If you’ve ever dreamed of combining the iconic flavors of a Philly cheese steak with the comforting warmth of pasta, then you are absolutely going to adore this One Pot Philly Steak Pasta Recipe. It’s hearty, cheesy, and packed with tender steak and sautéed veggies—all coming together in a creamy sauce that clings beautifully to every piece of penne. Best of all, cooking it all in one pot means fewer dishes and more time to enjoy your meal. This recipe is a total game changer for busy weeknights or anytime you crave something indulgent yet simple!
Ingredients You’ll Need
The magic of this One Pot Philly Steak Pasta Recipe lies in its straightforward ingredients. Every item plays an essential role—from the vibrant bell peppers and onions adding sweetness and crunch, to the tender steak that brings rich, meaty flavor, and the creamy sauce that wraps it all up in delicious comfort.
- Olive oil (2 tablespoons): Use a good quality olive oil to sauté your vegetables and steak, which adds a subtle fruitiness and helps everything brown nicely.
- Bell pepper, sliced (1 cup): Adds vibrant color and a slight sweetness that balances the savory steak.
- Onion, sliced (1 cup): Provides depth and natural sweetness as it caramelizes during cooking.
- Mushrooms, sliced (8 ounces): Give an earthy, meaty texture that complements the steak perfectly.
- Thinly sliced steak (1 pound): Use sirloin or ribeye for tenderness and flavor; thin slices cook quickly and stay juicy.
- Kosher salt (1 teaspoon): Enhances all the flavors without overpowering them.
- Black pepper (1/4 teaspoon): Adds a subtle kick and warmth.
- Garlic powder (1/2 teaspoon): Lends a wonderful savory backbone to the dish.
- Cornstarch (1 tablespoon): Thickens the sauce perfectly while keeping it smooth.
- Beef broth (2 cups): Provides a rich, meaty base for the sauce.
- Heavy cream (1/2 cup): Makes the sauce luxuriously creamy and indulgent.
- Worcestershire sauce (1 teaspoon): Brings a punch of umami that ties the flavors together beautifully.
- Penne pasta (2 cups): Holds onto the creamy sauce and offers a satisfying bite.
- Mozzarella cheese, shredded (1 1/4 cups): Melts gorgeously for that gooey, cheesy Philly steak vibe.
How to Make One Pot Philly Steak Pasta Recipe
Step 1: Sauté the Vegetables
Start by heating 2 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat. Add the sliced bell peppers, onions, and mushrooms, then sauté them together until they soften and release their natural sweetness, about 5 minutes. This step builds the flavorful foundation of the dish and makes sure the veggies stay tender yet slightly crisp.
Step 2: Brown the Steak
Next, push the veggies to the side and add the thinly sliced steak to the same pan. Season it generously with kosher salt, black pepper, and garlic powder for that classic Philly flair. Sauté the steak for 2 to 3 minutes on medium-high heat, just until it develops a lovely brown crust but remains juicy inside. Browning here seals in the meat’s flavor and adds beautiful color.
Step 3: Prepare the Sauce
While the steak is browning, whisk together cornstarch, beef broth, heavy cream, and Worcestershire sauce in a separate bowl until smooth. Pour this creamy mixture into the skillet, stirring everything together. This sauce will thicken as it cooks, coating every strand of pasta and piece of steak with rich, velvety goodness.
Step 4: Cook the Pasta
Add the penne pasta directly to the skillet and bring the mixture to a boil. Once boiling, reduce the heat to medium, cover the skillet, and let it simmer gently for 15 minutes. Be sure to stir occasionally to prevent sticking and to help the pasta absorb that incredible sauce. You’ll know it’s ready when the noodles are tender but still hold their shape.
Step 5: Add the Cheese and Melt
Remove the lid and stir 1/2 cup of mozzarella cheese into the hot pasta mixture, letting it meld into the sauce with creamy perfection. Then sprinkle the remaining cheese evenly on top, cover again, and cook for another 5 minutes. This final melt creates a golden, bubbly blanket of cheesy delight, making this One Pot Philly Steak Pasta Recipe truly irresistible.
Step 6: Serve Immediately
Once the cheese has melted and everything is piping hot, serve your pasta straight from the pot. This dish is best enjoyed fresh, while the cheese is silky and the flavors are bursting with every forkful.
How to Serve One Pot Philly Steak Pasta Recipe
Garnishes
To add a fresh pop to your dish, consider garnishing with chopped fresh parsley or a sprinkle of red pepper flakes for a touch of heat. A drizzle of extra virgin olive oil or a few shreds of Parmesan can also elevate the presentation and flavor beautifully.
Side Dishes
This hearty pasta pairs wonderfully with a crisp green salad dressed in tangy vinaigrette to balance its richness. Garlic bread or warm crusty rolls are perfect for sopping up any leftover sauce, making your meal feel complete and comforting.
Creative Ways to Present
For a crowd-pleaser, serve the One Pot Philly Steak Pasta Recipe in shallow bowls topped with extra cheese and herbs. You could also bake it briefly in a casserole dish under the broiler for a golden-brown cheese crust that adds exciting texture contrast.
Make Ahead and Storage
Storing Leftovers
Place any leftovers in an airtight container and refrigerate for up to 3 days. The flavors actually mellow and meld together nicely, making the pasta even tastier the following day.
Freezing
Although this dish is best enjoyed fresh, you can freeze leftovers in a freezer-safe container for up to 2 months. Keep in mind the pasta may become a little softer after thawing, so use it in casseroles or reheat gently.
Reheating
To reheat, warm the pasta slowly on the stovetop over low heat or in the microwave in short bursts, stirring in a splash of beef broth or cream if the sauce has thickened too much. This will restore its creamy texture without drying it out.
FAQs
Can I use a different cut of steak for this recipe?
Absolutely! While sirloin or ribeye works best for tenderness, you can use flank or skirt steak if thinly sliced, just be sure not to overcook so it stays juicy.
Is it possible to make this recipe gluten-free?
Yes! Simply substitute the penne pasta with your favorite gluten-free pasta variety and double-check that your beef broth and Worcestershire sauce are gluten-free to keep all flavors intact.
Can I use milk instead of heavy cream?
You can use milk for a lighter sauce, but the texture won’t be quite as rich and creamy. Adding a touch of cream cheese or a roux can help compensate.
What can I substitute for Worcestershire sauce?
If you don’t have Worcestershire sauce, a splash of soy sauce mixed with a little vinegar and a pinch of sugar can mimic its umami flavor well.
Can I add other vegetables to the dish?
Definitely! Feel free to toss in some spinach, zucchini, or even cherry tomatoes for added color, nutrition, and flavor variety—that’s part of the fun with this versatile recipe.
Final Thoughts
This One Pot Philly Steak Pasta Recipe is the ultimate comfort food that’s both effortless and show-stopping. It brings the crave-worthy Philly steak experience into a creamy pasta dinner that warms your soul. Give it a try—you’ll find it’s fast enough for weeknights but delicious enough to become a go-to favorite. Trust me, this is one recipe you’ll want to make again and again.
Print
One Pot Philly Steak 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
This One Pot Philly Steak Pasta recipe combines tender slices of seasoned steak, sautéed bell peppers, onions, and mushrooms with creamy mozzarella cheese and penne pasta. Simmered together in a savory sauce made from beef broth, heavy cream, and Worcestershire sauce, this dish offers a rich and comforting meal perfect for weeknight dinners.
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)
Seasonings
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 tablespoon cornstarch
Liquids
- 2 tablespoons olive oil
- 2 cups beef broth
- 1/2 cup heavy cream
- 1 teaspoon Worcestershire sauce
Pasta & Cheese
- 2 cups penne pasta
- 1 1/4 cups mozzarella cheese, shredded
Instructions
- Sauté vegetables: Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the sliced bell pepper, onion, and mushrooms. Sauté the vegetables for about 5 minutes or until they are softened and fragrant.
- Brown steak: Add the thinly sliced steak to the skillet and season with kosher salt, black pepper, and garlic powder. Cook the steak for 2 to 3 minutes, stirring occasionally, until it is browned on all sides.
- Make sauce: In a separate bowl, whisk together the cornstarch, beef broth, heavy cream, and Worcestershire sauce until smooth. Pour this mixture into the skillet with the steak and vegetables, stirring well to combine everything.
- Add pasta and simmer: Add the penne pasta to the skillet and bring the mixture to a boil. Once boiling, reduce the heat to medium, cover the skillet with a lid, and let it simmer for about 15 minutes. Stir occasionally to prevent sticking and ensure even cooking.
- Add cheese: Remove the lid, stir in half a cup of the shredded mozzarella cheese directly into the pasta mixture. Then sprinkle the remaining mozzarella evenly over the top. Cover the skillet again and cook for an additional 5 minutes until the cheese is melted and bubbly.
- Serve: Once the cheese has melted, remove the skillet from the heat and serve the One Pot Philly Steak Pasta immediately while hot and creamy.
Notes
- You can substitute sirloin or ribeye steak with any other thinly sliced beef cut suitable for quick cooking.
- For a creamier sauce, add an extra 1/4 cup of heavy cream.
- To enhance flavor, consider adding a pinch of crushed red pepper flakes when sautéing vegetables.
- Use gluten-free pasta to make this recipe gluten-free if needed.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop.
