Philly Cheesesteak Pasta
Tender beef, peppers, onions, and melty cheese—this philly cheesesteak pasta is a one-pan twist on a sandwich favorite.
Servings: 4 servings
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
