This Philly cheesesteak pasta cooks ground beef, peppers, onions and dry rotini in one skillet before adding provolone and pepper jack. It serves six and takes about 45 minutes, including 15 minutes of preparation.
The dry pasta simmers directly in chicken broth with the cooked beef and vegetables, so it absorbs the savory liquid and avoids a second pot. Finish the skillet with cheese, then broil briefly for a browned top. Try our One Pot Cheesy Chicken Broccoli Rice Casserole next.
Why You’ll Love It
– One-pan magic cuts down on dishes and stress.
– Bold, savory beef mingles perfectly with sweet peppers and caramelized onions.
– Creamy cheese sauce wraps around every twist of rotini, making each bite irresistible.
– Ready in about half an hour—perfect for nights when you’d rather binge a show than tackle pots.
Honestly, it’s a rare gem when flavor, speed, and simplicity come together so well. Whether you’re hosting impromptu guests or just treating yourself after a marathon work session, this dish feels special without the chore. And if you’re someone who dreams of comfort food but dreads cleanup, this one-pan wonder is like a little kitchen miracle. If you like this, you'll love our Easy Chicken Burrito Casserole.
Timing and Servings
Allow about 15 minutes to prepare the ingredients and 30 minutes to cook the dish. The recipe serves six. Planning for a larger crowd? Double the pepper and onion quantities and use two skillets or a large roasting pan—just keep an eye on liquid levels as the pasta cooks.
Ingredients
– 1 tablespoon olive oil (for a richer flavor, use extra-virgin)
– 1 large yellow onion, halved and sliced ½-inch thick
– 1 medium red bell pepper, seeded and sliced ½-inch thick
– 1 clove garlic, minced
– 1 pound ground chuck (80/20 blend)
– 1 teaspoon kosher salt, divided
– ½ teaspoon freshly ground black pepper, plus extra to taste
– 8 ounces dry rotini pasta (or your favorite short shape)
– 2 (14.5-ounce) cans low-sodium chicken broth (substitute half stock, half water, if needed)
– 1 cup shredded provolone cheese
– 1 cup shredded pepper jack cheese
– ½ cup extra provolone and ½ cup extra pepper jack, for broiling
– Chopped parsley or sliced green onions, for a fresh finish (optional) For another easy option, see our Copycat Ruth’s Chris Potatoes au Gratin.
Tip: Freshly shred your cheese instead of using pre-shredded—it melts more smoothly and gives a creamier sauce.
Directions
1. Heat the olive oil in a large, deep skillet over medium-high heat. Add the onion slices, sprinkle with ½ teaspoon of salt, and cook until they start turning golden, about 5 minutes. Let the edges char slightly for deeper flavor.
2. Add the bell pepper and garlic; stir for 2 minutes just until the pepper softens a bit and the garlic smells fragrant. You’re going for color and a slight bite, not mush.
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3. Push the veggies to the edges to make a well in the center. Add the ground chuck, season with salt and pepper, and break it apart with a spoon. Cook until the ground beef reaches 160°F (71°C), about 6 minutes, breaking it into crumbles as it cooks.
4. Stir the veggies back into the beef. Pour in the rotini and chicken broth, giving everything a gentle stir so the pasta is mostly covered. If your skillet is crowded, a splash more liquid won’t hurt.
5. Turn the heat up to bring it to a low boil, then reduce to medium-low. Cover and let simmer, stirring every 3–4 minutes to prevent sticking. Cook until the pasta is al dente and the liquid mostly evaporates—around 10 to 12 minutes.
6. Lower heat to low. Stir in the shredded provolone and pepper jack until melted into a dreamy, silky sauce. Taste and adjust seasoning as you like.
7. Sprinkle the reserved cheeses on top. Slide the skillet under the broiler for 2–3 minutes, watching closely, until the cheese bubbles and gets those golden flecks.
8. Let it rest for a couple of minutes so the sauce firms up slightly. Garnish with parsley or green onions if you want a bright pop. Serve right from the pan with your favorite sides.
Variations
– For a spicy kick, toss in sliced jalapeños or a pinch of red pepper flakes with the garlic.
– Add an earthy boost by sautéing 4 ounces of sliced mushrooms alongside the onions.
– Swap the provolone for white cheddar or Monterey Jack if you’re in the mood for a twist.
– Lighten up by using diced, cooked chicken breast or turkey instead of beef.
– Feeling extra? Stir in a handful of baby spinach right before adding the cheese for a veggie upgrade. You might also like our Homemade Spaghetti.
Storage & Reheating Tips
– Fridge: Store leftovers in an airtight container for up to 3 days. The sauce may tighten up—just stir in a splash of broth or milk when warming.
– Freezer: Portion into freezer-safe containers. Freeze up to 2 months. Thaw overnight in the fridge or microwave on defrost.
– Reheat: Gently warm in a skillet over medium heat, stirring often and adding liquid to revive the creamy texture, until the leftovers reach 165°F (74°C). The microwave works in a pinch—heat in 30-second bursts, stirring each time.
FAQs
Can I use another type of meat?
Sure—ground turkey or Italian sausage both work. Just adjust salt levels, especially if the sausage is seasoned.
What if my skillet isn’t big enough?
Use a deep sauté pan or even a Dutch oven. If the pasta is crowded, add extra broth and be prepared to stir a bit more.
Can I make this dairy-free?
Yes. Swap in a dairy-free cheese blend and use a splash of coconut milk or cashew cream to mimic that creamy texture.
Is there a way to prep this ahead?
Chop your veggies and shred the cheese the night before. Keep everything refrigerated and assemble right before cooking.
How can I make extra for meal prep?
Double the ingredients and split between two skillets or use a large roasting pan. Just watch your liquid levels so the pasta cooks through. Try our Homemade Spaghetti Sauce next.
Conclusion
Next time you’re staring down mismatched fridge odds or longing for that cheesesteak vibe without the bread, give this one-pan pasta a go. It marries comfort and convenience in a single skillet, with flavors bold enough to turn any hectic night into a small celebration. So go ahead—pour yourself a glass of something nice, call in the family or friends, and dig into dinner without the fuss. You’ll wonder why you ever lived without cheesy, beefy pasta magic in half an hour. If you like this, you'll love our Slow Cooker Scalloped Potatoes.
Philly Cheesesteak Pasta
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Ingredients
- 1 tbsp olive oil
- 1 large yellow onion halved and sliced 1/2-inch thick
- 1 tsp kosher salt divided
- 1 medium red bell pepper halved and sliced 1/2-inch thick
- 1 clove garlic minced
- 1 lb ground chuck
- 1/2 tsp freshly ground black pepper
- 8 oz dry rotini pasta
- 2 cans low-sodium chicken broth 14.5 ounces each
- 1 1/2 cups shredded provolone cheese divided
- 1 1/2 cups shredded pepper jack cheese divided
Instructions
- Heat 1 tablespoon olive oil in a large, deep-sided skillet over medium-high heat. Add the onion and 1/2 teaspoon salt; cook for about 5 minutes until the edges turn golden. Add the bell pepper and garlic and cook for 2 minutes more.
- Push the vegetables to the edges of the skillet. Add the ground chuck, remaining 1/2 teaspoon salt and black pepper. Cook for about 6 minutes, breaking the beef into crumbles, until it reaches 160°F (71°C).
- Stir the vegetables back into the beef. Add the dry rotini and both cans of chicken broth, stirring so the pasta is mostly covered.
- Bring to a low boil, then reduce the heat to medium-low. Cover and simmer for 10 to 12 minutes, stirring every 3 to 4 minutes, until the pasta is al dente and most of the liquid is absorbed.
- Reduce the heat to low. Fold in 1 cup each of provolone and pepper jack until melted.
- Top with the remaining 1/2 cup each of provolone and pepper jack. If the skillet is oven-safe, broil for 2 to 3 minutes until the cheese is melted, bubbly and lightly browned.
- Rest for a few minutes. Garnish with parsley or green onions if desired, then serve.
Notes
Nutrition
Nutrition values are estimates based on the listed ingredients and serving count. Actual values vary with brands, cuts and portion sizes.
