One Pan Philly Cheesesteak Pasta
Philly Cheesesteak Pasta takes all the flavors of that classic sandwich with beef, peppers, onions and cheese, and combines them with pasta for a delicious, hearty one pan dinner! Everything cooks in one pan and is ready in under 30 minutes.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 4 servings
- 2 Tbsp olive oil
- 1 cup thinly sliced onion (about 1 small onion
- 2 cups thinly sliced bell peppers about 3 - red, and/or green
- 1 pound thinly sliced rare deli roast beef
- 2 cups beef broth
- 1 cup water
- 1/2 pound of small dry pasta like Rotini (about 2 1/2 cups)
- 6-10 thin slices of deli Provolone Cheese
Heat olive oil over medium high heat in a 12" skillet.
Add onions and bell peppers and cook, stirring often, until vegetables are soft and onions are clear.
Cut roast beef into one-inch pieces. Add to the veggies in the pan.
Add pasta, broth and water, stir, and bring mixture to a boil.
Cover pan and reduce heat to low.
Cook for 18-20 minutes. Uncover and if there is still a lot of liquid in the pan, turn heat back up to medium-high and cook, stirring often for a few minutes until liquid is mostly absorbed.
Turn off heat and top pasta with cheese slices. Replace cover for about five minutes, or until cheese is melted.
Divide into bowls and serve.
Calories: 603kcal | Carbohydrates: 52g | Protein: 45g | Fat: 24g | Saturated Fat: 10g | Cholesterol: 94mg | Sodium: 2532mg | Potassium: 782mg | Fiber: 4g | Sugar: 7g | Vitamin A: 2702IU | Vitamin C: 149mg | Calcium: 669mg | Iron: 4mg