Ingredients for Not Quite Philly Cheesesteak Skillet Pasta
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Not Quite Philly Cheesesteak Skillet Pasta? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Not Quite Philly Cheesesteak Skillet Pasta
- Heat olive oil in a large skillet over medium-high heat. Add steak and cook until browned, about 3-4 minutes per side. Remove steak from skillet and set aside.
- Add onion and bell pepper to the skillet and cook until softened, about 5 minutes. Add garlic, oregano, salt, and pepper; cook for 1 minute more.
- Stir in diced tomatoes (undrained) and beef broth. Bring to a simmer.
- Add pasta to the skillet and cook according to package directions, stirring occasionally, until pasta is cooked through and liquid is mostly absorbed.
- Stir in the cooked steak and provolone cheese until the cheese is melted and creamy.
- Serve immediately, garnished with fresh parsley, if desired.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
18g
Fat
48g
Carbs
26g