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Philly Cheesesteak Pasta

Melt-in-Your-Mouth Philly Cheesesteak Pasta Delight

Enjoy a comforting and quick Philly Cheesesteak Pasta, ready in just 30 minutes for a delicious family dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 oz penne pasta Can substitute with any pasta shape like rotini or rigatoni.
For the Beef and Vegetables
  • 1.25 lbs ground beef Substitute thinly shaved steak for a more authentic flavor.
  • 10 oz white button mushrooms Sliced; can use other mushrooms like portobello.
  • 1 medium onion Chopped; shallots can be used for a milder flavor.
  • 1 medium green bell pepper Chopped; consider red or yellow peppers for sweetness.
For the Sauce
  • 1 can condensed French onion soup Serves as a flavorful base; homemade options available.
  • 1 tbsp Worcestershire sauce Enhances flavor; soy sauce can be substituted.
  • 0.5 cup cold water Needed to mix with cornstarch; no substitution.
  • 1 tbsp cornstarch Acts as a thickening agent; arrowroot is a gluten-free option.
For the Cheese and Seasoning
  • 2 cups shredded provolone and mozzarella cheese Provides creaminess; try cheddar or pepper jack.
  • Kosher salt To taste; adjust based on preference.
  • Freshly ground black pepper To taste; white pepper can be used as a milder alternative.

Equipment

  • large pot
  • large ovenproof skillet

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) to ensure the cheese melts perfectly.
  2. Bring a large pot of salted water to a boil and cook the penne pasta until al dente, about 8-10 minutes. Drain and set aside.
  3. In a large ovenproof skillet, heat oil over medium heat, add ground beef, and cook until browned. Add onion, bell pepper, and mushrooms, cooking until the vegetables are tender.
  4. Lower the heat, add condensed French onion soup and Worcestershire sauce, and stir. Mix cold water with cornstarch and add it to the skillet, simmering until thickened.
  5. Fold the cooked pasta into the skillet, mixing well. Ensure every piece of pasta is coated with the sauce.
  6. Sprinkle shredded cheese over the top and ensure it covers the surface evenly.
  7. Transfer the skillet to the oven and bake for 15 minutes until the cheese is melted and bubbly.

Nutrition

Serving: 1bowlCalories: 500kcalCarbohydrates: 50gProtein: 30gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 10IUVitamin C: 15mgCalcium: 25mgIron: 15mg

Notes

Experiment with different vegetables for a twist. Store leftovers in an airtight container and reheat gently.

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