Philly Cheesesteak Pasta Recipe

Introduction

Philly Cheesesteak Pasta is a comforting twist on the classic sandwich, combining savory ground beef, sautéed veggies, and melted cheese with tender pasta. This easy-to-make dish is perfect for a satisfying weeknight meal that everyone will love.

Ingredients

• 8 oz penne pasta
• 1¼ lbs ground beef
• 10 oz white button mushrooms (sliced) or cremini mushrooms
• 1 medium onion (chopped)
• 1 green bell pepper (chopped)
• 1 can (10.5 oz) condensed French onion soup
• 1 tbsp Worcestershire sauce
• ½ cup cold water
• 1 tbsp cornstarch
• 2 cups shredded provolone and mozzarella cheese
• Kosher salt (to taste)
• Freshly ground black pepper (to taste)

Instructions

1. Step 1: Preheat your oven to 375°F.
2. Step 2: In a large pot, bring salted water to a boil. Cook the penne pasta al dente according to the package instructions. Drain and set aside.
3. Step 3: While the pasta is cooking, brown the ground beef in a large ovenproof skillet over medium heat. About one-third of the way through, add the sliced mushrooms, chopped onion, and bell pepper. Cook until the beef is browned and the vegetables are softened.
4. Step 4: Lower the heat to medium-low. Stir in the French onion soup and Worcestershire sauce. In a small bowl, whisk together the cold water and cornstarch, then add it to the skillet. Simmer for 5 minutes, or until the mixture thickens.
5. Step 5: Add the cooked pasta to the skillet, stirring to coat evenly. Top with the shredded cheese, then place the skillet in the oven. Bake for about 15 minutes, or until the cheese is melted and slightly browned.

Tips & Variations

• You can substitute thinly shaved steak for ground beef—try petite shoulder, ribeye, or filet mignon. Cook the steak separately to avoid overcooking, and add it back at the end.
• Be cautious with salt since the French onion soup and cheese already add plenty of sodium.
• To make it vegetarian, skip the beef and add extra mushrooms, bell peppers, and zucchini or use tofu or tempeh for protein.
• If you don’t have French onion soup, sauté onions until golden, then add beef broth, a pinch of sugar, and onion powder for a similar flavor.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave at reduced power to prevent the cheese from becoming rubbery.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I swap the penne for another type of pasta?

Of course! Any pasta shape like rotini, rigatoni, or elbow macaroni works well as the sauce clings beautifully to all shapes.

How can I make this dish vegetarian?

Simply omit the ground beef and add extra vegetables such as mushrooms, bell peppers, and zucchini. For added protein, try tofu or tempeh.

Can I prep the ingredients in advance?

Yes! Chop the vegetables and store them in the fridge. You can also cook the pasta ahead of time and toss it with a bit of olive oil to prevent sticking.

What can I use if I don’t have French onion soup?

Sauté onions until they’re golden and sweet, then add beef broth, a pinch of sugar, and onion powder for a rich, savory flavor similar to French onion soup.

How do I prevent the pasta from getting sticky?

Cook the pasta al dente and stir occasionally while boiling. After mixing with the sauce, ensure the pasta is well-coated. If the sauce thickens too much, add a splash of pasta water to loosen it up.

Philly Cheesesteak Pasta Recipe

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★★★★★

4.7 from 121 reviews

Philly Cheesesteak Pasta is a hearty, comforting dish that combines the iconic flavors of a Philly cheesesteak sandwich with tender penne pasta. Ground beef is browned with mushrooms, onions, and green bell peppers before being simmered in a savory French onion soup sauce with Worcestershire sauce. Tossed with pasta and topped with melted provolone and mozzarella cheese, this casserole-style meal is baked to bubbly perfection. It’s an easy weeknight dinner that captures all the rich, cheesy goodness of a classic cheesesteak in pasta form.

• Author: liam
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Pasta

• 8 oz penne pasta

For the Sauce and Filling

• 1¼ lbs ground beef
• 10 oz white button or cremini mushrooms, sliced
• 1 medium onion, chopped
• 1 green bell pepper, chopped
• 1 can (10.5 oz) condensed French onion soup
• 1 tbsp Worcestershire sauce
• ½ cup cold water
• 1 tbsp cornstarch
• Kosher salt, to taste
• Freshly ground black pepper, to taste

For the Topping

• 2 cups shredded provolone and mozzarella cheese blend

Instructions

1. Preheat Oven: Preheat your oven to 375°F to prepare for baking the pasta dish.
2. Cook Pasta: Bring a large pot of salted water to a boil. Add the penne pasta and cook until al dente according to package instructions. Drain the pasta and set it aside.
3. Brown Beef and Sauté Vegetables: In a large ovenproof skillet over medium heat, brown the ground beef. About one-third through cooking, add the sliced mushrooms, chopped onion, and green bell pepper. Continue cooking until the beef is fully browned and the vegetables are softened.
4. Make Sauce: Lower the heat to medium-low. Stir in the condensed French onion soup and Worcestershire sauce. In a small bowl, whisk together the cold water and cornstarch until smooth, then add this mixture to the skillet. Simmer everything together for about 5 minutes until the sauce thickens.
5. Combine Pasta with Sauce: Add the cooked pasta to the skillet and stir well to ensure the pasta is evenly coated with the sauce and beef mixture.
6. Add Cheese and Bake: Sprinkle the shredded provolone and mozzarella cheese evenly over the top. Transfer the ovenproof skillet to the preheated oven and bake for approximately 15 minutes, or until the cheese has melted and is slightly browned and bubbly.

Notes

• You can substitute thinly shaved steak, such as petite shoulder, ribeye, or filet mignon, in place of ground beef. Cook the steak separately to avoid overcooking, then combine it with the pasta at the end.
• Be cautious with additional salt, as the French onion soup and cheese already contribute a significant amount of sodium.
• Store leftovers in an airtight container in the refrigerator. Reheat gently on the stovetop over low heat or in the microwave at reduced power to prevent drying out.
• If French onion soup is unavailable, sauté onions until golden and sweet, then add beef broth, a pinch of sugar, and onion powder for similar flavor.
• To prevent pasta from sticking, cook it al dente and stir periodically. Adding a splash of pasta water to thicken sauce can help with coating.

Keywords: Philly cheesesteak pasta, ground beef pasta bake, cheesy pasta casserole, Philly cheesesteak recipe, baked pasta with mushrooms and peppers