Driftless Foodie: Philly cheesesteak pasta skillet 

By By Jessica Woodward

Philly Cheesesteak

Fall is in the air! After the last heat wave, I’m sure we’re all happy for that. And nothing rings in fall better than comfort food. Who is with me!?

I’m here for the carbs, one pot dishes and braised meats. However, with fall, that means the kiddos are back to school, football is in full swing and our time spent together around the table shortens due to the chaos.

To make weeknights a bit less hectic, I like to break out all of my (almost) one pan meals. It makes clean up quicker, prep so much easier and I’m still able to nourish my family with a balanced meal.

This Philly Cheesesteak Pasta Skillet was a recipe written by happenstance. We were getting ready to travel back east to visit family, and I was cleaning out the fridge the few days before and throwing together some meals. I had scraps of peppers, some mushrooms I forgot about, 1/2 a jar of leftover Alfredo sauce, and, well, I always have onions in my pantry. So, I whipped this skillet meal up in less than 30 minutes.

We sat down to eat and my husband said, “This is one of the best throw together meals you have ever made.” That was solidified by my 1-1/2 year old eating three plates of this dish – no exaggeration. Hey, the boy likes to eat, okay!?

Since the first time, I’ve made this a couple of weeknights more. And while it can be done the same night, I do like to prep all of my veggies for this ahead of time, even by a couple of days, to make the night of cooking quicker. I chop it all up, and put it in baggies or containers in my fridge until I’m ready.

I can promise you, that this is even the perfect dinner to throw together on game day!

Let’s get cooking!


1 box of pasta

1/2 jar Alfredo sauce

1 cup shredded Monterey Jack cheese

1 pound ground meat

1 bell pepper cut into one inch pieces

1 large onion, cut in slices

1 pint mushrooms, sliced

1/4 cup green onions, chopped

3 tablespoons of worcestershire sauce

Make pasta according to package and save 1/2 cup of pasta liquid.

Meanwhile, brown the meat in a skillet season with salt, pepper, garlic powder and onion powder. Once cooked through, remove and set aside.

In the same skillet, sauté the onions, peppers and mushrooms. Season with salt and pepper.

Add the meat back to the skillet, and stir in the Worcestershire sauce, Alfredo sauce, 3/4 of the cheese and the noodles. Stir until mixed well. Use the pasta liquid if you need more sauce.

Top with remaining cheese and green onions.

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