Philly Cheesesteak Pasta
Need a quick family dinner? This Philly Cheesesteak Pasta is packed with ground beef, green peppers, mushrooms, and creamy provolone cheese. Tender penne pasta makes this a filling, fast family dish.
Ingredients
- 8 ouncespenne pasta
- 1 ¼ lbsground beef
- 10 ounceswhite button mushrooms sliced (or cremini mushrooms)
- 1 mediumonion chopped
- 1green bell pepper chopped
- 1can condensed french onion soup
- 1 tablespoonworcestershire sauce
- ½ cupcold water
- 1 tablespooncornstarch
- 2 cupsshredded provolone and mozzarella
- kosher salt to taste
- freshly ground black pepper to taste
Directions
- 1
Preheat oven to 375 degrees.
- 2
Bring a large pot of salted water to boil. Then, cook the pasta "al dente" according to the package instructions and drain it well.
- 3
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.
- 4
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.
- 5
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.