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Philly Cheesesteak Pasta

A one-pan dinner that captures all the classic Philly cheesesteak flavors in a creamy, provolone-sauced pasta with seasoned beef, bell peppers, and mushrooms.
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Prep Time 25 minutes
Cook Time 32 minutes
Total Time 57 minutes
Servings: 5 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

  • 0.75 lb shaved steak or 96% lean ground beef
  • 2 tsp Montreal steak seasoning
  • 0.5 cup yellow onion chopped
  • 1 medium green bell pepper diced
  • 1 medium red bell pepper diced
  • 4 oz mushrooms button or baby bella, diced or sliced
  • 8 oz rotini or shell pasta dry
  • 2 cup beef bone broth or standard beef broth
  • 1 tbsp Worcestershire sauce
  • 0.75 cup fat-free milk or whole milk for a richer sauce
  • 1 cup provolone cheese chopped or shredded; mozzarella or cheddar can be substituted

Equipment

  • Large deep skillet or Dutch oven
  • Wooden spoon or silicone spatula
  • Lid for skillet

Method
 

  1. Heat a large, deep skillet or Dutch oven over medium heat. Add the shaved steak and Montreal steak seasoning. Cook, breaking the meat into small pieces, for 5 to 6 minutes until browned and no longer pink. Drain any excess liquid if needed.
  2. Stir in the chopped onion and diced bell peppers. Cook for about 5 minutes, stirring occasionally, until the vegetables have softened and the onion is translucent.
  3. Add the mushrooms and Worcestershire sauce to the skillet. Cook for 2 to 3 minutes until the mushrooms are tender and have reduced in size.
  4. Stir in the dry pasta and beef bone broth. Bring the mixture to a full boil over medium-high heat.
  5. Once boiling, reduce the heat to medium-low. Cover and cook for 8 to 10 minutes, stirring halfway through, until the pasta is al dente and most of the broth has been absorbed.
  6. Pour in the milk and stir well to combine. Cover again and cook for another 8 to 10 minutes, stirring occasionally, until the pasta is fully tender and the sauce has thickened to a creamy consistency.
  7. Remove the pan from heat. Stir in the provolone cheese until completely melted and incorporated into the sauce.
  8. Serve immediately while hot and creamy.

Notes

Storage: Store in an airtight container in the refrigerator for up to 4 days. Add a splash of milk or broth when reheating to loosen the sauce. Reheating: Best reheated on the stovetop over low heat or in the microwave in 60-second intervals, stirring between each. Substitutions: Ground beef can replace shaved steak. Pepper jack cheese adds heat in place of provolone. For gluten-free, use certified GF pasta and Worcestershire sauce.