Description
This One Pot Philly Steak Pasta is a quick and easy weeknight meal that’s packed with flavor. Tender steak, sautéed vegetables, and penne pasta are combined in a creamy sauce for a satisfying and convenient dish.
Ingredients
Units
Scale
- 2 tablespoons olive oil
- 1 cup bell pepper, sliced (about 1 medium pepper)
- 1 cup onion, sliced (about 1 medium onion)
- 8 ounces mushrooms, sliced
- 1 pound thinly sliced steak (such as sirloin or ribeye)
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 tablespoon cornstarch
- 2 cups beef broth
- 1/2 cup heavy cream
- 1 teaspoon Worcestershire sauce
- 2 cups penne pasta
- 1 1/4 cups mozzarella cheese, shredded
Instructions
- Sauté vegetables: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add bell pepper, onion, and mushrooms. Sauté until softened, about 5 minutes.
- Brown steak: Add steak to the skillet and season with salt, pepper, and garlic powder. Sauté for 2-3 minutes to brown.
- Make sauce: In a separate bowl, whisk together cornstarch, beef broth, heavy cream, and Worcestershire sauce until smooth. Pour into the skillet and stir well.
- Add pasta and simmer: Add penne pasta to the skillet and bring to a boil. Reduce heat to medium, cover, and simmer for 15 minutes, stirring occasionally.
- Add cheese: Remove the lid and stir in 1/2 cup of mozzarella cheese. Sprinkle the remaining cheese on top, cover, and cook for 5 more minutes, or until cheese is melted.
- Serve: Serve immediately.
Notes
- You can use different types of steak, but be sure to slice it thinly.
- If you don’t have penne pasta, you can use other short pasta shapes, such as rotini or farfalle.
- For a thicker sauce, use more cornstarch or reduce the amount of beef broth.
Nutrition
- Serving Size: 1 Serving
- Calories: 690kcal
- Sugar: 6g
- Sodium: 1180mg
- Fat: 36g
- Saturated Fat: 14g
- Unsaturated Fat: 20g
- Trans Fat: 1g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 100mg
