This easy Philly Cheesesteak Pasta combines ground beef, onions, bell peppers, mushrooms, Provolone, and penne pasta into a delectable family favorite. In less than 30 minutes, you can have a hearty meal on the table that your family adores.
Our family is always on the run, so meal solutions that come together quickly are great for our busy family. We always have eight things to do: homework, school activities, laundry, pets to take care of, and errands to run.
This delectable Philly Cheesesteak Pasta comes together in less than thirty minutes and has only ten ingredients, including salt and black pepper. You may already have several of these ingredients in your pantry. If you like this recipe, try steak and peppers, steak and cheese skillet, and French onion chicken.
Ingredient Notes and Substitutions
See the complete list of ingredients below on the recipe card.
- Pasta: This dish will work with several medium pasta shapes, including ziti, rotini, elbow, medium shells, cavatappi, and penne.
- Ground beef: Use ground beef with a bit of fat in it. Fat gives it flavor.
- Butter: Salted or unsalted
- French onion soup: condensed; I use Campbell’s.
- Cheese: I use a mixture of shredded Provolone and mozzarella, but you can use all of one or the other.
How to Make Philly Cheesesteak Pasta
This is the summary version; see the recipe card below for the complete list of ingredients and the instructions.
First, bring a large pot of salted water to boil. Then, cook the pasta “al dente” according to the package instructions and drain it well.
Meanwhile, brown the hamburger in a large ovenproof skillet over medium heat. About one-third of the way through the browning process, add the mushrooms, onions, and bell peppers. Cook until the beef and mushrooms are brown, and the onions and bell peppers are soft.
Reduce the heat to medium-low and stir in the French onion soup and Worcestershire sauce. Whisk the cornstarch and the water. Whisk the mixture into the skillet and simmer for 5 minutes or until thickened.
Add the pasta to the skillet and stir to coat. Top with the shredded cheese and place it in the oven for about 15 minutes or until the cheese melts and lightly brown.
Preparation Tips and Storage
- You can make this recipe with thinly shaved steak. Try petite shoulder (petite tender) ribeye or filet mignon. Cook the steak separately so it does not overcook, and add it back at the end.
- Take it easy on the salt. This recipe adds a lot of salt with the condensed French onion soup and cheese.
- Store leftovers in an airtight container in the fridge. Reheat on the stovetop over low heat or in the microwave at reduced power.
Serving Suggestions
I like to serve a simple garden salad or arugula salad. Other delicious side dishes to serve are bacon-wrapped asparagus, roasted broccoli, and sauteed green beans.
Philly Cheesesteak Pasta
Ingredients
- 8 ounces penne pasta
- 1¼ lbs ground beef
- 10 ounces white button mushrooms sliced or cremini mushrooms
- 1 medium onion chopped
- 1 green bell pepper chopped
- 1 (10.5 ounce) can condensed French onion soup
- 1 tablespoon Worcestershire sauce
- ½ cup cold water
- 1 tablespoon cornstarch
- 2 cups shredded provolone and mozzarella
- kosher salt to taste
- freshly ground black pepper to taste
Instructions
- Preheat oven to 375 degrees.
- Bring a large pot of salted water to boil. Then, cook the pasta "al dente" according to the package instructions and drain it well.
- Meanwhile, brown the hamburger in a large ovenproof skillet over medium heat. About one-third of the way through the browning process, add the mushrooms, onions, and bell peppers. Cook until the beef and mushrooms are brown, and the onions and bell peppers are soft.
- Reduce the heat to medium-low and stir in the French onion soup and Worcestershire sauce. Whisk the cornstarch and the water. Whisk the mixture into the skillet and simmer for 5 minutes or until thickened.
- Add the pasta to the skillet and stir to coat. Top with the shredded cheese and place it in the oven for about 15 minutes or until the cheese melts and lightly brown.
Video
Notes
- You can make this recipe with thinly shaved steak. Try petite shoulder (petite tender) ribeye or filet mignon. Cook the steak separately so it does not overcook, and add it back at the end.
- Take it easy on the salt. This recipe adds a lot of salt with the condensed French onion soup and cheese.
- Store leftovers in an airtight container in the fridge. Reheat on the stovetop over low heat or in the microwave at reduced power.
Nutrition
Are you on the hunt for more delicious recipes? Follow Small Town Woman on Facebook, Pinterest, and Instagram.
https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Tim
I cannot find can onion soup can I use packaged onion soup mixed with water instead
Beth Pierce
Yes other people have done this and said that it worked.
Sherry Jackson-Reeder
I just made this. So yummy
Beth Pierce
Thanks Sherry! So glad that you like it!!
Laurie
Made this tonight, followed the recipe as it was, will use less Worcestershire sauce next time, was a little bit overpowering, and definitely needed seasoning,salt and pepper.
Rose
I plan on making this tomorrow for dinner can I use my Tupperware pressure cooker?
Beth Pierce
I am not sure Rose. I do not own a pressure cooker. So sorry!
Tom
Made this for my wife. We liked it. It is a keeper receipe. But when cleaning up, how do you get the cheese out of the dish rag? Again though, loved it.
Beth Pierce
I use a nonstick skillet and let the residue rinse down the drain. I guess you could likewise wipe out the skillet with a paper towel.
Rowena
Yes, a paper towel is really good to get the cheese off our dishes. Otherwise it will ruin a scrub sponge or dish cloth
Cindy Johnson
Just made this. It was delicious and will now be a family favorite. The only thing I will change for next time is using only 1/2 of the Worcestershire sauce. It seemed to over power the flavor of onion and peppers. So good though!
Beth Pierce
Thanks Cindy! So glad that you enjoyed it!!
Alison Cristian
Made this tonight! I used leftover sirloin steak from last night and didn’t have canned onion soup. Used the dry mix onion soup mixed w/14 oz water. So amazing!!!!
Beth Pierce
Thanks Allison! So glad that you liked it!
Trudy
I gave it 5 stars because it sounds delicious. I’m making it tonight, can’t wait to try it. The grocery stores in my area, all sell condensed French onion soup, Walmart, Market Basket, Hannafords.
Beth Pierce
Awesome. I hope you enjoy it. It is such a quick, easy and delicious meal!
Teresa
What do you think about mixing all the ingredients up and putting it in a 9×13 dish and baking it for a bit. Sprinkle cheese on top as well?
Rhonda
That is how I make it. I spread it out in a dish. Then put sliced provolone on top and bake until the cheese is melted.
Jay Sheridan
Fantastic fast dinner. Thanks!
Beth Pierce
Thanks Jay! I am glad that you liked it!