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
Scale
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
