Description
Philly Cheesesteak Pasta combines all the flavors of a classic Philly cheesesteak sandwich into a creamy, cheesy pasta dish loaded with beef, peppers, mushrooms, and gooey cheese.
Ingredients
- 8 oz penne pasta
- 1¼ lbs ground beef
- 10 oz white button mushrooms (sliced) or cremini mushrooms
- 1 medium onion (chopped)
- 1 green bell pepper (chopped)
- 1 can (10.5 oz) condensed French onion soup
- 1 tbsp Worcestershire sauce
- ½ cup cold water
- 1 tbsp cornstarch
- 2 cups shredded provolone and mozzarella cheese
- Kosher salt (to taste)
- Freshly ground black pepper (to taste)
Instructions
- Cook penne pasta according to package directions. Drain and set aside.
- In a large skillet, brown ground beef over medium heat until fully cooked. Drain excess fat.
- Add chopped onion, green bell pepper, and mushrooms. Sauté for 5–7 minutes until vegetables are tender.
- In a small bowl, whisk together French onion soup, Worcestershire sauce, cold water, and cornstarch until smooth.
- Pour soup mixture over beef and vegetables. Cook over medium heat, stirring constantly, until sauce thickens, about 3–4 minutes.
- Add cooked pasta and 1½ cups of shredded cheese. Stir to combine and melt the cheese.
- Sprinkle remaining ½ cup cheese on top, cover for 2–3 minutes until melted. Season with salt and pepper to taste, then serve warm.
Notes
- Substitute ground turkey or chicken for a lighter version.
- Use any combination of cheeses you like—cheddar or fontina works well.
- Optional: garnish with chopped parsley or sliced green onions.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: American