Description
A delicious and easy one-pan meal that combines the flavors of a classic Philly cheesesteak with pasta.
Ingredients
Scale
- 8 oz pasta
- 1 lb ribeye steak, thinly sliced
- 1 bell pepper, sliced
- 1 onion, sliced
- 2 cups beef broth
- 1 cup provolone cheese, shredded
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Cook the pasta according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat.
- Add sliced steak and cook until browned.
- Add bell pepper and onion, cooking until softened.
- Pour in beef broth and bring to a simmer.
- Add cooked pasta to the skillet and stir to combine.
- Top with provolone cheese and cover until melted.
- Season with salt and pepper to taste, then serve.
Notes
- Feel free to add mushrooms for extra flavor.
- You can substitute chicken for steak if desired.
- Store leftovers in an airtight container in the fridge.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 80mg
Keywords: philly cheesesteak pasta skillet, one pan meals, easy dinner recipes