Philly Cheesesteak Pasta Skillet
This philly cheesesteak pasta skillet is a perfect simple weeknight meal. Its bits of beef sauteed with bell peppers and onion then folded in with pasta and a cream of mushroom sauce. Then top it off with some provolone cheese and broil it until its nice and melted and bubbly. This one pot meal is perfect to make for a quick dinner.
Equipment
- Pot
- Large Skillet
- Kitchen Knife
- Can Opener
- Spoon or Spatula
Ingredients
- 8 oz Pasta (I used the curly Cellentani, but you can use the pasta of your choice)
- 3 lbs Chopped Beef Meat (I chopped up a chuck roast)
- 2 Green Bell Pepper
- 1 Yellow Onion
- 2 cans Cream of Mushroom Soup
- 1 cup Beef Broth
- 10 slices Provolone Cheese
Seasonings:
- 2 tsp Salt
- 1 tbsp Pepper
- 1 tbsp Garlic Powder
- 1 tbsp Onion Powder
- 1 tsp Thyme
Instructions
- Preheat your oven to broil. Boil and cook pasta according to package. Once it's cooked drain and set aside.
- In a large skillet, add your beef tips and seasonings, sauté on medium to high heat until meat is fully cooked. You may need to drain off some fat at this point.
- Add in your slices of bell pepper and onions and sauté on medium until they start to become tender.
- Reduce heat to low and add in your cream of mushroom soup cans and beef broth. Stir well then fold in your pasta. Make sure it's all mixed fully together.
- Add a layer of provolone cheese slices over the top. Place in the oven to broil for a few minutes until cheese is melted. Serve and enjoy!
