One Pot Philly Steak Pasta

Transform your favorite Philly cheesesteak sandwich into a comforting pasta dinner with this One Pot Philly Steak Pasta. It combines tender strips of steak, caramelized vegetables, and al dente penne in a rich, creamy sauce that brings the best of both worlds together. As someone who loves both pasta and Philly cheesesteaks, this recipe has become my go-to when I want something satisfying but don't want to spend hours in the kitchen. Just last week, I made this for a family dinner and watched as everyone went back for seconds. The secret? Taking time to properly caramelize the vegetables before adding the other ingredients.

Essential Ingredients and Selection Tips

• Steak: Choose sirloin or ribeye, sliced paper-thin. Pro tip: freeze the meat for 20 minutes before slicing for easier cutting
• Bell Peppers: Any color works, but I prefer a mix of green and red for color and flavor contrast
• Mushrooms: Fresh is best; they add a wonderful earthiness to the dish
• Pasta: Penne is perfect as the ridges catch the sauce, but any short pasta works
• Heavy Cream: Don't substitute with half-and-half; the richness is worth it

Through countless times making this dish, I've learned that the quality of your beef and taking time with the vegetables makes all the difference.

Detailed Cooking Instructions

1. Vegetable Base

Start by heating your olive oil until it shimmers. Add your sliced peppers, onions, and mushrooms - don't crowd the pan or they'll steam instead of sauté. Let them develop a golden caramelization, which usually takes about 5 minutes. This creates the flavor foundation for the entire dish.

2. Steak Preparation

Add your thinly sliced steak to the caramelized vegetables. Season well and cook just until it browns - it will continue cooking in the sauce. Don't worry if it's not fully cooked through at this stage.

3. Sauce Creation

Whisk your cornstarch into the broth before adding it to prevent lumps. Pour in the liquid mixture and stir to release any browned bits from the bottom of the pan - that's pure flavor! Let it come to a gentle bubble before adding pasta.

4. Pasta Integration

Add your pasta directly to the sauce. It will cook in the liquid, absorbing all those wonderful flavors. Keep an eye on the liquid level - you want enough for the pasta to cook properly but not so much that it's soupy.

5. Finishing Touch

The final cheese addition should happen in two stages - some stirred through for creaminess, and some on top for that classic cheesy crust.

Pin it

Temperature Management

Keep the heat at medium once the pasta goes in - too high and the liquid will evaporate before the pasta cooks, too low and you'll end up with mushy pasta.

Make-Ahead Strategy

While best served fresh, you can prep all vegetables and slice the steak ahead of time. Store separately in the refrigerator until ready to cook.

Pin it

Storage Solutions

Leftovers keep well in an airtight container for up to 3 days. When reheating, add a splash of broth to revive the sauce.

Customization Options

While this recipe is delicious as written, it's incredibly adaptable to different tastes and dietary needs. For a lighter version, use milk instead of cream and increase the cornstarch slightly. For extra vegetables, add baby spinach in the final minutes of cooking. You can even swap the steak for chicken or shrimp - just adjust cooking times accordingly. The key is maintaining the ratio of liquid to pasta for that perfect sauce consistency.

Family-Style Serving Suggestions

This dish creates a wonderful opportunity for family-style dining. Bring the pot straight to the table (with a trivet!) and let everyone serve themselves. Set out extra garnishes like fresh herbs, red pepper flakes, or additional cheese so everyone can customize their portion. I've found this interactive approach makes dinner more engaging and fun, especially for picky eaters.

Seasonal Adaptations

As the seasons change, this recipe can evolve with them. In summer, use colorful bell peppers and fresh herbs from the garden. Fall calls for adding butternut squash or mushroom varieties like shiitake or oyster. Winter might see the addition of root vegetables, while spring welcomes tender asparagus or peas. The base recipe remains the same, but the seasonal tweaks keep it interesting year-round.

Chef's Essential Tips

• Slice all vegetables roughly the same size for even cooking
• Let the skillet get hot before adding ingredients
• Season at every stage for the best flavor development

Pin it

Final Thoughts

This One Pot Philly Steak Pasta has become my solution to those nights when I want something comforting but don't want to spend hours in the kitchen. It combines the best of two comfort food classics into something new and exciting, while still feeling familiar. The combination of tender steak, perfectly cooked pasta, and creamy sauce makes this a recipe worth adding to your regular rotation.

Frequently Asked Questions

→ What type of steak works best for this recipe?

Sirloin or ribeye work great, just make sure to slice it thinly. Any tender cut of beef will work well in this dish.

→ Can I use a different type of pasta?

Yes, any short pasta shape like rotini or farfalle can be substituted for the penne.

→ How can I make the sauce thicker?

You can either add more cornstarch or reduce the amount of beef broth to achieve a thicker sauce.

→ Is there a way to make this lighter?

You can use half-and-half instead of heavy cream and reduce the amount of cheese for a lighter version.

→ Can I prep any ingredients ahead?

Yes, you can slice all the vegetables and steak ahead of time to make cooking even quicker.