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
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)
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.
