If you love Philly cheesesteaks and easy cheesy pasta recipes, then this One Pot Philly Cheesesteak Pasta is going to be your new favorite! It’s done in under 30 minutes, all in one pot so cleanup is a breeze!
One pot pasta recipes are always a weeknight winner, but this Philly Cheesesteak Pasta is extra special because it combines pasta shells with savory steak, thinly sliced onions, and green peppers, all in a cheesy gouda-and-provolone cream sauce.
Is your mouth watering yet?!
Basically, it’s like a Philly cheesesteak in the form of a stovetop mac and cheese, which means it’s guaranteed to be a hit with the entire family! And because it’s a one-pot recipe, you don’t need to boil the shells in a separate pot—everything cooks in a single Dutch oven, which means fewer dishes for you to wash when dinner is done.
What You’ll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- Olive oil
- Salted butter
- Beef shaved steak
- Yellow onion
- Green bell pepper
- Dried medium salad shells
- Beef stock
- Cream cheese – Use the full-fat cream cheese that comes in blocks.
- Sharp provolone cheese – If you can’t find sharp provolone, regular provolone is just fine.
- Gouda cheese
- Salt and black pepper
- Fresh parsley and basil – Optional, for garnish.
What Is Beef Shaved Steak?
Shaved beef steak is simply thinly sliced beef. It can come from any part of the cow, and it’s commonly used in sandwiches (which is why it’s also sometimes labeled as sandwich steak) and stir fries. Most grocery stores sell it in the meat section.
While you can thinly slice beef yourself, buying it pre-sliced will cut down on your prep time!
How to Make One Pot Philly Cheesesteak Pasta
Because brands can vary, use the directions on the pasta box to determine how long to cook the shells. You’ll want it cooked al dente.
Cook the beef. Set a Dutch oven or heavy bottomed pot over medium-high heat. Add a tablespoon each of olive oil and butter; once the butter has melted, add the shaved steak to the pot in an even layer. Cook for 1 minute, then stir and cook the steak for another 30 seconds to 1 minute. Transfer to a clean plate.
Cook the veggies. Return the Dutch oven to the stovetop and add the remaining olive oil and butter. Cook the onions and green peppers for about 5 minutes, stirring occasionally. Once softened, transfer the vegetables to the plate with the steak.
Make the pasta. Pour the beef stock into the pot and bring it to a boil over high heat. Add the pasta, then reduce the heat to a gentle boil. Stir occasionally to prevent the pasta from sticking and cook until it reaches al dente.
Make the sauce. Once the pasta has cooked and most of the liquid is absorbed, turn off the heat. Stir in the cream cheese, cooked steak, onions, and peppers, followed by most of the provolone and gouda. Season to taste with salt and pepper.
Serve. Divide the Philly Cheesesteak Pasta into bowls, then top it with the reserved cheese and fresh herbs, if you’re using them.
Tips for Success
This recipe is easy, but these tips will help make sure it turns out perfect!
- Shred your own cheese. Buy blocks of provolone and gouda and shred it yourself rather than buying the cheese pre-shredded. This will yield a smoother, creamier sauce.
- Don’t overcrowd the steak. Make sure you cook it in an even layer. If you have to crowd or stack the steak to get it in your Dutch oven, cook it in batches instead.
- Make sure there’s a little bit of broth in the pot after cooking the pasta. You’ll need a small amount of liquid to make the sauce.
Not only is this a one-pot pasta recipe, it’s also a one-dish dinner—you’ve got veggies, protein, and carbs all in one! If you want to round things out, I suggest serving Philly Cheesesteak Pasta with:
How to Store and Reheat Leftovers
Leftovers can be stored in an airtight container in the refrigerator for 3 to 4 days. Reheat Philly Cheesesteak Pasta in the microwave or in a skillet with a splash of beef broth.
Can This Recipe Be Frozen?
You can freeze leftovers for up to 3 months in an airtight container. Reheat them from frozen in the microwave, or let the pasta thaw in the fridge and reheat it on the stovetop.
More Easy Pasta Recipes
One Pot Philly Cheesesteak Pasta
- 2 tablespoons olive oil divided
- 2 tablespoons salted butter divided
- 14 oz package beef shaved steak
- 1 large yellow onion sliced thinly
- 1 medium green bell pepper sliced thinly
- 4 cups dried medium shells
- 4 cups beef stock
- ¼ cups cream cheese at room temperature
- ½ cups provolone cheese shredded
- ¼ cups gouda cheese shredded
- Salt and black pepper to taste
- Chopped fresh parsley and basil, for garnish (optional)
- Heat dutch oven, or heavy bottomed pot, over medium-high heat. Add 1 tablespoon of olive oil and 1 tablespoon of butter and melt. When your pot is hot, add the shaved steak to the pot in an even layer without overcrowding the meat. You may need to work in batches if your pot is too small. Cook the steak for 1 minute. Stir steak and cook for another 30 seconds to 1 minute. You do not want to overcook the steak. Remove the steak to a clean plate and set aside.
- Add the remaining olive oil and butter to the pot at medium-high heat. Add the sliced onions and green peppers. Cook for about 5 minutes, stirring occasionally to prevent burning. Once soft, remove peppers and onions and add to the plate with your cooked steak.
- Pour beef stock into pot and bring to a boil over high heat. Add pasta and reduce heat to a gentle boil. Follow the cook time of your pasta. Stir occasionally to prevent the pasta from sticking to the bottom of the pan or to itself.
- Once the pasta has cooked, and most of the liquid is absorbed, turn off the heat. Add cream cheese, cooked steak, onions and pepper. Stir to combine. Then add most of the provolone and gouda. I like to keep a little bit back to sprinkle over the dish before serving. Check to see if you need to season with salt and pepper. Adjust the seasoning accordingly.
- To serve, add the Philly Cheesesteak Pasta to pasta bowls, top with a little sprinkle of the cheese you set aside, and garnish with fresh parsley and basil.
- If you cannot find sharp provolone, you can use regular provolone
- Use the directions on the box of your pasta to determine how long to cook your pasta. Your pasta should be cooked el dente.
- Beef shaved steak can be purchased in your super market in the meat aisle.
- How to store: Leftovers can be stored in an airtight container in the refrigerator for 3 to 4 days. Reheat Philly Cheesesteak Pasta in the microwave or in a skillet with a splash of beef broth.