Philly cheesteak, but make it philly cheesesteak pasta.
I adore a good cheesesteak sandwich. Give me some Worcestershire sauce (or W sauce, as my husband affectionately calls it), some ribeye steak, green peppers and some mushrooms all day long. But while my love for bread is infinite, my love of pasta is neverending and unwavering. So I decided why not combine the two.
This easy philly cheesesteak pasta recipe is a recipe the whole family can enjoy. It takes about 30 minutes and makes some fantastic leftovers.
The Philly cheesesteak started in Philadelphia, Pennsylvania in the 1930s (hence the name). While the original maker of the sandwich is questioned, most accounts credit Pat Olivieri, a Philadelphia hot dog vendor, with its invention.
According to the story, Pat Olivieri was running a hot dog stand in South Philadelphia one day when he decided to switch things up a bit. He cooked up some thinly-sliced steak topped it with grilled onions and put in on a hoagie. A cab driver supposedly stopped after smelling the heavenly aroma coming from Pat’s cart and got one. He loved it so much that he came back the next day with some friends, and soon the sandwich became a local sensation.
As the sandwich grew in popularity, other vendors in the area began selling their own versions. The original sandwich was made with thinly sliced beef and grilled onions, but over time, other ingredients were added, such as provolone cheese, bell peppers, and mushrooms. Today, the classic Philly cheesesteak is made with thinly sliced ribeye steak, grilled onions, and melted cheese, all served on a long hoagie roll.
The Philly cheesesteak is so delicious, it was officially recognized as the “official sandwich of Philadelphia” by the city council in 1992.
The absolute best part of this hearty meal is the fact that it takes less than 45 minutes to make, making it a great option for busy days without a lot of cooking time.
The ingredients for philly cheesesteak pasta are:
- 8 ounces of pasta (I normally use rotini or penne pasta)
- 1 to 1.5 lb lean ground beef (I like a little extra meat w my pasta)
- 2 Tbs butter or olive oil
- 8 ounces of mushrooms, sliced
- 1 medium chopped green bell pepper
- 1 medium chopped onion
- 1 can french onion soup
- 4 Tbs worcestershire sauce
- 1 Tbs cornstarch
- Provolone cheese (add as much as you like. I normally add 1 to 1.5 cups because everyone loves a cheesy pasta dish)
- Salt and black pepper to taste
How to cook philly cheesesteak pasta:
- Cook your penne or rotini pasta according to package directions. I recommend cooking them a little al dente, because they will continue to cook once added to the mixture at the end.
- In a large skillet over medium to medium-high heat, brown ground beef. Once done, drain the excess grease and move meat to a plate and return skillet to burner.
- Melt the butter or heat up the oil. Add the mushrooms and cook until brown, which takes about 5 minutes. Add the green peppers and onions and cook an additonal 2-3 minutes.
- Reduce to low heat and add the french onion soup, W sauce and seasonings. Combine the water and cornstarch in a small bowl and then add the the skillet. Then add the meat and pasta.
- Lastly, add the cheese to the top, cover and heat until cheese is melted.
To make this a complete meal, I recommend searving it with a simple side salad and some garlic bread.
My recipe does not use boneless ribeye steak that most philly recipes call for. Ground beef is just easier to cook in a large pot with all of the rest of the ingredients. Also if you season it correctly, hamburger meat is pretty phenomenal.
Speaking of seasonings, i have a base of seasonings for this recipe but feel free to add more of whatever strikes your fancy. I always add extra W sauce to everything. You can also throw a little Italian seasoning, onion powder or garlic powder in there. This is such an easy recipe, it will be hard to mess it up too badly.
When you are cooking this recipe, you will notice that it’s a little “juicy”. That’s where the cornstarch will help. I recommend mixing the cornstarch with 2 Tbs cold water and then pour it into the dish. That will help thicken it up. The more cornstarch, the thicker it will get. If you accidently get it too thick, you can just add a little water or beef broth. The goal is to make a creamy sauce.
This cooked pasta meal can be refrigerated in an airtight container for 3-4 days.
This recipe is definitely a new family favorite and will added into the rotation for those busy weeknights. Next time I make it, I think I might add cream cheese instead of cprnstarch and water.
If this one isn’t quite your jam, I’ve got tons of other recipes, including:
Things I recommend to prepare this meal:
Philly Cheesesteak Pasta
This philly cheesesteak pasta is delicious and easy, making it perfect for busy weeknights or laid back weekends.
Ingredients
- 8 ounces of pasta (I normally use rotini or penne pasta)
- 1 to 1.5 lb lean ground beef (I like a little extra meat w my pasta)
- 2 Tbs butter or olive oil
- 8 ounces of mushrooms, sliced
- 1 medium chopped green bell pepper
- 1 medium chopped onion
- 1 can french onion soup
- 4 Tbs worcestershire sauce
- 1 Tbs cornstarch
- 1-1.5 C Provolone cheese
- Salt and black pepper to taste
Instructions
- Cook your penne or rotini pasta according to package directions. I recommend cooking them a little al dente, because they will continue to cook once added to the mixture at the end.
- In a large skillet over medium to medium-high heat, brown ground beef. Once done, drain the excess grease and move meat to a plate and return skillet to burner.
- Melt the butter or heat up the oil. Add the mushrooms and cook until brown, which takes about 5 minutes. Add the green peppers and onions and cook an additonal 2-3 minutes.
- Reduce to low heat and add the french onion soup, W sauce and seasonings. Combine the water and cornstarch in a small bowl and then add the the skillet. Then add the meat and pasta.
- Lastly, add the cheese to the top, cover and heat until cheese is melted.