One Pot Philly Steak Pasta Recipe
If you have a hankering for a comforting, satisfying meal that brings together all the flavors of a classic Philly cheesesteak with the cozy charm of pasta, you are in for a real treat. The One Pot Philly Steak Pasta Recipe is a delicious, effortless way to enjoy tender steak, sautéed veggies, and gooey cheese in one glorious dish that’s perfect for any night of the week. It’s rich, hearty, and so inviting, making it a go-to recipe you’ll want to keep in your dinner rotation forever.
Ingredients You’ll Need
These ingredients are simple but essential—each one brings its own unique flavor, texture, and color to make this dish truly shine. From the juicy steak and vibrant bell peppers to the creamy sauce and melty mozzarella, everything works together beautifully in this One Pot Philly Steak Pasta Recipe.
- 2 tablespoons olive oil: Perfect for sautéing vegetables and steak without overpowering the other flavors.
- 1 cup bell pepper, sliced (about 1 medium pepper): Adds a sweet crunch and bright color.
- 1 cup onion, sliced (about 1 medium onion): Brings a bit of sharpness and depth after being sautéed.
- 8 ounces mushrooms, sliced: Earthy flavor and meaty texture that enhance the overall dish.
- 1 pound thinly sliced steak (sirloin or ribeye recommended): Tender, juicy protein that’s the star of this recipe.
- 1 teaspoon kosher salt: To season the steak and balance flavors throughout.
- 1/4 teaspoon black pepper: Adds a subtle spice and complexity.
- 1/2 teaspoon garlic powder: Infuses a mild, savory punch.
- 1 tablespoon cornstarch: Helps thicken the sauce for a luscious finish.
- 2 cups beef broth: Builds a rich base for the sauce and cooks the pasta.
- 1/2 cup heavy cream: Brings creaminess and smoothness to the sauce.
- 1 teaspoon Worcestershire sauce: Adds a tangy umami boost that elevates the flavor.
- 2 cups penne pasta: The perfect shape to hold on to the sauce and mix with the steak and veggies.
- 1 1/4 cups mozzarella cheese, shredded: Melts beautifully and creates that irresistible cheesy layer.
How to Make One Pot Philly Steak Pasta Recipe
Step 1: Sauté the Vegetables
Start by heating olive oil in a large skillet or Dutch oven over medium-high heat. Toss in the sliced bell peppers, onions, and mushrooms. Sauté these vibrant veggies until they soften and release their sweet aromas—about five minutes. This step creates a tasty base that perfectly complements the steak.
Step 2: Brown the Steak
Add your thinly sliced steak to the skillet with the veggies. Sprinkle in kosher salt, black pepper, and garlic powder. Sauté the meat until it’s nicely browned, which usually takes around 2 to 3 minutes. Browning the steak quickly seals in the juices and layers that irresistible savory flavor.
Step 3: Make the Sauce
While the steak cooks, whisk together cornstarch, beef broth, heavy cream, and Worcestershire sauce in a bowl until silky and smooth. Pour this creamy mixture into the skillet, mixing everything well. This sauce will thicken as it cooks and ties together all the elements of the One Pot Philly Steak Pasta Recipe.
Step 4: Add Pasta and Simmer
Stir in the penne pasta and bring the entire skillet to a gentle boil. Then reduce the heat to medium, cover with a lid, and let it simmer for about 15 minutes, stirring occasionally. This allows the pasta to cook right in the sauce, absorbing all those rich flavors.
Step 5: Add Cheese
Remove the lid and stir in half a cup of shredded mozzarella for creamy pockets of cheese throughout. Then sprinkle the remaining mozzarella on top, cover once more, and cook for an additional five minutes until the cheese melts into a gooey, golden topping. Your One Pot Philly Steak Pasta Recipe is now ready to enjoy!
How to Serve One Pot Philly Steak Pasta Recipe
Garnishes
To take this dish to the next level, try sprinkling freshly chopped parsley or green onions on top. These herbs add a fresh, vibrant pop of color and brightness that balances the richness of the creamy steak pasta. A light dusting of red pepper flakes can also bring some heat if you’re feeling adventurous.
Side Dishes
This hearty pasta pairs beautifully with a simple side salad of crisp mixed greens, tossed with a light vinaigrette. Garlic bread or warm crusty rolls are another fantastic choice to sop up any leftover sauce. For a lighter contrast, steamed or roasted green beans or broccoli make wonderful vegetable sides.
Creative Ways to Present
Serve your One Pot Philly Steak Pasta Recipe in rustic cast iron skillets or colorful ceramic bowls for a cozy, inviting look. You could also divide the pasta into smaller ramekins, sprinkle a little extra cheese on top, and broil them quickly to create deliciously cheesy individual portions with a golden crust.
Make Ahead and Storage
Storing Leftovers
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The flavors might even deepen overnight, making it an excellent lunch or easy dinner option after your initial feast.
Freezing
You can freeze this pasta, but it’s best to do so without the cheese topping for a better texture after thawing. Place the cooled One Pot Philly Steak Pasta Recipe in a freezer-safe container and freeze for up to 2 months. When ready to eat, thaw it overnight in the fridge.
Reheating
Reheat leftovers gently on the stovetop over low heat with a splash of beef broth or cream to refresh the sauce’s creaminess. Alternatively, microwave in short bursts, stirring in between, to ensure even heating without drying it out.
FAQs
Can I use a different type of pasta?
Absolutely! While penne works beautifully to hold the sauce, feel free to use other shapes like rigatoni, fusilli, or even farfalle depending on what you have. Just keep in mind the cooking time might adjust slightly.
What cut of steak is best for this recipe?
Thinly sliced sirloin or ribeye works perfectly because they cook quickly and stay tender. You can also use flank or skirt steak if thinly sliced against the grain for tenderness.
Is there a vegetarian alternative?
You can swap the steak for hearty mushrooms or plant-based beef substitutes and use vegetable broth instead of beef broth to create a vegetarian-friendly version of this One Pot Philly Steak Pasta Recipe that is still full of flavor.
Can I make this recipe gluten-free?
Yes! Just be sure to use gluten-free pasta and check that your Worcestershire sauce is gluten-free. Cornstarch is naturally gluten-free, so no adjustments needed there.
How thick should the sauce be?
The sauce should be creamy and coat the pasta nicely without being too runny. It thickens as it simmers thanks to the cornstarch, giving a luscious texture perfect for embracing every bite of steak and veggies.
Final Thoughts
If you’re looking for a comforting, flavorful dish that’s easy to whip up yet impresses every time, the One Pot Philly Steak Pasta Recipe is your answer. It’s filled with the classic Philly cheesesteak vibes, combined with tender pasta and a creamy sauce that will have everyone asking for seconds. Trust me, once you try it, this recipe will quickly become a cherished favorite in your meal lineup.
Print
One Pot Philly Steak Pasta Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
This One Pot Philly Steak Pasta combines tender slices of steak with sautéed peppers, onions, and mushrooms, all cooked in a creamy, savory sauce with penne pasta and melted mozzarella cheese. It’s a comforting, cheesy dish that captures the flavors of a classic Philly cheesesteak in a convenient pasta meal, perfect for a quick and satisfying weeknight dinner.
Ingredients
Vegetables
- 1 cup bell pepper, sliced (about 1 medium pepper)
- 1 cup onion, sliced (about 1 medium onion)
- 8 ounces mushrooms, sliced
Meat
- 1 pound thinly sliced steak (such as sirloin or ribeye)
Liquids & Sauces
- 2 tablespoons olive oil
- 2 cups beef broth
- 1/2 cup heavy cream
- 1 teaspoon Worcestershire sauce
Pantry
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 tablespoon cornstarch
- 2 cups penne pasta
Dairy
- 1 1/4 cups mozzarella cheese, shredded
Instructions
- Sauté vegetables: Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat. Add the sliced bell pepper, onion, and mushrooms, and sauté them until softened and fragrant, about 5 minutes.
- Brown steak: Add the thinly sliced steak to the skillet with the sautéed vegetables. Season with 1 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1/2 teaspoon garlic powder. Cook, stirring occasionally, until the steak is browned on all sides, about 2-3 minutes.
- Make sauce: In a separate bowl, whisk together 1 tablespoon cornstarch, 2 cups beef broth, 1/2 cup heavy cream, and 1 teaspoon Worcestershire sauce until smooth and well combined. Pour this mixture into the skillet with the steak and vegetables, stirring to incorporate everything evenly.
- Add pasta and simmer: Add 2 cups of penne pasta to the skillet and bring the mixture to a boil. Once boiling, reduce the heat to medium, cover the skillet, and let it simmer for 15 minutes. Stir occasionally to prevent sticking and ensure even cooking.
- Add cheese: Remove the lid and stir in 1/2 cup of shredded mozzarella cheese into the pasta mixture. Then sprinkle the remaining 3/4 cup of shredded mozzarella evenly on top. Cover the skillet again and cook for another 5 minutes, or until the cheese melts thoroughly and becomes bubbly.
- Serve immediately: After the cheese has melted, remove the skillet from heat and serve the pasta hot for the best flavor and texture.
Notes
- You can use ribeye or sirloin steak for best results, but any thinly sliced beef steak will work.
- For a lighter version, substitute heavy cream with half-and-half or whole milk, although the sauce will be less rich.
- If you don’t have penne pasta, other short pasta shapes like rigatoni or ziti can be used.
- Make sure to stir occasionally while simmering to avoid pasta sticking to the bottom of the pot.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stove or microwave.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
