Philly Cheesesteak Pasta
This creamy, cheesy Philly cheesesteak pasta brings sandwich flavors to your skillet—ready in 30 minutes!
Ingredients
- 1½ pounds lean ground beef
- 1 yellow onion chopped
- 2 tablespoons butter
- 1 small can sliced mushrooms drained
- 1 green bell pepper chopped
- 1 can French onion soup
- ⅓ pound Provolone cheese cut into small cubes
- 8 ounces penne pasta cooked and drained
- Salt and pepper to taste
- 1 tablespoon cornstarch
- 2 tablespoons Worcestershire sauce
Instructions
Step 1: Cook the Pasta
- Bring a pot of salted water to a boil. Cook penne pasta according to package directions. Drain and set aside.
Step 2: Brown the Ground Beef
- In a large skillet over medium-high heat, crumble and cook the ground beef until browned and fully cooked. Drain excess fat and transfer the meat to a separate dish.
Step 3: Sauté the Vegetables
- In the same skillet, melt the butter. Add mushrooms, and cook for 2–3 minutes. Then stir in chopped onions and bell peppers. Sauté until soft and aromatic, about 5–7 minutes.
Step 4: Build the Sauce
- Reduce heat to medium. Add Worcestershire sauce and the can of French onion soup. In a small bowl, mix cornstarch with 2 tablespoons of water. Stir into the skillet and whisk until the sauce thickens slightly, about 2–3 minutes.
Step 5: Combine Everything
- Return the cooked beef to the skillet. Add the drained pasta and stir to combine well.
Step 6: Add the Cheese
- Toss in the cubed provolone cheese. Cover the skillet and let the cheese melt into the dish. Stir once more and season with salt and pepper to taste.
Step 7: Serve & Enjoy
- Dish out warm servings of cheesy, meaty pasta and serve with garlic bread or a crisp green salad.