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–+ servings
Philly Cheesesteak Pasta

Creamy Philly Cheesesteak Pasta for Quick Comfort Meals

This Creamy Philly Cheesesteak Pasta transforms a classic deli delight into a comforting one-pan meal, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 ounces Penne Pasta Feel free to swap it for rotini or rigatoni.
For the Meat and Veggies
  • 1 pound Ground Beef Alternatives include shaved steak.
  • 8 ounces White Button or Cremini Mushrooms Any mushrooms can be substituted or omitted.
  • 1 medium Onion Yellow or red onion can be used.
  • 1 medium Green Bell Pepper Different bell pepper colors or zucchini can be used.
For the Sauce
  • 1 can Condensed French Onion Soup Homemade onion soup or beef broth can be used.
  • 1 tablespoon Worcestershire Sauce Can be replaced with soy sauce or omitted.
  • 1 tablespoon Cornstarch Arrowroot powder is a gluten-free alternative.
For the Cheesy Topping
  • 1 cup Provolone and Mozzarella Cheese Cheddar or gouda can be used.
  • to taste Kosher Salt Adjust according to taste.
  • to taste Freshly Ground Black Pepper Adjust according to taste.
For Adjusting Consistency
  • as needed cups Cold Water Used to achieve desired sauce thickness.

Equipment

  • Large pot
  • Large ovenproof skillet

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C).
  2. In a large pot, bring salted water to a rolling boil. Add the penne pasta and cook according to the package directions until al dente, about 8-10 minutes. Drain and set aside.
  3. In a large ovenproof skillet over medium heat, add a splash of oil and brown the ground beef for about 5-7 minutes. Stir frequently.
  4. Add the sliced mushrooms, chopped onion, and diced green bell pepper to the skillet. Cook for another 5 minutes until the veggies soften.
  5. Reduce heat to medium-low, pour in the condensed French onion soup and Worcestershire sauce, and stir for about 2-3 minutes.
  6. Mix cold water with cornstarch in a small bowl until smooth, then stir into the skillet. Simmer for 5 minutes until the sauce thickens.
  7. Add the drained penne pasta to the skillet, tossing it in the sauce until well-coated.
  8. Top with shredded provolone and mozzarella cheese. Place in the preheated oven and bake for about 15 minutes until cheese is melted and bubbly.
  9. Allow to cool for a few minutes before serving. Enjoy hot!

Nutrition

Serving: 1servingCalories: 600kcalCarbohydrates: 60gProtein: 30gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 1000mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 400IUVitamin C: 30mgCalcium: 250mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 3 days. Reheat gently with a splash of milk or water to restore creaminess.

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