Philly Cheesesteak Pasta

Name: Philly Cheesesteak Pasta
Prep time: 5 min
Cook time: 25 min
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

December 28, 2024 by Beth Pierce 140 Comments

THIS POST MAY CONTAIN AFFILIATE LINKS. PLEASE SEE MY FULL DISCLOSURE POLICY FOR DETAILS. AS AN AMAZON ASSOCIATE I EARN FROM QUALIFYING PURCHASES.

Jump to Recipe Jump to Video Print Recipe

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.

A large skillet full of Philly Cheesesteak with onions, green bell peppers, and mushrooms.

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.

A skillet and wooden spatula full of philly cheesesteak pasta.

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.

Some of the steps to making philly cheesesteak pasta. 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.

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.

Some of the steps to making philly cheesesteak. 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.

An overhead view of philly cheesesteak pasta in a skillet.

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.