Philly Cheesesteak Rotini

This Philly cheesesteak rotini is just like the sandwich but with pasta! Use a cheaper cut of steak for a budget-friendly and delicious dinner. This recipe is full of steak, veggies, and of course, cheese!

This post is sponsored by RAGÚ^®. Thank you for supporting the brands that we love! All opinions are my own.

I remember the first time I had a Philly cheesesteak sandwich. I was visiting the East Coast for the very first time on a whirlwind spring break trip to Philadelphia, New Jersey, and New York City.

My hosts decided that no matter what, I had to get a cheesesteak while in Philadelphia.

It became their mission to find the best cheesesteak in the city before I arrived. While we had the internet, this was before Yelp and most restaurants didn’t have websites yet.

I can only imagine how many sandwiches they tried before I got off of that plane.

When I took the first bite of all that meaty, cheesy goodness, I was hooked. I think I’ll even take my own cheesesteak food tour when I make it back to Philly.

Philly Cheesesteak Rotini

My Philly cheesesteak rotini recipe features steak, RAGÚ^® Family Size Double Cheddar Sauce, green peppers, mushrooms, and onions. It is just like the sandwich I had back in the day.

You start cooking this recipe by searing the steak on the outside. There is no need to spend a lot of money on the steak. Get a leaner, thin cut and cut it into small pieces so that it gets tender faster. Skirt steak or top round are good cuts to try.

Toss some salt and pepper on the steak while its searing – don’t worry too much about the amount because you can always add more later.

Then add your veggies. I went with sliced green peppers, onions and mushrooms. Stir everything together in the pan – you want the steak to keep cooking and the veggies to cook in the juices of the steak.

Once the veggies have started to soften, it’s time to add the cheese.

RAGÚ Family Size Double Cheddar Sauce features cheddar, parmesan, and Romano cheese. It’s perfect for mac & cheese and it’s also great in this Philly cheesesteak rotini recipe.

Let the sauce simmer for about 10 minutes and then add the cooked pasta. Stir everything together really well and you’re ready to eat!

Philly Cheesesteak Rotini

This Philly cheesesteak rotini is just like the sandwich but with pasta! Use a cheaper cut of steak for a budget-friendly and delicious dinner. This recipe is full of steak, veggies, and of course, cheese!

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Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 40 minutes minutes

Course: Dinner | Lunch

Cuisine: American

Servings: 6

Calories: 562.1kcal

Author: Jenny Bullistron

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 pound steak cut into ½ inch cubes
• 1 large green pepper deseeded and cut into slices
• 1 small onion cut into slices
• 8 ounces mushrooms sliced
• 22 ounces cheddar cheese sauce
• 8 ounces rotini cooked (½ a box)
• salt and pepper to taste

US Customary – Metric

Instructions

• Heat the extra virgin olive oil in a large skillet over medium high heat. When hot, add the steak. Season with salt and pepper. Stir frequently until the steak pieces are browned on all sides.
• Reduce the heat to medium and add the green peppers, onions, and mushrooms. Stir to combine. After 5 minutes, add the cheddar cheese sauce. Mix well.
• Bring sauce to a boil, then reduce heat so the sauce simmers. Simmer for about 10 minutes, or until the steak has become tender. 
• Add the rotini and mix well. Serve hot.

Video

Notes

 Increase the number of servings to 8 by adding the entire box of rotini.

Nutrition

Calories: 562.1kcal | Carbohydrates: 39.5g | Protein: 25.4g | Fat: 34.7g | Saturated Fat: 9.7g | Polyunsaturated Fat: 1.3g | Monounsaturated Fat: 8.6g | Cholesterol: 55.5mg | Sodium: 898.3mg | Potassium: 468.6mg | Fiber: 2.2g | Sugar: 7.2g | Vitamin A: 642.3IU | Vitamin C: 18.1mg | Calcium: 94.8mg | Iron: 2.1mg

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