Philly Steak One Pot (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 pound of thinly cut steak (ribeye or sirloin works great)
02 -
2 cups of penne pasta
03 -
2 tablespoons of olive oil
04 -
1 1/4 cups of shredded mozzarella cheese
→ Vegetables
05 -
1 medium onion, sliced
06 -
1 medium bell pepper, sliced into strips (1 cup)
07 -
8 ounces of mushrooms, sliced thin
→ Sauce
08 -
1 teaspoon of Worcestershire sauce
09 -
1/2 cup of heavy cream
10 -
2 cups of beef stock or broth
11 -
1 tablespoon of cornstarch
→ Seasonings
12 -
1/2 teaspoon of garlic powder
13 -
1/4 teaspoon black pepper
14 -
1 teaspoon of kosher salt
# Instructions:
01 -
Warm up olive oil in a large pan over medium heat. Toss in the mushrooms, bell peppers, and onion. Let them soften for about 5 minutes, stirring now and then.
02 -
Slide in the steak slices with the vegetables, shaking on the garlic powder, salt, and pepper. Cook just 2-3 minutes until browned slightly.
03 -
In a bowl, mix beef broth, cream, Worcestershire, and cornstarch. Stir everything till it’s smooth, then pour it into the pan.
04 -
Add the uncooked penne. Let it boil, lower the heat to a simmer, cover, and cook for 15 minutes. Don’t forget to give it a stir once in a while.
05 -
Blend in a scoop of mozzarella (about half a cup). Scatter the rest on top, pop the lid back on, and cook for 5 minutes till melted.
# Notes:
01 -
Thin steak slices cook faster and taste better
02 -
Swap penne for any short-shaped pasta you’ve got on hand
03 -
Play with the sauce’s texture by tweaking cornstarch or broth amounts