Philly Cheesesteak Pasta

Need a quick family dinner? This Philly Cheesesteak Pasta is packed with ground beef, green peppers, mushrooms, and creamy provolone cheese. Tender penne pasta makes this a filling, fast family dish.

Course pasta

Cuisine American

Keyword how to make philly cheesesteak pasta, philly cheesesteak pasta recipe, philly cheesesteak pasta with ground beef

Prep Time 5

Cook Time 25

Servings servings

Calories 782kcal

Author Beth Pierce

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