A quick and creamy one-pan meal, this Philly Cheesesteak Pasta Skillet combines ground beef, peppers, and onions in a rich provolone cheese sauce, all topped with crispy fried onions. It's a satisfying comfort food dish that comes together in about 20 minutes.
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In a large, oven-safe pan or Dutch oven, cook the ground beef over medium-high heat until browned. Drain any excess grease.
Add the frozen pepper and onion blend and minced garlic to the pan. Cook, stirring, for 2-3 minutes until the vegetables have defrosted.
Stir in the cornstarch, onion powder, garlic powder, salt, and pepper until well combined with the beef and vegetables.
Pour in the beef broth and heavy whipping cream, stirring to combine.
Add the uncooked rotini pasta and stir everything together.
Cover the pan, bring the mixture to a simmer over medium heat, and let it cook for 7-10 minutes, or until the pasta is al dente.
Turn off the heat. Stir in 1 cup of the shredded provolone cheese until it's melted and the sauce is creamy.
Sprinkle the remaining 2 cups of provolone cheese evenly over the top of the pasta.
Top with the crispy fried onions.
Place the pan under the broiler for 2-3 minutes, until the cheese is melted and the onions are golden brown. Serve immediately.
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