Are you tired of the same old weeknight dinners? Want to try something new that combines all the flavors of a classic Philly cheesesteak but in a comforting pasta dish? Look no further! This One-Pot Philly Cheesesteak Pasta is here to save the day. Imagine tender slices of juicy flank steak, sautéed vegetables, creamy cheese, and savory beef broth all coming together in a single pot for a mouthwatering dinner that will have your family begging for seconds.
Whether you’re a busy parent, a couple looking to spice up dinner time, or someone who simply loves a hearty, easy meal, this recipe is for you. It’s rich, creamy, cheesy, and packed with flavor — everything you need in a weeknight dinner! So, let’s dive into the details and learn how to make this delicious, cheesy pasta dish in under 30 minutes!
Ingredients for One-Pot Philly Cheesesteak Pasta
The best part about this recipe is that it’s quick and easy, but it doesn’t skimp on flavor. Let’s gather the ingredients to make this One-Pot Philly Cheesesteak Pasta a reality tonight:
- 1 lb flank steak, thinly sliced
- 1 tbsp olive oil
- 1 onion, sliced
- 1 bell pepper, sliced
- 3 cloves garlic, minced
- 8 oz pasta (penne or rigatoni)
- 2 cups beef broth
- 1 cup heavy cream
- 1 1/2 cups provolone cheese, shredded
- 1 tbsp Worcestershire sauce
- Salt and pepper, to taste
Each ingredient plays a crucial role in creating that creamy, cheesy, and savory flavor profile that defines the Philly cheesesteak. From the tender steak to the melted provolone cheese, this dish is a feast for your taste buds.
Step-by-Step Instructions for One-Pot Philly Cheesesteak Pasta
1. Cook the Flank Steak
Start by heating 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Once the oil is hot, add the flank steak to the skillet. Season the steak with salt and pepper to taste.
Let the steak cook for 2-3 minutes, stirring occasionally, until it’s browned on all sides. The beef should be cooked through but still tender. Once the steak is cooked, remove it from the skillet and set it aside. This step ensures that the beef stays juicy and flavorful, while still maintaining that delicious sear.
2. Sauté the Vegetables
In the same skillet, you’ll now add the onion, bell pepper, and garlic. These vegetables are key to enhancing the flavor profile of this dish, adding a slight sweetness and savory depth.
Cook the vegetables for about 3-4 minutes, stirring occasionally, until they begin to soften and become fragrant. You’ll notice the onions turning translucent and the bell peppers softening up. At this point, the whole kitchen will start to smell amazing!
3. Cook the Pasta
Now, it’s time to add the beef broth and Worcestershire sauce to the skillet. These liquids will form the base of your sauce, adding richness and depth. Bring everything to a simmer, stirring occasionally.
Once the broth is simmering, add the pasta (penne or rigatoni) to the skillet. Stir it in so the pasta is fully submerged in the liquid. Cover the skillet and let it cook for 10-12 minutes, or until the pasta is tender and the liquid has mostly absorbed. The pasta will soak up all the delicious flavors from the broth, Worcestershire sauce, and vegetables.
4. Make it Creamy
Here comes the magic that makes this dish extra special: the creamy cheese sauce! Stir in the heavy cream and shredded provolone cheese. As the cheese melts, it will combine with the cream to form a rich, velvety sauce that coats every piece of pasta.
Continue cooking for an additional 2-3 minutes, stirring occasionally, until the cheese has fully melted and the sauce becomes smooth and creamy. Your kitchen will now be filled with the irresistible aroma of melted cheese and savory goodness.
5. Add the Steak
Once the sauce is creamy and everything is coming together, it’s time to return the cooked steak to the skillet. Stir everything together to combine, making sure the steak is evenly distributed throughout the pasta. Taste the dish and adjust the seasoning with salt and pepper if necessary. You want to ensure the flavors are balanced and the steak is perfectly seasoned.
6. Serve Your One-Pot Philly Cheesesteak Pasta
Now that everything is perfectly cooked and combined, it’s time to serve! Garnish with a little more shredded provolone cheese for an extra cheesy touch. Serve your One-Pot Philly Cheesesteak Pasta hot, and enjoy the creamy, cheesy, and savory goodness.
Nutritional Information
Here’s the nutritional breakdown for One-Pot Philly Cheesesteak Pasta:
- Calories: 600 kcal per serving
- Protein: 40g
- Fat: 32g
- Carbohydrates: 45g
- Fiber: 2g
This dish is packed with protein and has a rich, indulgent flavor profile, making it perfect for a filling dinner. The pasta adds a nice balance to the meal while providing a satisfying base for the steak and creamy sauce.
Tips for Making the Perfect One-Pot Philly Cheesesteak Pasta
Use the Right Pasta
While this recipe calls for penne or rigatoni, you can use any pasta shape that holds the sauce well. Opt for pasta that can hold onto the creamy sauce, ensuring every bite is as flavorful as possible. Shorter pasta like cavatappi or rotini also works well for this dish.
Customize the Veggies
Feel free to customize the vegetables based on your preferences. If you’re a fan of mushrooms, adding a handful of sautéed mushrooms would complement the steak and cheese beautifully. You could also try adding some spinach or kale for a burst of greenery.
Add Some Spice
For those who enjoy a little heat, consider adding a pinch of red pepper flakes or jalapeños for a spicy kick. The heat will balance the creamy richness of the dish and give it an extra layer of flavor.
FAQs About One-Pot Philly Cheesesteak Pasta
Can I use another type of meat?
If you’re not a fan of flank steak, feel free to swap it out with sirloin or ribeye for a different take on this dish. You could also try using chicken breast or ground beef if you prefer a lighter or more budget-friendly option.
Can I make this dish in advance?
Yes, this dish can be made ahead of time and stored in the refrigerator for up to 3 days. Just reheat it in a skillet over medium heat, adding a splash of beef broth or cream to loosen the sauce if needed.
Can I freeze this One-Pot Philly Cheesesteak Pasta?
While pasta dishes are generally not great for freezing due to the potential for texture changes, you can freeze the steak and sauce mixture without the pasta. When ready to serve, cook fresh pasta and mix it with the reheated steak and sauce.
Conclusion
One-Pot Philly Cheesesteak Pasta is the perfect dinner for busy weeknights when you want something hearty, comforting, and packed with flavor. The combination of tender steak, sautéed vegetables, creamy cheese, and pasta is a surefire winner that will leave everyone at the table satisfied. Plus, it’s made in just one pot, making cleanup a breeze!
So, if you’re looking for a dinner that’s quick, easy, and full of bold flavors, this One-Pot Philly Cheesesteak Pasta is exactly what you need. Give it a try tonight, and you’ll see why it’s bound to become your new favorite weeknight dish.
If you love this recipe, you might also enjoy these other comforting dinner ideas:
- Creamy Beef Pasta: A Hearty, Comforting Dinner Idea
- Garlic Parmesan Tortellini with Chicken and Broccoli Recipe
- Marry Me Chicken Pasta: A Creamy Soulmate Dish
These recipes will bring even more flavor to your weeknight dinner rotation. Enjoy!
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One-Pot Philly Cheesesteak Pasta: Quick & Creamy Dinner
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
Craving a creamy, cheesy dinner that’s packed with flavor? This One-Pot Philly Cheesesteak Pasta is your answer! Made with tender flank steak, savory provolone cheese, and a zesty blend of Worcestershire sauce and vegetables, this dish is the perfect balance of comfort and convenience. And the best part? Everything is cooked in one pot for easy cleanup!
Ingredients
- 1 lb flank steak, thinly sliced
- 1 tbsp olive oil
- 1 onion, sliced
- 1 bell pepper, sliced
- 3 cloves garlic, minced
- 8 oz pasta (penne or rigatoni)
- 2 cups beef broth
- 1 cup heavy cream
- 1 1/2 cups provolone cheese, shredded
- 1 tbsp Worcestershire sauce
- Salt and pepper to taste
Instructions
- Cook the Steak: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the flank steak and season with salt and pepper. Sauté for 2-3 minutes until browned, then remove the steak and set it aside.
- Sauté the Vegetables: In the same skillet, add the sliced onion, bell pepper, and minced garlic. Cook for 3-4 minutes, stirring occasionally, until the vegetables are softened.
- Cook the Pasta: Add the beef broth and Worcestershire sauce to the skillet. Bring to a simmer, then stir in the pasta. Cover and cook for 10-12 minutes, or until the pasta is tender and the liquid is mostly absorbed.
- Make it Creamy: Stir in the heavy cream and shredded provolone cheese. Continue to cook for another 2-3 minutes until the cheese has melted and the sauce is creamy.
- Add the Steak: Return the cooked steak to the skillet and stir everything to combine. Taste and adjust seasoning with salt and pepper if needed.
- Serve: Serve your One-Pot Philly Cheesesteak Pasta hot, garnished with additional provolone cheese if desired. Enjoy the creamy, cheesy goodness!
Notes
- For extra flavor, try adding a pinch of red pepper flakes or a splash of hot sauce for a little heat.
- You can substitute the flank steak with sirloin or ribeye for a different cut of meat.
- For a lighter version, you can use a lower-fat cheese and substitute heavy cream with half-and-half.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Pasta
- Method: One-Pot, Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/4 recipe
- Calories: 600 kcal
- Sugar: 5g
- Sodium: 900mg
- Fat: 36g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 95mg
Keywords: One-Pot Philly Cheesesteak Pasta, creamy cheesesteak pasta, easy Philly cheesesteak dinner, flank steak pasta, quick pasta dinner, one-pot pasta recipe, cheesy pasta dish