Enjoy this easy One Pot Philly Cheesesteak Pasta, where tender strips of beef mingle with sweet green peppers and savoury onions, all wrapped around twists of rotini pasta in a creamy light cream cheese sauce. It is comforting, satisfying, and all cooked in one pan, finished off with a layer of melty cheese for that extra indulgence. If you love a Philly cheesesteak, you will love my twist on the epic sandwich with this one pot recipe.
Everything simmers together, letting the pasta soak up the silky sauce while the beef and vegetables stay tender and full of flavour. Ideal for busy evenings, this one pan meal is rich, cheesy, and full of flavour, all without any extra effort.
Calories in One Pot Philly Cheesesteak Pasta
This recipe serves 4 and is 568 calories per serving
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See the recipe card for full nutritional estimation.
Ingredients Notes
To make this recipe you will need the following ingredients:
- Lean fast-frying steak - Choose tender cuts like sirloin, rump, or flat iron that cook quickly and stay juicy. Slice the steak thinly so it cooks evenly and mixes perfectly with the pasta and vegetables.
- Garlic - Adds a fragrant, savoury depth that lifts the whole dish and pairs beautifully with beef and creamy sauce.
- Onion - Sweet and savoury, it softens as it cooks and complements the peppers and steak perfectly.
- Green pepper - Brings a mild, fresh flavour and a pop of colour, balancing the richness of the sauce and beef.
- Paprika, garlic and onion powder - A blend of smoky, savoury notes that enhances the steak and vegetables, adding depth without extra effort.
- Salt and pepper - Simple but essential seasonings that bring out the natural flavours of the ingredients.
- Worcestershire sauce - Adds umami and a subtle tang, lifting the beef and sauce to the next level.
- Beef and chicken stock - Mixing the two balances the flavour, giving a rich, savoury base without being overpowering.
- Light cream cheese - Creates a silky, creamy sauce that clings to the pasta and veggies while keeping the dish lighter.
- Mozzarella cheese - Although provolone is traditionally used on a Philly cheesesteak. I use reduced fat mozzarella to keep the calories lower. It melts beautifully on top, adding gooey, cheesy indulgence and that classic Philly cheesesteak vibe.
- Rotini pasta - Twisted shape holds onto the sauce and ensures every bite is coated in creamy, cheesy goodness.
- Low-calorie spray - Helps prevent sticking while keeping the dish lighter than using lots of oil.
- Butter and olive oil - A small amount of each adds richness and flavour, giving the steak and vegetables a lovely golden finish.
Once you've gathered all the ingredients and prepared them accordingly, you're all set to create this easy and delightful recipe.
See the recipe card for specific quantities and instructions.
Variations and Substitutes
This one-pot Philly Cheesesteak Pasta is easy to customise to suit your taste or what you have on hand:
- Pasta: Swap rotini for penne, fusilli, or farfalle or any other shape pasta you prefer.
- Beef: Use ground beef instead of steak. Keep everything in the pan (instead of setting aside) while the pasta cooks to combine the flavours.
- Cheese: Replace mozzarella with any cheese you like for a gooey, melty topping, some cheddar adds extra sharpness.
- Vegetables: Swap green pepper for red or yellow peppers, or add mushrooms for extra flavour and texture.
Tips for Cooking One Pot Philly Cheesesteak Pasta
A few simple tricks can make this one-pan meal turn out perfectly every time.
- Slice the steak thinly: Partially freeze a tender cut like sirloin, rump, or flat iron, then cut across the grain into very thin strips. This keeps the steak tender and ensures it cooks quickly and mixes perfectly with the pasta and sauce.
- Choose the right pan: A large, flat bottomed frying pan with a lid works best. It spreads heat evenly and gives you plenty of room to cook the steak, vegetables, and pasta without crowding.
- Get organised: Chop and measure everything before you start. Having your ingredients ready makes the cooking smoother and faster.
- Cook the steak carefully: Brown the thinly sliced steak first, then set it aside while you cook everything else in the same pan. This prevents the steak from overcooking and keeps it tender.
- Build flavour with vegetables: Sauté the onions, peppers, and garlic in the pan after the steak for maximum aroma and taste, use a little bit of the stock to soften and prevent burning.
- Keep the heat steady: Medium to medium high heat works best to cook the pasta evenly and let the sauce reduce slightly without burning.
- Watch the liquid: Add an additional splash of beef or chicken stock if the pan looks dry before the pasta is fully cooked.
- Stir smart: Stir occasionally to keep the pasta from sticking.
- Add the cream cheese at the right time: Once the pasta is almost cooked and most of the stock is absorbed, stir in the light cream cheese. This ensures it melts evenly and forms a silky, creamy sauce.
- Melt the cheese: To finish, place the pan under a broiler or grill to melt the provolone and get a golden top. Alternatively, cover with a lid for a couple of minutes to melt the cheese without browning
Follow these tips and you'll have a creamy, cheesy, and perfectly balanced one pot Philly Cheesesteak Pasta every time.
Sides for One Pot Philly Cheesesteak Pasta
To balance the richness of the creamy Philly Cheesesteak Pasta, try serving it with simple, fresh sides:
- Steamed or roasted vegetables: Broccoli, green beans, or carrots add colour and nutrition.
- Mixed salad: Use baby greens or crisp lettuce, tomatoes, shredded carrot, cucumber, red onion, and pair with a light dressing.
These will help create a balanced filling meal. That is low in calories and nutrient dense.
Freezing and Reheating
- Storing: Keep any leftovers in an airtight container in the fridge for up to 3 days.
- Freezing: This pasta freezes well. Portion into freezer safe containers and store for up to 2 months. Let it cool completely before freezing to maintain texture.
- Reheating: Reheat gently in a pan over low to medium heat, stirring occasionally. Add a splash of stock or milk if the sauce has thickened too much this will help loosen out the sauce. You can also reheat in the microwave, covered, stirring halfway through to ensure even heating.
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Do you want more ONE-POT recipes Here are some of my go-to recipes that you will LOVE!
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Recipe Card
One Pot Philly Cheesesteak Pasta
This One Pot Philly Cheesesteak Pasta is a creamy, cheesy twist on the classic sandwich, with tender beef, peppers, and onions all cooked together for an easy, comforting meal.
Ingredients
- 1 teaspoon butter
- 1 teaspoon of olive oil
- 400g (14oz) of thinly sliced fast frying steak (sirloin, rump), raw
- 1 teaspoon of paprika
- 1 teaspoon of onion powder
- 1 teaspoon of garlic powder
- salt and black pepper
- 1 large onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 2 cloves of garlic, crushed
- 250g (8.8oz) of rotini pasta, uncoooked
- 1.5 cups (360ml) of chicken stock (plus some additional stock if needed) - I use better than bouillon
- 1.5 cups (360ml) of beef stock
- 1 tablespoon of Worcestershire sauce
- 80g (2.8oz) of light cream cheese
- 120g (4.2oz) of reduced fat mozzarella, grated
- low calorie olive oil spray
Instructions
- Heat the butter and olive oil in a large deep frying pan over medium-high heat. Add the steak and fry until browned. Sprinkle in the paprika, garlic powder, onion powder, and season with salt and black pepper. Stir to coat the steak evenly, then remove from the pan and set aside.
- Spray the pan with low-calorie olive oil spray, then add the onion, green pepper, and garlic. Fry until lightly golden and softened, adding a little of the chicken stock to help them cook and reducing it down around the onions and peppers.
- Add the remaining stock, Worcestershire sauce, and pasta. Bring to a boil, then reduce the heat anf simmer for 12 to 15 minutes until the pasta is just cooked and most of the stock is absorbed. Stir occasionally to prevent the pasta from sticking and add extra stock if needed.
- Stir in the cream cheese until smooth and creamy, add back in the cooked seasoned steak. Top with mozzarella cheese, then either place under the broiler or grill for a couple of minutes until golden, or cover with the lid for a few minutes until the cheese has melted.
- Serve and enjoy!
Notes
Please see below for full nutritional info and additional details about recipe:
- Calories - scroll down to nutritional info box
- WW Points and other Slimming or Weight Loss programs - due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
- ❄️ Suitable for Freezing
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Nutrition Information
Yield
4Serving Size
1 SERVINGAmount Per Serving Calories 568Total Fat 19gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 0gCholesterol 138mgSodium 941mgCarbohydrates 57gFiber 5gSugar 5gProtein 42g
Nutritional information and values etc are an estimate and is to be used for informational purposes only. Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information. It is always advised that you calculate by the ingredients you use.
Dan says
Couldn't this be made in a ninja 8-1 slow cooker
Siobhan (Slimming Eats) says
Unfortunately not. This is a one pot stove top recipe. So it’s already very quick to make. Slow cook recipes require different ratios of ingredients and sometimes different cuts of meat as well as adding certain ingredients at different stages or cooking