If you love the bold flavors of a traditional Philly cheesesteak but are looking for an easier, fuss-free way to enjoy that deliciousness, then you are going to be absolutely thrilled with this One Pot Philly Cheesesteak Pasta Recipe. It’s a perfect blend of tender steak, sautéed peppers and onions, creamy cheeses, and hearty pasta all cooked together in one pot for maximum flavor and minimal cleanup. Every bite is rich, savory, and utterly comforting—the kind of meal that feels like a warm hug after a long day. This recipe effortlessly captures the spirit of the iconic sandwich in a whole new form that’s both satisfying and simple to make.
Ingredients You’ll Need
What makes this One Pot Philly Cheesesteak Pasta Recipe so fantastic is how straightforward and accessible the ingredients are. Each component plays a vital role, from the savory sirloin steak providing robust flavor to the colorful bell peppers adding sweet, crisp texture and vibrant color. Cream cheese and provolone give that iconic cheesesteak creaminess, while beef broth and pasta bring everything together in one delicious, hearty dish.
- 1 lb sirloin or flank steak: Thinly sliced for tender, quick cooking and meaty flavor.
- 2 tablespoons olive oil: For searing the steak and sautéing veggies to golden perfection.
- 1 small onion, diced: Adds subtle sweetness and depth when softened.
- 1 red bell pepper, diced: Brings bright color and a mild natural sweetness.
- 1 green bell pepper, diced: Offers a fresh, slightly grassy crunch to balance the richness.
- 3 cloves garlic, minced: Infuses a warm, aromatic punch to the whole dish.
- 4 cups beef broth: The flavorful cooking liquid that turns the pasta into a rich, silky base.
- 12 oz short pasta (penne or rigatoni): Perfect shape to catch the cheesy sauce and bits of steak.
- 4 oz cream cheese: Melts into the sauce, making it luxuriously creamy.
- 1 ½ cups shredded provolone or mozzarella cheese: Classic melty cheese that ties it all together.
- Salt and pepper, to taste: Essential seasonings to elevate and balance the flavors.
- Fresh parsley, chopped (optional): Adds a pop of freshness and color for garnish.
How to Make One Pot Philly Cheesesteak Pasta Recipe
Step 1: Searing the Steak to Lock in Juiciness
Start by heating the olive oil in a large skillet or Dutch oven over medium-high heat. Once hot, add your thinly sliced sirloin or flank steak and sear it just until the edges brown beautifully. This quick sear will create that irresistible crust and lock in the juices for tender bites. Remove the cooked steak from the pan and set it aside for now.
Step 2: Softening the Veggies for Sweetness and Depth
In the same pot, add a little more olive oil if needed, then toss in the diced onions and bell peppers. Sauté them until they become soft and fragrant, about 5 minutes. Stir in the minced garlic last, cooking just for about a minute to release its aroma without burning. These softened vegetables form the flavorful base of your sauce.
Step 3: Creating the Flavorful Broth and Cooking Pasta
Pour the beef broth into the pot and bring it to a lively boil. Add your choice of short pasta—penne or rigatoni work beautifully here—and reduce the heat to let everything simmer gently. Cover the pot and let the pasta cook until tender, stirring occasionally to prevent sticking. This method lets the pasta soak up all those rich, meaty flavors directly.
Step 4: Stirring in the Cream Cheese and Bringing it all Together
Once the pasta is perfectly tender, stir in the cream cheese until it melts smoothly into a creamy sauce. Return the seared steak to the pot, mixing it in to combine all that meaty goodness with the luscious cheese sauce.
Step 5: Finishing with Melty Cheese and Seasoning
Finally, sprinkle in the shredded provolone or mozzarella cheese, stirring until it melts into decadence. Season the whole dish with salt and pepper to taste, then garnish with freshly chopped parsley if you like a fresh green touch.
How to Serve One Pot Philly Cheesesteak Pasta Recipe
Garnishes
Fresh parsley is a lovely, easy garnish that adds a burst of color and brightness to the rich, cheesy pasta. If you want to get creative, a little sprinkle of crushed red pepper flakes can add a pleasant heat that cuts through the richness perfectly. Another nice touch is a dusting of grated Parmesan for some extra umami punch.
Side Dishes
This hearty, all-in-one dish pairs wonderfully with a crisp green salad dressed in a tangy vinaigrette that helps balance the creamy heaviness. Roasted or steamed vegetables like asparagus, broccoli, or green beans bring simple, fresh contrast. Garlic bread or crusty rolls are also fantastic for soaking up every last bit of cheesy sauce.
Creative Ways to Present
For a fun twist when serving, try plating the pasta in individual shallow bowls and topping each with a slice of grilled steak or a dollop of extra cream cheese. You can also add some sautéed mushrooms or caramelized onions on top for layering more complex flavors and textures. Serve family style in the pot itself for a cozy, communal feel that is perfect for casual get-togethers.
Make Ahead and Storage
Storing Leftovers
Any leftovers of this One Pot Philly Cheesesteak Pasta Recipe should be cooled to room temperature before transferring to an airtight container. Store in the refrigerator for up to 3 days. The flavors actually meld beautifully overnight, making it an even better lunch the next day.
Freezing
If you want to keep it longer, this dish freezes well. Place cooled portions into freezer-safe containers or heavy-duty freezer bags, removing as much air as possible. Freeze for up to 2 months. When you’re ready to enjoy, thaw overnight in the fridge for best texture.
Reheating
To reheat, warm gently in a skillet over medium-low heat, adding a splash of beef broth or water to loosen the sauce if needed. Stir often to prevent sticking and ensure creamy texture is maintained. You can also reheat in the microwave in short bursts, stirring in between to evenly warm the pasta without drying it out.
FAQs
Can I use a different type of meat?
Absolutely! While sirloin or flank steak works best for authentic flavor and tenderness, you can use ribeye or even thinly sliced chicken breast if you prefer. Just adjust cooking times accordingly to avoid overcooking.
Is there a vegetarian version of this dish?
Yes! Simply swap the steak and beef broth for your favorite plant-based protein like seasoned mushrooms or seitan and use vegetable broth. Adding extra bell peppers and onions will also help maintain that wonderful flavor depth.
What pasta shapes work best for this recipe?
Short pasta shapes like penne, rigatoni, or even rotini are ideal because their tubes and ridges hold onto the creamy sauce and bits of steak perfectly. Avoid very thin pastas like angel hair, as they may overcook during the simmering step.
Can I make this recipe dairy-free?
To make it dairy-free, substitute cream cheese and shredded cheese with your favorite vegan cheese alternatives. Just keep in mind the texture and meltability can vary depending on the brand.
How spicy is this pasta?
The traditional version is mild and savory, highlighting the natural sweetness of the peppers and richness of the cheese. If you love some heat, consider adding crushed red pepper flakes or a dash of hot sauce during cooking or as a garnish.
Final Thoughts
This One Pot Philly Cheesesteak Pasta Recipe is a true game-changer for anyone who adores the hearty, comforting flavors of a cheesesteak but wants a quicker, easier weeknight meal. It’s cozy, full of flavor, and incredibly satisfying with minimal effort and cleanup. So go ahead and give it a try—you might just find your new favorite dinner that everyone will be asking for again and again.
Print
One Pot Philly Cheesesteak Pasta Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
A hearty and comforting One Pot Philly Cheesesteak Pasta combining tender seared beef, sautéed peppers and onions, and creamy cheesy sauce all cooked together for an effortless, delicious meal perfect for weeknight dinners.
Ingredients
Beef and Vegetables
- 1 lb sirloin or flank steak, thinly sliced
- 2 tablespoons olive oil
- 1 small onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
Liquids and Pasta
- 4 cups beef broth
- 12 oz short pasta (penne or rigatoni)
Cheese and Seasonings
- 4 oz cream cheese
- 1 ½ cups shredded provolone or mozzarella cheese
- Salt and pepper, to taste
- Fresh parsley, chopped (optional)
Instructions
- Sear the Beef: In a large skillet or Dutch oven, heat olive oil over medium-high heat. Add the thinly sliced beef and sear until browned on all sides. Once cooked, remove the beef from the pan and set aside to keep warm.
- Sauté Vegetables: If needed, add a little more olive oil to the same pan. Add the diced onion and both bell peppers. Cook them over medium heat until they become soft and tender, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
- Cook Pasta in Broth: Pour the beef broth into the pan and bring it to a boil. Add the pasta to the boiling broth, reduce the heat to low, cover the pan, and simmer. Stir occasionally to prevent sticking until the pasta is tender and has absorbed much of the broth, approximately 10-12 minutes.
- Add Cream Cheese and Beef: Stir the cream cheese into the pasta mixture until it melts fully, creating a creamy sauce. Return the cooked beef slices back into the pot and mix well.
- Finish with Cheese and Seasoning: Add the shredded provolone or mozzarella cheese to the pot and stir until the cheese is melted and the sauce is smooth and creamy. Season the dish with salt and freshly ground pepper to taste. Optionally, sprinkle with chopped fresh parsley before serving.
Notes
- Slice the steak against the grain for the most tender pieces.
- Using short pasta like penne or rigatoni helps hold the creamy sauce better.
- You can substitute cream cheese with mascarpone for a richer taste.
- For extra flavor, add a splash of Worcestershire sauce or smoked paprika when cooking the beef.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
