4.67 from 3 votes

Philly Cheesesteak Pasta

By: Julia Pacheco
Tender beef, peppers, onions, and melty cheese—this philly cheesesteak pasta is a one-pan twist on a sandwich favorite.
Prep: 2 minutes
Cook: 8 minutes
Total: 10 minutes
Servings: 4 servings
Save Recipe Pin Recipe Comment Print Recipe
Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

Ingredients 

  • 1 tbsp olive oil
  • 8 oz white mushrooms, diced
  • 1 yellow onion, diced
  • 1 green bell pepper, diced
  • 1 lb ground beef, 90/10 lean beef
  • 8 oz rotini pasta

Sauce:

  • 2 tbsp water
  • 1 tbsp corn starch
  • 10.5 oz can french onion soup
  • 1 tbsp Worcestershire sauce
  • 3 slices provolone cheese, diced

Instructions 

  • Bring a large pot of water to a boil on the stove. Add the pasta and cook according to the package instructions, drain and set to the side
  • While the pasta is cooking to a large pan on the stove over medium high heat add the oil once the oil is hot add in the mushrooms, onion, bell pepper, and ground beef break the ground beef up and cook it though.
  • While the ground beef is cooking to a small bowl add in the water and cornstarch whisk well now whisk in the French onion soup, and Worcestershire sauce.
  • Once the ground beef is cooked and the vegetables are tender stir in the sauce.
  • Stir in the cooked pasta and cheese. Let simmer for 2 minutes and serve. 

Nutrition

Calories: 646kcal | Carbohydrates: 55g | Protein: 34g | Fat: 32g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 628mg | Potassium: 1089mg | Fiber: 4g | Sugar: 7g | Vitamin A: 239IU | Vitamin C: 28mg | Calcium: 168mg | Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Let us know how it was!

About Julia Pacheco

Hello, I’m Julia Pacheco, and I’m so glad you’re here! I’m a published cookbook author with a passion for creating delicious, budget-friendly meals. My blog focuses on recipes that are accessible and enjoyable, because I truly believe in the power of food to heal, inspire, and bring people together. From early lessons in the kitchen with my mom to navigating life on WIC and food stamps, I’ve learned the value of making every meal count. Cooking has been my creative outlet, a way to connect with others, and it even helped me land my dream job.

Read More About Me

You May Also Like

4.67 from 3 votes (1 rating without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

5 Comments

  1. Rose says:

    5 stars

    This is so simple but OUT OF THIS WORLD good! The flavor is incredible. Our new go to easy dinner.

    Reply
  2. Ruth Llanes says:

    I made this recipe to the T. It was super easy, tasty and family enjoyed. Will definitely make again! Thanks Julia! 🙂

    Reply
  3. Tina says:

    My family loved this. I have made it twice and doubled it for a freezer meal.

    Reply
  4. Jenny says:

    I made this for my family. It was very easy to make and was a big hit. Thank you so much! I didn’t have canned onion soup and so used the dry soup mix , mixed with 10 ounces of water and it still turned out delicious.

    Reply
    1. Julia says:

      4 stars

      Am making this tonight and very happy to see your review! I too have no canned onion soup and was wondering if the Lipton onion packet would work. Now I know it will! Many thanks!

      Reply