Philly Cheesesteak Pasta
This Philly Cheesesteak Pasta is about to become your new favorite dinner!
Picture this: juicy ground beef, tender mushrooms, and vibrant green peppers smothered in creamy provolone cheese, all mixed with al dente penne pasta.
It’s a quick, one-pan wonder that combines the classic Philly cheesesteak flavors with the comfort of a pasta dish.
With just 10 minutes of prep, this hearty meal comes together in under 30 minutes and will leave your whole family asking for seconds!
For Philly Cheesesteak Pasta
- Penne Pasta – A hearty, sturdy pasta that holds the creamy sauce and flavors well.
- Ground Beef – The main protein for this dish, giving it a rich, savory base.
- Mushrooms – Adds an earthy flavor that complements the other ingredients.
- Green Bell Pepper – A fresh, crunchy texture with a slight sweetness.
- Onion – Brings a bit of sweetness and depth to the dish.
- French Onion Soup – Adds rich, savory flavor and helps thicken the sauce.
- Worcestershire Sauce – A tangy, savory addition that enhances the flavor of the beef.
- Cornstarch – Used to thicken the sauce and help bind the ingredients together.
- Provolone & Mozzarella Cheese – Creates a creamy, cheesy topping that melts perfectly over the pasta.
- Kosher Salt – To enhance all the flavors.
- Freshly Ground Black Pepper – Adds a little heat and balances the dish.
Philly Cheesesteak Pasta
Looking for a quick and satisfying family meal? This Philly Cheesesteak Pasta combines savory ground beef, green peppers, mushrooms, and creamy provolone cheese. Paired with tender penne pasta, it's the perfect hearty, fast dish!
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Servings: 4
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Nutrition
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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)
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Instructions:
- Preheat your oven to 375°F.
- In a large pot, bring salted water to a boil. Cook the penne pasta al dente according to the package instructions. Drain and set aside.
- While the pasta is cooking, brown the ground beef in a large ovenproof skillet over medium heat. About one-third of the way through, add the sliced mushrooms, chopped onion, and bell pepper. Cook until the beef is browned and the vegetables are softened.
- Lower the heat to medium-low. Stir in the French onion soup and Worcestershire sauce. In a small bowl, whisk together the cold water and cornstarch, then add it to the skillet. Simmer for 5 minutes, or until the mixture thickens.
- Add the cooked pasta to the skillet, stirring to coat evenly. Top with the shredded cheese, then place the skillet in the oven. Bake for about 15 minutes, or until the cheese is melted and slightly browned.
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Notes:
- You can substitute thinly shaved steak for ground beef (try petite shoulder, ribeye, or filet mignon). Cook the steak separately to avoid overcooking, and add it back at the end.
- Be cautious with salt since the French onion soup and cheese already add plenty of sodium.
- Store any leftovers in an airtight container in the fridge. Reheat on the stovetop over low heat or in the microwave at a reduced power.
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Nutrition
Calories: 782 kcal | Carbohydrates: 52g | Protein: 47g | Fat: 42g | Saturated Fat: 18g
Cholesterol: 145mg | Sodium: 513mg | Potassium: 904mg | Fiber: 4g | Sugar: 6g
Vitamin A: 493 IU | Vitamin C: 28mg | Calcium: 337mg | Iron: 4mg
- Can I swap the penne for another type of pasta?
Of course! If you don’t have penne, feel free to use any pasta you have on hand – think rotini, rigatoni, or even elbow macaroni. The sauce will cling beautifully to any pasta shape!
- How can I make this dish vegetarian?
To go meat-free, just skip the ground beef and toss in some mushrooms, bell peppers, and zucchini for a veggie-packed version. You can also try adding tofu or tempeh for extra protein.
- Can I prep the ingredients in advance?
Definitely! Chop the veggies and store them in the fridge. You can even cook the pasta ahead of time and toss it with a bit of olive oil to keep it from sticking. When you’re ready to cook, everything will be ready to go!
- What can I use if I don’t have French onion soup?
No problem! You can sauté onions until they’re golden and sweet, then add some beef broth, a pinch of sugar, and a dash of onion powder for that same savory, rich flavor.
- How do I prevent the pasta from getting sticky?
For perfectly coated pasta, cook it al dente and stir occasionally while it cooks. After mixing it with the sauce, make sure the pasta is well-coated—if the sauce thickens too much, add a splash of pasta water to loosen it up!
