The really amazing thing about these one-pot meals is how to you achieve such tasty and filling meals with a minimum amount of effort and in a minimum amount of time. This Philly Cheesesteak meal is ready on less than 30 minutes, for instance. The key to the ease-of-preparation is making everything in the same pot in separate phases of preparation.

The steak is prepared first, followed by the veggies. Then the pasta is prepared in the same pot. At the very end of the preparation, everything is brought back together, with a finishing touch under the broiler to melt the cheese.

 

INGREDIENTS

2 Tbsp. olive oil, divided

2 Tbsp. unsalted butter, divided

1 – 1½ lbs. boneless ribeye steak, excess outer fat trimmed, sliced into thin slices

12 oz. cremini (or baby portabella) mushrooms, sliced

1 large yellow onion, cut in half, then sliced thinly

1 green bell pepper, seeds and ribs removed, then thinly sliced

½ tsp dried thyme

1 lb. dried cavatappi pasta (or other short cut)

4 cups beef stock

1 cup water

½ cup sour cream

¼ cup cream cheese

8 slices provolone cheese, chopped, divided

Salt and black pepper, to taste

Minced fresh parsley, for garnish

 

INSTRUCTIONS

In a Dutch oven or large pot, heat 1 Tbsp. oil and 1 Tbsp. butter over medium-high heat. Hen butter is melted, add steak slices in an even layer, cooking in batches, depending on the size of your pot.  Cook undisturbed for 1 minute, then stir around for about 30 seconds to 1 minute more.  Don’t cook any longer or they’ll be too overcooked.  Remove steak to a plate.

Add remaining 1 Tbsp. of oil and 1 Tbsp. of butter to the same hot pot, adding mushrooms, onions and green pepper.  Cook, stirring occasionally, 5 minutes or so, until tender and mushrooms have browned.  Season with thyme and a pinch of salt and pepper. Pour in beef stock and water, bringing to a boil.  Add pasta, reducing heat so liquid is at a gentle boil, and boil for approximately 12-15 minutes.  Stir pasta frequently to prevent uneven cooking and pasta sticking to the bottom of the pot.

When most of the liquid has been absorbed, turn off the heat.  Add sour cream, cream cheese, cooked steak slices, and half the chopped provolone slices.  Stir to combine well.  Taste, and add salt and pepper, as needed.

Top pasta with remaining chopped provolone and broil for 2-3 minutes, until cheese is melted and gooey.  Sprinkle with black pepper and serve hot. Garnish with minced parsley, if desired.

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Quick Tip:  Serve with steamed veggies or a side salad for a complete meal.

Recipe and image courtesy of Amanda at The Chunky Chef