Description
A creamy and flavorful One Pot Philly Steak Pasta that combines tender thinly sliced steak, sautéed vegetables, and penne pasta in a rich cheese sauce. This quick and easy recipe takes just 35 minutes and requires only one pot, making it a perfect weeknight dinner packed with classic Philly steak flavors and gooey mozzarella cheese.
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)
Seasonings and Oils
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
Sauce Ingredients
- 1 tablespoon cornstarch
- 2 cups beef broth
- 1/2 cup heavy cream
- 1 teaspoon Worcestershire sauce
Pasta and Cheese
- 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. Cook, stirring occasionally, until they soften and slightly caramelize, about 5 minutes.
- Brown steak: Add the thinly sliced steak to the skillet with the vegetables. Season with kosher salt, black pepper, and garlic powder. Sauté together for 2 to 3 minutes until the steak is browned on all sides but not fully cooked through.
- Make sauce: In a separate bowl, whisk together the cornstarch, beef broth, heavy cream, and Worcestershire sauce until smooth. Pour this mixture into the skillet with steak and vegetables, stirring to combine. Bring to a simmer.
- Add pasta and simmer: Stir in the penne pasta, making sure it is submerged in the liquid. Bring the mixture to a boil, then reduce heat to medium. Cover the skillet and let simmer for 15 minutes, stirring occasionally to prevent sticking and ensure even cooking of the pasta.
- Add cheese: Remove the lid and stir in half of the shredded mozzarella cheese. Sprinkle the remaining cheese evenly on top. Cover again and cook for another 5 minutes or until the cheese has melted and become gooey.
- Serve immediately: Remove from heat and serve hot, enjoying the creamy, cheesy, and savory Philly steak pasta fresh from the skillet.
Notes
- Use thinly sliced steak like sirloin or ribeye for the best texture and flavor.
- Make sure to stir occasionally during simmering to prevent pasta from sticking to the bottom of the pan.
- Feel free to substitute penne with other pasta types such as rigatoni or fusilli if desired.
- For a slightly lighter version, use half-and-half instead of heavy cream.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
