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Philly Cheesesteak Pasta Recipe

Discover the ultimate comfort food fusion with our Philly Cheesesteak Pasta recipe. This dish combines the savory flavors of a traditional Philly Cheesesteak with the hearty essence of pasta for a meal that’s sure to satisfy. Featuring tender penne pasta, juicy ground beef, melted provolone cheese, and a medley of vegetables, this recipe is a must-try for anyone looking to elevate their dinner routine. Perfect for weeknights or special occasions, it’s a flavorful adventure that brings the best of two culinary worlds to your table.

Ingredients

Scale
  • 8 ouncespenne pasta
  • 1 1/4lbs ground beef2 tablespoonsbutter8 ounceswhite button mushrooms, sliced1medium onion, chopped1green pepper, chopped1(10.5 ounce) can French onion soup2 tablespoonsWorcestershire sauce1 tablespooncornstarch1/3lb coarsely chopped provolone cheeseSalt and pepper to taste
  • 2 tablespoonsbutter8 ounceswhite button mushrooms, sliced1medium onion, chopped1green pepper, chopped1(10.5 ounce) can French onion soup2 tablespoonsWorcestershire sauce1 tablespooncornstarch1/3lb coarsely chopped provolone cheeseSalt and pepper to taste
  • 8 ounceswhite button mushrooms, sliced
  • 1medium onion, chopped1green pepper, chopped1(10.5 ounce) can French onion soup2 tablespoonsWorcestershire sauce1 tablespooncornstarch1/3lb coarsely chopped provolone cheeseSalt and pepper to taste
  • 1green pepper, chopped1(10.5 ounce) can French onion soup2 tablespoonsWorcestershire sauce1 tablespooncornstarch1/3lb coarsely chopped provolone cheeseSalt and pepper to taste
  • 1(10.5 ounce) can French onion soup
  • 2 tablespoonsWorcestershire sauce1 tablespooncornstarch1/3lb coarsely chopped provolone cheeseSalt and pepper to taste
  • 1 tablespooncornstarch1/3lb coarsely chopped provolone cheeseSalt and pepper to taste
  • 1/3lb coarsely chopped provolone cheese
  • Salt and pepper to taste

Instructions

  1. Cook the penne pasta according to package instructions; drain well.In a large skillet over medium heat, brown the ground beef; remove and set aside.In the same skillet, melt butter and sauté mushrooms until almost golden. Add onions and peppers; cook until tender.Stir in French onion soup and Worcestershire sauce. Mix cornstarch with water and add to skillet; cook until thickened.Combine beef and pasta with the sauce. Add provolone cheese; cover until melted. Season with salt and pepper.
  2. In a large skillet over medium heat, brown the ground beef; remove and set aside.In the same skillet, melt butter and sauté mushrooms until almost golden. Add onions and peppers; cook until tender.Stir in French onion soup and Worcestershire sauce. Mix cornstarch with water and add to skillet; cook until thickened.Combine beef and pasta with the sauce. Add provolone cheese; cover until melted. Season with salt and pepper.
  3. In the same skillet, melt butter and sauté mushrooms until almost golden. Add onions and peppers; cook until tender.Stir in French onion soup and Worcestershire sauce. Mix cornstarch with water and add to skillet; cook until thickened.Combine beef and pasta with the sauce. Add provolone cheese; cover until melted. Season with salt and pepper.
  4. Stir in French onion soup and Worcestershire sauce. Mix cornstarch with water and add to skillet; cook until thickened.Combine beef and pasta with the sauce. Add provolone cheese; cover until melted. Season with salt and pepper.
  5. Combine beef and pasta with the sauce. Add provolone cheese; cover until melted. Season with salt and pepper.

Notes

Substitute the penne with any pasta of choice for variation.Feel free to add more vegetables or use different types of cheese to suit your taste.Gluten-free pasta can be used for a gluten-free version; ensure all other ingredients are gluten-free.
Feel free to add more vegetables or use different types of cheese to suit your taste.Gluten-free pasta can be used for a gluten-free version; ensure all other ingredients are gluten-free.
Gluten-free pasta can be used for a gluten-free version; ensure all other ingredients are gluten-free.

  • Author: Chef Stella