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.
Want to save this recipe for later? Click the heart in the bottom right corner to save to your own recipe box!
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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Marissa says
I made this for dinner tonight and all of my family finished their plates, even my two pickiest eaters! It really says something when I find a recipe that my entire family loves! Thanks so much for sharing!
Ann says
You never mentioned to remove steak and put it back in on the end you do. It’s helpful if you write it correctly so we can follow it and not problem solve it. I’ve been cooking for 50 yrs but what a others?
The Chunky Chef says
Actually Ann, at the end of step one it says to remove steak to a plate… and in step 4 it says to add it back to the pot. No problem solving required 😉
Felicia says
Cooked this last night! I was in need of a quick dinner fix with what I had in the freezer found some steakums meat and found your recipe! I need to try it with ribeye and it will be even better but saved me from having to get fast food always a win here! Thank you!
Justine says
DELICIOUS!!!!!!!! I first discovered your one pot chicken parm recipe and it brought me to your site to try more of your recipes. I made this recipe tonight and I liked it even better! I’d pick steak over chicken any day. This recipe was so simple. Your instructions clear and your tips were so helpful for this novice. I look forward to trying more of your recipes! I plan on sharing this recipe with family and friends because they are missing out on life until they try this delicious meal!
Harriet Grice says
Can you freeze the philly cheese steak pasta?
The Chunky Chef says
I haven’t tested that so I can’t say for certain.
Mark says
Not bad but after posting detailed comments twice after actually cooking this, your site died.
Sorry
The Chunky Chef says
Occasionally the server gets overloaded, especially on Sundays (busiest day for food blogs), which I apologize for. Not sure why a minor technological issue deserves a 1 star rating, but to each his own. And no, clearly, all sub-5 star ratings do NOT get deleted. The only comments I delete are duplicates, or comments that are abusive.
Megan says
Was good, though next time I would not boil the veggies with the beef stock – i’d remove from the pot and add back in later with the meat after the pasta is finished cooking – they were so soft and falling apart, the texture disappeared. Other than that, was very good thanks!
Jenny Leiker says
This recipe is fabulous! We have made it once so far and it is going into our rotation for sure!
DutchOven HQ says
Thank for share this recipe. I will try it with my dutch oven.
Risart says
Two things, first its pasta which is my favorite and second its a one pot recipe. I am sure gonna try this recipe. Thanks Amanda for sharing the recipe.
Bonnie@Tastykitchenn says
Yummy, I always love a simple one-pot pasta dish! I bet my kids would really enjoy this.
Jadine Sayer says
I made this last weekend and it was absolutely delicious. Ate it with some fresh baked bread. Had tons of leftovers since there’s just two of us. I was able to freeze enough for two more dinners. Guess what we’re having tonight?
sherri jo capodiferro says
thank you for your speedy reply. i will try all your suggestions. the recipes you publish are worth the “delayed save”. please keep them coming.
The Chunky Chef says
You’re welcome, you caught me actually at my laptop tonight 🙂 I’m so glad you love the recipes!
sherri jo capodiferro says
why does it take so long to save any of your recipes? i.vetried pintrist, facebook and yummly and every recipe takes several minutes to save. i really love so many of your recipes, but am reluctant to save them because of this. i just thought you would like to know this drawback.
The Chunky Chef says
Hi Sherri, I’m sorry you’re having issues with saving these recipes. I suspect the problem might be your internet connection or the device you’re using the save… as I’ve never had any issues. Also, I have no control over the website speed of Pinterest, Facebook or yummly, and as soon as you click on the button to save, you’re over on their server. I know website speed can be frustrating, which is why I pay quite a bit, and spend a lot of time on the backend, to make sure my site isn’t abnormally slow. Sometimes, patience is needed, because things just slow down from time to time. Best of luck!
Amy @ Little Dairy on the Prairie says
One Pot dishes are my favorite! This one looks so good!
Renee - Kudos Kitchen says
I don’t know why, but my husband isn’t a fan of Philly cheesesteak sandwiches. I think your pasta though, would win his heart.
Jen says
This is totally going to win over my husband! Looks so good!
Dorothy at Shockingly Delicious says
My family loves Philly cheese-steaks. This is such a fun spin!
Allyson Zea says
Wow this looks like the PERFECT dinner! YUM!
jude says
Boy this looks good.
At what point do you add the meat back in?
The Chunky Chef says
Oh man, I totally forgot to add that part! You add it back in when you add in the sour cream and cream cheese. Thanks for bringing it to my attention! Fixing it now 🙂