Skillet Philly Cheesesteak Pasta

Serves 5 · 20 min prep · 28 min cook

Ingredients

• 1 lb, thinly sliced ribeye or sirloin steak
• 12 oz short pasta (campanelle or penne)
• 1 large, sliced green bell pepper
• 1 large, sliced red bell pepper
• 1 large, thinly sliced yellow onion
• 3, minced garlic cloves
• 3 cups beef broth
• 1 tbsp Worcestershire sauce
• 8 slices provolone cheese
• 4 oz, cubed cream cheese
• 2 tbsp olive oil
• 1 tsp kosher salt
• 3/4 tsp black pepper
• 1/2 tsp garlic powder
• 2 tbsp chopped fresh parsley

Instructions

1. 1Freeze the steak for 15 minutes to firm it up, then slice as thinly as possible against the grain. Season with salt, pepper, and garlic powder.
2. 2Heat olive oil in a large deep skillet over high heat until shimmering. Add steak in a single layer and sear 60–90 seconds per side until browned but still pink inside. Transfer to a plate; it will finish cooking later.
3. 3Reduce heat to medium-high. Add remaining oil, then the sliced onions and both bell peppers. Cook 6–8 minutes, stirring occasionally, until softened and lightly charred at the edges.
4. 4Stir in minced garlic and cook 30 seconds until fragrant. Pour in beef broth and Worcestershire, scraping up browned bits. Bring to a boil.
5. 5Add the dry pasta directly to the skillet. Stir, reduce heat to a lively simmer, cover, and cook 12–14 minutes until pasta is al dente and liquid is mostly absorbed. Stir once midway.
6. 6Reduce heat to low. Stir in cubed cream cheese until melted and creamy. Nestle the seared steak and any juices back into the pasta.
7. 7Lay provolone slices over the top in a single layer. Cover the skillet for 1–2 minutes until the cheese is fully melted and gooey.
8. 8Remove from heat, sprinkle with chopped parsley, and let rest 2 minutes so the sauce thickens slightly.
9. 9Serve hot straight from the skillet, making sure every portion gets plenty of steak, peppers, and melted provolone.