This easy Philly Cheesesteak Pasta combines ground beef, onions, bell peppers, mushrooms, Provolone, and penne pasta into a delectable family favorite. In less than 30 minutes, you can have a hearty meal on the table that your family adores.
Our family is always on the run, so meal solutions that come together quickly are great for our busy family. We always have eight things to do: 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 and black pepper. You may already have several of these ingredients in your pantry. If you like this recipe, try steak and peppers, steak and cheese skillet, and French onion chicken.
Ingredient Notes and Substitutions
See the complete list of ingredients below on the recipe card.
- Pasta: This dish will work with several medium pasta shapes, including ziti, rotini, elbow, medium shells, cavatappi, and penne.
- Ground beef: Use ground beef with a bit of fat in it. Fat gives it flavor.
- Butter: Salted or unsalted
- French onion soup: condensed; I use Campbell’s.
- Cheese: I use a mixture of shredded Provolone and mozzarella, but you can use all of one or the other.
How to Make Philly Cheesesteak Pasta
This is the summary version; see the recipe card below for the complete list of ingredients and the instructions.
First, bring a large pot of salted water to boil. Then, cook the pasta “al dente” according to the package instructions and drain it well.
Meanwhile, brown the hamburger in a large ovenproof skillet over medium heat. About one-third of the way through the browning process, add the mushrooms, onions, and bell peppers. Cook until the beef and mushrooms are brown, and the onions and bell peppers are soft.
Reduce the heat to medium-low and stir in the French onion soup and Worcestershire sauce. Whisk the cornstarch and the water. Whisk the mixture into the skillet and simmer for 5 minutes or until thickened.
Add the pasta to the skillet and stir to coat. Top with the shredded cheese and place it in the oven for about 15 minutes or until the cheese melts and lightly brown.
Preparation Tips and Storage
- You can make this recipe with thinly shaved steak. Try petite shoulder (petite tender) ribeye or filet mignon. Cook the steak separately so it does not overcook, and add it back at the end.
- Take it easy on the salt. This recipe adds a lot of salt with the condensed French onion soup and cheese.
- Store leftovers in an airtight container in the fridge. Reheat on the stovetop over low heat or in the microwave at reduced power.
Serving Suggestions
I like to serve a simple garden salad or arugula salad. Other delicious side dishes to serve are bacon-wrapped asparagus, roasted broccoli, and sauteed green beans.
Philly Cheesesteak Pasta
Ingredients
- 8 ounces penne pasta
- 1¼ lbs ground beef
- 10 ounces white button mushrooms sliced or cremini mushrooms
- 1 medium onion chopped
- 1 green bell pepper chopped
- 1 (10.5 ounce) can condensed French onion soup
- 1 tablespoon Worcestershire sauce
- ½ cup cold water
- 1 tablespoon cornstarch
- 2 cups shredded provolone and mozzarella
- kosher salt to taste
- freshly ground black pepper to taste
Instructions
- Preheat oven to 375 degrees.
- Bring a large pot of salted water to boil. Then, cook the pasta "al dente" according to the package instructions and drain it well.
- Meanwhile, brown the hamburger in a large ovenproof skillet over medium heat. About one-third of the way through the browning process, add the mushrooms, onions, and bell peppers. Cook until the beef and mushrooms are brown, and the onions and bell peppers are soft.
- Reduce the heat to medium-low and stir in the French onion soup and Worcestershire sauce. Whisk the cornstarch and the water. Whisk the mixture into the skillet and simmer for 5 minutes or until thickened.
- Add the pasta to the skillet and stir to coat. Top with the shredded cheese and place it in the oven for about 15 minutes or until the cheese melts and lightly brown.
Video
Notes
- You can make this recipe with thinly shaved steak. Try petite shoulder (petite tender) ribeye or filet mignon. Cook the steak separately so it does not overcook, and add it back at the end.
- Take it easy on the salt. This recipe adds a lot of salt with the condensed French onion soup and cheese.
- Store leftovers in an airtight container in the fridge. Reheat on the stovetop over low heat or in the microwave at reduced power.
Nutrition
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https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Liz
Can I use Progresso soup instead? Couldn’t find condensed.
Beth Pierce
You can certainly try it.
Kimberly Cagle
This recipe was meant for me to make tonight because I have some thinly sliced sirloin and a can of french onion soup! I normally don’t have these two items on hand. I know it will be delicious and thank you for posting the recipe.
Beth Pierce
You are most welcome! I hope you enjoy it!
Nichole
I could not find condensed french onion soup so I just used condensed mushroom soup. It still turned out awesome, but I am wondering how it would taste with the real thing! Thank you for the great recipe!
Beth Pierce
Thanks Nichole! So glad that you liked it! You might be able to find condensed French Onion Soup on Amazon.
Barbara
Love it.. what would be a good side for this dish? Garlic bread ? Or is there something else you suggest??
Beth Pierce
Garden salad, fresh asparagus, steamed broccoli, hot buttered rolls or garlic bread.
Lauralei
Oh we will be making this again for sure! Very tasty and very quick!
Beth Pierce
Awesome! I am so glad that you liked it!!
Ben
Not quite what I expected when I saw Philly Cheesesteak Pasta, but this was delicious and enjoyed by the whole family. My son said it’s his new favorite! Thank you for sharing.
Beth Pierce
Oh great! I am so glad that your family liked it!
Maggie
Made this dish tonight and enjoyed it thoroughly. Whenever I make it again, I’ll leave out some of the meat since I thought it was too much.
Beth Pierce
Thanks Maggie! Yes some folks need a little less meat than this crazy family.
Kathleen
Thank you for the great recipe? perfect the way it is!
Beth Pierce
Thanks so much Kathleen! We love this recipe! Delicious!
Jean
This DOES look tasty! I’d probably tweak it a little, to make it a bit healthier : Leave out the pasta(too many carbs), and I would drain all that hamburger grease off , and 86 the butter and cornstarch…doesn’t need any of that. Serve over mashed cauliflower instead…Delicious!
Mae
Bet it would be great poured over regular steamed cauliflower.. nice variation.. I’m still OK with a bit of fat! It is, after all a CHEESESTEAK and, personally.. I workout, so some fat is great for my joints and still lets me keep those nice curves! But I ADORE Cauliflower and this has potential!
Susan
Don’t have onion soup. Only the dry pack kind. Is there anything I can do?
Beth Pierce
Yes you could add that and a little water. Just prepare the soup according to the instructions…one serving. Add that at the same time as the canned soup.
Samantha
I was going to give this a try this evening and could only find the dry mix as well, so fingers crossed it turns out okay. Glad someone else has already asked this!
Beth Pierce
Sorry I missed this. I hope it turned out good!
Brenda Cutrona
Would love to try this ingenious recipe one day soon. Luscious and simple !
Beth Pierce
Thanks! You will love it!!
Debbie
I am wondering if this can be frozen for meals later? We just had it for the first time. It is very good. I am having left hand surgery this week and would love to have it ready.
Beth Pierce
So glad that you liked it. You know I have never frozen this one. I do however think it can be. I would however cook the pasta al dente so that when you reheat it the noodles are not mushy. Wishing you the best of luck on your hand surgery and for a speedy recovery.
Jim
Is the French Onion Soup condensed soup?
Beth Pierce
Yes it is but please do not add the water as on the can instructions
Kriss
I don’t have French onion soup. Can i use something else
Beth Pierce
You can use beef broth but the flavor will be a little different.
Tina
I used golden mushroom soup was sooo good!
Beth Pierce
Awesome! So glad that you liked it!
Shannon
How many servings does this make?
Beth Pierce
You know my husband is a really big eater so this serving part is always the hardest for me. I would say four servings unless I am feeding him and then it is 2 1/2. LOL!
Yvonne Ponzo
I’m enjoying seeing these receipes and would like their instructions. My daughter-in-law just had the first of 2 rotator cup surgeries and would like some of these to take to their home.
Beth Pierce
Will do!
Nina
Fast and delicious ! Followed recipe as written. Will make again!
Kevin Taylor
I made it this evening but I couldn’t find the French onion soup so I used cream of onion instead!! The cream of onion soup added a good flavor and made it really creamy but I definitely want to try it with the French onion soup!! I also added some minced garlic and an extra tablespoon of Worcestershire sauce! And it turned out really good! I wanted to add a couple of the pictures I took but I do not have Instagram
Beth Pierce
Thanks Kevin! So glad that you liked it and adapted to your taste.