Philly Cheesesteak Pasta Skillet
Creamy, juicy, and loaded with cheesy, savory goodness — that’s Philly Cheesesteak Pasta Skillet in a spoonful. This one-skillet dinner takes everything you love about a Philly cheesesteak and wraps it up in a creamy pasta sauce.
Servings: 4 servings
Equipment
- Skillet
Ingredients
Ingredients
- 1 lb Ground beef
- 2.5 cups Spiral pasta (uncooked)
- 1.5 cups Beef broth
- 1.5 cups Milk Whole or 2% recommended for creaminess
- 2 cups Shredded mozzarella cheese Divided (1 cup for stirring in, 1 cup for topping)
- 1 medium Onion Chopped, finely chopped
- 1 medium Green bell pepper Seeded and chopped
- 8 oz Tomato sauce Can
- 2 tbsp A1 Steak Sauce
- 1 tsp Steak seasoning
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1 tsp Paprika
- 0.5 tsp Oregano
Instructions
- Heat a large skillet over medium-high heat. Add the ground beef and use a spatula to break it up as it browns. Cook for 5–7 minutes until no longer pink and starting to brown.
- Add the chopped onion and chopped green bell pepper to the skillet. Sauté with the beef for 4–5 minutes until the veggies are softened and fragrant, stirring occasionally.
- If there’s excess grease, carefully drain it from the skillet until you have just a little left for flavor. Return skillet to medium heat and sprinkle the steak seasoning, garlic powder, onion powder, paprika, and oregano over the beef mixture. Stir for 30–45 seconds to toast the spices.
- Pour in the beef broth, milk, A1 Steak Sauce, and tomato sauce. Stir to combine, then add the uncooked spiral pasta, making sure the noodles are submerged in the liquid.
- Bring the mixture to a gentle simmer. Cover the skillet, reduce heat to low, and let cook for 10–15 minutes. Stir every 3–4 minutes to prevent sticking and to check tenderness.
- Stir in 1 cup of shredded mozzarella until fully melted and the sauce is creamy. Sprinkle the remaining mozzarella evenly over the top, cover again for 1–2 minutes to let it melt, then remove the lid and serve hot.
Notes
For extra cheesesteak authenticity, add thinly sliced mushrooms when you add the peppers and onions. Use whole milk or add a splash of heavy cream for a richer sauce.