One Pot Philly Cheesesteak Pasta
- Author: Annie Chesson
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 mins
- Yield: 10 servings 1x
- 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
- 1/2 cup light sour cream
- 1/2 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
