Description
A fast, one-pan pasta dish blending the bold flavors of a classic Philly cheesesteak with tender lean steak, caramelized onions, peppers, and melty cheese. Perfect for budget-friendly, family-pleasing weeknight meals with a protein-packed twist.
Ingredients
1 lb (450g) lean sirloin or ribeye steak, thinly sliced
8 oz (225g) high-protein rotini or chickpea pasta
1 small yellow onion, thinly sliced
1 green bell pepper, sliced
1.5 cups (170g) shredded provolone or mozzarella cheese blend
3 cloves garlic, minced
1 tbsp olive oil
1 tsp paprika (or Italian seasoning)
Salt and black pepper, to taste
Instructions
Heat olive oil in a large skillet over medium-high. Add steak, cook for 5-6 minutes until browned.
Transfer steak to a plate. In the same pan, sauté onions and peppers for 8-10 minutes until tender.
Return steak, add garlic and paprika; cook 1-2 minutes.
Cook pasta according to package instructions in the same skillet with 4 cups water and 1 tsp salt.
Drain pasta, mix into the pan with steak, veggies, and cheese until blended and cheese is melty.
Adjust seasoning, stir gently to combine. Serve immediately.
Notes
Chicken or turkey breast can substitute for steak. Shirataki noodles make a low-carb alternative.
For extra flavor, stir in 1 tsp red pepper flakes or 2 tbsp tomato paste near the end.
Leftovers keep fridge for 3-4 days. Reheat gently to preserve texture.
- Prep Time: 10
- Cook Time: 20
- Category: Lunch
- Method: One-Pan Cooking
- Cuisine: American (Modern)
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 5g
- Sodium: 930mg
- Fat: 16g
- Saturated Fat: 6g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 48g
- Cholesterol: 80mg