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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Teresa
What do you think about mixing all the ingredients up and putting it in a 9×13 dish and baking it for a bit. Sprinkle cheese on top as well?
Rhonda
That is how I make it. I spread it out in a dish. Then put sliced provolone on top and bake until the cheese is melted.
Jay Sheridan
Fantastic fast dinner. Thanks!
Beth Pierce
Thanks Jay! I am glad that you liked it!
Lisa
Just made this tonight! We loved it!
Beth Pierce
Thanks Lisa! So glad that you liked it!!
Crissy
This was so delicious! My husband actually helped me make it, he loves Philly cheesesteaks. This was pretty easy and fast to make, we used mini penne, our 17 month old loved it too. A definite make again in our house. Thanks for a great recipe!
Cristina Sanchez
Hi Beth, I want to make this dish, it looks delicious!! But we don’t like mushrooms, is there a substitute for mushrooms, or is okay to omit it.
Thank you!
Beth Pierce
You can certainly omit them. Enjoy and have a fabulous weekend!
Kayla
I am celiac and I cannot find a condensed mushroom or French onion. I have the dry pack French onion that’s gluten free, I have a condensed cream chicken soup, and I have beef broth. Which would be the best solution?
Beth Pierce
In my opinion the dry pack mixed with some water or beef broth would give you the most flavor.
Lynn donker
Some water..how much with a whole pack of dried onion soup
Beth Pierce
I would start with maybe 2/3 cup of water and add more as needed.
E
The nutrition facts listed, is that for the whole 4 servings recipe or is that for 1/4 of the total. i.e. if I eat 1/4 of what the recipe makes have I eaten roughly 600 calories or 150?
Beth Pierce
If you eat 1/4 of the recipe then you would eat 600 calories
Amy
Hello how do you substitute the cheese? mozzarella?
Beth Pierce
Yes you can use mozzarella!!
Stephanie
How many cups in a serving?
Beth Pierce
I have never measured it but I would think it is about two cups per serving.
Megan
Is there a substitute for the French onion soup?
Beth Pierce
You can substitute low sodium beef broth!
Wanda
I have never seen or heard of condensed French onion soup. I will have to look for it. Since I have not made it I cannot give it any stars, but it sounds delicious. Will try soon.
Beth Pierce
Thanks Wanda! Campbell’s soup has a version in the smaller can.
Pamela Cochran
Can this recipe be cooked in a crockpot, leaving out the pasta and provolone cheese til half hour or so before serving time?
Beth Pierce
Yes you can. I find that browning the ground beef before you put in the crock pot does add more flavor.
Cindy Middleton
Love this recipe! So yummy, it’s a keeper!
Beth Pierce
Thanks so much Cindy! Glad that you enjoyed it!
Rob Booska
Your recipe calls for only 8oz pasta is that correct?.I’m making this tonight and have a 16oz box of pasta
Beth Pierce
There is a lot of other stuff in that recipe. You could add a touch more but you do not want it to be too dry.
Anita
This is great as we get older sauce red cantaloupe do I have tried a lot this recipe is the best my husband loves it . Yes you can freeze it I have a son in college I make him meals and freeze them.mmmgood
Beth Pierce
Thanks Anita! So glad that you like it and that you can prepare some for your son in college.
Ed
It was awesome everyone loved it , I substituted the Hamburg with frozen minute steaks and chopped it up small .
Thanks
Beth Pierce
Thanks Ed! So glad that you liked it!!