If you love Philly cheesesteak, you can’t go wrong with this pasta dish. It is quick and easy to make – perfect for a busy school night. Make loads for the whole family and enjoy this delicious meal together. You can store the leftovers in the fridge for later or have seconds after you’ve sent the kids to bed.
Though far from a traditional Italian recipe, this Philly cheesesteak pasta will put everyone in a food coma. It’s packed with tasty protein and delicious carbs. If you’re in a pinch, it won’t take you longer than half an hour to make this dish. Plus, you might already have most of the ingredients in your kitchen!
How to make Philly Cheesesteak Pasta?
Cook pasta of your choice according to package instructions.
Brown ground beef in a large skillet over medium heat.
Remove the beef from the skillet, but leave the fat.
Add 2 tablespoons of butter to the skillet and melt over medium-high heat.
Add mushrooms to the pan and cook for 5 minutes.
Add onions and peppers, and cook for 2-3 more minutes.
Turn the heat down to low, and add French onion soup and Worcestershire sauce.
Mix cornstarch and 2 tablespoons of cold water in a small bowl.
Pour the mixture into the skillet and cook for 2 minutes.
Add your beef and pasta to the skillet.
Add chopped provolone cheese to the skillet and cover it with a lid to allow the cheese to melt.
Add salt and pepper to taste.
Serve while it’s hot!
Do I have to use provolone cheese?
Provolone can be pretty mild or intense in flavor, depending on its age. If you don’t like provolone or don’t have access to it, you can substitute it with something else. Havarti, edam, cheddar, taleggio, and manchego are all great options. It’s important to find cheese that will melt well in the pan.
Can I make this pasta and freeze it for later?
The recipe will always taste best freshly out of the pan. However, if you like to meal prep and want to be able to enjoy this dish weeks from now, you can freeze it. To make sure the dish survives being reheated, cook the pasta al dente. Store in an airtight container in the freezer. Thaw in the fridge overnight before heating up.
What can I use instead of canned soup?
Though canned soups have the power to add lots of flavor, they’re not the healthiest ingredient. Canned foods tend to be loaded with sodium. You can use some chicken or beef broth instead. Vegetable stock will also do. The more herbs and spices you use – the better!
Ingredients
- 8 ounces penne pasta
- 1 1/4 lbs ground beef
- 2 tablespoon butter
- 8 ounces white button mushrooms sliced
- 1 medium onion chopped
- 1 green pepper chopped
- 1 (10.5 ounce) can french onion soup
- 2 tablespoons Worcestershire sauce
- 1 tablespoon cornstarch
- 1/3 lb coarsely chopped provolone cheese
- Salt & pepper to taste
Instructions
- Cook pasta of your choice according to package instructions.
- Brown ground beef in a large skillet over medium heat.
- Remove the beef from the skillet, but leave the fat.
- Add 2 tablespoons of butter to the skillet and melt over medium-high heat.
- Add mushrooms to the pan and cook for 5 minutes.
- Add onions and peppers, and cook for 2-3 more minutes.
- Turn the heat down to low, and add French onion soup and Worcestershire sauce.
- Mix cornstarch and 2 tablespoons of cold water in a small bowl.
- Pour the mixture into the skillet and cook for 2 minutes.
- Add your beef and pasta to the skillet.
- Add chopped provolone cheese to the skillet and cover it with a lid to allow the cheese to melt.
- Add salt and pepper to taste.
- Serve while it’s hot!
