Philly Cheesesteak Pasta has become my absolute go-to for a comforting, flavor-packed weeknight dinner. I remember the first time I tried to recreate the magic of a classic cheesesteak in a pasta dish – it was a revelation! The aroma of savory beef, sweet peppers, and onions mingling with melted cheese is just heavenly. This Philly Cheesesteak Pasta Recipe is so easy, you’ll want to make it again and again. It’s the perfect way to get all those iconic flavors without needing a hoagie roll. Let’s get cooking!
Why You’ll Love This Philly Cheesesteak Pasta
This dish is a weeknight dinner dream come true! You’ll adore the incredible taste, reminiscent of your favorite cheesesteak but in a comforting pasta form. It’s remarkably quick to prepare, making it perfect for busy evenings.
- Incredible, savory flavor that satisfies
- Super fast prep time – ready in under an hour
- A budget-friendly meal the whole family will devour
- Packed with veggies for a more balanced meal
- This Cheesesteak Pasta Bake is pure comfort food
- An easy way to enjoy classic Philly flavors
- This Cheesesteak Pasta Bake is a crowd-pleaser
- Minimal cleanup thanks to the one-pan method
Ingredients for Philly Cheesesteak Pasta
Gathering your ingredients for this Easy Philly Cheesesteak Pasta is a breeze! It’s all about bringing those classic cheesesteak flavors into a hearty pasta dish. The key to its richness and depth comes from a few simple but impactful ingredients.
- 1.25 lbs ground beef – this forms the savory base of our dish
- 10 oz white button mushrooms, sliced – they add an earthy flavor and meaty texture
- 1 medium onion, chopped – for that essential sweet and pungent aroma
- 1 green bell pepper, chopped – brings a fresh, slightly sweet crunch
- 8 oz penne pasta – a great shape to hold all the delicious sauce
- 1 can (10.5 oz) condensed French onion soup – this is a secret weapon for a quick, savory sauce base
- 1 tbsp Worcestershire sauce – adds a complex umami flavor
- 0.5 cup cold water – to help create the sauce
- 1 tbsp cornstarch – to thicken our sauce to perfect consistency
- 2 cups shredded provolone and mozzarella cheese – the melty, cheesy topping you expect
- Kosher salt, to taste – to enhance all the flavors
- Freshly ground black pepper, to taste – for a little kick
How to Make Philly Cheesesteak Pasta
This One Pot Cheesesteak Pasta recipe is designed to be as straightforward as possible, bringing that classic Philly flavor right to your dinner table with minimal fuss. You’ll be amazed at how quickly this comes together!
- Step 1: Cook the Pasta. Start by bringing a large pot of generously salted water to a rolling boil. Add your 8 oz penne pasta and cook it until it’s perfectly al dente – you want it to have a slight bite. Drain the pasta well and set it aside for now.
- Step 2: Brown the Beef and Sauté Vegetables. While the pasta is cooking, heat a large ovenproof skillet over medium heat. Add your 1.25 lbs ground beef and break it up with a spoon. Cook until it’s nicely browned and no pink remains. Drain off any excess grease. Add the 10 oz sliced mushrooms, 1 chopped medium onion, and 1 chopped green bell pepper to the skillet with the beef. Sauté everything together for about 5-7 minutes, or until the vegetables have softened and the onions are translucent. The aroma at this stage is incredible!
- Step 3: Create the Creamy Sauce. Reduce the heat under the skillet to medium-low. Pour in the 1 can (10.5 oz) condensed French onion soup and stir in the 1 tbsp Worcestershire sauce. In a separate small bowl, whisk together the 0.5 cup cold water and 1 tbsp cornstarch until smooth. Add this cornstarch slurry to the skillet. Simmer the mixture for about 5 minutes, stirring occasionally, until the sauce has thickened beautifully. This is what makes our One Pot Cheesesteak Pasta so wonderfully creamy.
- Step 4: Combine and Bake. Add the cooked penne pasta to the skillet with the thickened sauce and beef mixture. Stir everything together gently until the pasta is thoroughly coated. Sprinkle the 2 cups shredded provolone and mozzarella cheese evenly over the top. Place the skillet into your preheated oven (375°F or 190°C) and bake for about 15 minutes. You want the cheese to be completely melted, bubbly, and perhaps even a little golden brown.
Pro Tips for the Best Philly Cheesesteak Pasta Bake
Want to elevate your cheesesteak pasta game? I’ve picked up a few tricks over the years that make a huge difference in getting that perfect flavor and texture. Follow these tips for a truly amazing dish!
- For an even more authentic flavor, consider thinly slicing your own ribeye steak instead of using ground beef. Sear it quickly before adding the vegetables.
- Don’t overcook the pasta initially; it will continue to cook in the oven, so al dente is key to avoid mushy noodles.
- Taste and adjust seasoning before adding the cheese. The French onion soup and cheese can be quite salty, so add pepper generously but salt cautiously.
- If you want a richer sauce, you can substitute half-and-half for the water and cornstarch slurry, but it will increase the fat content.
What’s the secret to perfect Philly Cheesesteak Pasta?
The real secret to a perfect Philly Style Cheesesteak Pasta lies in the sauce. Using condensed French onion soup and a cornstarch slurry creates a creamy, flavorful base that coats every noodle beautifully. Don’t skimp on the cheese topping!
Can I make Philly Cheesesteak Pasta ahead of time?
Yes, you can definitely prep this dish ahead! Cook the pasta and prepare the beef and vegetable mixture. Store them separately in the refrigerator. When ready to bake, combine everything, top with cheese, and bake as directed, adding a few extra minutes if needed.
How do I avoid common mistakes with Cheesesteak Pasta Casserole?
A common pitfall is overcooking the pasta, leading to a mushy dish. Always cook it just shy of al dente. Also, be careful not to over-bake once the cheese is on; you just want it melted and bubbly, not burnt.
Best Ways to Serve Philly Cheesesteak Pasta
This hearty Philly Cheesesteak Pasta is practically a meal in itself, but serving it with a few simple sides really rounds out the experience. It’s delicious on its own, but I love pairing it with something fresh to cut through the richness, much like you would with a classic cheesesteak sandwich.
- A simple green salad with a light vinaigrette is fantastic alongside this dish. It adds a nice crispness and freshness that complements the creamy pasta perfectly.
- Garlic bread or crusty Italian bread is always a hit for soaking up any extra sauce – because you know there will be extra sauce!
- For those who love a cheesy experience, you might even consider this a gateway to other cheesy pasta dishes, like a decadent Cheesesteak Mac and Cheese, where you could serve a smaller portion of this pasta bake alongside.
Nutrition Facts for Philly Cheesesteak Pasta
This delicious Philly Cheesesteak Pasta packs a flavorful punch! Here’s a breakdown of what you can expect per serving in this comforting pasta dish. Remember, these are estimates and can vary based on your specific ingredients and portion sizes.
- Calories: 782 kcal
- Fat: 42g
- Saturated Fat: 18g
- Protein: 47g
- Carbohydrates: 52g
- Fiber: 4g
- Sugar: 6g
- Sodium: 513mg
Nutritional values are estimates and may vary based on specific ingredients used.
How to Store and Reheat Philly Cheesesteak Pasta
Leftovers of this delicious Philly Cheesesteak Pasta are fantastic, but proper storage is key to enjoying them later. Once your pasta bake has cooled down completely, transfer it into an airtight container. You can store it in the refrigerator for about 3 to 4 days. If you want to keep it even longer, this dish freezes beautifully! Wrap individual portions tightly in plastic wrap, then place them in a freezer-safe bag or container. It will keep well in the freezer for up to 3 months.
When you’re ready to reheat your leftover cheesesteak pasta bake, you have a couple of great options. For a quick reheat, place a portion in a microwave-safe dish and heat on medium power, stirring halfway through, until warmed through. If you prefer a texture closer to freshly baked, gently reheat it in a skillet over low to medium heat, perhaps with a splash of water or milk to loosen the sauce, or spread it on a baking sheet and warm it in a 350°F (175°C) oven until heated through.
Frequently Asked Questions About Philly Cheesesteak Pasta
What is Philly Cheesesteak Pasta?
Philly Cheesesteak Pasta is a comforting pasta dish that captures the classic flavors of a traditional Philadelphia cheesesteak sandwich. Instead of a hoagie roll, it uses pasta, typically penne or similar shapes, mixed with seasoned ground beef (or thinly sliced steak), sautéed onions, peppers, and mushrooms, all coated in a rich, melty cheese sauce, often made with provolone and mozzarella. It’s a delicious, weeknight-friendly adaptation of a beloved classic.
Can I use steak instead of ground beef in my Cheesesteak Pasta Bake?
Absolutely! For a more authentic flavor, thinly slicing ribeye or sirloin steak and searing it quickly before adding the vegetables is a fantastic option. Cook the steak separately and then add it back into the pasta mixture after the sauce has thickened, just before baking. This adds a wonderful texture and a more traditional cheesesteak feel to your Cheesesteak Pasta Bake.
What vegetables pair well with Philly Cheesesteak Pasta with Peppers?
While green bell peppers are classic, this Philly Cheesesteak Pasta with Peppers is versatile! Mushrooms and onions are already included, which are essential. You could also add thinly sliced zucchini, a pinch of red pepper flakes for a little heat, or even some chopped spinach wilted into the sauce. The goal is to complement the rich, savory flavors without overpowering them. For more information on the benefits of onions, you can check out this article.
How do I make this a Creamy Cheesesteak Pasta Bake?
To achieve an extra Creamy Cheesesteak Pasta Bake, you can enhance the sauce. After thickening with the cornstarch slurry, consider stirring in a dollop of sour cream or a splash of heavy cream along with the pasta. Using a combination of provolone and mozzarella, as in this recipe, also contributes significantly to the creamy, gooey texture that makes this dish so irresistible.
Variations of Philly Cheesesteak Pasta You Can Try
This beloved dish is incredibly adaptable, allowing you to tailor it to your preferences or dietary needs. Whether you’re looking for a lighter option, a richer experience, or just a different flavor profile, there are plenty of ways to remix this Philly Cheesesteak Pasta Casserole.
- Leaner Protein Swap: Instead of ground beef, try thinly sliced chicken breast or even lean turkey for a lighter take. Cook the meat separately and add it during the sauce-thickening stage.
- Vegetarian Delight: Omit the meat entirely and load up on extra veggies! Sautéed zucchini, broccoli florets, or even some hearty portobello mushrooms can replace the beef, making it a satisfying Cheesesteak Pasta Dinner Ideas option for vegetarians.
- Spicy Kick: For those who love a little heat, add a pinch of red pepper flakes to the sautéed vegetables or a dash of your favorite hot sauce to the sauce. This adds a wonderful dimension to the classic flavors.
- Cheesy Extravaganza: While provolone and mozzarella are classic, don’t hesitate to experiment! A blend of cheddar, Gruyère, or even a touch of Parmesan can create a unique flavor profile for your Creamy Cheesesteak Pasta Bake.
Philly Cheesesteak Pasta: Amazing 1-Pan Dinner
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Philly Cheesesteak Pasta recipe brings the classic flavors of a Philly cheesesteak into a comforting pasta dish. It features juicy ground beef, tender mushrooms, and crisp green peppers all coated in a creamy provolone and mozzarella cheese sauce, mixed with al dente penne pasta. It’s a quick, one-pan meal perfect for busy weeknights.
Ingredients
- 8 oz penne pasta
- 1.25 lbs ground beef
- 10 oz white button mushrooms, sliced
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- 1 can (10.5 oz) condensed French onion soup
- 1 tbsp Worcestershire sauce
- 0.5 cup cold water
- 1 tbsp cornstarch
- 2 cups shredded provolone and mozzarella cheese
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Preheat your oven to 375°F.
- In a large pot, bring salted water to a boil and cook the penne pasta al dente according to package directions. Drain and set aside.
- While the pasta cooks, brown the ground beef in a large ovenproof skillet over medium heat.
- Add the sliced mushrooms, chopped onion, and bell pepper to the skillet with the beef. 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. Add this mixture to the skillet and simmer for 5 minutes, or until the sauce thickens.
- Add the cooked penne pasta to the skillet and stir to coat evenly.
- Top with the shredded provolone and mozzarella cheese.
- Place the skillet in the preheated oven and bake for about 15 minutes, or until the cheese is melted and slightly browned.
Notes
- Thinly shaved steak can be substituted for ground beef. Cook the steak separately and add it at the end.
- Be mindful of salt as French onion soup and cheese are already salty.
- Leftovers can be stored in an airtight container in the refrigerator and reheated on the stovetop or in the microwave.
- Other pasta shapes like rotini, rigatoni, or elbow macaroni can be used.
- For a vegetarian version, omit the ground beef and add more vegetables like zucchini or tofu/tempeh.
- Vegetables can be chopped in advance. Pasta can also be cooked ahead and tossed with olive oil to prevent sticking.
- If you don’t have French onion soup, sauté onions until golden, then add beef broth, a pinch of sugar, and onion powder.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: One-Pan Bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 782 kcal
- Sugar: 6g
- Sodium: 513mg
- Fat: 42g
- Saturated Fat: 18g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 47g
- Cholesterol: 145mg
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