Philly Cheesesteak Pasta Skillet

• 8 oz pasta (rigatoni or penne)
• 1 lb sirloin steak, thinly sliced
• 1 tbsp olive oil
• 1 onion, thinly sliced
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 1 cup marinara sauce
• 1/2 cup beef broth
• 1/2 cup shredded provolone cheese
• 2 tbsp butter
• 1 tsp dried oregano
• Salt and pepper to taste
• Fresh parsley for garnish

Steps

1. 1 Cook pasta according to package instructions; drain and set aside.
2. 2 Heat olive oil in a large skillet over medium-high heat. Add steak slices and cook until browned.
3. 3 Remove steak; add onion, garlic, and bell pepper to the skillet. Sauté until softened.
4. 4 Return steak to skillet with marinara sauce, beef broth, oregano, salt, and pepper. Simmer for 5 minutes.
5. 5 Add cooked pasta to the skillet, stirring to combine and heat through.
6. 6 Remove from heat and stir in butter and provolone cheese until melted.
7. 7 Garnish with fresh parsley before serving.

Equipment

• Large skillet
• Cutting board
• Chef's knife
• Spatula

Variations

• Add mushrooms for a classic Philly touch.
• Use chicken instead of steak for a poultry twist.

Substitutions

• Substitute provolone with mozzarella or cheddar cheese if preferred.
• Use vegetable broth and veggie steak for a vegetarian version.

Pairings

• Garlic bread
• Green salad
• Coleslaw

Nutrition

Tips

• For extra cheesiness, add a splash of milk when melting the cheese.
• Slice steak against the grain for maximum tenderness.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or broth to maintain moisture.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat on the stovetop, adding a bit of sauce or water.

Serving Suggestions

• Serve with a side of garlic bread and a crisp green salad.
• Pairs well with a hoppy IPA or a glass of red zinfandel.

FAQ