One Pot Philly Steak Pasta Recipe
If you’ve ever dreamed of combining the juicy, savory flavors of a classic Philly cheesesteak with the comforting embrace of pasta, you are in for a treat with this One Pot Philly Steak Pasta Recipe. It perfectly melds tender strips of steak, sautéed veggies, creamy sauce, and melty mozzarella into one harmonious, easy-to-make dish that will quickly become your new weeknight favorite. Whether you’re cooking for family or craving a satisfying solo dinner, this recipe delivers all the rich flavor without a mountain of dishes.
Ingredients You’ll Need
Each ingredient in this One Pot Philly Steak Pasta Recipe is carefully selected to build layers of flavor, texture, and color that make the dish truly irresistible. The balance of fresh vegetables, hearty steak, and creamy elements work together seamlessly to create a complete meal in just one pan.
- Olive oil: This provides a flavorful base for sautéing the vegetables and steak, ensuring everything cooks evenly without sticking.
- Bell pepper, sliced: Adds a bright, slightly sweet crunch and a pop of vibrant color that lifts the whole dish.
- Onion, sliced: Gives a savory depth and natural sweetness as it softens and caramelizes in the pan.
- Mushrooms, sliced: Contribute an earthy richness that complements the meat perfectly.
- Thinly sliced steak: Choose sirloin or ribeye for tender, flavorful strips that cook quickly and soak up the sauce beautifully.
- Kosher salt: Enhances all the ingredients, bringing out their best flavors without overpowering.
- Black pepper: Adds a subtle heat and spice to balance the creamy sauce.
- Garlic powder: Provides a gentle garlicky warmth without the bite of fresh garlic.
- Cornstarch: Acts as a thickening agent, giving the sauce its luscious, silky texture.
- Beef broth: Builds a rich and savory base that infuses the pasta and meat with extra flavor.
- Heavy cream: Makes the sauce decadently creamy, ensuring every bite is indulgent.
- Worcestershire sauce: Adds a tangy, umami boost that elevates the entire dish.
- Penne pasta: Its tubular shape catches the sauce perfectly, so no bite is left dry.
- Mozzarella cheese, shredded: Melts into a gooey, flavorful topping that ties all the ingredients together deliciously.
How to Make One Pot Philly Steak Pasta Recipe
Step 1: Sauté the Vegetables
Start by heating the olive oil in a large skillet or Dutch oven over medium-high heat. Toss in the sliced bell pepper, onion, and mushrooms. Sauté these fresh vegetables until they become tender and fragrant, which usually takes about 5 minutes. This step creates a flavorful base and soft texture that perfectly supports the steak and pasta later on.
Step 2: Cook the Steak
Add the thinly sliced steak directly into the skillet with the softened veggies. Season everything generously with kosher salt, black pepper, and garlic powder. Sauté for 2 to 3 minutes just long enough to brown the meat without overcooking, locking in those savory juices that make this dish shine.
Step 3: Prepare and Add the Sauce
While the steak is cooking, whisk together the cornstarch, beef broth, heavy cream, and Worcestershire sauce in a separate bowl until smooth. Pour this luscious mixture into the skillet, stirring well to combine all the elements. The sauce works magic as it simmers, thickening to coat every ingredient lovingly.
Step 4: Cook the Pasta
Stir in the penne pasta and bring the mixture to a boil. Once boiling, reduce the heat to medium, cover with a lid, and let it simmer for about 15 minutes. Be sure to stir occasionally to prevent sticking and to evenly distribute the sauce. This method cooks the pasta right in the flavorful liquid, soaking up all those juicy tastes.
Step 5: Add the Cheese
After removing the lid, stir in half of the shredded mozzarella cheese to melt smoothly into the sauce. Then sprinkle the remaining cheese on top, cover again, and allow it to cook for an additional 5 minutes until the cheese is perfectly melted and gooey. This cheesy layer adds the iconic Philly steak pasta indulgence.
Step 6: Serve Immediately
The One Pot Philly Steak Pasta Recipe is best enjoyed fresh and hot. Serve it straight from the pan to keep that irresistible warm melty cheese texture. It’s such a satisfying meal that everyone at your table will be asking for seconds.
How to Serve One Pot Philly Steak Pasta Recipe
Garnishes
To elevate this dish even more, consider garnishing with freshly chopped parsley or a sprinkle of red pepper flakes. Parsley adds a lovely pop of color and a fresh, herbaceous note that balances the creamy richness, while red pepper flakes bring a subtle spice for those who like a little kick.
Side Dishes
Though this recipe is quite hearty on its own, serving it alongside a crisp green salad or steamed broccoli can add a refreshing contrast. A light, citrusy vinaigrette on the side complements the creamy pasta perfectly and keeps the meal balanced and vibrant.
Creative Ways to Present
For a crowd-pleasing presentation, you can bake the finished pasta in a casserole dish topped with extra cheese and breadcrumbs for a golden crust. Alternatively, serve it in individual bowls garnished with a few sautéed mushrooms and thin slices of bell pepper for a colorful, restaurant-style feel.
Make Ahead and Storage
Storing Leftovers
Keep any leftovers in an airtight container in the refrigerator for up to three days. The flavors will meld even deeper overnight, but be sure to reheat gently to maintain the creamy texture and prevent drying out the steak strips.
Freezing
This recipe freezes well if stored properly. Portion it into freezer-safe containers, leaving some headspace, and freeze for up to two months. To thaw, move it to the fridge overnight before reheating to preserve the pasta’s texture and prevent the sauce from separating.
Reheating
Reheat your One Pot Philly Steak Pasta Recipe on the stovetop over low heat, stirring occasionally and adding a splash of beef broth or water if the sauce thickens too much. Microwaving works too—just cover the dish and heat in short intervals, stirring in between to ensure even warmth and that creamy consistency.
FAQs
Can I use a different type of pasta?
Absolutely! While penne is recommended for its shape and ability to hold sauce, feel free to experiment with rotini, rigatoni, or even shells based on what you have available or prefer in texture.
What cut of steak works best for this recipe?
Thinly sliced sirloin or ribeye steaks are ideal because they cook quickly and remain tender. Avoid tougher cuts unless you slice them thinly and quickly cook to keep tenderness.
Is it possible to make this recipe dairy-free?
Yes! You can substitute the heavy cream with full-fat coconut milk or a plant-based cream alternative and use dairy-free cheese to keep that creamy finish without dairy.
Can I add other vegetables?
Definitely! Feel free to add spinach, zucchini, or even peas for extra color and nutrition. Just add them at the stage where vegetables are being sautéed or toward the end if they cook quickly.
How spicy is this dish?
This dish is naturally mild, but you can easily control the spice level by adding crushed red pepper flakes or a dash of hot sauce to taste either during cooking or as a garnish.
Final Thoughts
Trust me, once you try this One Pot Philly Steak Pasta Recipe, you’ll wonder how it wasn’t a staple in your kitchen all along. It’s quick, incredibly flavorful, and wonderfully comforting—the perfect meal when you want something special without fuss. So grab your skillet, gather those ingredients, and treat yourself to this amazing fusion of Philly cheesesteak and creamy pasta magic!
Print
One Pot Philly Steak Pasta Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
This One Pot Philly Steak Pasta is a hearty and creamy dish that combines tender steak, sautéed vegetables, and pasta in a rich, cheesy sauce. Inspired by the classic Philly cheesesteak, this recipe brings all the flavors together in one skillet for an easy, comforting weeknight meal.
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 and Dairy
- 2 cups beef broth
- 1/2 cup heavy cream
- 1 1/4 cups mozzarella cheese, shredded
Others
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 tablespoon cornstarch
- 1 teaspoon Worcestershire sauce
- 2 cups penne pasta
Instructions
- Sauté Vegetables: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the sliced bell pepper, onion, and mushrooms, and sauté until softened, about 5 minutes.
- Cook Steak: Add the thinly sliced steak to the skillet and season it with kosher salt, black pepper, and garlic powder. Sauté the steak for 2-3 minutes until it begins to brown.
- Prepare Sauce: In a separate bowl, whisk together the cornstarch, beef broth, heavy cream, and Worcestershire sauce until smooth. Pour this mixture into the skillet and stir well to combine.
- Cook Pasta: Add the penne pasta to the skillet and bring the mixture to a boil. Reduce heat to medium, cover the skillet, and simmer for 15 minutes, stirring occasionally to prevent sticking.
- Add Cheese: Remove the lid and stir in 1/2 cup of shredded mozzarella cheese. Then, sprinkle the remaining cheese evenly on top, cover again, and cook for an additional 5 minutes or until the cheese is melted and bubbly.
- Serve: Once the cheese has melted, remove from heat and serve the One Pot Philly Steak Pasta immediately while hot.
Notes
- You can substitute ribeye or sirloin steak with any thinly sliced steak of your choice.
- If you prefer less creaminess, reduce the heavy cream amount or substitute with a lighter milk alternative.
- For a spicier kick, add some crushed red pepper flakes along with the seasoning.
- Make sure to stir occasionally during simmering to prevent pasta from sticking to the bottom of the pan.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
