One-Pot Philly Cheesesteak Penne Pasta

All the things you love about philly cheesesteaks are wrapped into this cozy one-pot philly cheesesteak penne pasta! It’ll be on the dinner table in thirty minutes flat!

Sandwiches and pasta. Really, what more could you ask of a one-pot BEAUTY like this?

I would just ask for the whole pot and a fork. That’ll be all, thanks.

This is basically the besttttttttt thing ever. Literally everything you find in a philly cheesesteak, minus the actual bread you’ll find in this pasta. Basically we just replaced the bread with pasta. Not a bad thing, you’re welcome.

You’re also welcome for the lack of dishes you’ll be doing tonight. GOOOO ONE POT.

I’m not even kidding with how incredibly easy this philly cheesesteak penne pasta is, guys. We’ve basically just got TWO major steps. Don’t blink or you’ll miss ’em. >>

1. Give your beef strips, onion, garlic, and green pepper a quick little saute until the veggies are crisp and the beef is no longer pink.
2. Then toss in LITERALLY nearly everything else. This’ll be dry penne pasta, chicken broth, and a little flour. Let it all cook together ’til the penne is tender and most of the liquid has evaporated. You can pretty much ignore the pot at this point. Just give ‘er a little stir occasionally.

THEN. Pile it with ALLLLL the provolone. A handful of parsley and a little salt and pepper and we are ready to put our dinner game faces on.

The creamiest, the coziest, and the philly cheesesteaking-est. This beats any sandwich outta the ballpark.

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5 from 3 votes

One-Pot Philly Cheesesteak Penne Pasta

All the things you love about philly cheesesteaks are wrapped into this cozy one-pot philly cheesesteak penne pasta! It'll be on the dinner table in thirty minutes flat!

This recipe may included paid links. As an Amazon Associate, I earn a commission from qualifying purchases.

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Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Ingredients

• 1-1/2 lbs round steak, cut into thin strips
• 1 medium onion, thinly sliced
• 1 medium green pepper, thinly sliced
• 2 tablespoons butter
• 3 cloves garlic, minced
• 2 tablespoons white whole wheat flour
• 4 cups chicken broth
• 12 oz dry penne pasta
• 3/4 cup shredded provolone cheese
• 2 tablespoons fresh minced parsley
• Salt and pepper to taste

Instructions

• In a large skillet over medium-high heat, saute beef, onion, and pepper in butter until beef is no longer pink. Add garlic and saute 1 additional minute.
• Stir flour into beef until smooth then add broth and penne. Bring to a boil over medium-high heat, then reduce heat to medium and simmer 12-15 minutes, stirring occasionally until pasta is tender and most of liquid is evaporated.
• Remove pasta from heat and stir in provolone, parsley, and salt and pepper to taste until cheese is melted. Serve hot and enjoy!

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