Easy Philly Cheesesteak Pasta (Done in 30 Minutes)
This easy Philly Cheesesteak Pasta is a new family favorite. Inspired by the classic flavors of the Philly Cheesesteak, this 30 minute meal combines tender shaved steak, sauteed green peppers, onions and mushrooms and is finished with a light sauce and melted provolone. This Philly steak and cheese pasta is perfect for a comforting high-protein weeknight dinner.
I originally discovered shaved steak years ago at Trader Joe’s. I love making dinner recipes using it, like this Shaved Steak Recipe with Rosemary, Healthy Carne Asada Fries and this Low Carb Philly Cheesesteak.
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Why this Philly Cheesesteak Pasta recipe works
- Family- friendly meal. Just like my Beef Casserole, Sugar-Free Sloppy Joes, Bison Sloppy Joes, Ground Turkey Lasagna and Ground Chicken Lasagna, this Philly Cheesesteak Pasta recipe is perfect for the whole family using familiar ingredients.
- Protein forward. Similar to this High-Protein Baked Ziti, each serving contains approximately 35 grams of protein, making it a satisfying dinner.
- Ready in just under 30 minutes. It’s a fast option for busy weeknights when you need dinner in a hurry.
- A lighter pasta option. Just like this Ground Turkey Pesto Pasta, the light sauce is a nice break from tomato- based pastas and heavy cream sauce recipes.
Ingredients you’ll need
- Cellentani (corkscrew) pasta.
- Shaved steak.
- Extra virgin olive oil.
- Onion, green bell peppers and mushrooms. The classic Philly Cheesesteak combo.
- All Purpose Seasoning. This is a homemade spice blend I like to season the beef with. It’s made up of black pepper, dried parsley, dried basil, ground cumin, paprika, cayenne, onion and garlic powder. If you don’t have all these spices on hand, keep it simple with salt, pepper, italian seasoning and garlic powder.
- Liquids: Pasta water, 2% milk and vegetable broth.
- Provolone cheese.
How to make Philly Cheesesteak Pasta
Step One: Cook the pasta by bringing a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente. Reserve ½ cup of the pasta water and then drain and set to the side.
Step Two: In a large skillet over medium heat, add 1-2 teaspoons of olive oil. Add the mushrooms, green bell peppers and onions. Cook for about 7-8 minutes, stirring occasionally. Vegetables should turn brown and soft when done. Season lightly with salt and remove from the pan. Set aside when done.
Step Three:In the same skillet, add remaining oil if needed. Add the shaved beef to the pan along with the seasoning spices and cook for about 5-7 minutes or until barely pink. Add the veggies back in and stir then deglaze the pan with the pasta water.
Step Four: Add the milk and the vegetable broth. Stir to combine everything and bring it to a simmer. Add the cooked pasta to the pan and stir to ensure everything gets coated with the broth and milk.
Step Five: Arrange the provolone slices of the top of the pasta. Cover for about 2 minutes to melt.
Step Six: Remove from the heat and stir in the melted cheese. Serve immediately while still hot and cheesy.
Pro tip: To make this into a Philly Cheesesteak Casserole variation, follow all the steps- combine the cooked meat, veggies and liquids along with the cooked pasta into a casserole dish and place the provolone slices over top. Cover with foil and bake for about 10 minutes at 350 degrees F or until the cheese is fully melted.
Storing and reheating
Store in an airtight container for up to 3 days. Reheat in the microwave for 60-90 seconds. Add a splash of broth or milk if needed.
Helpful tips
- Mushrooms look like a lot at first but they will cook down.
- If you don’t have all these spices on hand, keep it simple with salt, pepper, italian seasoning and garlic powder.
- Pasta will help absorb some of the broth, especially for leftovers. Add a splash of milk or broth when reheating if needed.
- Feel free to add more slices of cheese. Or to keep it dairy free, use unsweetened unflavored almond milk and skip the provolone altogether.
- Beef broth works. I find that it can taste too beefy sometimes so I like to use vegetable broth to balance out the flavors.
- Cook the pasta al dente- for this cellentani pasta, I cooked it for 10 minutes and the box said 11-12 minutes.
- Shaved beef can clump together in a pan. Use two forks to help separate and break it apart as it cooks.
Serving suggestions
This Philly Cheesesteak Pasta is filling on it’s own but here are some ideas to serve alongside it:
- A simple green salad
- Roasted veggies like broccoli, brussel sprouts, sauteed peppers or zucchini
- Garlic bread, dinner rolls or crescent rolls
- Side of fruit
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Easy Philly Cheesesteak Pasta (Done in 30 Minutes)
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Ingredients
- 8 oz cellentani pasta corkscrew pasta
- 14 oz shaved steak
- 1 tablespoon extra virgin olive oil
- ½ large onion sliced
- 1 large bell pepper sliced
- 8 oz crimini mushrooms sliced
- 5 slices provolone cheese
- ½ cup salted pasta water
- ½ cup 2% milk
- ½ cup vegetable broth
All Purpose Seasoning
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- 1 teaspoon ground cumin
- 1 teaspoon paprika sweet paprika
- 1/2 teaspoon cayenne
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon kosher salt
Instructions
- Cook the pasta by bringing a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente. Reserve ½ cup of the pasta water and then drain and set to the side.
- In a large skillet over medium heat, add 1-2 teaspoons of olive oil. Add the mushrooms, green bell peppers and onions. Cook for about 7-8 minutes, stirring occasionally. Vegetables should turn brown and soft when done. Season lightly with salt and remove from the pan. Set aside when done.
- In the same skillet, add remaining oil if needed. Add the shaved beef to the pan along with the seasoning spices and cook for about 5-7 minutes or until barely pink. Add the veggies back in and stir then deglaze the pan with the pasta water.
- Add the milk and the vegetable broth. Stir to combine everything and bring it to a simmer. Add the cooked pasta to the pan and stir to ensure everything gets coated with the broth and milk.
- Arrange the provolone slices of the top of the pasta. Cover for about 2 minutes to melt.
- Remove from the heat and stir in the melted cheese. Serve immediately while still hot and cheesy.
Notes
- Mushrooms look like a lot at first but they will cook down.
- Pasta will help absorb some of the broth, especially for leftovers. Add a splash of milk or broth when reheating if needed.
- Feel free to add more slices of cheese. Or to keep it dairy free, use unsweetened unflavored almond milk and skip the provolone altogether.
- Beef broth works. I find that it can taste too beefy sometimes so I like to use vegetable broth to balance out the flavors.
- Cook the pasta al dente- for this cellentani pasta, I cooked it for 10 minutes and the box said 11-12 minutes.
- Shaved beef can clump together in a pan. Use two forks to help separate and break it apart as it cooks.
Nutrition
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