One Pan Cheesesteak Pasta
This One Pan Cheesesteak Pasta is filled with ground beef, peppers, onions, penne pasta, and of course, cheese! It’s made all in one pan for an easy, family friendly weeknight dinner.
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Why you’ll love this dish
- It’s made all in one pan! No need to cook the pasta separately, it will boil with the broth and veggies for easy clean up.
- Ready in 30 minutes to get dinner on the table for a hungry crew fast.
- This pasta is beefy, hearty, and filling. It will satisfy the hungriest person.
- It’s simple ingredients you probably already have in the pantry. This recipe has ground beef, peppers, onions, pasta, sour cream, beef broth, and cheese.
- Did I mention it’s delicious? It’s creamy and cheesy and my family gobbles it up!
What you’ll need
You can find the full, printable recipe with exact measurements at the bottom of this post. Read on for more details and tips!
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- An oven safe skillet, such as a cast iron pan
- Lean ground beef– 1 pound. If you prefer ground turkey or chicken, you can use that. Or substitute thinly cut steak.
- Bell peppers– 1 large or 2 small, any color
- Onion– yellow or Vidalia works
- Seasonings– garlic, salt, pepper, Italian seasoning
- Olive oil
- Beef broth– this broth will cook the pasta and add that deep beefy flavor
- Cornstarch– to thicken the sauce
- Cheese– I’m using a combination of shredded mozzarella and provolone. If you don’t have these cheese, use what you have. Pepper jack or cheddar would be ok.
- Sour cream– for creaminess; or use plain Greek yogurt instead.
- Penne pasta– or any small noodle
If you love one pan dinners try this yummy Kielbasa Skillet with Rice and Broccoli or Hamburger Helper Beef Stroganoff. Always a winner!
How to make it
Prep: Cut your bell peppers and onion into a medium dice. If you love mushrooms, add some sliced baby bellas or button mushrooms in to the mix.
Sautee the veggies: Add olive oil to a large oven safe pan. Add the peppers and onions and cook 3-5 minutes. (if you are using mushrooms, add those in after the peppers and onions have been cooking for a couple of minutes so the mushrooms don’t become mushy)
Add in the garlic and the ground beef, breaking the ground beef up into crumbles. I love a meat masher to break up ground beef easily.
Continue cooking the beef until it’s no longer pink. (Drain if necessary) add the salt, pepper and Italian seasoning. Mix the beef and veggies together.
Combine the cornstarch in with the beef broth and whisk together.
Pasta time: Sprinkle in the dry pasta around the pan and pour in the beef broth. Bring the skillet to a boil and then simmer, uncovered, for 15-20 minutes, until the noodles are tender, stirring occasionally.
Tip!
Be sure to push the noodles into the beef broth so they cook.
While the pasta is cooking, preheat the oven broiler.
When the penne is tender, stir in the sour cream and half of the mozzarella and provolone cheese. Keep stirring until the cheese is melted and creamy.
Finish it: Sprinkle remaining cheese over top and pop it into the oven until the cheese is melted, 2-4 minutes. Make sure to watch so the cheese doesn’t burn under the broiler. (Topping with the rest of the cheese is optional- you can stir in all of the cheese until melted and skip the oven, if you prefer)
Garnish with fresh parsley, if you’re feeling fancy.
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Tips and suggestions
- Love mushrooms? Add those in too! Add 8 ounces of sliced button or baby bella mushrooms to the pan when you add in the ground beef.
- Skip the oven- add all of the cheese in at the same time and stir until melted and creamy.
- Use any cheese you like such as pepper jack, gruyere, parmesan or cheddar cheese.
- Make it authentic by using Cheez Whiz in place of the mozzarella and provolone.
- Refrigerate leftovers in an air tight container up to 4 days. Makes a great lunch the next day!
Other Pasta Favorites
- Homemade Spaghettios
- Slow Cooker Chicken and Pasta
- Cheesy Chicken with Broccoli Casserole
- Creamy Homemade Mac and Cheese
- BLT Pasta
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One Pan Cheesesteak Pasta
Equipment
- oven safe skillet
Ingredients
- 1 pound lean ground beef
- 1 large bell pepper or 2 small peppers sliced (any color)
- 1 small onion sliced
- 2 tsp garlic minced
- 1 tbsp olive oil
- 3 cups beef broth
- 2 tbsp cornstarch
- 1 cup mozzarella cheese shredded
- 1 cup provolone cheese shredded
- 1/2 cup sour cream
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tbsp Italian seasoning
- 8 ounces penne pasta
Instructions
- Prep: Cut your bell peppers and onion into a medium dice. If you love mushrooms, add some sliced baby bellas or button mushrooms in to the mix.
- Sautee the veggies: Add olive oil to a large oven safe pan. Add the peppers and onions and cook 3-5 minutes. (if you are using mushrooms, add those in after the peppers and onions have been cooking for a couple of minutes so the mushrooms don’t become mushy)
- Add in the garlic and the ground beef, breaking the ground beef up into crumbles.
- Continue cooking the beef until it’s no longer pink. (Drain if necessary) add the salt, pepper and Italian seasoning. Mix the beef and veggies together.
- Pasta time: Sprinkle in the dry pasta around the pan and pour in the beef broth. Bring the skillet to a boil and then simmer, uncovered, for 15-20 minutes, until the noodles are tender. *Be sure to push the noodles into the beef broth so they cook. Stir occasionally.
- While the pasta is cooking, preheat the oven broiler.
- When the penne is tender, stir in the sour cream and half of the mozzarella and provolone cheese. Keep stirring until the cheese is melted and creamy.
- Sprinkle remaining cheese over top and pop it into the oven until the cheese is melted, 2-4 minutes. Make sure to watch so the cheese doesn’t burn under the broiler. (Topping with the rest of the cheese is optional- you can stir in all of the cheese until melted and skip the oven, if you prefer)
- Garnish with fresh parsley, if you’re feeling fancy.
Video
Notes
- Love mushrooms? Add those in too! Add 8 ounces of sliced button or baby bella mushrooms to the pan when you add in the ground beef.
- Skip the oven- add all of the cheese in at the same time and stir until melted and creamy.
- Use any cheese you like such as pepper jack, gruyere, parmesan or cheddar cheese.
- Make it authentic by using Cheez Whiz in place of the mozzarella and provolone.
- Refrigerate leftovers in an air tight container up to 4 days. Makes a great lunch the next day!
