Description
Take your favorite Philly cheesesteak flavors and turn them into a delicious pasta dish! This Philly Cheesesteak Pasta combines tender penne, savory ground beef, sautéed mushrooms, bell peppers, and onions in a creamy, cheesy sauce. It’s a comforting, one-pan meal that’s perfect for weeknight dinners and sure to become a family favorite
Ingredients
- 8 ounces penne pasta
- 1¼ lbs 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 blend
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Preheat the Oven: Preheat your oven to 375°F to ensure the dish bakes evenly.
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the penne pasta until al dente, according to package instructions. Drain and set aside.
- Brown the Beef and Vegetables: In a large ovenproof skillet, brown the ground beef over medium heat. Add the mushrooms, onion, and green bell pepper about one-third of the way through the cooking process. Cook until the beef is browned, and the vegetables are tender.
- Prepare the Sauce: Reduce the heat to medium-low and stir in the condensed 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 sauce simmer for about 5 minutes until thickened.
- Combine Pasta and Sauce: Add the cooked pasta to the skillet and gently stir until the pasta is fully coated in the sauce.
- Top with Cheese and Bake: Sprinkle the shredded cheese evenly over the pasta mixture. Transfer the skillet to the preheated oven and bake for 15 minutes, or until the cheese is melted and lightly golden.
- Serve: Remove the skillet from the oven and let it rest for a couple of minutes. Serve warm and enjoy!
Notes
- Use a combination of provolone and mozzarella cheese for the perfect gooey texture, or substitute with cheddar for a sharper flavor.
- You can swap ground beef for thinly sliced steak or shredded chicken for a different protein option.
- If you don’t have French onion soup, substitute with beef broth mixed with a teaspoon of onion powder.
- This dish can be made ahead—simply assemble it up to the baking step, refrigerate, and bake when ready to serve.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stove Top
- Cuisine: American