Easy One-Pot Philly Cheesesteak Pasta: A Comforting Weeknight Dinner 5 Steps

Have you ever craved the savory goodness of a Philly cheesesteak but wanted something a bit more substantial? Or maybe you’re just looking for a new twist on pasta night? Well, I’ve got the perfect solution that combines these two beloved comfort foods into one incredible dish: Philly Cheesesteak Pasta!

One-Pot Philly Cheesesteak Pasta; As a busy parent who still wants to put delicious meals on the table, I’ve fallen head over heels for this one-pot wonder. It’s become my go-to when I need something hearty, satisfying, and—here’s the best part—ready in about 30 minutes.

What Makes This Dish Special

What I love most about this Philly Cheesesteak Pasta is how it captures all the beloved flavors of the classic sandwich—tender beef, caramelized onions, colorful bell peppers—and transforms them into a creamy, cheesy pasta dish that’s perfect for any night of the week.

The beauty lies in its simplicity. Using just one pot means minimal cleanup (who doesn’t appreciate that?), and the ingredients are probably already in your pantry or can be easily grabbed during a quick grocery run.

Ingredients List

For this mouthwatering dish, you’ll need:

• 1 tablespoon olive oil
• 1 pound ribeye steak (thinly sliced) or ground beef
• 1 medium yellow onion (thinly sliced)
• 1 green bell pepper (thinly sliced)
• 2 cloves garlic (minced)
• 1 teaspoon Italian seasoning
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• 8 ounces pasta (penne, rotini, or fusilli work great)
• 2½ cups beef broth
• ½ cup heavy cream
• 1½ cups provolone or white American cheese (shredded)

Possible Substitutions:

• Protein: While ribeye is traditional for authentic Philly cheesesteak flavor, you can use ground beef, thinly sliced sirloin, or even chicken for a lighter option
• Cheese: Provolone gives that classic taste, but mozzarella, white cheddar, or a mix of cheeses works wonderfully too
• Pasta: Any medium-sized pasta shape will work—try bow ties, shells, or even egg noodles
• Heavy cream: Half-and-half or even cream cheese thinned with a bit of milk can substitute in a pinch

How to Make Philly Cheesesteak Pasta

Let me walk you through this simple one-pot process—I promise it’s easier than it sounds!

Step 1: Prepare Your Ingredients

First things first, get everything prepped. This recipe moves quickly once you start cooking, so having your ingredients ready to go makes the process smooth sailing.

Slice your steak as thinly as possible (pro tip: partially freezing the meat for about 20 minutes makes it easier to get those thin slices). Cut your onions and peppers into strips, and mince that garlic until fragrant.

Step 2: Brown the Meat

Heat the olive oil in a large pot or deep skillet over medium-high heat. When it’s nice and hot, add your thinly sliced steak or ground beef. Season with a pinch of salt and pepper, then cook until browned. This usually takes about 5-7 minutes.

I find that allowing the meat to develop a slight crust before stirring gives you that authentic cheesesteak flavor. Trust me—those browned bits are flavor gold!

Step 3: Add Vegetables

Once your meat is browned, add those sliced onions and green peppers to the pot. Cook until they start to soften and the onions become translucent—about 3-4 minutes.

Then toss in the minced garlic, Italian seasoning, salt, and pepper. Let everything cook for another minute until the garlic becomes fragrant. Your kitchen should be smelling absolutely divine by now!

Step 4: Create the One-Pot Magic

Here comes the best part—the one-pot technique that makes this dish so weeknight-friendly.

Add your uncooked pasta directly to the pot with the meat and vegetables. Then pour in the beef broth. Give everything a good stir, making sure all the pasta is submerged in the liquid.

Bring the mixture to a boil, then reduce the heat to medium-low. Cover and let it simmer until the pasta is tender and has absorbed most of the liquid—usually about 10-12 minutes. Remember to stir occasionally to prevent sticking.

Step 5: Make It Creamy and Cheesy

Once the pasta is tender, stir in the heavy cream and let it simmer for another minute.

Now for my favorite part—the cheese! Remove the pot from heat and sprinkle in the shredded provolone or American cheese. Stir gently until all that gorgeous cheese melts into a creamy, dreamy sauce that coats every bite of pasta, meat, and vegetables.

Serving Suggestions

This Philly Cheesesteak Pasta is definitely hearty enough to stand alone as a complete meal, but if you want to round things out, here are a few suggestions:

• A simple green salad with a light vinaigrette balances the richness perfectly
• Garlic bread or dinner rolls for sopping up that delicious sauce
• Steamed broccoli or roasted vegetables if you want to add more greens

Storage and Reheating Tips

Got leftovers? Lucky you! This pasta reheats beautifully and might even taste better the next day when the flavors have had time to meld.

Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of milk or broth to revive the creamy sauce, as it tends to thicken when chilled.

Why You’ll Love This Recipe

There’s something magical about transforming a beloved sandwich into a comforting pasta dish. Each forkful delivers that perfect combination of tender beef, sweet peppers and onions, and gooey cheese that makes the original Philly cheesesteak so craveable.

But what really makes this recipe shine is its practicality. One pot, simple ingredients, and just 30 minutes stand between you and a dinner that’ll have everyone asking for seconds.

So the next time you’re stuck in the dinner rut or just craving something comforting yet different, give this Philly Cheesesteak Pasta a try. It might just become your new family favorite!

Have you tried making fusion dishes like this before? What’s your favorite sandwich-turned-pasta creation? I’d love to hear about your kitchen adventures in the comments below!