One Pot Philly Cheesesteak Pasta
Juicy steak, tender onions & peppers and a whole 'lotta flavor are packed into this One Pot Philly Cheesesteak Pasta! Easy, cheesy, delicious!
Servings: 5
Calories: 514kcal
Ingredients
- 1 tablespoon butter
- 1 tablespoon vegetable oil
- 1 pound steak of choice* cubed
- 1 small yellow onion thinly sliced
- 1 green pepper thinly sliced
- 2 teaspoons minced garlic
- 1 14.5-ounce can beef broth
- 3 cups water
- 1 packer onion soup mix
- 2 cups dry cellentini pasta**
- 4 ounces cream cheese
- 6 thin slices provolone cheese
Instructions
- Add butter and oil to a skillet and turn the skillet to medium-high heat.
- Once the butter is melted, add the steak cubes and cook for 3 minutes or until all sides are seared. Remove the steak from the pan and cover it with aluminum foil to keep warm.
- Add the onions, peppers and minced garlic to the pan. Stir frequently and cook for 4-5 minutes or until vegetables are beginning to soften.
- Add the broth, water, onion soup mix and pasta. Bring to a boil.
- Once boiling, cook for 15 minutes, stirring occasionally.
- Turn burner on low and stir in the cream cheese and steak bites until cream cheese is melted and combined and the steak is cooked to your liking.
- Remove the skillet from the heat and top with slices of provolone cheese. Cover the pan and let sit for a couple minutes, or until the cheese is melted.
Notes
*Ground beef will work too, if you're wanting a more inexpensive option! :)
**Can't find cellentini? No worries - use farfalle (bowties) or elbow macaroni instead!
Nutrition
Calories: 514kcal | Carbohydrates: 35g | Protein: 37g | Fat: 25g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 102mg | Sodium: 1624mg | Potassium: 646mg | Fiber: 2g | Sugar: 4g | Vitamin A: 690IU | Vitamin C: 17mg | Calcium: 316mg | Iron: 3mg