Cheesesteak Pasta Skillet
This Cheesesteak Pasta Skillet is a quick, cheesy, and savory one-pan meal combining tender beef sirloin with pasta and melty provolone cheese.
Equipment
- Large Skillet or Sauté Pan
- Pot for boiling pasta
- Chef’s knife
- Cutting Board
- Wooden spoon or spatula
- Measuring cups and spoons
Ingredients
- 8 ounces pasta (penne or elbow)
- 1 tablespoon olive oil for sautéing the beef and vegetables
- 1 pound beef sirloin thinly sliced
- 1 onion thinly sliced
- 1 green bell pepper thinly sliced
- 2 cloves garlic minced
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup provolone cheese shredded
- 1/2 cup Parmesan cheese grated
- chopped fresh parsley for garnish
Instructions
Cheesesteak Pasta Skillet in Steps
- Bring a large pot of salted water to a boil. Add 8 ounces of penne or elbow pasta and cook according to package instructions until al dente. Drain and set aside.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add 1 pound of thinly sliced beef sirloin. Cook, stirring occasionally, until the beef is browned and just cooked through, about 4-5 minutes. Remove the beef from the skillet and set aside.
- In the same skillet, add the sliced onion and green bell pepper. Sauté for 5-7 minutes until softened and slightly caramelized. Add the minced garlic and cook for an additional 30 seconds until fragrant.
- Pour in 1 cup of beef broth and stir in 1 tablespoon Worcestershire sauce, 1 teaspoon salt, and 1/2 teaspoon black pepper. Let the mixture simmer for 2-3 minutes to reduce slightly and concentrate the flavors.
- Return the cooked beef to the skillet along with the drained pasta. Toss everything together to coat the pasta in the savory sauce.
- Sprinkle 1 cup shredded provolone cheese and 1/2 cup grated Parmesan cheese over the pasta mixture. Stir gently until the cheese melts into a creamy, luscious sauce.
- Remove the skillet from heat and sprinkle chopped fresh parsley over the top. Serve immediately for the best cheesy, flavorful experience.
Notes
- Thinly slice the beef sirloin to ensure quick cooking and tender texture.
- Add garlic last when cooking vegetables to prevent burning and bitterness.
- Use freshly shredded provolone and grated Parmesan for best melting and flavor.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently with a splash of broth.
- Customize by swapping beef for chicken, turkey, or vegetables for different variations.