One Pot Cheesesteak Pasta

Contributor: Lauren Keating

This spin on the iconic Philly Cheesesteak is sure to be a hit. We took all those delicious flavors and made them into a one pot pasta dish.

  • Author: Lauren Keating
  • Prep Time: 8 Minutes
  • Cook Time: 22 Minutes
  • Total Time: 30 minutes
  • Yield: 6 Servings 1x
  • Category: Entrée
  • Method: Stovetop
  • Cuisine: American


  • 1 lb. thinly sliced beef
  • 1 and ½ tsp. salt, divided
  • ¾ tsp. black pepper, divided
  • 2 Tbsp. vegetable oil, divided
  • 2 green bell peppers, sliced
  • 16 oz. mushrooms, sliced
  • 1 onion, sliced
  • 2 cloves garlic, minced
  • 1 tsp. paprika
  • 1 tsp. dried oregano
  • 4 cups low-sodium beef stock
  • 1 cup heavy whipping cream
  • 12 oz. small shell pasta
  • 4 oz. cream cheese
  • 8 slices provolone, divided
  • Parsley, for garnish


  1. Season the beef generously with ½ teaspoon of the salt and ¼ tsp. of the pepper. Heat 1 tablespoon of the oil in a Dutch oven set over medium-high heat. Add the beef and cook, stirring occasionally until cooked through, about 5 minutes. Transfer it to a plate.
  2. Add the remaining 1 tablespoon of the oil to the pot. Add the onion, peppers, and mushrooms. Cook until softened, stirring occasionally.
  3. Add the garlic, paprika, and oregano to the pan. Cook and stir for 30 seconds.
  4. Add 1 teaspoon salt, ½ teaspoon pepper, stock, and cream. Heat to a simmer, stirring frequently, and then immediately add the pasta.
  5. Reduce the temperature to keep it at a low simmer stirring often until the pasta is cooked, 10-13 minutes. If the pasta has soaked up a lot of the liquid and seems dry, add an extra ½ cup of stock.
  6. Once the pasta is cooked, stir in the cooked beef. Heat through.
  7. Stir in cream cheese, cut in pieces so it melts easier, and 4 slices of provolone cut into pieces. Stir. Smooth out the pasta in the pot.
  8. Heat your broiler.
  9. Cut another 4 slices of provolone into pieces and lay in a single layer on top. Broil until the cheese is melted, 2-5 minutes. Garnish with parsley.