Prep Time: 5 mins | Cook Time: 25 mins | Total Time: 30 mins | Yield: 4 Servings
I love how simple this recipe is! Oh, man, I have never had this Philly Cheesesteak Pasta before, and I am so glad that I gave it a try because I never would have tasted perfection! Try this recipe now and I promise you that it is worth all your time and effort. Enjoy!
INGREDIENTS :
- 2 tbsp butter
- 1 medium onion chopped
- 1 1/4 pounds ground beef
- 8 oz. white button mushrooms sliced
- 1/3 pound coarsely chopped provolone cheese
- 1 (10.5 oz.) can French onion soup
- 8 oz. penne pasta
- 2 tbsp Worcestershire sauce
- Salt & pepper to taste
- 1 green pepper chopped
- 1 tbsp cornstarch
DIRECTIONS :
- Place a large pot on the stove and turn the heat to high. Allow the water to boil.
- Add the noodles and cook until firm to bite. Drain and set aside.
- Place a large skillet on the stove and turn the heat to medium.
- Add the ground beef, then cook until crumbly and brown. Remove from the skillet and transfer it onto a clean plate.
- In the same skillet, add 2 tbsp of butter and allow it to melt.
- Add the mushrooms and cook until soft and golden brown.
- Add the peppers and onions, then sauté until soft as well.
- Turn the heat down to low, then add the Worcestershire sauce and French onion soup. Stir until well blended.
- Add the slurry and stir until well blended. Allow the mixture to become thick.
- Put the ground beef back into the skillet as well as the cooked pasta. Toss everything until well combined.
- Add the provolone cheese, then cover the skillet and allow the cheese to melt completely.
- Add more salt and pepper to season.
- Serve and enjoy!
Nutrition Facts:
Calories 613 Total Fat 19g 24% Cholesterol 113.4mg 38% Sodium 896.9mg 39% Total Carbohydrate 57.2g 21% Sugars 8.3g Protein 51.7g 103% Vitamin A18% Vitamin C39%
PHILLY CHEESESTEAK PASTA
Yield:
4
Prep Time:
5 minutes
Cook Time:
25 minutes
Total Time:
30 minutes
Ingredients
- 2 tbsp butter
- 1 medium onion chopped
- 1 1/4 pounds ground beef
- 8 oz. white button mushrooms sliced
- 1/3 pound coarsely chopped provolone cheese
- 1 (10.5 oz.) can French onion soup
- 8 oz. penne pasta
- 2 tbsp Worcestershire sauce
- Salt & pepper to taste
- 1 green pepper chopped
- 1 tbsp cornstarch
Instructions
- Place a large pot on the stove and turn the heat to high. Allow the water to boil.
- Add the noodles and cook until firm to bite. Drain and set aside.
- Place a large skillet on the stove and turn the heat to medium.
- Add the ground beef, then cook until crumbly and brown. Remove from the skillet and transfer it onto a clean plate.
- In the same skillet, add 2 tbsp of butter and allow it to melt.
- Add the mushrooms and cook until soft and golden brown.
- Add the peppers and onions, then sauté until soft as well.
- Turn the heat down to low, then add the Worcestershire sauce and French onion soup. Stir until well blended.
- Add the slurry and stir until well blended. Allow the mixture to become thick.
- Put the ground beef back into the skillet as well as the cooked pasta. Toss everything until well combined.
- Add the provolone cheese, then cover the skillet and allow the cheese to melt completely.
- Add more salt and pepper to season.
- Serve and enjoy!