Philly Cheese Steak Pasta
A creamy, comforting pasta dish that combines the flavors of a classic Philly cheesesteak with tender penne pasta.
Servings: 4 servings
Equipment
- Large Pot
- Large Skillet
- Mixing Bowl
Ingredients
Pasta
- 8 ounces penne pasta
Beef
- 1.25 lbs ground beef
Vegetables
- 8 ounces white button mushrooms, sliced
- 1 medium onion, chopped
- 1 green pepper chopped
Soup and Sauces
- 1 can French onion soup (10.5 ounces)
- 2 tablespoons Worcestershire sauce
- 1 tablespoon cornstarch
Cheese
- 1/3 lb provolone cheese, coarsely chopped
- Salt & pepper to taste
Butter
- 2 tablespoons butter
Instructions
- Cook pasta according to the package instructions in a large pot of salted boiling water. Drain and set aside.
- While the pasta cooks, heat a large skillet over medium-high heat. Add the ground beef and cook until browned, breaking it up as it cooks. Spoon off excess fat if needed and set beef aside.
- In the same skillet, add butter. Once melted, toss in the mushrooms, onions, and green pepper. Sauté until softened and golden, about 5-7 minutes.
- Return beef to the skillet with the vegetables. Stir in the French onion soup and Worcestershire sauce. Season with salt and pepper.
- In a small bowl, dissolve cornstarch in a few tablespoons of cold water, then whisk into the skillet. Let the mixture simmer gently until it thickens, about 2-3 minutes.
- Lower the heat, then stir in the chopped provolone cheese. Keep stirring until the cheese melts and the sauce becomes creamy.
- Add the cooked pasta to the skillet, tossing everything together until each piece is coated with the cheesy sauce.
- Taste and adjust seasonings as desired. Serve hot, garnished with a little extra cheese or fresh parsley if you wish!
Notes
For an authentic Philly cheesesteak flavor, use provolone cheese, but mozzarella or white cheddar are great substitutes if that’s what you have.