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Philly Cheesesteak Pasta Skillet

  • Total Time: 45 minutes
  • Yield: 6 to 8 servings 1x


Units Scale
  • 1 tablespoon olive oil
  • 1 large yellow onion, halved and sliced 1/2-inch thick
  • 1 teaspoon kosher salt, divided
  • 1 large red bell pepper, halved and sliced 1/2-inch thick
  • 1 clove garlic, minced
  • 1 pound ground lean beef
  • 1/2 teaspoon freshly ground black pepper
  • 8 ounces dry rotini pasta
  • 2 (14.5-ounce) cans low-sodium chicken broth
  • 1 1/2 cups shredded provolone cheese
  • 1 1/2 cups shredded pepper jack cheese
  • 1 large, orange bell pepper


  1. Heat the oil in a large skillet (10-12 inches) over medium-high heat until shimmering. Add the onion and 1/2 teaspoon of the salt, and sauté until onions start to turn golden brown and soft, about 5 minutes.  Add the bell peppers and garlic, and cook for 2 to 3 minutes until bell peppers begin to soften. Add the ground beef, pepper, and remaining 1/2 teaspoon salt. Cook until browned and no pink remains, 5 to 7 minutes.
  2. Stir the uncooked pasta into the beef and onion mixture. Pour in the chicken broth, cover, and bring to a boil. Uncover and cook for 20 to 25 minutes, stirring occasionally, until the pasta is cooked and most of the liquid is absorbed.
  3. Sprinkle in half of the grated provolone and pepper jack cheeses into the pasta and mix well. Sprinkle the remaining cheese over the top and broil until cheese melts and turns golden-brown, 2 to 3 minutes.


  • You really can use any kind of bell peppers you’d like. Add some green or yellow bell peppers or just one kind if you’d rather. Any combination of peppers will be delicious!
  • Prep Time: 10 mins
  • Cook Time: 35 mins
  • Category: Pasta