Philly Cheesesteak Pasta brings the classic flavors of a Philly cheesesteak sandwich into a delightful pasta dish. This meal is perfect for those who love the rich, savory taste of beef, cheese, and sautéed vegetables. It combines hearty ingredients with a creamy sauce, making it a satisfying choice for dinner any night of the week.
Why Make This Recipe
If you are looking for a quick and easy recipe that fills your kitchen with mouthwatering aromas, Philly Cheesesteak Pasta is the way to go. It’s not only delicious but also a great way to enjoy the classic cheesesteak flavors in a new form. Plus, it’s a one-pot dish, which means less cleanup for you! This recipe is perfect for busy families or anyone who wants a comforting meal without spending hours in the kitchen.
How to Make Philly Cheesesteak Pasta
Ingredients
- 1 ½ pounds of lean ground beef
- 1 yellow onion, chopped
- 2 tbsp butter
- 1 small can sliced mushrooms, drained
- 1 green pepper, chopped
- 1 can French onion soup mix
- ⅓ pound Provolone cheese, cut in small cubes
- 8 ounces penne pasta, cooked
- Salt and pepper to taste
- 1 tbsp cornstarch
- 2 tbsp Worcestershire sauce
Directions
FIRST STEP: Cook the pasta according to package directions and drain. In a large skillet, crumble and brown the ground beef.
SECOND STEP: Drain the meat and place it in a clean dish. In the same skillet, add the butter and let it melt. Then, add the mushrooms and cook until soft. After that, add the peppers and onions and sauté until they are soft too.
THIRD STEP: Reduce the heat and pour in the Worcestershire sauce. Then, add the can of French Onion Soup. Mix the cornstarch with a little water and add it to the skillet.
FOURTH STEP: Whisk until the sauce thickens. Add the cooked ground beef back into the skillet and stir in the cooked and drained pasta.
FIFTH STEP: Stir everything to combine well. Toss in the cubed provolone cheese and cover the skillet. Allow the cheese to melt. Season with salt and pepper if desired. Serve and enjoy!
How to Serve Philly Cheesesteak Pasta
Philly Cheesesteak Pasta is best served warm. You can enjoy it right from the skillet or plate it individually. A sprinkle of fresh parsley or additional cheese on top can enhance its presentation. Pair it with a simple side salad or some garlic bread for a complete meal.
How to Store Philly Cheesesteak Pasta
To store leftovers, let the pasta cool completely. Transfer it to an airtight container and keep it in the refrigerator for up to 3 days. Reheat in the microwave or on the stove before serving again. If you want to keep it longer, you can freeze it for up to 2 months.
Tips to Make Philly Cheesesteak Pasta
- Make sure to cook your pasta al dente, as it will absorb some of the sauce when mixed.
- For extra flavor, consider adding some garlic or your favorite seasonings to the beef while cooking.
- If you like a bit of heat, feel free to add sliced jalapeños or crushed red pepper flakes.
Variations
You can easily change up the vegetables in this dish. Try adding sliced carrots, zucchini, or even spinach for some extra nutrition. If you want a cheesy flavor, consider using Cheez Whiz instead of provolone cheese for a creamier texture.
FAQs
1. Can I use a different type of cheese?
Yes, you can substitute Provolone with other cheeses like mozzarella or cheddar, according to your taste preferences.
2. Is this recipe suitable for meal prep?
Absolutely! You can prepare this dish in advance and store it in the refrigerator or freezer for easy meals throughout the week.
3. Can I use ground turkey instead of beef?
Yes, ground turkey is a lighter alternative that works well in this recipe. Just be sure to adjust cooking times as needed.
Philly Cheesesteak Pasta
Ingredients
Method
- Cook the pasta according to package directions and drain. In a large skillet, crumble and brown the ground beef.
- Drain the meat and place it in a clean dish. In the same skillet, add the butter and let it melt. Then, add the mushrooms and cook until soft. After that, add the peppers and onions and sauté until they are soft too.
- Reduce the heat and pour in the Worcestershire sauce. Then, add the can of French Onion Soup. Mix the cornstarch with a little water and add it to the skillet.
- Whisk until the sauce thickens. Add the cooked ground beef back into the skillet and stir in the cooked and drained pasta.
- Stir everything to combine well. Toss in the cubed provolone cheese and cover the skillet. Allow the cheese to melt. Season with salt and pepper if desired. Serve and enjoy!
