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!

Course Dinner | Lunch

Cuisine American

Prep Time 10

Cook Time 30

Total Time 40

Servings

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