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.
Video
Nutrition
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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.