If you ever wished you could capture the soul-warming, melty goodness of a Philly cheesesteak and transform it into a luscious, noodle-filled comfort meal, this One Pot Philly Steak Pasta Recipe is your dream come true! Picture everything you love about those sizzling street cart sandwiches—tender beef, sweet peppers, gooey cheese—but melded together with pasta in a creamy sauce, all in just one pan. It’s quick enough for a busy weeknight, indulgent enough to satisfy big appetites, and cleanup is incredibly easy. Get ready to put this recipe in your regular rotation!

One Pot Philly Steak Pasta Recipe - Recipe Image

Ingredients You’ll Need

The beauty of the One Pot Philly Steak Pasta Recipe is how a handful of simple, vibrant ingredients collide into a dish that feels so much greater than the sum of its parts. Each component enhances flavor, texture, or color, ensuring every bite is rich, savory, and utterly irresistible.

Olive oil: Gives the steak and veggies a golden sear and a subtle, fruity richness.
Thinly sliced beef steak (sirloin or flank): Ensures melt-in-your-mouth bites throughout the pasta—just be sure to slice it against the grain.
Onion (sliced): Adds sweetness and depth, mingling beautifully with the peppers and beef.
Green bell pepper (sliced): Brings mild zest and color contrast for that classic Philly cheesesteak vibe.
Red bell pepper (sliced): Lends a natural sweetness and extra pop to the dish.
Garlic (minced): A hint of savory warmth that perfumes the sauce.
Uncooked penne or rotini pasta: Their ridges capture all the cheesy, beefy sauce—choose your favorite shape!
Beef broth: The backbone of the sauce, giving all the flavors a deep, savory base.
Milk: Keeps the sauce creamy without being too heavy—whole or 2% work great.
Worcestershire sauce: Delivers umami punch and rounds out the richness of the beef.
Salt: Brightens the flavors and brings everything into balance.
Black pepper: Adds gentle warmth and complexity.
Shredded provolone or mozzarella cheese: You can’t have Philly flavor without stretchy, gooey cheese—pick your melty favorite!
Grated Parmesan cheese: For that irresistible nutty, savory finish.

How to Make One Pot Philly Steak Pasta Recipe

Step 1: Sear the Steak

Start by heating olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the thinly sliced beef steak in a single layer. Let each side sizzle for about 2 to 3 minutes, just until browned—don’t overcrowd! Removing the steak and setting it aside keeps it juicy and avoids overcooking later.

Step 2: Sauté the Veggies

In that glorious, steak-infused oil, toss in your sliced onion, green bell pepper, and red bell pepper. Sauté for 4 to 5 minutes until they’re softened and sweet, then stir in the garlic and let it become fragrant for another 30 seconds. This step builds a dreamy flavor base that perfumes the whole dish.

Step 3: Build the Sauce and Cook the Pasta

Stir the uncooked pasta right into the skillet with the veggies, then add beef broth, milk, Worcestershire sauce, salt, and black pepper. Bring the mixture to a gentle boil, then dial it down to medium-low heat. Cover and let it simmer for 12 to 14 minutes, stirring from time to time, until your pasta is tender and most of the liquid is absorbed into a thick, savory sauce.

Step 4: Add Back the Steak

Return the reserved steak (plus any tasty juices) to the pan. Stir everything together and let it cook for another 2 minutes—just enough to rewarm the steak and get the flavors mingling in every bite.

Step 5: Make It Cheesy

Take the skillet off the heat and immediately sprinkle that glorious shredded provolone (or mozzarella) and Parmesan over the top. Stir until the cheese melts into the sauce, transforming it into a creamy, silky, wildly flavorful masterpiece that’s ready for the dinner table.

How to Serve One Pot Philly Steak Pasta Recipe

Garnishes

For a fresh hit that wakes up the whole dish, shower the finished pasta with chopped parsley or chives right before serving. Add a twist of cracked black pepper or a drizzle of olive oil—if you really want to gild the lily, a few extra shreds of Parmesan or provolone never hurt!

Side Dishes

This One Pot Philly Steak Pasta Recipe shines as a standalone star, but a simple side salad with a tangy vinaigrette can cut through the richness perfectly. Some crusty garlic bread or dinner rolls are ideal for mopping up any of that creamy, cheesy sauce left on your plate.

Creative Ways to Present

For fun, serve the pasta in individual mini cast iron skillets for a rustic look, or pile it high into a family-style bowl in the center of the table. You could even top each bowl with a few crispy fried onions or some quick-pickled peppers for an extra pop of flavor and color!

Make Ahead and Storage

Storing Leftovers

If you have any leftovers (it’s rare!), allow them to cool before transferring to an airtight container. The One Pot Philly Steak Pasta Recipe will keep fresh in the refrigerator for up to three days, and the flavors actually develop a bit more with time.

Freezing

This dish can be frozen, though for best texture, freeze before adding the cheese. Let the pasta and steak cool, portion into zip-top freezer bags or airtight containers, and freeze for up to two months. When you’re ready to reheat, thaw in the fridge overnight and stir in your cheese as you warm it on the stove.

Reheating

For best results, reheat the pasta gently on the stovetop over medium heat, adding a splash of beef broth or milk to loosen the sauce. If you’re in a hurry, the microwave works fine—just cover loosely and heat in 1-minute bursts, stirring each time until creamy and hot. Add a sprinkle of fresh cheese on top for an extra melty touch!

FAQs

Can I use a different type Main Course

Absolutely! Sirloin and flank steak are affordable and flavorful, but shaved ribeye or even leftover roast beef will make the One Pot Philly Steak Pasta Recipe even more special. Just slice thinly for the best texture.

Is there a gluten-free option for this recipe?

Yes! Swap out the regular pasta for your favorite gluten-free penne or rotini. Everything else in the recipe stays the same, just be sure to check the cook time on your pasta as it may vary slightly.

What if I don’t have Worcestershire sauce?

No worries—soy sauce with a splash of balsamic vinegar makes a good substitute. You can also try a dash of steak sauce or omit it altogether if you’re in a pinch. The One Pot Philly Steak Pasta Recipe is pretty forgiving!

Can I add other vegetables?

Definitely! Mushrooms are a tasty addition, especially if you love their earthy flavor with steak and cheese. Feel free to toss in spinach, sliced zucchini, or swap the peppers for what you love or have on hand.

How can I make the sauce richer?

If you want an ultra-decadent sauce, use half-and-half or even a splash of heavy cream in place of the milk. It’ll make the One Pot Philly Steak Pasta Recipe taste indulgent and extra-creamy—just don’t forget the napkins!

Final Thoughts

If you’re craving true comfort food that comes together in a flash, there’s really nothing quite like the One Pot Philly Steak Pasta Recipe. Every forkful delivers tender steak, melty cheese, sweet veggies, and perfectly sauced pasta, all made with just one pan and a handful of simple ingredients. Give it a try—you may never look at Philly cheesesteaks (or pasta night) the same way again!

One Pot Philly Steak Pasta Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 30 reviews

Author: Emma
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

A delicious and hearty one-pot pasta recipe inspired by Philly cheesesteak flavors. Tender sliced beef steak, colorful bell peppers, and savory cheeses come together with pasta in a creamy sauce.

Ingredients

Scale

For the Steak:

1 tablespoon olive oil
1 pound thinly sliced beef steak (such as sirloin or flank)

For the Pasta:

1 small onion (sliced)
1 green bell pepper (sliced)
1 red bell pepper (sliced)
2 cloves garlic (minced)
8 ounces uncooked penne or rotini pasta
2 cups beef broth
1 cup milk
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup shredded provolone or mozzarella cheese
1/4 cup grated Parmesan cheese

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Instructions

Prepare the Steak: Heat olive oil in a large deep skillet. Cook the sliced steak until browned, then set aside.
Cook the Vegetables: In the same skillet, sauté onion and bell peppers until tender. Add garlic and cook briefly.
Add the Pasta: Stir in pasta, beef broth, milk, Worcestershire sauce, salt, and pepper. Simmer until pasta is cooked.
Combine and Serve: Return steak to the skillet, mix in cheeses until melted and creamy. Serve warm.