Philly Cheesesteak Pasta Skillet
A creamy, cheesy pasta skillet inspired by the iconic Philly cheesesteak, featuring tender steak, sautéed vegetables, and a deliciously rich sauce, topped with melted mozzarella.
Ingredients
- 2 tablespoons olive oil
- 1 medium red bell pepper sliced
- 1 medium yellow onion sliced
- 8 oz white button mushrooms sliced
- 12 oz ribeye steak thinly sliced (partially frozen for easy cutting)
- 1 teaspoon sea salt
- ¼ teaspoon cracked black pepper
- ½ teaspoon granulated garlic
- 1 tablespoon all-purpose flour
- 2 cups beef stock
- ½ cup heavy whipping cream
- 2 teaspoons Worcestershire sauce
- 2 heaping cups rigatoni pasta uncooked
- 1¼ cups part-skim mozzarella cheese shredded
Instructions
- Heat oil in a large nonstick skillet over medium-high heat.
- Sauté bell pepper, onion, and mushrooms for 5 minutes.
- Add sliced ribeye, salt, pepper, and garlic. Cook 2–3 minutes until beef begins to brown.
- In a bowl, whisk flour, beef stock, cream, and Worcestershire. Pour into skillet.
- Stir in pasta. Bring to a boil, then reduce heat to medium.
- Cover and simmer for 15 minutes, stirring often.
- See full steps with tips & photos → https://mischacrossing.com/philly-cheesesteak-pasta-skillet/
Notes
- You can substitute the ribeye steak with flank steak or sirloin if desired.
- For extra flavor, consider adding sautéed garlic to the skillet when cooking the vegetables.