Philly Cheesesteak Pasta – Looking for a delicious and unique twist on the classic Philly cheesesteak? Look no further than this irresistible Philly Cheesesteak Pasta recipe! It combines all the flavors you love from the iconic sandwich with the comfort of a pasta dish. Juicy ground beef, sautéed mushrooms, onions, and green peppers come together in a rich and savory sauce. Topped off with melted provolone cheese, this dish is a true crowd-pleaser that will leave your taste buds begging for more. Don’t miss out on this delightful fusion of flavors that will transport you to the streets of Philadelphia!
Let me share with you the story of how this Philly Cheesesteak Pasta became a cherished recipe in my household. It all started when my husband, a die-hard Philly cheesesteak fan, requested a homemade version of his favorite sandwich. Being an adventurous cook, I decided to put my own twist on it and transform it into a pasta dish. Little did I know that this experiment would become an instant hit!
As the aroma filled our kitchen, my husband’s excitement grew. The first bite was a revelation for him—a burst of flavors that reminded him of the iconic sandwich he adored. From that moment on, this recipe has become a staple in our home. We often prepare it for family gatherings and friends who can’t resist the allure of a creamy pasta dish infused with the essence of a Philly cheesesteak. Trust me when I say that this recipe will win over even the toughest food critics and leave a lasting impression on your loved ones.
Why This Recipe Will Amaze You?
- Perfect Fusion: This recipe brilliantly combines the beloved flavors of a Philly cheesesteak sandwich with the comfort of a pasta dish, creating a match made in culinary heaven.
- Savory Delight: Juicy ground beef, sautéed mushrooms, onions, and green peppers form a tantalizing base for the sauce, infusing every bite with layers of savory goodness.
- Creamy Provolone Cheese: The dish is elevated with the addition of coarsely chopped provolone cheese, which melts to perfection, adding a luscious creaminess to the pasta.
- Quick and Easy: With simple ingredients and straightforward instructions, this recipe is a breeze to prepare, making it perfect for busy weeknights or casual gatherings.
- Versatile and Customizable: Feel free to customize this dish by adding your favorite veggies or experimenting with different cheeses. It’s a versatile canvas for your culinary creativity!
Ingredients:
- 8 ounces (227g) penne pasta
- 1 1/4 pounds (567g) ground beef
- 2 tablespoons (28g) butter
- 8 ounces (227g) white button mushrooms, sliced
- 1 medium onion, chopped
- 1 green pepper, chopped
- 1 can (10.5 ounces / 298g) French onion soup
- 2 tablespoons Worcestershire sauce
- 1 tablespoon cornstarch
- 1/3 pound (150g) provolone cheese, coarsely chopped
- Salt and pepper to taste
Directions:
Cook the penne pasta according to the package instructions. Drain well and set aside.
In a large skillet over medium heat, brown the ground beef. Once cooked, remove the beef from the skillet and set it aside, leaving any fat in the pan.
Melt 2 tablespoons of butter in the same skillet over medium-high heat. Swirl the butter to prevent it from burning. Add the sliced mushrooms and cook until they turn a beautiful golden brown, which takes about 5 minutes.
Add the chopped onions and green peppers to the skillet with the mushrooms. Cook for an additional 2-3 minutes until the vegetables have softened.
Reduce the heat to low. Stir in the French onion soup and Worcestershire sauce, allowing the flavors to meld together.
In a small bowl, whisk together the cornstarch and 2 tablespoons of cold water until well combined. Add this mixture to the skillet and cook for about 2 minutes or until the sauce slightly thickens.
Return the browned ground beef and the cooked pasta to the skillet with the vegetables and sauce. Add the coarsely chopped provolone cheese on top, cover the skillet, and allow the cheese to melt.
Season with salt and pepper to taste, and give it a gentle stir to incorporate all the ingredients.
Serve this delectable Philly Cheesesteak Pasta while it’s still warm and gooey. Enjoy the explosion of flavors and savor the harmony between the cheesy goodness and the delightful blend of meat and veggies.
Notes:
- Feel free to experiment with different types of cheese, such as mozzarella or cheddar, to suit your taste preferences.
- If you’re looking for a lighter option, you can use ground turkey instead of ground beef.
- For an extra kick, add a dash of hot sauce or sprinkle some red pepper flakes when sautéing the vegetables.
- This recipe is fantastic for leftovers! Simply store any remaining pasta in an airtight container in the refrigerator for up to 3 days. Just reheat in the microwave or on the stovetop for a quick and delicious meal.
FAQs
Can I use a different type of pasta?
Absolutely! While penne pasta works beautifully in this recipe, you can try other pasta shapes like rotini, fusilli, or even spaghetti. Feel free to choose your favorite or use what you have on hand.
Can I make this dish vegetarian?
Yes, you can! Simply omit the ground beef and substitute it with plant-based meat alternatives or extra vegetables of your choice. The flavorful sauce and melted cheese will still make for a scrumptious meal.
Can I freeze the leftovers?
While it’s technically possible to freeze this dish, the texture of the pasta may change slightly upon thawing and reheating. It’s best enjoyed fresh, but if you do have leftovers, store them in the refrigerator and consume within a few days for the best taste and quality.
Can I add other vegetables to the recipe?
Absolutely! This recipe serves as a great base to add more veggies. Try incorporating zucchini, broccoli, or even spinach for added nutrition and flavor. Just make sure to adjust the cooking times accordingly to retain the perfect texture of the vegetables.
Philly Cheesesteak Pasta
Ingredients
- 8 ounces 227g penne pasta
- 1 1/4 pounds 567g ground beef
- 2 tablespoons 28g butter
- 8 ounces 227g white button mushrooms, sliced
- 1 medium onion chopped
- 1 green pepper chopped
- 1 can 10.5 ounces / 298g French onion soup
- 2 tablespoons Worcestershire sauce
- 1 tablespoon cornstarch
- 1/3 pound 150g provolone cheese, coarsely chopped
- Salt and pepper to taste
Instructions
- Cook the penne pasta according to the package instructions. Drain well and set aside.
- In a large skillet over medium heat, brown the ground beef. Once cooked, remove the beef from the skillet and set it aside, leaving any fat in the pan.
- Melt 2 tablespoons of butter in the same skillet over medium-high heat. Swirl the butter to prevent it from burning. Add the sliced mushrooms and cook until they turn a beautiful golden brown, which takes about 5 minutes.
- Add the chopped onions and green peppers to the skillet with the mushrooms. Cook for an additional 2-3 minutes until the vegetables have softened.
- Reduce the heat to low. Stir in the French onion soup and Worcestershire sauce, allowing the flavors to meld together.
- In a small bowl, whisk together the cornstarch and 2 tablespoons of cold water until well combined. Add this mixture to the skillet and cook for about 2 minutes or until the sauce slightly thickens.
- Return the browned ground beef and the cooked pasta to the skillet with the vegetables and sauce. Add the coarsely chopped provolone cheese on top, cover the skillet, and allow the cheese to melt.
- Season with salt and pepper to taste, and give it a gentle stir to incorporate all the ingredients.
- Serve this delectable Philly Cheesesteak Pasta while it's still warm and gooey. Enjoy the explosion of flavors and savor the harmony between the cheesy goodness and the delightful blend of meat and veggies.
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