Philly Cheesesteak Pasta
Craving a quick, hearty meal that the whole family will love?
This Philly Cheesesteak Pasta has all the savory goodness of a classic Philly cheesesteak, but in pasta form!
With ground beef, green peppers, mushrooms, and melty provolone cheese, this easy dish comes together in no time and is sure to satisfy.
It’s the perfect weeknight dinner when you’re short on time but don’t want to sacrifice flavor.
Give it a try – your family will be asking for seconds!
For Philly Cheesesteak Pasta
- Penne Pasta – This serves as the base of the dish, providing a hearty and filling texture.
- Ground Beef – The main protein, providing the savory, meaty flavor typical of a Philly cheesesteak.
- Mushrooms – Add a rich, earthy flavor that complements the beef and enhances the overall dish.
- Onion – Brings a slight sweetness and depth of flavor when cooked with the other ingredients.
- Green Bell Pepper – Adds a fresh, crisp texture and a bit of sweetness to balance the savory beef.
- French Onion Soup – Acts as the base for the sauce, adding a deep, rich flavor to the dish.
- Worcestershire Sauce – Adds a savory, slightly tangy note that intensifies the flavor profile.
- Cornstarch – Used to thicken the sauce, giving it a creamy consistency.
- Shredded Provolone and Mozzarella Cheese – These melt beautifully on top, creating a cheesy, gooey topping.
- Kosher Salt – Used to season the dish, but be mindful since the French onion soup and cheese add salt as well.
- Freshly Ground Black Pepper – For a little added heat and flavor balance.
Philly Cheesesteak Pasta Recipe
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Ingredients:
- 8 ounces penne pasta
- 1¼ pounds ground beef
- 10 ounces white button mushrooms (or cremini mushrooms), sliced
- 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 cheese
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions:
- Preheat the oven to 375°F (190°C).
- Cook the pasta: Bring a large pot of salted water to a boil. Cook the penne pasta until al dente according to the package instructions. Drain and set aside.
- Brown the beef and veggies: While the pasta cooks, heat a large ovenproof skillet over medium heat. Add the ground beef and cook until browned. About halfway through the browning process, add the sliced mushrooms, chopped onions, and bell peppers. Continue cooking until the beef is fully browned and the vegetables are softened.
- Prepare the sauce: Reduce the heat to medium-low. Stir in the French onion soup and Worcestershire sauce. In a small bowl, whisk together the cornstarch and cold water until smooth, then add it to the skillet. Let the mixture simmer for 5 minutes, or until it thickens.
- Combine pasta and cheese: Add the cooked penne pasta to the skillet and stir to coat it in the sauce. Sprinkle the shredded provolone and mozzarella cheese on top of the pasta and sauce.
- Bake: Place the skillet in the preheated oven and bake for about 15 minutes, or until the cheese is melted and lightly browned.
Notes:
- You can substitute the ground beef with thinly shaved steak, such as petite shoulder, ribeye, or filet mignon. Cook the steak separately to prevent overcooking and add it back to the dish at the end.
- Be cautious with salt, as the condensed French onion soup and cheese already add salt to the recipe.
- Leftovers can be stored in an airtight container in the fridge. Reheat on the stovetop over low heat or in the microwave on reduced power.
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
1. Can I use a different type of pasta?
Absolutely! While penne pasta is traditional, you can substitute it with other pasta shapes like cavatappi, rigatoni, or even spaghetti, depending on your preference.
2. Is there a way to make the recipe spicier?
Yes, to add some heat, consider incorporating sliced jalapeños, a pinch of red pepper flakes, or using spicy sausage instead of ground beef. Adjust the spice level to your taste.
3. Can I prepare this dish ahead of time?
Certainly! You can cook the pasta and prepare the beef-vegetable mixture separately, storing them in the refrigerator. When ready to serve, combine them, add the cheese, and bake as directed.
4. How can I make this recipe vegetarian?
To make a vegetarian version, substitute the ground beef with plant-based proteins like lentils, chickpeas, or a meat substitute. Ensure to use vegetarian-friendly cheese to maintain the dish’s flavor.
5. Can I freeze leftovers?
Yes, this dish freezes well. Allow it to cool completely, then store in an airtight container in the freezer for up to 2–3 months. Reheat thoroughly before serving.
