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
Scale
- 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