No matter your question in life, this One Pot Philly Cheesesteak Pasta is the answer. It is:
- SO FLAVORFUL
- Super duper simple
I am a huge fan of all those adjectives, aren’t you?! I have to say – I am a brand new and enthusiastic fan of one pot pasta. I tried one time in the past to make one pot mac and cheese, and it was dece, but nothing to write home about. This, on the other hand = love and comfort and flavor and everything delicious in the world.
My brain has now been opened to the wonderful and beautiful world of one pot pasta, and now I sincerely apologize in advance for any repetitive recipes that come your way that include the title “One Pot Blah Blah Blah Pasta,” because IT’S GOIN’ DOWN in the Chesson kitchen on a regular basis from here on out.
Why is one pot pasta so awesome? I’m glad you asked, internet friends. There is no separate pot for sauce, no waiting forever for a huge pot of water to boil, no draining in the colander, no nothing. Just throw everything together and let it cook to perfection.
And I especially love this because it is Philly Cheesesteak themed, and, let’s be honest – can you be an American and not love Philly Cheesesteaks? Not to my knowledge…not to my knowledge at all. What’s not to love? Tender, flavorful steak, delicious peppers and onions, and (totes best part) tons of melty provolone cheese. My mouth is watering just thinking about it.
I love to take the flavor base of a Cheesesteak and morph it into other recipes, like these stuffed peppers and this amazing, easy pasta.
To add to the delicious Cheesesteak-ness of this pasta, it’s also so easy to make. So easy. You slice up some ribeye, season it, sear it in your pot for a few minutes, remove it to a plate, add your onions, peppers, and pasta to the same pot, add your liquid, bring to a boil, cook for 15 minutes, add your sour cream, cream cheese, and steak, stir while your mouth waters like nobody’s business, and melt some delicious provolone cheese on top under your broiler. Done! Dinner is on the table and you didn’t even break a sweat.
It’s love. What do I do in my spare time? I dream about delicious, flavorful, cheesy recipes just like this one.
Ugh, on a way less awesome note, want to know what I was doing until 11:00 pm last night? Hanging out in the Emergency Vet with my dog. The poor little guy has not been eating a bite of food for days and has been throwing up like crazy. His bathroom habits also haven’t been great, but I’ll spare you the details there.
So we called our vet and she told us we should bring him in to the Emergency Vet here in town. Which, by the way, charges a $125 fee just to see your animal…that’s before any extra charges that come with any labs they run and things like that. JUST to be seen, you have to pay a $125 fee. Yowzers.
They ran some blood work, did an x-ray to see if he had any foreign bodies in his stomach, and ran a few other tests. Their diagnosis was something gastrointestinal…some fancy phrase that I can’t remember, but basically his stomach and intestines were super inflamed and filled with fluid and air. And he had a pretty high fever.
Poor little sick doggie. So we took him home and now he’s on a strict regimen of medicine and this super bland canned food that I’m sure he’ll be super thrilled about but is supposed to go easy on his belly. If it’s this hard for me to watch my dog be sick, I can’t imagine how hard it is for parents to watch their actual human children be sick. I do love this dog with the fierceness of a thousand Philly Cheesesteaks, though. He’s my favorite thing ever. And I hope he feels better soon!
But today is definitely a groggy day for me…this pregnant lady doesn’t stay up past 9:30 or 10:00 these days, so I was basically slurring my words by 11. Blarggggg. Must comfort myself with Philly Cheesesteak Pasta 😀.
Lookitdat cheeeessseeeee 😍👅❤️.
- 1.5 pounds ribeye steak (approximately), fat trimmed and meat sliced into thin strips
- 1 onion, cut in half and thinly sliced
- 1 green pepper, thinly sliced
- 1 box whole wheat penne pasta (1 pound)
- 32 oz box beef stock (4 cups)
- 1 cup water
- ½ cup light sour cream
- ½ cup reduced fat cream cheese (4 oz)
- 4 slices provolone cheese
- Season your ribeye slices with salt and pepper
- Heat a large, heavy bottomed pot (a dutch oven is great) with some olive oil over medium high heat
- When hot, add your steak and cook in batches (I did two batches)
- Let the steak strips sit in your pan without stirring them until they are browned, and then flip/stir the other pieces. The cooking of each batch shouldn't take longer than five or so minutes - you just want to brown them so they're still nice and tender!
- Remove all the steak to a plate and reserve for later
- In your same pot, add your onions, peppers, pasta, beef stock, and water. Season with salt and pepper
- Bring to a gentle boil and boil for 15 minutes or until the pasta is cooked through and most of the liquid is absorbed. Stir the pasta very often (if not, the pasta will stick to the pot, especially as it nears the end)
- Turn off the heat and stir in your sour cream and cream cheese
- Season to taste with salt and pepper - you might need a pretty decent amount of salt! Pasta can be really, really bland when not seasoned enough
- Lay your slices of provolone cheese over top of the pasta, and broil for a few minutes until the cheese is melted and golden brown
Nutrition info is for a 1 cup serving of pasta.
If you make this or any of my other recipes, be sure to Instagram it and hashtag #thegarlicdiaries!
In the mood for more yummy Cheesesteak recipes? Head over and check out my Philly Cheesesteak Stuffed Peppers!