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Juicy steak, tender onions & peppers and a whole ‘lotta flavor are packed into this One Pot Philly Cheesesteak Pasta! Easy, cheesy, delicious!

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Plate with Philly Cheesesteak Pasta on it

Are there times that you just think to yourself “these days are exhausting!” That’s how I’ve been feeling lately. From a strong-willed 3 year old, our almost-crawling 7 month old, building a house, harvest on the farm, a busy time of year for bloggers, and just trying to keep up…life feels so hectic right now.

It’s all good stuff, though. I feel so blessed to be building a house….raising our girls on the farm…blog for a living. And I know one day I’ll look back and miss these hectic times. So I’m buckling up to enjoy the ride….the sleepless nights, baby giggles, late night tractor rides and every minute in between.

No matter how busy we are, I hope we always make time to gather around the dinner table. That’s how I was raised and something that I hope we can always make a priority. And especially on those busy nights, quick meals like this One Pot Philly Cheesesteak Pasta is a no-brainer!!

Fork with philly cheesesteak pasta on it with cheese stretching from the plate

Ingredients needed

  • Butter and Vegetable Oil (this is what you’ll cook the steak AND the veggies in)
  • Steak (I used a boneless ribeye) OR ground beef
  • Yellow Onion
  • Green Bell Pepper
  • Minced Garlic
  • Beef Broth or Beef Stock
  • Onion Soup Mix (or the Beefy Onion Soup Mix)
  • Cellentini Pasta (bowtie pasta, shells, or elbow macaroni will work too!)
  • Cream Cheese
  • Provolone Cheese Slices
Pan full of Philly Cheesesteak Pasta

How do you make One Pot Philly Cheesesteak Pasta?

Gather your ingredients and grab either a large skillet or pot. Then turn some tunes on and let’s get cookin’! (Tunes optional, yet highly recommended ;))

First, you’ll sear the steak. (If you’re using ground beef instead, go ahead and cook thoroughly.) Then, set the meat aside and cover with foil to keep warm.

Leave the remaining butter and oil in the pan and cook the veggies until they begin to soften.

Green peppers and onions cooking in a pan.

Next, you’ll add the broth, water, onion soup mix and pasta. Once the mixture is boiling, you’ll cook for about 15 minutes, stirring on occasion until the pasta is soft. If there’s still quite a bit of liquid in the pan, continue to cook until it’s still juicy but not super watery.

Then stir in the cream cheese and meat. Stir until the cream cheese is melted and evenly distributed. Lastly, top with the cheese slices and let it melt!! Serve warm, sprinkled with parsley, if desired!

Pan full of philly cheesesteak pasta

Can I make this recipe gluten free?

With a couple modifications, yes. Simply replace the regular noodles for gluten free pasta and start with just 2 cups of water. (You can always add more if necessary!)

There’s also gluten in the Lipton brand onion soup mix, so you’ll either use a GF onion soup mix or simply omit. If you do omit the onion soup mix, I recommend adding 1/2 tsp onion powder and seasoning with salt and pepper to taste!

Philly Cheesesteak Pasta

Looking for more one pot meals? I’ve got you covered!

See the photos below for these delicious one pot meals!!
Creamy Roasted Red Pepper Pasta
Creamy Mushroom Pasta
Mexican Mac & Cheese
Ground Beef Casserole

Connect with Dance Around the Kitchen!

Follow us on PinterestInstagram and Facebook so you never miss a recipe!! And as always, thank you for following along with my blog, making my recipes, liking and sharing on social media and any other way you support Dance Around the Kitchen!  -Kelsey

Philly Cheesesteak Pasta in the pan
5 from 1 vote

One Pot Philly Cheesesteak Pasta

Author: Kelsey
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Juicy steak, tender onions & peppers and a whole 'lotta flavor are packed into this One Pot Philly Cheesesteak Pasta! Easy, cheesy, delicious!


  • 1 tablespoon butter
  • 1 tablespoon vegetable oil
  • 1 pound steak of choice* cubed
  • 1 small yellow onion thinly sliced
  • 1 green pepper thinly sliced
  • 2 teaspoons minced garlic
  • One 14.5 ounce can beef broth
  • 3 cups water
  • 1 packer onion soup mix
  • 2 cups dry cellentini pasta**
  • 4 ounces cream cheese
  • 6 thin slices provolone cheese


  • Add butter and oil to a skillet and turn the skillet to medium-high heat.
  • Once the butter is melted, add the steak cubes and cook for 3 minutes or until all sides are seared. Remove the steak from the pan and cover it with aluminum foil to keep warm.
  • Add the onions, peppers and minced garlic to the pan. Stir frequently and cook for 4-5 minutes or until vegetables are beginning to soften.
  • Add the broth, water, onion soup mix and pasta. Bring to a boil.
  • Once boiling, cook for 15 minutes, stirring occasionally.
  • Turn burner on low and stir in the cream cheese and steak bites until cream cheese is melted and combined and the steak is cooked to your liking.
  • Remove the skillet from the heat and top with slices of provolone cheese. Cover the pan and let sit for a couple minutes, or until the cheese is melted.


*Ground beef will work too, if you’re wanting a more inexpensive option! 🙂
**Can’t find cellentini?  No worries – use farfalle (bowties) or elbow macaroni instead!


Calories: 514kcal | Carbohydrates: 35g | Protein: 37g | Fat: 25g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 102mg | Sodium: 1624mg | Potassium: 646mg | Fiber: 2g | Sugar: 4g | Vitamin A: 690IU | Vitamin C: 17mg | Calcium: 316mg | Iron: 3mg
“Dance Around the Kitchen” is not a dietitian or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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Recipe Rating


  1. 5 stars
    Family loves it. Making it again tonight but doubling the recipe. We bought 1/2 a cow last fall and I use the cuts that are either too small or that we really wouldn’t eat (london broil)

  2. Could you add mushrooms? If so would that change the cooking time?

    1. Hi Jason! I’ve never added mushrooms, so I’m not 100% sure. I think it would be delicious though and can’t imagine it would change the cooking time by much. If anything, it might increase the moisture level a bit, so maybe cut down on the water by 1/4 cup? Let me know if you give it a try! -Kelsey