Adjust according to your taste preferences. For a smooth sauce, always add the cream slowly. Stir as you pour to blend well. Use full-fat cream for a richer taste. If the sauce gets too thick, add a bit of beef broth. This keeps it creamy without being too heavy. Lastly, mix in the cheese off the heat. This prevents it from clumping and ensures a velvety finish. Pro Tips Choose the Right Steak: Opt for sirloin or ribeye for a tender and flavorful result. The quality of the meat can greatly affect the overall taste of your dish. Don't Overcook the Pasta: Cook the penne just until al dente, as it will continue to cook slightly after being added to the skillet. This prevents a mushy texture. Enhance the Flavor: Consider adding a splash of Worcestershire sauce or hot sauce to the creamy sauce for an extra depth of flavor. Experiment with Cheese: While provolone is traditional, you can mix in mozzarella or cheddar for a different flavor profile and texture. {{image_2}} You can easily make a vegetarian version of the Philly cheesesteak pasta. Replace the sirloin steak with plant-based meat or sautéed mushrooms. Use a mix of veggies like zucchini, carrots, and bell peppers. This makes for a hearty meal without meat. You can also add some tofu for protein. It will soak up all the great flavors while keeping it meat-free. If you love heat, add hot peppers to your dish. Sliced jalapeños or serrano peppers work great. You can sauté them with the onions and bell peppers for a spicy kick. Adjust the amount based on your spice level. This adds a nice zing and complements the creamy sauce. Provolone is tasty, but don’t stop there! Try mozzarella or gouda for a different flavor. For a sharper taste, use cheddar or pepper jack cheese. You can even mix different cheeses for a richer flavor. Just remember to adjust the amount based on your preference for creaminess. More cheese always makes it better! To store leftovers, let your Philly cheesesteak pasta skillet cool first. Transfer it to an airtight container. Make sure to seal it tightly to keep it fresh. You can store it in the fridge for up to three days. Label the container with the date so you remember when you made it. If you want to freeze the dish, use a freezer-safe container. This meal can last up to three months in the freezer. Before freezing, avoid adding cheese to the portion you plan to freeze. Cheese might not thaw well and could become grainy. When you're ready to eat, let it thaw in the fridge overnight. To reheat, place the pasta in a skillet over low heat. Add a splash of beef broth or cream to help it stay moist. Stir it gently as it warms up. You can also microwave it in a bowl. Cover the bowl with a damp paper towel to keep it from drying out. Heat in short bursts, stirring in between. Enjoy your meal just like the first time! Yes, you can use other pasta shapes. Bowtie, fusilli, or spaghetti work well. Just adjust the cooking time based on the pasta you choose. Each shape will soak up the creamy sauce nicely. To make this dish gluten-free, use gluten-free pasta. You can also check the beef broth and cheese for gluten. Many brands offer gluten-free options. This way, everyone can enjoy this meal. Great sides include a fresh salad or garlic bread. A light Caesar salad adds crunch and freshness. Garlic bread pairs well with the creamy pasta. You can also serve it with steamed veggies for a balanced meal. Yes, you can cook this dish ahead of time. Prepare it and store it in the fridge for up to three days. When ready to eat, reheat it on the stove. Add a splash of cream if it seems dry. In this post, we covered key ingredients, step-by-step cooking, and useful tips. You learned about ingredient substitutions and essential tools. Cooking pasta and searing steak need focus and care, so avoid common mistakes. We shared variations like vegetarian ideas and different cheeses to try. Storing leftovers is easy, too. With the FAQ section, all your questions were answered. Embrace these tips and enjoy making delicious meals. Happy cooking!

Philly Cheesesteak Pasta Skillet

A delicious and creamy pasta dish inspired by the classic Philly cheesesteak.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 4
Calories 600 kcal

Ingredients
  

  • 8 oz. penne pasta
  • 1 lb. sirloin steak, thinly sliced
  • 1 tablespoon olive oil
  • 1 medium onion, thinly sliced
  • 1 green bell pepper thinly sliced
  • 1 cup mushrooms, sliced
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • 1 cup beef broth
  • 1 cup heavy cream
  • 1 cup provolone cheese, shredded
  • 1/2 cup grated Parmesan cheese
  • to taste salt and pepper

Instructions
 

  • In a large pot, bring salted water to a boil and cook the penne pasta according to package instructions until al dente. Drain and set aside.
  • In a large skillet, heat the olive oil over medium-high heat. Season the sliced sirloin with salt and pepper, then add it to the skillet. Sear for about 3-4 minutes until browned. Remove the steak from the skillet and set aside.
  • In the same skillet, add the sliced onion, green bell pepper, and mushrooms. Sauté for about 5-7 minutes until they are softened. Add the minced garlic, dried oregano, and garlic powder, cooking for an additional minute until fragrant.
  • Pour in the beef broth and bring it to a simmer. Add the heavy cream and stir everything together to combine.
  • Return the seared steak to the skillet, then add the cooked pasta to the mixture. Stir gently until everything is well coated in the creamy sauce.
  • Sprinkle both provolone and Parmesan cheese over the pasta and mix until the cheeses are melted and creamy throughout the dish.
  • Taste and adjust seasoning with additional salt and pepper if needed.
  • Remove from heat and allow to cool slightly before serving.

Notes

Serve in shallow bowls, garnished with extra cheese on top and a sprinkle of chopped parsley for color.
Keyword cheesesteak, pasta, skillet