One Pot Philly Pasta

This incredibly satisfying Philly cheesesteak pasta brings all the beloved flavors of the classic sandwich into a one-skillet pasta dish that's perfect for busy weeknights. Featuring seasoned ground beef, sautéed peppers and onions, and melted cheese over tender rotini, this family-friendly recipe delivers comfort food satisfaction without the mess of traditional sandwiches.

This Philly cheesesteak pasta has become one of my most requested family dinners because it takes everything we love about cheesesteaks and makes them even more convenient. I developed this recipe after my original Philly cheesesteak sandwich became so popular, and I wanted to create something that captured those same incredible flavors in a format that's easier for families to enjoy together. The one-skillet method means less cleanup for me and more time with my family around the dinner table.

Ingredients and Why They Matter

• Lean ground beef (90/10): provides substantial protein and rich flavor without excess grease that would make the dish heavy
• Yellow onion and bell peppers: create the classic cheesesteak vegetable combination with sweet, savory flavors
• Cremini mushrooms: add earthy depth and meaty texture that enhances the overall satisfaction
• Rotini pasta: holds the flavorful sauce and ingredients in its spirals better than other pasta shapes
• Low-sodium beef broth: creates the cooking liquid that infuses the pasta with rich, savory flavor
• Pepper Jack and provolone cheese: combine to give both subtle heat and that classic cheesesteak cheese experience
• Italian seasoning and garlic: enhance the beef and vegetables with aromatic depth
• Olive oil: provides the cooking fat for browning and sautéing all the ingredients

Step-by-Step Instructions

Brown the ground beef:

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add 1 pound lean ground beef and cook, breaking it up with a wooden spoon, for 5-7 minutes until browned and no longer pink. Drain excess fat and transfer beef to a plate.

Start the vegetables:

In the same skillet, add the sliced half of a medium yellow onion with a pinch of salt. Cook for 4-5 minutes, stirring occasionally, until the onions soften and begin to caramelize slightly.

Add peppers and mushrooms:

Add 1 sliced red bell pepper, 1 sliced yellow bell pepper, and 8 ounces quartered cremini mushrooms to the skillet. Cook for 3-4 minutes, stirring frequently, until the peppers begin to soften and mushrooms release their moisture.

Add garlic and seasonings:

Stir in 3 minced garlic cloves and cook for 30 seconds until fragrant. Return the cooked ground beef to the skillet and add 1 teaspoon Italian seasoning, 1/2 teaspoon garlic pepper, and 1/2 teaspoon salt. Mix everything together well.

Add pasta and broth:

Stir in 10 ounces (about 3 cups) uncooked rotini pasta, making sure it's evenly distributed. Pour in 3 cups low-sodium beef broth and stir to combine.

Cook the pasta:

Bring the mixture to a boil, then reduce heat to medium-low, cover, and simmer for 15 minutes, stirring occasionally, until the pasta is tender and most of the liquid is absorbed.

Add the cheese:

Remove from heat and stir in 1 cup shredded pepper Jack cheese until melted. Arrange 4-6 slices of provolone cheese in a circle over the top of the pasta.

Melt and serve:

Cover the skillet and let sit for 2-3 minutes until the provolone melts. Serve immediately while the cheese is still gooey and delicious.

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I learned through making this recipe many times that the order of cooking the vegetables really matters for the best texture and flavor. When I tried to cook everything at once to save time, the onions never developed their sweet, caramelized flavor and the peppers became too soft. Now I always start with the onions and add the other vegetables in stages for the perfect balance of textures.

Understanding the Cheesesteak Flavor Profile

The magic of a great Philly cheesesteak lies in the combination of savory beef, sweet caramelized onions, and mild peppers all brought together with melted cheese. This pasta version captures those exact flavors while making them more family-friendly and easier to eat. The key is building those flavors layer by layer, just like you would for traditional cheesesteaks.

The choice of peppers makes a significant difference in the final flavor. Red and yellow bell peppers are sweeter and milder than green peppers, making them more appealing to kids while still providing that classic cheesesteak taste. The slight caramelization of the onions adds sweetness that balances the savory beef and enhances the overall flavor profile.

Mastering the One-Skillet Technique

Cooking pasta directly in the skillet with the other ingredients creates much more flavorful results than cooking the pasta separately. As the pasta absorbs the seasoned beef broth, it takes on all those delicious flavors rather than just being a neutral base. This technique also means fewer dishes to wash and more concentrated flavors.

The key to success with this method is using the right amount of liquid and monitoring the cooking process. The pasta should absorb most of the broth while becoming tender, leaving just enough moisture to keep everything creamy. Stirring occasionally prevents sticking while ensuring even cooking throughout.

Choosing the Right Pasta Shape

Rotini pasta works particularly well in this recipe because its spiral shape grabs onto the beef, vegetables, and melted cheese, ensuring every bite has the perfect combination of flavors. The curves and ridges hold the ingredients better than smooth pasta shapes like penne or shells, creating a more satisfying eating experience.

If you need to substitute with a different pasta shape, choose something with similar characteristics - shells, cavatappi, or gemelli all work well. Avoid long pasta like spaghetti or linguini, which doesn't work as well with the chunky ingredients and one-skillet cooking method.

Creating the Perfect Cheese Combination

The combination of pepper Jack and provolone cheeses creates the ideal balance for this dish. Pepper Jack adds a subtle kick of heat without being overwhelming, while provolone provides that classic cheesesteak cheese flavor that's mild and creamy. Using both types creates more complex flavor than either cheese alone.

The timing of adding the cheese is crucial for the best results. Stirring in the pepper Jack while the pasta is still hot helps it melt smoothly throughout the dish, while laying the provolone slices on top and letting them melt creates that beautiful presentation and gooey cheese pull that makes this dish so appealing.

Family-Friendly Adaptations

This recipe easily adapts to different family preferences and dietary needs. For families with very young children, you can omit the mushrooms or pepper Jack cheese to keep flavors milder. For those who love extra vegetables, diced tomatoes or spinach can be stirred in at the end for added nutrition and color.

The recipe also scales well for larger families or meal prep. Double the ingredients and use a larger skillet or Dutch oven, adjusting the cooking time slightly to ensure the pasta cooks through completely. Leftovers keep well and actually taste even better the next day as the flavors continue to develop.

Storage and Reheating Tips

This pasta stores beautifully in the refrigerator for up to four days, making it excellent for meal prep and quick lunches. The flavors actually improve overnight as everything has time to meld together. For reheating, the microwave works perfectly - just add a splash of water or broth if it seems dry.

For longer storage, this dish freezes well for up to three months. Portion it into individual containers for easy single-serving meals, or freeze in larger portions for family dinners. Thaw overnight in the refrigerator before reheating, and you might need to add a little extra broth to restore the proper consistency.

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This Philly cheesesteak pasta has taught me that some of the best family recipes come from taking beloved flavors and adapting them to fit real life better. It proves that comfort food doesn't have to be complicated or messy to be satisfying, and that sometimes the most successful dishes are the ones that make familiar favorites more convenient and accessible for busy families who still want to enjoy delicious, homemade meals together.

Frequently Asked Questions

→ Can I use a different type of pasta?

Yes, penne, shells, or bow ties work great. Just keep the cooking time similar to rotini.

→ What if I don't have pepper jack cheese?

Try cheddar, mozzarella, or American cheese. The dish will still taste amazing.

→ Can I make this with ground turkey instead?

Absolutely! Ground turkey or chicken work well. Season it a bit more since they're milder than beef.

→ How do I store leftovers?

Keep in the fridge for up to 3 days. Reheat with a splash of broth to keep it creamy.

→ Can I prep this ahead of time?

You can chop vegetables and brown the beef earlier. Just combine everything when ready to cook.

→ What vegetables can I add or swap?

Try green peppers, zucchini, or spinach. Just add them at the same time as the other veggies.