Oh my goodness, if you’re a fan of philly cheesesteaks, you’re going to fall head over heels for this philly cheesesteak pasta skillet! It’s like a warm, comforting hug on a plate, and it comes together in just about 30 minutes! Trust me, I whip this up on those crazy weeknights when I need something delicious but don’t have all evening to cook. The combination of tender ribeye steak, sautéed veggies, and gooey provolone cheese tossed with pasta is simply irresistible. Plus, it’s a one-pan wonder, which means less clean-up for me! Seriously, you’ve got to try this; it’s the perfect meal for busy nights that still feels special!
Ingredients List
- 8 oz penne pasta
- 1 lb ribeye steak, sliced thin
- 1 tablespoon olive oil
- 1 bell pepper, sliced
- 1 onion, sliced
- 2 cups beef broth
- 1 cup provolone cheese, shredded
- Salt and pepper to taste
How to Prepare the Philly Cheesesteak Pasta Skillet
Alright, let’s get down to the delicious details of making this philly cheesesteak pasta skillet! It’s super simple, and I promise you’ll feel like a culinary rockstar in no time. Just follow these steps, and you’ll have a hearty meal that’ll make your taste buds sing!
Step-by-Step Instructions
- First, bring a large pot of salted water to a boil and cook the penne pasta according to the package instructions until al dente, usually about 8-10 minutes. Drain and set aside.
- While the pasta is cooking, heat 1 tablespoon of olive oil in a large skillet over medium heat. You want that oil nice and hot to get a good sear on the steak!
- Add the sliced ribeye steak to the skillet and cook for about 3-5 minutes, stirring occasionally, until it’s beautifully browned and cooked through. Don’t skip this step; that flavor is crucial!
- Next, toss in the sliced bell pepper and sliced onion. Sauté those beauties for another 3-4 minutes until they’re softened and fragrant. Oh, the smell is heavenly!
- Pour in the beef broth and bring the mixture to a gentle simmer. Let it bubble away for about 2-3 minutes so all those flavors meld together.
- Now, add the cooked pasta to the skillet and stir everything together until well combined. It’s coming together beautifully, isn’t it?
- Finally, sprinkle the shredded provolone cheese on top and cover the skillet for a couple of minutes to let that melty goodness happen. You’ll know it’s ready when it’s all gooey and irresistible!
- Before serving, season with salt and pepper to taste. Give it a final stir, and dig in!
Why You’ll Love This Recipe
- Quick to prepare—ready in just 30 minutes!
- A delicious mix of philly cheesesteak flavors that everyone will adore.
- Hearty and filling, perfect for satisfying hungry bellies.
- One-pan dish means less clean-up, which is a total win in my book!
- Versatile—great for busy weeknights or casual family dinners.
- Easy to customize with your favorite veggies or leftover steak.
- Kid-friendly and sure to please picky eaters.
Tips for Success
To make sure your philly cheesesteak pasta skillet turns out absolutely perfect, here are a few of my favorite tips! First, when cooking the ribeye steak, make sure it’s sliced thinly against the grain. This helps keep it tender and juicy! Don’t be afraid to really season your steak with salt and pepper while it cooks; it enhances the flavor tremendously.
If you want to switch things up, try adding some mushrooms or even spinach for extra flavor and nutrition. And for a little kick, toss in some sliced jalapeños! Finally, feel free to play with the cheese—cheddar or mozzarella can also work beautifully if you’re feeling adventurous. Just remember, the key is to keep it flavorful and fun!
Nutritional Information
When it comes to enjoying a delicious meal like this philly cheesesteak pasta skillet, it’s always nice to know what you’re getting, right? Here’s a breakdown of the estimated nutritional values based on standard ingredients:
- Calories: 450 per serving
- Fat: 20g
- Protein: 30g
- Carbohydrates: 40g
- Sugar: 2g
- Sodium: 800mg
- Fiber: 2g
- Cholesterol: 80mg
Keep in mind that these values are estimates and can vary depending on the specific brands and types of ingredients you use. It’s all about enjoying your meal while keeping an eye on those numbers, right?
FAQ Section
Got questions about making this philly cheesesteak pasta skillet? I’ve got you covered! Here are some common queries I hear, along with my best answers:
Can I use a different type of meat?
Absolutely! While ribeye is my favorite for its tenderness and flavor, you can substitute it with flank steak, sirloin, or even chicken if you prefer. Just make sure to adjust the cooking time accordingly!
What if I don’t have provolone cheese?
No worries at all! You can use mozzarella, cheddar, or even a blend of cheeses. Just pick your favorite melty option, and you’re good to go!
How should I store leftovers?
If you have any leftovers (which is rare in my house!), let them cool completely, then transfer them to an airtight container. They’ll keep in the fridge for about 3-4 days. Just reheat in a skillet over low heat to bring back that melty goodness.
Can I make this dish ahead of time?
You can definitely prep some components in advance! Cook the pasta and slice the veggies a day ahead. Just store them separately in the fridge, and when you’re ready to eat, throw them together in the skillet!
What sides go well with this pasta skillet?
This dish is pretty filling on its own, but if you want to serve it with something, a simple green salad or some garlic bread would be perfect to round out the meal!
Storage & Reheating Instructions
Alright, let’s talk about what to do with those delicious leftovers! If you find yourself with any philly cheesesteak pasta skillet left, first let it cool completely. Then, transfer it to an airtight container and pop it in the fridge. It’ll stay fresh for about 3-4 days—perfect for a quick lunch or dinner later on!
When it’s time to reheat, I recommend using a skillet over low heat. Just add a splash of beef broth or a tiny bit of water to keep things moist while it warms through. Stir occasionally until it’s heated evenly and that cheesy goodness is back to life! You can also microwave it if you’re in a hurry, but I find the stovetop method really helps maintain the texture and flavors. Enjoy those tasty leftovers!
Imprimer
Philly Cheesesteak Pasta Skillet: 30-Minute Comfort Food
- Temps Total: 30 minutes
- Rendement: 4 servings 1x
- Alimentation: Faible En Calories
Description
A delicious blend of philly cheesesteak flavors in a quick pasta dish.
Ingrédients
- 8 oz penne pasta
- 1 lb ribeye steak, sliced thin
- 1 tablespoon olive oil
- 1 bell pepper, sliced
- 1 onion, sliced
- 2 cups beef broth
- 1 cup provolone cheese, shredded
- Salt and pepper to taste
Instructions
- Cook the penne pasta according to package instructions.
- In a large skillet, heat olive oil over medium heat.
- Add sliced steak and cook until browned.
- Add bell pepper and onion; sauté until softened.
- Pour in beef broth and bring to a simmer.
- Add cooked pasta and stir to combine.
- Sprinkle provolone cheese on top and cover until melted.
- Season with salt and pepper to taste before serving.
Notes
- Use leftover steak for quicker preparation.
- Feel free to add mushrooms for extra flavor.
- Adjust seasoning based on your preference.
- Temps De Préparation: 10 minutes
- Temps De Cuisson: 20 minutes
- Catégorie: Dinner
- Méthode: Skillet
- Cuisine: American
La Nutrition
- Taille D'Une Portion: 1 serving
- Calories: 450
- Sucre: 2g
- De Sodium: 800mg
- La graisse: 20g
- Graisses Saturées: 8g
- Les Graisses Insaturées: 10g
- Les Gras Trans: 0g
- Les hydrates de carbone: 40g
- La fibre: 2g
- La protéine: 30g
- Le taux de cholestérol: 80mg
Mots-clés: philly cheesesteak pasta skillet
