As an American food enthusiast, I find immense joy in sharing recipes that bring warmth and comfort to the dinner table. One such recipe that holds a special place in my heart is the One Pot Philly Cheesesteak Pasta. This dish is a delightful fusion of the classic Philly cheesesteak sandwich and comforting pasta, making it a favorite for family dinners.
I remember the first time I encountered a Philly cheesesteak sandwich during a family trip to Philadelphia. The bustling streets, the aroma of sizzling steaks, and the sight of gooey cheese melting into tender meat was an unforgettable experience. This inspired me to create a pasta version that encapsulates all those mouth-watering flavors in a single pot.
One of the things I love about this recipe is its simplicity. With just one pot, you can create a hearty meal that’s packed with flavors. The combination of thinly sliced ribeye steak, baby portobello mushrooms, and sweet bell peppers, all cooked to perfection, creates a harmonious blend of textures and tastes. The beef broth adds depth, while the creamy elements of sour cream and cream cheese provide a luscious, velvety finish.
A tweak I find particularly appealing is adding a bit of Worcestershire sauce to the steak for an extra punch of umami. You can also experiment with different types of cheese; a sharp cheddar can bring a new dimension to the dish. For a healthier twist, substitute whole wheat pasta or add more vegetables like spinach or zucchini.
Cooking this dish is straightforward and quick, making it perfect for busy weeknights. The convenience of using just one pot means less cleanup, allowing more time to relax and enjoy the meal with loved ones. The final touch of broiling the provolone cheese creates a beautiful golden crust that is simply irresistible.
Whether you’re a fan of the traditional Philly cheesesteak or just love a good pasta dish, this recipe is sure to become a staple in your kitchen. Gather your ingredients, follow the steps, and in just 30 minutes, you’ll have a comforting, delicious meal that’s bound to impress.
One Pot Philly Cheesesteak Pasta
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Ingredients
- 4 cups beef broth
- 2 Tbsp olive oil, divided
- 1/4 cup cream cheese
- 8 slices provolone cheese, chopped, divided
- 1 large yellow onion, halved and thinly sliced
- 12 oz baby portobello mushrooms, sliced
- 2 Tbsp unsalted butter, divided
- 1 to 1 1/2 lbs boneless ribeye steak, trimmed and thinly sliced
- 1/2 tsp dried thyme
- 1 lb short-cut pasta (like cavatappi)
- 1 green bell pepper, seeded, ribbed, and thinly sliced
- 1 cup water
- 1/2 cup sour cream
- Salt and pepper, to taste
- Fresh parsley, minced, for garnish
Directions
- Heat a large heavy-bottomed pot or Dutch oven over medium-high heat. Add 1 Tbsp of oil and 1 Tbsp of butter, and let the butter melt. Place the steak slices in a single layer and cook undisturbed for 1 minute. Stir and cook for an additional 30 seconds to 1 minute until done, then transfer to a plate.
- In the same pot, add the remaining oil and butter. Add the mushrooms, onion, and green pepper. Cook, stirring occasionally, for about 5 minutes until the vegetables are tender and mushrooms are browned. Season with thyme, salt, and pepper.
- Pour in the beef broth and water, bringing it to a boil. Add the pasta, reduce the heat to maintain a gentle boil, and cook for 12-15 minutes, stirring frequently to prevent sticking.
- When most of the liquid is absorbed, turn off the heat. Stir in the sour cream, cream cheese, cooked steak, and half of the chopped provolone until well combined. Adjust seasoning with salt and pepper if needed.
- Top the pasta with the remaining chopped provolone and broil for 2-3 minutes until the cheese is melted and gooey. Garnish with black pepper and minced parsley, if desired, and serve hot.
Storing Suggestions:
Store any leftover Philly cheesesteak pasta in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until warmed through, adding a splash of broth or water if needed to loosen the sauce. Freezing is not recommended as the texture of the pasta may change.
FAQs:
Can I use a different type of steak for this recipe?
Yes, you can use other cuts of steak such as sirloin or flank steak. Just make sure to slice them thinly to ensure they cook quickly and evenly.
Is it possible to substitute the provolone cheese with another cheese?
Absolutely, you can substitute provolone with mozzarella, Monterey Jack, or even cheddar cheese for a different flavor profile.
What can I use instead of baby portobello mushrooms?
Feel free to use regular white mushrooms, cremini mushrooms, or even a mix of different mushrooms according to your preference.
Can I make this dish gluten-free?
Yes, you can make this recipe gluten-free by using your favorite gluten-free pasta. Just adjust the cooking time as needed according to the pasta’s package instructions.
How can I add more vegetables to this recipe?
Consider adding vegetables like sliced bell peppers of different colors, spinach, or zucchini. Simply sauté them along with the mushrooms and onions.
Is there a way to make this dish lighter?
To make this dish lighter, you can use low-fat sour cream and cream cheese, and reduce the amount of provolone cheese. Additionally, using a leaner cut of steak or even chicken can help lower the calorie content.
One Pot Philly Cheesesteak Pasta
Ingredients
- 2 Tbsp olive oil divided
- 2 Tbsp unsalted butter divided
- 1 to 1 1/2 lbs boneless ribeye steak trimmed and thinly sliced
- 12 oz baby portobello mushrooms sliced
- 1 large yellow onion halved and thinly sliced
- 1 green bell pepper seeded, ribbed, and thinly sliced
- 1/2 tsp dried thyme
- 1 lb short-cut pasta like cavatappi
- 4 cups beef broth
- 1 cup water
- 1/2 cup sour cream
- 1/4 cup cream cheese
- 8 slices provolone cheese chopped, divided
- Salt and pepper to taste
- Fresh parsley minced, for garnish
Instructions
- Warm a large heavy-bottomed pot or Dutch oven over MED-HIGH heat. Add 1 Tbsp of oil and 1 Tbsp of butter, allowing the butter to melt. Spread the steak slices in a single layer and cook undisturbed for 1 minute. Stir and cook for another 30 seconds to 1 minute until done, then transfer to a plate.
- Add the remaining oil and butter to the hot pot. Add the mushrooms, onion, and green pepper. Cook, stirring occasionally, for about 5 minutes until vegetables are tender and mushrooms are browned. Season with thyme, salt, and pepper.
- Pour in the beef broth and water, bringing it to a boil. Add the pasta, reduce the heat to maintain a gentle boil, and cook for 12-15 minutes, stirring frequently to prevent sticking.
- When most of the liquid is absorbed, turn off the heat. Stir in the sour cream, cream cheese, cooked steak, and half of the chopped provolone until well combined. Adjust seasoning with salt and pepper if needed.
- Top the pasta with the remaining chopped provolone and broil for 2-3 minutes until the cheese is melted and gooey. Garnish with black pepper and minced parsley, if desired, and serve hot.
