Classic cheesesteak flavors mix with pasta in this easy one pot, 30 minute meal! The best comfort food just got a lot easier!
Rich, creamy, and LOADED with cheesesteak flavors… this pasta dish is made in just ONE pot, and ready in 30 minutes! It doesn’t get much easier than that!
Ever since I posted this one pot chicken and dirty rice last year, I’ve been hearing from you all that you loved one pan/pot meals. And truthfully, I LOVE one pot meals too!
I mean why make extra work for yourself?
I’m not sure what your go-to comfort food is, but mine is definitely pasta. We LOVE it, in all shapes, with any sauces, baked or straight off the stovetop.
In all honesty here, I’ve never been to Philadelphia, so I’ve never had a true, authentic Philly cheesesteak. It’s on my list to do at some point though… because steak is the bomb! Around here, cheesesteaks are typically made with steak, onions, green or banana peppers, mushrooms and provolone cheese.
However, I’ve heard that some folks think provolone on a cheesesteak is just blasphemy, and prefer some good ol’ cheez whiz. If that’s your jam… go for it. You can switch up the cheeses, omit the pepper, add in whatever makes it the perfect cheesesteak for YOU!
As far as what steaks to use, I prefer to use a boneless ribeye, because I just love the marbling in the meat. When you slice it super thinly… that plus the fat marbling makes for the most tender amazing slices of steak!
Also, if you wanted a chicken cheesesteak, some thinly sliced chicken would also work beautifully in this dish! It’s really versatile.
Just make sure you use a short cut of pasta, like cavatappi (what’s used in these photos), penne, rigatoni, campanelle, etc. Longer pasta like spaghetti or fettuccine would be harder to cook in the dish, plus you want the pasta to be about the same size/length of the steak slices.
The next time you have a hankering for some classic Philly cheesesteaks, I hope you give this one pot cheesesteak pasta a try! Since it cooks in just 30 minutes, it’s perfect for a busy weeknight meal!
OTHER ONE POT MEALS:
- One Pot Chicken and Dirty Rice
- One Pan Pork Chops with Apples and Onions
- One Pot Chicken Parmesan Pasta
- One Pot Chicken Stroganoff
- One Pot Shrimp Scampi
I highly recommend using a dutch oven for this dish… it’s the perfect size and gives a great sear on the steak! Here are my two favorite (other than Le Creuset, which is awesome, but super pricey!).
Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!
Ingredients
- 2 Tbsp olive oil, divided
- 2 Tbsp unsalted butter, divided
- 1 - 1 1/2 lbs boneless ribeye steak, excess outer fat trimmed, sliced into thin slices
- 12 oz cremini (or baby portobello) mushrooms, sliced
- 1 large yellow onion, cut in half, then sliced thinly
- 1 green bell pepper, seeds and ribs removed, then thinly sliced
- 1/2 tsp dried thyme
- 1 lb dried cavatappi pasta (or other short cut)
- 4 cups beef stock
- 1 cup water
- 1/2 cup sour cream
- 1/4 cup cream cheese
- 8 slices provolone cheese, chopped, divided
- salt and black pepper, to taste
- minced fresh parsley, for garnish
Instructions
- Heat a dutch oven, or large heavy bottomed pot, over MED HIGH heat. Add 1 Tbsp oil and 1 Tbsp butter and let butter melt. Add steak slices in an even layer. You may need to cook this in batches, depending on the size of your pot. Let steak cook undisturbed for 1 minute, then stir around for about 30 seconds to 1 minute more. Don't cook any longer or they'll be too overcooked. Remove steak to a plate.
- Add remaining 1 Tbsp of oil and 1 Tbsp of butter to hot pot, then add mushrooms, onions and green pepper. Cook, stirring occasionally, 5 minutes or so, until tender and mushrooms have browned. Season with thyme and a pinch of salt and pepper.
- Pour in beef stock and water, bring to a boil. Add pasta, reduce heat so liquid is at a gentle boil, and boil for approximately 12-15 minutes. Stir pasta frequently to prevent uneven cooking and pasta sticking to the bottom of the pot.
- When most of the liquid has been absorbed, turn off the heat. Add sour cream, cream cheese, cooked steak slices, and half the chopped provolone slices. Stir to combine well. Taste, and add salt and pepper if needed.
- Top pasta with remaining chopped provolone and broil for 2-3 minutes, until cheese is melted and gooey. Sprinkle with black pepper and minced parsley (optional), and serve hot.
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Chef Tips
- Place steak in the freezer for 30-40 minutes prior to slicing
Nutrition Disclaimer
The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
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AKT says
I should have done a better job of reading the recipe before starting. I cooked the pasta prior to starting the rest of the recipe, but it all worked out in the end. Luckily, the lightbulb went on before I added the cooked pasta. I removed some of the stock and then added some of the pasta, cheese, and meat. In the end, I added more cooked pasta along with the reserved stock and it worked out well because I made this recipe to eat later in the day. This was delicious and I can only imagine how much better it would have been if I cooked the pasta in the stock. Lesson learned.
Sarah says
I’ve made this multiple times. I find it easier and delicious to use the frozen steak packs specifically for Philly cheesesteak for this. Makes it even faster!
stephanie says
Delicious! I took out the bell pepper due to an allergy. I did not broil the pasta, so we cooked the steak through on the cast iron before cutting it into cubes. We also put all of the provolone in the mix since we didn’t broil. I also used beef broth on accident which I think left my sauce a bit too runny. I would use stock next time for sure.
Dawn says
Delicious! I made a few changes: I used a pound of seasoned ground beef that was already browned and in the freezer instead of steak; used dried minced onion because I prefer it; used 2 small cans of mushroom pieces because I didn’t have fresh; and took you up on your permission to use Cheez Whiz instead of provolone. The only thing was that the sauce was a bit too thin, which was probably due to the changes I made. But I let it sit for a bit, stirring occasionally, and it thickened up nicely by the time it was cool enough to eat. It’s a keeper for sure!
Casandra says
The whole family loved this. Everyone had seconds and asked that we make it again soon. Thank you for a great recipe!
Noelle says
Can you make this ahead of time and reheat the next day? Will it still taste good?
The Chunky Chef says
I think it would lose some creaminess, and the pasta may soak up too much of the sauce if made entirely ahead. However, you can definitely prep ahead (slice the steak, slice the mushrooms, slice the veggies, etc) which should cut down significantly on the time needed to make it 🙂
Whitnie Kain says
Do you think you could do this in a crockpot? Cook the meat first and then add everything to a crockpot and add the noodles last?
The Chunky Chef says
I haven’t tested this recipe using a slow cooker, so I can’t say for certain how well that would work, or whether any additional changes would need to be made. If you do some experimenting, I’d love to know how it turns out 🙂
Whitnie Kain says
Hubby and I loved it. Just wanted to let you know it turned out great in the crockpot. Did ground beef though instead of the ribeye because it was cheaper. Sautés all of the veggies in the fat from the beef and just added it all the cooker on low then added the noddles. I would recommend adding a little more liquid for crockpot but other that it was wonderful. We will def be making this again
The Chunky Chef says
I’m so happy to hear how well it turned out and that you guys enjoyed it! Thanks for coming back to let me know 🙂