If you’re searching for a quick, satisfying meal that brings the best of Philly cheesesteak flavors into a cozy pasta dish, this Philly Cheesesteak Pasta is your answer. Combining savory ground beef, vibrant green peppers, earthy mushrooms, and creamy provolone cheese, all tossed with tender penne pasta, this dish is a comfort-food delight that comes together in just 30 minutes. Whether you’re cooking for family on a busy weeknight or need a crowd-pleaser for potlucks, this recipe blends convenience with classic American flavors that everyone will love.
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Philly Cheesesteak Pasta
Ingredients
Equipment
Method
- Preheat the oven to 375°F (190°C).
- Cook penne pasta in salted boiling water until al dente, about 10 minutes. Drain and set aside.
- In a large ovenproof skillet over medium heat, brown the ground beef. Add mushrooms, onions, and bell pepper, cooking until softened, about 8-10 minutes. Drain excess fat if needed.
- Stir in French onion soup and Worcestershire sauce. In a small bowl, whisk together cold water and cornstarch, then pour into the skillet. Simmer for 5 minutes until thickened.
- Add the cooked pasta to the skillet and stir until evenly coated with sauce.
- Top with shredded provolone and mozzarella. Bake in the oven for 15 minutes, until cheese is melted and bubbly.
- Remove from oven and cool slightly. Garnish with parsley or green onions before serving.
Nutrition
Notes
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Let us know how it was!Why You’ll Love This Philly Cheesesteak Pasta Recipe
Quick and Easy: Ready in just half an hour, perfect for busy weeknights.
Rich, Savory Flavor: Ground beef with smoky Worcestershire sauce and French onion soup creates a deep umami taste.
Comfort Food Appeal: Creamy provolone and mozzarella cheese baked until gooey and golden.
Family-Friendly: Mild but flavorful, appealing to kids and adults alike.
Flexible Ingredients: Swap ground beef for shaved steak or add extra veggies like onions and mushrooms.
One-Pan Plus Pasta: Minimal cleanup with most cooking done in an ovenproof skillet.
Ingredients Needed and Substitutions
- 8 oz penne pasta
- 1¼ lbs ground beef (substitute with thinly shaved steak like ribeye or filet mignon for a more authentic cheesesteak feel)
- 10 oz white or cremini mushrooms, sliced
- 1 medium onion, chopped
- 1 green bell pepper, chopped (add red or yellow peppers for sweetness)
- 1 can (10.5 oz) condensed French onion soup (alternative: homemade onion soup base or beef broth with sautéed onions)
- 1 tbsp Worcestershire sauce
- ½ cup cold water
- 1 tbsp cornstarch
- 2 cups shredded provolone and mozzarella cheese (try provolone alone for more traditional flavor)
- Kosher salt and freshly ground black pepper to taste
Optional additions:
Red pepper flakes for a kick
Fresh parsley or green onions for garnish
A splash of cream or milk for extra richness
Step-by-Step Cooking Instructions with Tips
- Preheat your oven to 375°F (190°C). This ensures it’s ready to melt the cheese once the pasta mixture is prepared.
- Cook the pasta: Fill a large pot with salted water and bring to a boil. Add penne pasta and cook al dente following package instructions (about 10 minutes). Drain and set aside, keeping the pasta firm for the bake.
- Brown the beef and sauté veggies: In a large ovenproof skillet over medium heat, cook the ground beef until it starts browning, about halfway through adding the sliced mushrooms, onions, and bell pepper. Stir occasionally until the beef is fully browned and the veggies are softened, about 8-10 minutes. Drain excess fat if necessary.
- Make the sauce: Turn the heat to medium-low. Stir in the condensed French onion soup and Worcestershire sauce. In a small bowl, whisk together cold water and cornstarch, then pour into the skillet. Simmer gently for 5 minutes until thickened, stirring often.
- Combine pasta and sauce: Add the cooked penne to the skillet and stir well to coat all the pasta evenly with the rich sauce.
- Top with cheese and bake: Sprinkle the shredded provolone and mozzarella evenly over the pasta. Transfer the skillet to the preheated oven. Bake for about 15 minutes or until the cheese is melted, bubbly, and starting to brown.
- Serve and garnish: Remove from oven carefully (use oven mitts!). Let it cool slightly before serving. Garnish with chopped parsley or green onions if desired.
Storage, Freezing, and Reheating Tips
Store leftover pasta in an airtight container in the fridge for up to 3 days.
To reheat, gently warm on the stovetop over low heat or microwave at reduced power to avoid drying out. Add a splash of water or broth to restore creaminess.
This dish freezes well cool completely, then freeze in a sealed container for up to 2 months. Thaw overnight in the fridge before reheating.
Serving Suggestions and Garnishes
- This Philly Cheesesteak Pasta is a meal on its own, but you can complement it with crisp sides:
- A fresh garden salad with a tangy vinaigrette cuts through the richness.
- Garlic bread or soft dinner rolls add a comforting carb boost.
- For extra veggies, serve with steamed broccoli or roasted asparagus.
- Garnish with fresh parsley, chives, or even a drizzle of hot sauce to personalize.
Variations to Customize Flavor and Spice
- Use thinly shaved ribeye steak instead of ground beef for a more classic taste; cook steak separately to avoid overcooking.
- Add a splash of cream or half-and-half to the sauce for extra creaminess.
- Spice it up with sliced jalapeños or red pepper flakes.
- Swap mozzarella for sharp cheddar or Monterey Jack for different cheese profiles.
- For dairy-free, skip the cheese and use nutritional yeast for a cheesy flavor alternative.
Cultural and Inspiration
The Philly cheesesteak is an iconic American sandwich originating in Philadelphia, celebrated for its combination of thinly sliced beef, melted cheese, and sautéed onions and peppers on a hoagie roll. This recipe transforms those favorite flavors into a pasta casserole, making it more versatile and easy to prepare at home without bread or sandwiches. It’s a modern twist on a classic comfort food that packs all the indulgent, nostalgic flavor into a warm, cheesy pasta dish.