Not Quite Philly Cheesesteak Skillet Pasta Recipes

PHILLY CHEESESTEAK PASTA BAKE

Philly Cheesesteak Pasta Bake image

This recipe is sponsored by BelGioioso. Thinly shaved beef, sweet and hot peppers and two types of provolone (sharp for its nutty flavor and mild for its creaminess) turn an everyday weeknight pasta into something spectacular and packed with flavor.

Provided by Food Network Kitchen

Categories main-dish

Time 1h45m

Yield 6 to 8 servings

Number Of Ingredients 11

Ingredients

One 1 1/2-inch-thick boneless rib-eye (about 1 1/4 pounds)
Kosher salt and freshly ground black pepper
1 pound fusilli
3 tablespoons olive oil
2 sweet onions, diced
2 green bell peppers, diced (see Cook's Note)
1 cup sour cream
1 cup low-sodium beef broth
1 1/2 cups grated sharp provolone (about 4 ounces), such as BelGioioso® Sharp Provolone
16 ounces sliced mild provolone, half diced and half left whole
2 to 4 tablespoons chopped hot pickled cherry peppers

Steps:

Put the steak in the freezer for 30 minutes to firm up for easier slicing.
Preheat the oven to 400 degrees F. Bring a pot of salted water to a boil.
Slice the steak as thinly as possible, discarding any large pieces of fat; set aside.
Cook the pasta according to the package instructions for 1 minute less than al dente. Drain, then transfer to a large bowl; set aside.
Heat 1 tablespoon of the oil in a large skillet over high heat until shimmering. Working in batches, add the beef in a single layer, season with 1 teaspoon salt and several grinds of pepper and cook without stirring, until brown on the bottom, about 3 minutes. Flip the beef with tongs and brown the other side, about 3 minutes. Transfer to the bowl with the pasta.
Heat 1 tablespoon oil in the same skillet over medium heat and add the onions. Season with 1 teaspoon salt and several grinds of pepper. Cook, stirring often, until translucent and softened but not brown, about 10 minutes. Transfer to the bowl with the pasta.
Heat the remaining 1 tablespoon oil in the same skillet over medium heat and add the peppers. Season with 1 teaspoon salt and several grinds of pepper. Cook, stirring often, until softened but not brown, about 10 minutes. Set aside.
Add the sour cream, beef broth, 3/4 cup of the sharp provolone, the diced mild provolone and 1 teaspoon salt to the pasta bowl and stir to combine. Transfer to a 9-by-13-inch baking dish and cover with the remaining mild provolone slices. Top with the bell peppers and pickled cherry peppers.
Bake until the mixture is starting to bubble around the edges and the cheese is melted on top, about 30 minutes. Top with the remaining 3/4 cup sharp provolone and bake until heated through and the top is slightly golden, about 10 minutes. Let sit for 5 minutes before serving so the pasta can absorb some of the liquid and the cheese can set.

PHILLY PIZZA STEAK PASTA

Philly Pizza Steak Pasta image

All the good stuff from a Philly Pizza Cheesesteak w/ everything. If you don't like it "with everything", leave the peppers and mushrooms out. Sometimes I make half w/ them and half without.

Provided by Parsley

Categories One Dish Meal

Time 45m

Yield 9 serving(s)

Number Of Ingredients 11

Ingredients

1 lb mafalda pasta (or similar shape pasta)
1 lb Steak-ums, frozen chipped steak (or similar brand)
1 small onion, chopped
1 small green pepper, coarsely chopped
2 cups sliced mushrooms
1 teaspoon pepper
1/2 teaspoon salt
1 tablespoon oregano
4 -5 cups marinara sauce (bottled or homemade) or 4 -5 cups tomato sauce (bottled or homemade)
2 cups shredded cheddar cheese
6 slices American cheese

Steps:

Boil mafalda pasta according to package directions.
While pasta is cooking, Preheat oven to 350. Then, break up Steak-Ums into small pieces with hands and place them in a large skillet with onion, pepper and mushroom. Cook over med-high heat, stirring often and chopping meat a bit more, until meat is browned and peppers are tender. Drain.
In a large bowl, combine the browned meat/veggie mixture with cooked and drained pasta. Add salt, pepper, and oregano. Stir.
Add 4 cups sauce and the cheddar cheese and stir well. Pour into at least a 13" x 9" baking dish.
Cut 6 slices of American cheese in half so you have 12 half slices. Arrange 12 half slices of cheese evenly on top.
Bake at 350 for 25-30 minutes.

Nutrition Facts : Calories 590, Fat 30.4, SaturatedFat 14.3, Cholesterol 113.8, Sodium 1002.8, Carbohydrate 52, Fiber 2.6, Sugar 11.7, Protein 27.4

NOT QUITE PHILLY CHEESESTEAK SKILLET PASTA

Not Quite Philly Cheesesteak Skillet Pasta image

One of my "let's see what I can use up" specials. I found in my freezer 4 sandwich steaks, a tiny container of beef broth and some shredded cheddar. In the fridge, I found a few mushrooms, half a green pepper and a couple slices of american cheese. Tossed together with some staple ingredients, I came up with this family favorite skillet dinner. I think it's time to make this one again. Serve with condiments you would use on a steak sandwich - I use A-1 steak sauce, DH likes seasoned tomato sauce, and the kids liked ketchup. I've also made it with ground beef or venison, using about 1/2 pound of meat.

Provided by ThatBobbieGirl

Categories Cheese

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

12 ounces penne pasta, cooked al dente & drained
4 -5 steak-umms steak, sliced into strips or 1/2 lb beef, cut for steak sandwiches (paper-thin)
3 onions, sliced thin
1/2 green pepper, sliced thin
6 mushrooms, sliced
2 slices American cheese
4 ounces extra-sharp cheddar cheese, shredded
1/3 cup beef broth (approx)
3 -5 dashes oregano
1 pinch basil
steak sauce
ketchup
seasoned tomato sauce (your choice)

Steps:

Saute steak, onions, peppers& mushrooms until steak is cooked and veggies are tender.
Stir in pasta, beef broth, oregano& basil; top with cheese.
Cover& continue cooking over low heat until cheese is melted.
Stir gently to completely melt cheese into mixture.
Serve with steak sauce, ketchup or seasoned tomato sauce.
Cook& prep times are approximate- it's been a while since I made this, and I fergit!

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