Skillet Philly Cheesesteak Bake
2 tablespoons olive oil
700 grams ribeye steak sliced into thin strips
1 teaspoon garlic powder
Freshly ground black pepper
1 onion, cut in half and thinly sliced
1 green pepper, thinly sliced
500 grams penne pasta
1 litre beef stock
200 ml water
70 grams sour cream
70 grams cream cheese
150 grams Extra Mature Pilgrims Choice Cheddar
Heat a large, heavy bottomed skillet over medium high heat and add olive oil.
When hot, add the steak, season with the garlic powder, salt and black pepper, and cook until browned.
Remove all the steak to a plate and set aside.
In the same skillet, add onion, green pepper, pasta, beef stock, and water. Season with plenty of salt and pepper.
Bring to a gentle boil for 15 minutes or until the pasta is cooked through and most of the liquid is absorbed. Stir the pasta often to make sure nothing sticks.
Turn off the heat and stir in the sour cream and cream cheese.
Mix in 2/3 of the Pilgrims Choice Cheddar and stir until melted. Once gooey, add in the steak and mix to combine.
Sprinkle over the remaining cheese and put under the grill for 10 minutes or until the cheese has melted and turned golden brown.
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