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
Scale
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.
