If you’re craving a comforting and indulgent dinner that comes together effortlessly, this One Pot Philly Steak Pasta Recipe is about to become your new go-to. Imagine tender slices of steak, vibrant bell peppers and onions, and luscious mushrooms all mingling with creamy penne pasta, smothered in gooey melted mozzarella. It’s a delicious twist on classic Philly flavors, simplified into one pot so you can spend less time cooking and more time enjoying the magic. Whether you’re feeding a busy family or impressing friends, this dish delivers big on flavor and satisfaction.
Ingredients You’ll Need
The beauty of this recipe is how straightforward and approachable the ingredient list is, yet each item plays an essential role in building layers of flavor, texture, and color. From fresh veggies adding brightness to the creamy sauce creating that irresistible mouthfeel, these ingredients work together perfectly.
- Olive oil: The foundation for sautéing your veggies and steak, adding a subtle fruity richness.
- Bell pepper, sliced: Brings a sweet crunch and vibrant color to the dish.
- Onion, sliced: Adds natural sweetness and depth as it softens during cooking.
- Mushrooms, sliced: Provide an earthy, meaty texture that complements the steak beautifully.
- Thinly sliced steak (sirloin or ribeye): The star protein, delivering tenderness and classic Philly steak flavor.
- Kosher salt: Essential for seasoning and enhancing every component.
- Black pepper: Adds a subtle heat and complexity.
- Garlic powder: Infuses the dish with a gentle garlicky aroma without overpowering.
- Cornstarch: The secret to thickening the sauce perfectly without heaviness.
- Beef broth: Creates a savory base for the sauce and infuses the pasta as it cooks.
- Heavy cream: Makes the sauce luxuriously creamy and comforting.
- Worcestershire sauce: Adds a tangy, umami kick that elevates the steak flavor.
- Penne pasta: The ideal pasta shape to soak up the creamy sauce and hold the chunky ingredients well.
- Mozzarella cheese, shredded: Melts into a stretchy, gooey topping that makes the dish irresistible.
How to Make One Pot Philly Steak Pasta Recipe
Step 1: Sauté the Veggies
Begin by heating the olive oil in a large skillet or Dutch oven over medium-high heat. Toss in the sliced bell pepper, onion, and mushrooms, cooking them until just softened and fragrant—about 5 minutes. This step softens the vegetables and builds the flavor foundation you’ll love in every bite.
Step 2: Brown the Steak
Add the thinly sliced steak to your skillet, then season with kosher salt, black pepper, and garlic powder. Quickly sauté the steak for 2 to 3 minutes just until it starts to brown. This quick sear locks in the juices and brings out that rich, savory steak flavor that’s integral to this recipe.
Step 3: Prepare the Sauce
In a separate bowl, whisk together the cornstarch, beef broth, heavy cream, and Worcestershire sauce until completely smooth. Pour this creamy mixture over the steak and veggies in the skillet. Stir everything well so the sauce starts to come together and coats the ingredients beautifully.
Step 4: Cook the Pasta
Pour the penne pasta directly into the skillet with the sauce and bring the whole pot to a boil. Once boiling, reduce the heat to medium, cover the skillet, and let everything simmer for about 15 minutes. Remember to stir occasionally to prevent sticking, ensuring the pasta cooks evenly and soaks up all those savory flavors.
Step 5: Add the Cheese
Remove the lid and stir in half a cup of shredded mozzarella cheese for that creamy, cheesy mix inside the pasta. Then sprinkle the remaining cheese on top, cover once more, and cook for an additional 5 minutes. This melts the cheese into a perfect golden layer that’s utterly irresistible.
Step 6: Serve
The final step is simple—serve this hearty, melty One Pot Philly Steak Pasta Recipe right away while it’s warm and bubbly. Each forkful delivers a harmonious blend of cheesy, beefy, and vegetable goodness that’s pure comfort food at its finest.
How to Serve One Pot Philly Steak Pasta Recipe
Garnishes
To add an extra pop of freshness and color, consider sprinkling chopped fresh parsley or chives over the finished pasta. A light dusting of crushed red pepper flakes can introduce a subtle spicy kick if you love a little heat. Lemon zest also works beautifully for a subtle brightness that cuts through the richness.
Side Dishes
This One Pot Philly Steak Pasta Recipe shines as a complete meal on its own, but pairing it with crisp green salads like arugula with a lemon vinaigrette or steamed green beans with garlic butter adds a refreshing contrast. Crusty bread or soft dinner rolls also make a great side to sop up any extra creamy sauce left on your plate.
Creative Ways to Present
For a fun twist, try serving this pasta in individual ramekins and broil the cheese topping until golden and bubbling for a casserole-like presentation. Alternatively, plating with fresh microgreens or edible flowers can give this cozy dish an elegant touch perfect for entertaining guests.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftover One Pot Philly Steak Pasta Recipe into an airtight container and refrigerate. It will stay fresh for up to 3 days, making it perfect for a quick lunch or dinner the next day without sacrificing flavor or texture.
Freezing
While best enjoyed fresh, you can freeze this pasta by placing it in a freezer-safe container. For best results, portion it first and freeze for up to 2 months. When ready to eat, thaw overnight in the fridge before reheating to maintain the best texture.
Reheating
Reheat leftovers gently on the stovetop over low heat, stirring frequently and adding a splash of beef broth or cream if needed to revive the creamy sauce. Alternatively, microwave in short increments, stirring in between to avoid drying out the pasta or steak.
FAQs
Can I use a different cut of steak?
Absolutely! While sirloin or ribeye are ideal for tenderness and flavor, you can use flank or skirt steak as long as it’s sliced thinly to cook quickly and stay tender.
Is there a vegetarian version of this recipe?
You can easily make a vegetarian version by omitting the steak and adding protein-packed ingredients like sautéed tofu or tempeh along with extra mushrooms for that umami richness.
What can I substitute for heavy cream?
If you want a lighter option, half-and-half or whole milk can work, but keep in mind the sauce will be less rich and creamy. You can also try a plant-based cream for a dairy-free alternative.
Can I use a different pasta shape?
Yes! While penne is great for trapping the sauce, other tubular pastas like rigatoni or ziti, or even shorter shapes like rotini, work wonderfully in this recipe.
How spicy is this dish?
This recipe is mild by default, focusing on savory and creamy flavors. You can easily add heat with crushed red pepper flakes or your favorite hot sauce if you like a little extra kick.
Final Thoughts
There is something truly special about a meal that brings such bold Philly steakhouse flavors into a cozy, one-pot dinner. The One Pot Philly Steak Pasta Recipe is all about simplicity without sacrificing that rich, comforting taste we all crave. It’s quick to make, packed with delicious ingredients, and perfect for busy weeknights or casual get-togethers. I can’t wait for you to try it and fall in love with this easy, flavorful dish just like I have!
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One Pot Philly Steak Pasta Recipe
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This One Pot Philly Steak Pasta combines tender thinly sliced steak with sautéed bell peppers, onions, and mushrooms in a creamy, cheesy sauce. Cooked all in one skillet, this comforting dish features penne pasta simmered to perfection with beef broth, heavy cream, and a touch of Worcestershire sauce. It’s a rich and satisfying meal reminiscent of classic Philly cheesesteak flavors, with the convenience of a single pot clean-up.
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)
Liquids and Sauces
- 2 cups beef broth
- 1/2 cup heavy cream
- 1 teaspoon Worcestershire sauce
Others
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 tablespoon cornstarch
- 2 cups penne pasta
- 1 1/4 cups mozzarella cheese, shredded
Instructions
- Sauté Vegetables: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the sliced bell pepper, onion, and mushrooms. Sauté the vegetables until they are softened and fragrant, about 5 minutes.
- Cook Steak: Add the thinly sliced steak to the skillet with the vegetables. Season with kosher salt, black pepper, and garlic powder. Sauté the steak for 2 to 3 minutes until browned on the outside.
- Prepare Sauce: In a separate bowl, whisk together the cornstarch, beef broth, heavy cream, and Worcestershire sauce until the mixture is smooth. Pour this sauce mixture into the skillet with the steak and vegetables, stirring to combine well.
- Add Pasta and Simmer: Stir the penne pasta into the skillet. Bring the mixture to a boil over medium-high heat, then reduce the heat to medium. Cover the skillet and let it simmer for 15 minutes, stirring occasionally to prevent sticking and ensure even cooking.
- Add Cheese and Finish Cooking: Remove the lid and stir in 1/2 cup of the shredded mozzarella cheese into the pasta mixture. Then sprinkle the remaining 3/4 cup of mozzarella cheese evenly over the top. Cover the skillet again and cook for an additional 5 minutes, or until the cheese has melted completely.
- Serve: Remove from heat and serve the creamy Philly steak pasta immediately while hot and cheesy.
Notes
- Use thinly sliced sirloin or ribeye steak for best texture and flavor.
- Adjust seasoning to taste; more salt or Worcestershire sauce can enhance the flavor.
- If penne pasta is unavailable, other short pasta shapes like rigatoni or rotini can be used.
- Stir occasionally during simmering to prevent pasta from sticking to the bottom.
- For a lighter version, substitute heavy cream with half-and-half or a lighter cream alternative.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
