One Pot Philly Cheesesteak Pasta

Okay, I have to tell you about this One Pot Philly Cheesesteak Pasta—it’s a total comfort meal! It’s got all the flavors of a cheesesteak but in a creamy, cheesy pasta. Trust me, you’ll want to try it.

The best part? You only need one pot, so cleanup is a breeze. Plus, it’s packed with beef, peppers, and gooey cheese—just like a real Philly cheesesteak!

It’s perfect for a busy weeknight or a lazy weekend. I promise your family’s gonna love it. I mean, who can resist a one-pot cheesy pasta, right?

Let’s whip it up together! Grab your pasta, beef, and cheese, and I’ll show you how easy it is. You’re gonna love it!

Why You’ll Love This Recipe

• All-in-One Comfort Food: This dish combines the meaty goodness of Philly cheesesteak with the creamy satisfaction of pasta. It’s a complete meal in a bowl.
• Simple Cooking, Big Flavor: Searing the beef first creates a rich flavor base, while the broth and cream come together into a luscious sauce. Everything cooks in one pot, so the pasta soaks up all those meaty, cheesy flavors.
• Customizable: You can swap provolone for mozzarella or cheddar, use different types of pasta, or add extra veggies like mushrooms or spinach. Plus, adjust the seasoning to make it as mild or as bold as you like.

What You Need to Know Before You Start

Prep Time & Cook Time:

• Prep Time: About 10 minutes—just enough to slice the beef and veggies and measure your ingredients.
• Cook Time: Around 25 minutes from searing the meat to melting the cheese.
• Total Time: Roughly 35 minutes, which makes this recipe a solid choice for weeknight dinners.

Servings:

• This recipe makes about 6 hearty servings. If you’re cooking for a crowd, just double the ingredients and use a bigger pot.

Difficulty Level:

• Easy to intermediate. Even beginners can pull this off, but experienced cooks will enjoy fine-tuning the flavors with browning and seasoning.

Required Kitchen Tools

Here’s what you’ll need to make this recipe smoothly:

• A large, heavy-bottomed pot or Dutch oven: This holds the heat evenly and keeps everything cooking at the right pace.
• A sharp chef’s knife and sturdy cutting board: Essential for thinly slicing the flank steak and prepping vegetables.
• Measuring cups and spoons: Accurate measurements ensure the right balance of flavors.
• A wooden spoon or silicone spatula: To stir everything together and scrape up the delicious browned bits from the bottom of the pot.

Ingredients for One Pot Philly Cheesesteak Pasta

Here’s what you’ll need to bring this dish together. Each ingredient plays a role in flavor, texture, and balance.

• 1 lb flank steak, thinly sliced: Use a sharp knife to cut across the grain. This creates tender bites of meat that cook quickly and absorb flavor. If you prefer, you can use sirloin or another cut of beef.
• 1 tbsp olive oil: This helps sear the beef and starts building the flavor base. It also prevents sticking.
• 1 large onion, thinly sliced: Onion adds sweetness and depth, giving the dish a classic cheesesteak vibe.
• 1 bell pepper, thinly sliced: Choose green, red, or a mix for color and flavor. Bell peppers provide a pop of sweetness and slight crunch.
• 3 cloves garlic, minced: Fresh garlic adds a savory punch and a hint of sharpness to balance the richness of the sauce.
• 8 oz pasta (penne or rigatoni): These shapes are perfect for holding onto the sauce and cheese. If you don’t have these, rotini or shells will work.
• 2 cups beef broth: This creates a deep, savory base and adds moisture for the pasta to cook. Homemade or low-sodium store-bought broth works best.
• 1 cup heavy cream: This makes the sauce creamy, balancing the bold beef flavor with a smooth finish.
• 1 1/2 cups provolone cheese, shredded: Classic Philly cheesesteak flavor comes from provolone. If you prefer a sharper taste, use a mix of provolone and cheddar.
• 1 tbsp Worcestershire sauce: This gives the sauce extra umami depth and ties the beefy, cheesy flavors together.
• Salt and black pepper, to taste: These bring balance and enhance all the other flavors. Taste as you go to make sure it’s seasoned just right.

How to Make One Pot Philly Cheesesteak Pasta Step-by-Step

1. Prepare the Ingredients

• Slice the steak: Using a sharp knife, cut the flank steak into thin strips across the grain. This ensures tenderness and quick cooking.
• Prep the veggies: Thinly slice the onion and bell pepper. Mince the garlic cloves. Set everything aside in separate bowls to keep your workspace organized.

2. Sear the Steak

• Heat the oil: In your large pot or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat.
• Cook the steak: Add the thinly sliced steak in a single layer. Let it sear undisturbed for 2-3 minutes to develop a golden-brown crust. Stir and cook for another 1-2 minutes until the steak is just browned but not fully cooked through.
• Remove the steak: Transfer the steak to a plate and set aside. This keeps it from overcooking while you build the sauce.

3. Sauté the Vegetables

• Add the onion and bell pepper: In the same pot (no need to clean it), add the sliced onion and bell pepper. Stir occasionally, scraping up any browned bits from the bottom of the pot. Cook for about 4-5 minutes, until the veggies soften and begin to caramelize.
• Add garlic: Stir in the minced garlic and cook for 30 seconds to 1 minute until fragrant.

4. Build the Sauce and Cook the Pasta

• Add liquids and pasta: Pour in 2 cups of beef broth and 1 tablespoon of Worcestershire sauce. Stir well to combine, making sure to loosen any bits stuck to the pot. Add the pasta and stir again.
• Bring to a boil: Increase the heat and bring the mixture to a boil. Once boiling, reduce the heat to a gentle simmer. Cover the pot and cook for about 10-12 minutes, stirring occasionally, until the pasta is al dente and most of the liquid is absorbed.
• Add cream and cheese: Reduce the heat to low. Pour in 1 cup of heavy cream and stir until well mixed. Add the provolone cheese in batches, stirring to melt and combine. The sauce will become rich and creamy.

5. Finish with the Steak

• Return the steak: Add the seared steak back into the pot. Stir to coat the meat in the creamy sauce. Simmer gently for another 2-3 minutes, just until the steak is heated through and the pasta is fully coated.

Tips and Tricks for Success

• Slice steak thinly: This helps it cook quickly and stay tender.
• Brown the steak: Searing the meat adds depth of flavor to the whole dish.
• Don’t overcook the pasta: Al dente is perfect, as it will continue to soften slightly in the sauce.
• Add cheese gradually: Melting the cheese in batches prevents clumping and ensures a smooth, creamy texture.
• Taste and adjust seasoning: After adding the steak back in, taste and add more salt or pepper as needed.

Serving and Decoration

How to Serve One Pot Philly Cheesesteak Pasta:
This pasta is hearty enough to be the star of the show. Here are some ways to make it even more special:

• Garnish with fresh herbs: Sprinkle chopped parsley or chives over the top for a pop of color and freshness.
• Add extra cheese: For a cheesier finish, top each serving with a little more shredded provolone or even a dusting of grated Parmesan.
• Serve with a side salad: A crisp green salad with a light vinaigrette complements the richness of the pasta.
• Pair with bread: A slice of crusty bread is perfect for soaking up any remaining sauce.

Storing One Pot Philly Cheesesteak Pasta

• Refrigeration: Store leftovers in an airtight container in the fridge for up to 3-4 days. The sauce may thicken slightly, so add a splash of broth or cream when reheating to loosen it up.
• Reheating: Warm on the stovetop over low heat, stirring occasionally, or microwave in short bursts. Be careful not to overheat, as this can make the steak tough.
• Freezing: This pasta is best enjoyed fresh, but you can freeze leftovers for up to 2 months. Thaw in the fridge overnight and reheat gently.

Nutrition

Here’s a rough breakdown of the nutrition per serving (about 1/6 of the recipe):

Nutrient	Amount
Calories	520 kcal
Protein	32 g
Carbohydrates	45 g
Fat	27 g
Saturated Fat	13 g
Fiber	3 g
Sugar	4 g
Sodium	580 mg

FAQs

Can I make this ahead of time?
Yes! Prepare it up to the point of adding cheese. Cool and refrigerate. When ready to serve, reheat gently and add cheese.

Can I use chicken instead of beef?
Absolutely. Thinly sliced chicken breast works well. Sear it the same way and adjust the cook time.

What if I don’t have provolone cheese?
You can use mozzarella, Monterey Jack, or even a mild cheddar. The key is to use a cheese that melts well.

Can I use gluten-free pasta?
Yes, but adjust the cook time as gluten-free pasta may cook faster or slower than regular pasta.

Conclusion

With just one pot, this Philly Cheesesteak Pasta brings rich, savory flavors to your table. Every bite is packed with tender beef, creamy provolone, and perfectly cooked pasta that soaks up the sauce. From the initial sear of the steak to the final addition of cheese, each step adds depth and character to the dish.

What makes this recipe a standout is its simplicity. No need to juggle multiple pots or pans—the pasta cooks right in the flavorful broth, infusing every piece with a touch of Worcestershire and beef essence. The bell peppers and onions balance the creamy sauce with a subtle sweetness and texture.

Whether you’re cooking for a family dinner or looking for a satisfying meal after a busy day, this one-pot pasta has you covered. It’s versatile, too—you can tweak the ingredients to suit your taste, making it as rich or as light as you prefer.

In short, this recipe is a comforting, convenient, and downright delicious way to enjoy the classic Philly cheesesteak flavors in pasta form.