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. So I’ve added a few others, and I certainly have more in the works for you as this Fall/Winter go on! Because truthfully, I LOVE one pot meals too! And not even just for dinner.
I cook the recipes here on the blog during the day… early in the day actually (I work around the best natural light for photos), and usually end up cooking/shooting/cleaning up all before noon. After cooking/cleaning up breakfast, then cooking for the blog, the LAST thing I feel like doing is creating a bunch of dishes that I have to deal with. As a side note, anyone want to come wash blog dishes for me daily? I’ll pay you in food 😉 Lol, but in all seriousness, y’all should see my sink after a recipe gets cooked and shot. The stuff of nightmares you guys… the stuff of nightmares.
To my fellow bloggers, you know what I’m talking about… all the props, extra plates, linens, garnish plates, special silverware/servingware… PLUS the normal cooking dishes. It wears me out just thinking about it! Food photography is a messy business folks!
And of course, when it comes to cooking an actual dinner… there’s no way I’m cooking something that requires multiple pans when I can do it all in one pot! Why make extra work for yourself?
I’m not sure what your family’s go-to comfort food is, but here in the Chunky Chef household… it’s pasta. We LOVE it, in all shapes, with any sauces, baked or straight off the stovetop. I have a feeling a lot of you are pasta lovers too, so I kept that in mind when creating a group of these one pot meals. I took all my favorite dishes, and morphed them into a one pot pasta dish! A few weeks ago I shared the first of the collection, my one pot chicken parmesan pasta, and you guys have loved it! I’ve already received several emails detailing how amazing it was. By the way, those kinds of emails seriously make. my. DAY! I love hearing about your kitchen successes and sharing in your joy!!
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 (duh right?), 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!).
- Marquette Castings – this is a great mid-price range dutch oven, that’s oven safe up to 500 degrees!
- Lodge – For a slightly cheaper option, yet still good quality, I like this one… it’s a workhorse in my kitchen!
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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
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Kaela says
OMG this recipe is so good and so fast to make. It tastes just like a cheese steak! We couldn’t stop saying that to each other. Thanks for posting this!
Robert J. Cooke Jr. says
I have recently purchased a smoker. I tried your recipe for smoked pulled pork. I used an 8.75 lb. shoulder. It came out as advertised. My family loved it. Do you put the shoulder fat side up or down on the rack? Do you have a recipe for smoking brisket?
Amanda says
Welcome to the awesome world of smoking! I’m so happy you all loved the smoked pork. I like to place the fat cap side up, so as it cooks, the fat will drip down and sort of baste the meat… but I’ve done it with the fat side down and had good results as well, so it’s really up to you 🙂 I don’t currently have a smoked brisket recipe up, still perfecting it, but hope to have one up this summer!
Cass says
I made this with a few changes: didn’t have mushrooms, used 2 14oz packages of shaved steak (to increase meat/protein), and used bow tie pasta. There was a bit of liquid left when pasta was cooked properly, but it was ok as it made a nice sauce with the cream cheese and sour cream. We all thought it was very good and we will definitely make it again. It was hard not to go back for seconds!
Marie says
Ok I wasn’t sure how this was going to turn out. My family and I are lactose intolerance so I eliminated the sour cream and cream cheese. I didn’t have beef stock so I used what i had in hand which was chicken stock and i think it turned out just as good. I used mozzarella for my cheese. It was delicious. The thyme in this recipe provides such a wonderful flavor. I will definitely use again.
pepperpie says
What a great recipe! I used chipsteak, so no need to slice, it’s already done. Chicken stock worked just fine, and I had a block of provolone so I grated it. I think next time I’d use even more peppers and mushrooms. Oh and I also took out most of the veggies before adding the pasta- that was perfect. Thank you!
Kei says
This recipe was amazing
Lauren says
This was great! I don’t feel like I can give an honest star rating, because I didn’t make it exactly as the recipe is written, but I’ll share my thoughts.
I am allergic to mushrooms, so I omitted them. I did add a bit more peppers and onions to compensate. I read through all the other comments before I made this, and I absolutely agree with the recommendation to remove the veggies before cooking the pasta. I removed them before cooking the pasta, stuck them on the same plate with the steak, and added them back in along with the meat. They were soft enough but still had good texture.
This makes a TON, so we had quite a bit leftover. When I reheated it, I sprinkled the top with some grated parmesan cheese, and WOW, that was awesome. That’s probably not very true to the Philly Cheesesteak theme, but it was great, and I’ll probably add a bit next time I make this, along with – possibly – a bit of garlic powder.
Thanks again for the awesome one pot meals – I’ve made bunches of yours and we really love them!
Cora K says
I made this with a few subs and it was delicious! I would bet the original recipe is just as good, I just didn’t have some stuff on hand. Here’s what I did different:
Chicken, chicken broth and cottage cheese instead of cream cheese. Everything else was done per recipe. Adding this to my week night favorites
Kristen says
was looking for comfort food ideas on a gloomy rainy day in quarantine, and this hit the spot. I wish I had read the comments before starting, definitely agree with the person who said she wouldn’t boil the veggies next time. for me, I plan to remove the mushrooms alongside the steak. thanks, this one is definitely bookmarked for a repeat!
Sherri says
Such a great recipe !!! My kids and hubby love it !! It asks for this and talks to his friends regarding!
Roxanne Moore says
I had Philly Cheese Steak Subs on our menu for tonight but we had accidentally used the bread rolls for something else…so I googled for ideas and found this recipe using pasta instead and it turned out great! I had to use ziti pasta which was too hearty for my liking but my husband loved it! I didn’t have thyme so I just used our favorite steak seasoning instead. I only knocked one star off because of the 30 minute claim…I count the prep time, so for me it was at least an hour…but I’ll definitely be making it again, with a lighter pasta! Great comfort food for a cold, snowy night in rural Maine!! 😎