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Philly Cheesesteak Pasta


    • 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


  1. Cook noodles according to package instructions. Drain well.
  2. 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.
  3. 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.