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Philly Cheesesteak Pasta Recipe

Philly Cheesesteak Pasta Recipe
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★★★★★

5.3 from 16 reviews

Philly Cheesesteak Pasta is a comforting and flavorful twist on the classic Philadelphia cheesesteak sandwich, combining tender ground beef, sautéed mushrooms, onions, and green bell peppers tossed with penne pasta and a creamy French onion soup sauce, then topped with melted provolone and mozzarella cheese.

Ingredients

Scale

Pasta

  • 8 oz penne pasta

Beef and Vegetables

  • 1¼ lbs ground beef
  • 10 oz white button mushrooms, sliced (or cremini mushrooms)
  • 1 medium onion, chopped
  • 1 green bell pepper, chopped

Sauce

  • 1 can (10.5 oz) condensed French onion soup
  • 1 tbsp Worcestershire sauce
  • ½ cup cold water
  • 1 tbsp cornstarch

Cheese

  • 2 cups shredded provolone and mozzarella cheese

Seasonings

  • Kosher salt, to taste
  • Freshly ground black pepper, to taste

Instructions

  1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain and set aside.
  2. Sauté the Vegetables: In a large skillet over medium heat, add a little oil if needed. Add the chopped onion, green bell pepper, and sliced mushrooms. Cook until the vegetables are tender and lightly browned, about 5-7 minutes.
  3. Brown the Ground Beef: Push the vegetables to one side of the skillet and add the ground beef. Cook, breaking it up with a spoon, until fully browned and no longer pink, about 6-8 minutes. Drain excess fat if necessary.
  4. Prepare the Sauce: In a small bowl, whisk together the condensed French onion soup, Worcestershire sauce, cold water, and cornstarch until smooth.
  5. Combine and Simmer: Pour the sauce mixture into the skillet with the beef and vegetables. Stir well and cook over medium heat until the sauce thickens and becomes creamy, about 3-5 minutes. Season with kosher salt and freshly ground black pepper to taste.
  6. Toss Pasta and Cheese: Add the cooked penne pasta to the skillet and gently stir to coat the pasta with the sauce and ingredients. Sprinkle the shredded provolone and mozzarella cheese on top of the mixture. Cover the skillet and let the cheese melt over low heat for 3-4 minutes.
  7. Serve: Once the cheese is melted and bubbly, remove from heat. Serve warm, garnished with extra black pepper if desired.

Notes

  • You can substitute ground beef with ground turkey or chicken for a leaner option.
  • For extra creaminess, add a splash of heavy cream or milk when combining the sauce.
  • Use cremini mushrooms for a deeper flavor if preferred over white mushrooms.
  • Adjust the amount of Worcestershire sauce according to your taste preference.
  • To make it spicy, add a pinch of crushed red pepper flakes when sautéing vegetables.

Nutrition

Keywords: Philly cheesesteak, pasta, ground beef, mushrooms, provolone cheese, mozzarella, French onion soup, comfort food, American recipe

Find it online: https://kitchenbynora.com/philly-cheesesteak-pasta-recipe/