Not Quite Philly Cheesesteak Skillet Pasta Recipes

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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

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!

PHILLY CHEESESTEAK PASTA RECIPE



Philly Cheesesteak Pasta recipe image

Enjoy everything you love about Philly Cheesesteak in this delicious Philly cheesesteak pasta recipe. This skillet recipe comes together in minutes.

Provided by Eating on a Dime

Categories     Main Course

Time 20m

Number Of Ingredients 12

2 lbs Ground Beef browned and cooled
1 Green Bell Pepper (diced)
1/2 Onion Diced
2 tsp minced garlic
1 tsp pepper
3 tbsp Worcestershire Sauce
1 Packet French Onion Soup Mix
4 cups Beef Broth
1 Cup of Milk
3 cups Large Elbow Noodles (uncooked)
8 oz Sliced Provolone Cheese (Torn into smaller pieces)
8 oz Mozzarella Cheese (Shredded)

Steps:

  • Add the ground beef, onion, green pepper, the french onion packet, and minced garlic to a large skillet. Cook over medium heat until the beef is browned. Then drain any fat and return the skillet to the stove top.
  • Next mix in the Worcestershire sauce, salt, pepper and the beef broth.
  • Then slowly stir in the milk.
  • Bring the mixture to a boil then add in the pasta.
  • Reduce the heat to low and cover.
  • Cook until the noodles are tender stirring occasionally approximately 7-10 minutes.
  • Then stir in the cheeses and heat until they are completed melted.
  • Enjoy!

Nutrition Facts : Calories 952 kcal, Carbohydrate 62 g, Protein 58 g, Fat 51 g, SaturatedFat 24 g, Cholesterol 167 mg, Sodium 1106 mg, Fiber 3 g, Sugar 7 g, ServingSize 1 serving

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