Philly Cheesesteak Pasta

Philly Cheesesteak Pasta


1 ½ pounds lean ground beef

1 yellow onion, chopped

2 tablespoons of butter

1 small can sliced ​​mushrooms, drained

1 green bell pepper, chopped

1 can onion soup mix

⅓ pound Provolone cheese, cut into small cubes

8 ounces penne pasta, cooked according to package directions

Salt and pepper to taste

1 tablespoon cornstarch

2 tablespoons Worcestershire sauce


Cook pasta according to package directions, drain

In a large skillet, crumble and brown the ground beef

Drain the meat and place it in a clean dish

In the same pan, put the butter and let it melt.

Add the mushrooms and cook until tender

Add peppers and onions and sauté until tender

Reduce the heat and add the Worcestershire sauce

Add to can of French Onion Soup

Mix the cornstarch with a little water and add to the pan

Whisk until the sauce thickens

Return the cooked ground beef to the skillet

Add cooked and drained pasta

Stir to combine well

Add cubed provolone cheese and place a lid on the skillet

Let the cheese melt

Season with salt and pepper, if desired

Serve and enjoy!

Nutrition Information:


Amount per serving: CALORIES: 816 | TOTAL FAT: 43g | SATURATED FATS: 21g | TRANS FAT: 1g | UNSATURATED FATS: 17 g | CHOLESTEROL: 204mg | SODIUM: 884mg | CARBOHYDRATES: 36g | FIBER: 2g | SUGAR: 5g | PROTEIN: 67g


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