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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.

Ingredients

Scale

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

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