One Pot Philly Cheesesteak Pasta
This one-pot Philly Cheesesteak Pasta delivers all the classic cheesesteak flavors in a creamy, cheesy pasta dish. Tender beef, sautéed peppers and onions, and melty provolone cheese make it the ultimate comfort food dinner with minimal cleanup.
Equipment
- Large heavy-bottomed pot or Dutch oven
- Wooden spoon
- Measuring Cups and Spoons
- Knife and cutting board
Ingredients
Main Ingredients
- 1 lb ribeye steak or sirloin thinly sliced against the grain
- 12 oz penne or rigatoni pasta
- 2 tbsp olive oil
- 1 large yellow onion thinly sliced
- 1 green bell pepper sliced
- 1 red bell pepper sliced
- 3 cloves garlic minced
- 1 tsp salt
- 1 tsp black pepper
- 3 cups beef broth
- 1 cup heavy cream
- 8 oz cream cheese softened
- 2 cups shredded provolone cheese or sharp cheddar
Instructions
- Heat olive oil in a large heavy-bottomed pot over medium-high heat. Season beef with salt and pepper.
- Add sliced beef to the pot in a single layer. Cook for 2–3 minutes without stirring, then stir and cook 2 more minutes until browned. Remove beef and set aside.
- In the same pot, add sliced onions and bell peppers. Cook for 5–6 minutes until softened and caramelized.
- Add minced garlic and sauté for 30 seconds until fragrant.
- Pour in beef broth and bring to a boil. Scrape up any browned bits from the bottom of the pot.
- Add pasta and stir. Reduce heat to medium and simmer for 12–14 minutes, stirring occasionally, until pasta is almost al dente.
- Return beef and juices to the pot. Stir in cream cheese until melted and fully combined.
- Reduce heat to low. Stir in heavy cream and shredded provolone a little at a time until sauce is smooth and creamy.
- Taste and adjust with more salt or pepper if needed. Serve hot.
Notes
To keep steak tender, don’t overcook during the initial browning—it finishes cooking with the pasta. For extra cheesiness, top with additional shredded provolone before serving.