Philly Cheesesteak Pasta Recipe
Looking for a quick and delicious family dinner? This Philly Cheesesteak Pasta is a satisfying dish packed with ground beef, green peppers, mushrooms, and creamy provolone cheese. Tender penne pasta ties it all together for a flavorful, filling meal
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Servings: 4
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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.