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.
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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
Notes:
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.
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- 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
Calories: 578kcalCarbohydrates: 51gProtein: 37gFat: 26gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.03gCholesterol: 79mgSodium: 299mgPotassium: 848mgFiber: 4gSugar: 6gVitamin A: 1897IUVitamin C: 53mgCalcium: 262mgIron: 4mg
Tried this recipe?Let us know how it was!