Ever since I posted my easy beef enchiladas recipe, I received a ton of messages requesting more quick easy meals for a weekday family meal. There is nothing better than a one pot meal for a weekday dinner option. Who has time to slave away in the kitchen while juggling the kids, pick-up/drop-off, and the umpteenth laundry load? I am back with another quick delicious my family absolutely LOVES!
In our house, pasta is always a winner. We love all shapes, sauces, and toppings. Honestly, we probably at too much of it, but that is a different topic for another day. 🙂
This recipe came to fruition when I was craving a Philly Cheesesteak, but did not want to drive for the best in the area. So naturally, I turned to Google for some inspo. This one pot of deliciousness contains all the ingredients of a loaded cheesesteak: green peppers, onions, mushrooms, and gooey provolone cheese. The best part is it only takes 30 minutes to make! Seriously, what is not to love?!
At times, I have opted to use beef stir fry meat if I can’t find boneless ribeye at the grocery store. The end result is still as yummy. It also saves more time since the meat is already sliced.
The next time you are craving a classic Philly Cheesesteak and pressed on time, give this recipe a try.
One Pot Philly Cheesesteak Pasta
Ingredients
- 2 tbsp olive oil divided
- 2 tbsp unsalted butter divided
- 1 1/2 lbs boneless ribeye steak sliced into thin slices (can also use beef stir fry meat)
- 12 oz baby portobello mushrooms sliced
- 1 yellow onion diced
- 1 green bell pepper (seeds and ribs removed) diced
- 1/2 tsp dried thyme
- 1 lb cellentani pasta (also known as cavatappi pasta)
- 4 cups beef stock
- 1 cup water
- 1/2 cup sour cream
- 1/4 cup cream cheese
- 10 slices provolone cheese chopped and divided
- salt to taste
- pepper to taste
- fresh parsley minced, for garnish
Instructions
- Heat a dutch oven over MED/HIGH heat. Add 1 Tbsp. oil and 1 Tbsp. of butter. Let the butter melt. Add steak slices in an even layer in the pot. Depending on the size of the pan, you may need to cook this in batches. Let steak cook undisturbed for 1 minute, then mix around for 1 minute more, Do not cook any longer, or steak will be overcooked. Remove steak and place on a plate to rest.
- Add remaining 1 Tbsp. of oil and 1 Tbsp. of butter to the hot pot. Add onions, green pepper, and mushrooms. Cook for 5 minutes stirring occasionally. Veggies should be tender and mushrooms should be browned. Season with thyme and a generous pinch of salt and pepper.
- Slowly pour in water and beef stock. Bring to a boil. Add pasta. Reduce heat so liquid is at a gentle boil. Boil for 15 minutes. Stir pasta frequently to prevent sticking.
- When most of the liquid has been absorbed, turn off the heat. Add cream cheese, sour cream, cooked steak slices, and half the chopped provolone slices. Stir well to combine. Taste, and add a pinch of salt and pepper if needed.
- Top pasta with remaining chopped provolone and cover with lid for 3 minutes so cheese melts. Sprinkle with pepper and minced parsley for garnish. Serve hot.
Notes
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