One Pot Philly Steak Pasta has all the great flavor of the famous Philly cheese steak sandwiches that we all know and love but in a quick, creamy and cheesy pasta dish that the whole family will love!
One Pot Steak Pasta
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Ugh, I hate doing dishes. So naturally, I'm making a point to create more one pot or one pan meals. And if my family loves them, I'll sharing them in hopes that you and your family will too! As you've probably figured out, this Philly Cheese Steak Pasta made the cut with flying colors!
Tender slices of beef, sweet bell peppers, sliced mushrooms and onions sautéed together and mixed with a savory, creamy sauce, penne pasta and plenty of cheese. So if a Philly Cheese Steak and pasta had a baby this would be it! And what a beautiful baby it is!
Tips for making One Pot Homemade Philly Cheese Steak Pasta:
- You'll start by cooking the veggies to soften them a bit.
- When you add the sauce, the beef won't be fully cooked yet- that's ok! It will fully cook as the pasta cooks.
- Use the size right pan. I like a nice deep saute pan or braiser instead of a deep pot.
- Stir often- especially once it's covered and simmering. If you don't the pasta will stick to the bottom of the pan and no one wants that.
Helpful ingredient information:
- Philly cheese steak meat: Traditionally, Cheesesteaks use shaved steak. But I wanted something a bit more substantial for this. Buy the steak pre-sliced if you can. Many stores sell precut sandwich steaks- I like to get those and cut them into strips. Work smarter, not harder!
- Vegetables: Mushrooms, bell pepper (any color will work!) and onion provide great flavor and texture.
- Pasta: I typically use penne pasta for this, but any mid-size pasta will work, just keep an eye on doneness and cooking time and adjust as needed.
- Cheesy sauce: This creamy, cheesy sauce is the cherry on top for a delicious pasta. Now it's going to look like a lot of liquid at first. But don't worry- you need a lot to start because as the pasta cooks, it sucks up the some of the liquid and the sauce also thickens and it ends up being just the right amount.
What is a Philly cheesesteak made of?
Traditionally, a Philly cheesesteak consists of thinly sliced/shaved steak, melty cheese and a hoagie roll (and sometimes onions).
What is the Philly cheese steak seasoning for this?
I kept things simple with salt, pepper, garlic powder and Worcestershire sauce for this.
Which cut of beef should I use?
I typically get top round cutlets and cut them into thin slices, but you can also get a sirloin steak or top round and slice it yourself.
Pro-tips for thinly slicing beef:
If you'll be slicing a steak yourself, place it in the freezer for 10-15 minutes and them use a very sharp knife to thinly slice against the grain.
Leftovers and reheating:
This is best served right away, but will last up to 3 days covered in the refrigerator. You can reheat individual portions in the microwave. Or you can reheat in a pan over medium heat-add a splash of milk to help loosen it up and make it creamy.
Ingredients that can be prepped ahead:
- Slice mushrooms
- Slice peppers
- Slice onions
- Slice beef
- Shred mozzarella.
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One Pot Philly Steak Pasta has all the great flavor of the famous philly cheese steak sandwiches that we all know and love but in a quick, creamy and cheesy pasta dish that the whole family will love!
- 2 Tablespoons olive oil
- 1 cup bell pepper, sliced (about medium 1 pepper)
- 1 cup onion, sliced (about 1 medium onion)
- 8 ounces mushrooms, sliced
- 1 pound sandwich steaks, thinly sliced
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- 1 Tablespoon corn starch
- 2 cups beef broth
- ½ cup heavy cream
- 1 teaspoon Worcestershire sauce
- 2 cups penne pasta, heaping
- 1 ¼ cups mozzarella cheese, shredded
Heat oil in large saute pan over medium high heat.
Add peppers onions and mushrooms to the pan and saute to soften, around 5 minutes.
Add beef and season with salt, pepper and garlic powder. Saute for 2-3 minutes to begin browning.
While beef begins to brown, whisk together corn starch, broth, heavy cream and Worcestershire sauce until well combined. Pour into the pan and mix well.
Add pasta to the pan and bring to a boil.
Cover and reduce heat to medium. Simmer for 15 minutes stirring periodically.
Remove cover and stir in ½ cup of cheese.
Sprinkle the remaining cheese on top and cover and cook for 5 more minutes to melt the cheese. Serve immediately.