This easy Philly Cheesesteak Pasta combines ground beef, onions, peppers, mushrooms, provolone, and penne pasta into a delectable creamy family favorite.
Our family always seems to be on the run! Mornings are probably the most hectic time trying to get ready for work and school, but the dinner hour comes in as a close second. Meal solutions that come together quickly are great for our busy family. We always have eight things going on at once. There is homework, school activities, laundry, pets to take care of, and errands to run. This delectable Philly Cheesesteak Pasta comes together in less than thirty minutes and has only ten ingredients, including salt & pepper. You may already have several of these ingredients in your pantry. In a super big hurry? You can brown the ground beef up to a couple of days in advance and store it in the fridge.
Are you a Philly cheesesteak fan? Then you may love my Philly Steak and Cheese Skillet Recipe here! Are you a fan of easy skillet recipes? Here are some more easy one-skillet recipes:
- One Skillet Asparagus Stuffed Parmesan Chicken
- Roasted Rosemary Chicken
- Skillet Corn with Brown Butter and Sage
- One Skillet Savory Chicken and Orzo
- One Skillet Steak and Peppers
Look at all that mouthwatering goodness!! Is your family constantly working against the clock? Do you love to prepare great wholesome meals for your family that they will love? Put this scrumptious Philly Cheesesteak Pasta on your to-try list and wow your family. It is easy, dependable, and oh-so-tasty!
Philly Cheesesteak Pasta
Ingredients
- 8 ounces penne pasta
- 1 1/4 lbs ground beef
- 2 tablespoon butter
- 8 ounces white button mushrooms sliced
- 1 medium onion chopped
- 1 green pepper chopped
- 1 10.5 ounce can french onion soup
- 2 tablespoons Worcestershire sauce
- 1 tablespoon cornstarch
- 1/3 lb coarsely chopped provolone cheese
- Salt & pepper to taste
Instructions
- Cook noodles according to package instructions. Drain well.
- Meanwhile, in a large skillet over medium heat, brown ground beef. Remove to a plate, leaving any fat in the pan. Melt 2 tablespoons of butter over medium-high heat. Swirl the butter several times to keep it from burning. Add mushrooms and cook until almost golden brown: approximately 5 minutes. Add onions and peppers and cook additional 2-3 minutes.
- Reduce heat to low. Stir in french onion soup and Worcestershire sauce. In a small bowl, whisk together cornstarch and 2 tablespoons of cold water. Whisk mixture into skillet and cook for 2 minutes or until slightly thickened. Add browned beef and cooked pasta to the skillet with vegetables. Add chopped provolone, cover, and melt the cheese. Salt & pepper to taste.
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Nutrition
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Dawn
This is now one of our new favorites. I”ve made this twice in the past 3 weeks. I used Swiss cheese instead of provolone. The first time I used a mixture of Swiss and mozzarella. That was best. Highly recommend.
Beth Pierce
Thank you, Dawn! So glad that you liked the Philly cheesesteak pasta!
LizP
Excellent! Used beef tips because that’s what I had. Will definitely make this again and again !
Beth Pierce
Thanks, Liz! So happy that you liked it!
Melissa
This is delicious! I never know what to make that’s “different” with ground beef. This is perfect!
Beth Pierce
Thank you, Melissa! So glad that you liked it!
Hydee K.
I made this tonight, using what I had in the pantry and freezer. Outstanding, especially for not using any “fresh” ingredients. I started with two small cans of white mushrooms and a bag of frozen onion and pepper stir fry. I drained the mushrooms well and roughly chopped them. I nuked the frozen onion and pepper blend until it was mostly thawed and drained those well.I melted the butter with a touch of canola oil, to raise the smoke point. I sauteed the mushrooms in the melted butter while the onions and peppers were in the microwave. I added the drained onion and pepper blend and sauteed those with the mushrooms until they were all lightly browned. I love the flavor of some good fond on the bottom of the pan! I also added about a tablespoon jarred minced garlic and sauteed for just a minute or two more. I used half a bag of frozen meatballs that I’d previously quartered and mostly thawed those in the microwave. I added the meatballs to the mix and seasoned with some garlic seasoning blend and black pepper. My seasoning blend had salt in it, which I didn’t think of until after if added it. I was a bit concerned I’d over salted by time I added the onion soup, but it turned out to be fine. I don’t recommend adding anything else with salt in it as the canned soup is quite salty. I won’t next time, and I WILL make this again. I mostly followed the steps in the recipe otherwise. I tend to use recipes as inspirational loose guidelines more than specifics. I measure most things with my heart ❤️ I used a pre-shredded cheese blend of Mozzarella, Parmesan, Asiago and Fontina then stirred and melted that into the pasta. Next time I think I’d like more onions and peppers, but that’s just personal preference. My husband went back for seconds so I think it’s safe to say that he enjoyed it a lot. We’ll enjoy this recipe even more with fresh ingredients. As I stated earlier, though, delightful even as a pantry and freezer meal. I also liked that no sides were completely necessary to make this a complete meal as this has protein, starch and veggies all included. Bravo for a wonderfully tasty, complete, one pot meal, Small Town Woman 👍🏻
Beth Pierce
Thanks so much, Hydee! I am so glad that you liked it and were able to adapt the recipe to the ingredients you had on hand. You sound like a great cook and thanks for all the great tips. My readers really appreciate good feedback and tips.
Jaime Hutchinson
Yum yum yum.
Substituted cream of mushroom for onion soup, added beef broth, eliminated the corn starch as the cream of mushroom is already thick.
Added broccoli florets at the end along with the cheese.
Perfect comfort food.
Beth Pierce
Thanks for the tip, Jamie!
Cindi
Great recipe, didn’t change anything! Thanks
Beth Pierce
Thanks, Cindi! So glad that you enjoyed it!
Bill
Made this tonight. No tweaks required. It was
Delicious just the way it is. I wouldn’t change a thing!!
Beth Pierce
Thanks Bill! So happy to hear that you liked it!
Jersey Jill
Made this dish for dinner last night. Delicious!! I doubled the recipe to have leftovers too since everyone in the family is on different schedules and packs lunches for themselves each day. Everyone has complimented me and teased me saying it’s about time I made something different. I guess we were all bored with the regular routine meals. Definitely will be making this recipe again in the near future.
Beth Pierce
Thanks so much Jersey Jill. I am glad that everyone liked it! Yes it is easy to get stuck in a recipe rut.
Michelle jerome
This was really good and easy to make!
Beth Pierce
Thanks Michelle! So glad that you liked it!
Sue
Really good
Lynda
🤤yummy!! So easy to make & everyone loved it.
Beth Pierce
Thanks Lynda!
gina VanMuyden
I just tried this recipe last night,WOW,a lot of flavor and quick and easy!
This will be my new “go to recipe) for a busy week!..wonderful!
Beth Pierce
Thanks Gina! So happy that you like it!
Ray
Can you make this and freeze for later?
Beth Pierce
Yes you can. Cook the noodles al dente. Then defrost in the refrigerator overnight. Reheat in the microwave at a reduced power.
Tricia gerard
Just made this tonight and the family and I loved it! Thank you! It’s a keeper!