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
Scale
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.
