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In the fast-paced world we live in, meal preparation can often feel overwhelming. This is where one-pot meals come to the rescue. Not only do they save time, but they also offer convenience without compromising on flavor. One-pot meals are a fantastic solution for busy weeknights or when you want to whip up something delicious without the hassle of multiple pots and pans. Today, we’re diving into a delightful recipe that embodies the best of both worlds: One-Pot Philly Cheesesteak Pasta.

One-Pot Philly Cheesesteak Pasta

Discover the joy of one-pot cooking with this One-Pot Philly Cheesesteak Pasta recipe! Perfect for busy weeknights, this meal combines tender steak, sautéed peppers and onions, and creamy provolone in just one pot—so easy and delicious! Enjoy the rich flavors while minimizing cleanup. It's a comforting family favorite that everyone will love. Try it tonight for a flavorful, hassle-free dinner! #OnePotMeal #PhillyCheesesteak #PastaRecipe #EasyDinner #ComfortFood
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Ingredients
  

8 oz. penne pasta

1 lb. flank steak, thinly sliced

2 tablespoons olive oil

1 medium onion, sliced

1 green bell pepper, sliced

1 red bell pepper, sliced

3 cloves garlic, minced

4 cups beef broth

1 teaspoon Worcestershire sauce

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper to taste

1 cup provolone cheese, shredded

Fresh parsley, chopped (for garnish)

Instructions
 

In a large pot or Dutch oven, heat the olive oil over medium-high heat. Once hot, add the sliced flank steak and season with salt and pepper. Sear the steak for about 2-3 minutes until browned. Remove from the pot and set aside.

    In the same pot, add the sliced onions and bell peppers. Sauté for about 5-7 minutes until the vegetables are softened. Stir in the minced garlic and cook for another minute until fragrant.

      Add the seared steak back to the pot along with the beef broth, Worcestershire sauce, garlic powder, onion powder, and the uncooked penne pasta. Stir to combine all the ingredients.

        Bring the mixture to a boil, then reduce the heat to a simmer, cover, and cook for about 12-15 minutes, or until the pasta is cooked al dente and most of the liquid has been absorbed. Stir occasionally to prevent sticking.

          Once the pasta is cooked, remove the pot from heat and stir in the shredded provolone cheese until melted and creamy. Adjust seasoning with additional salt and pepper if desired.

            Serve hot, garnished with chopped fresh parsley for a pop of color.

              Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4