Philly Cheesesteak Pasta Skillet

Name: Philly Cheesesteak Pasta Skillet
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb ground beef; 6 oz frozen bell pepper and onion blend; 1 tbsp minced garlic; 1 tbsp cornstarch; 1 tsp onion powder; 1 tsp garlic powder; 1 tsp salt; 1/2 tsp black pepper; 2 cups beef broth; 1 1/2 cups heavy whipping cream; 6 oz uncooked rotini pasta; 3 cups shredded provolone cheese, divided; 1 cup crispy fried onions

This Philly Cheesesteak Pasta Skillet is a quick one-pan meal combining ground beef, sautéed peppers and onions in a rich provolone cream sauce, finished with crispy fried onions for a satisfying 20-minute dinner.

🌍American 🏷️Philly cheesesteak 🏷️Pasta skillet 🏷️Ground beef 🏷️Provolone cheese One-pan meal

🏷️

🏷️Weeknight dinner

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TikTok

Total

20 min

Servings

4

Difficulty

Easy

Est. Cost

$25–$41

Recipe Source

View original recipe

From TikTok

-0:00

TikTok

Ingredients

1 lb ground beef
6 oz frozen bell pepper and onion blend
1 tbsp minced garlic
1 tbsp cornstarch
1 tsp onion powder
1 tsp garlic powder
1 tsp salt
1/2 tsp black pepper
2 cups beef broth
1 1/2 cups heavy whipping cream
6 oz uncooked rotini pasta
3 cups shredded provolone cheese, divided
1 cup crispy fried onions

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Instructions

1
In a large, oven-safe pan or Dutch oven, cook the ground beef over medium-high heat until browned. Drain any excess grease.
2
Add the frozen pepper and onion blend and minced garlic to the pan. Cook, stirring, for 2-3 minutes until the vegetables have defrosted.
3
Stir in the cornstarch, onion powder, garlic powder, salt, and pepper until well combined with the beef and vegetables.
4
Pour in the beef broth and heavy whipping cream, stirring to combine.
5
Add the uncooked rotini pasta and stir everything together.
6
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.
7
Turn off the heat. Stir in 1 cup of the shredded provolone cheese until it's melted and the sauce is creamy.
8
Sprinkle the remaining 2 cups of provolone cheese evenly over the top of the pasta.
9
Top with the crispy fried onions.
10
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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Tips & Notes

Pro tips

Brown the ground beef thoroughly and break it into small pieces for even distribution throughout the pasta.
Use cornstarch slurry (cornstarch mixed with cold beef broth) to thicken the cream sauce and prevent curdling.
Add pasta directly to the skillet while still slightly al dente; it will finish cooking in the sauce and absorb flavor.
Reserve crispy fried onions for topping just before serving to maintain their crunch—adding them early makes them soggy.

Substitutions

Frozen bell pepper and onion blend → fresh diced bell peppers and onions (use 1.5 cups total)
Heavy whipping cream → half-and-half (sauce will be thinner; reduce beef broth by 1/4 cup)
Provolone cheese → Swiss or mozzarella (note: flavor will be milder)

Storage & make-ahead

Store in an airtight container in the refrigerator for up to 3 days; reheat on the stovetop with an extra splash of beef broth to restore creaminess.

Common Questions

Can I use a different type of pasta?

Yes. Any medium-sized pasta like penne, rotini, or farfalle works well. Avoid thin pastas like angel hair, which may become mushy in the cream sauce.

What can I substitute for provolone cheese?

Swiss, mozzarella, or American cheese are good alternatives. Provolone gives an authentic Philly flavor, but these will still create a creamy sauce.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over medium heat, adding a splash of beef broth to restore creaminess.