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Philly Cheesesteak Pasta in the pan

One Pot Philly Cheesesteak Pasta

Juicy steak, tender onions & peppers and a whole 'lotta flavor are packed into this One Pot Philly Cheesesteak Pasta! Easy, cheesy, delicious!
5 from 1 vote
Prep Time 15 mins
Cook Time 20 mins
Course Main Course
Cuisine American
Servings 5


  • 1 tablespoon butter
  • 1 tablespoon vegetable oil
  • 1 lb steak of choice* cubed
  • 1 small yellow onion thinly sliced
  • 1 green pepper thinly sliced
  • 2 teaspoon minced garlic
  • 1 14.5 oz can beef broth
  • 3 c water
  • 1 pkt onion soup mix
  • 2 c dry cellentini pasta**
  • 4 oz 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!
Keyword one pot meal, philly cheesesteak
Tried this recipe?Follow me at @dancearoundthekitchen.kelsey and let me know how you liked it!