Name: Philly Cheesesteak Pasta-Quick & Easy Beef Dinner
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Ingredients: 1 pound lean ground beef (90/10); 1 (16 ounce) box rotini pasta; 1 (10.5 ounce) can Campbell's French Onion Soup; 3 cups shredded mozzarella; 1 (8 ounce) package cream cheese, softened; 1 medium yellow onion, diced small; 1 medium green pepper, diced small; 2 cups mushrooms, diced small; 2 tablespoons butter; 1/4 teaspoon paprika; 1/2 tablespoon onion powder; 1/2 tablespoon garlic powder; 1/2 teaspoon celery salt; 1 tablespoon dried parsley; 1 tablespoon Worcestershire sauce

Philly Cheesesteak Pasta Recipe brings the iconic flavors of a beloved sandwich right to your dinner plate, reimagin extracted in a comforting, creamy pasta dgin extract. Imagine tender ribbons of pasta, enveloped in a rich, savory sauce, studded with thinly sliced steak and caramelized onions, all topped with that irresistible melted cheese. It’s no wonder this fusion creation has captured hearts and taste buds alike! People adore it because it delivers all the satisfying goodness of a classic Philly cheesesteak without the fuss of a bun, making it a perfect weeknight meal that feels both indulgent and approachable. What truly makes this Philly Cheesesteak Pasta Recipe so special is its ability to blend the hearty, robust taste of steak and onions with the smooth, comforting embrace of pasta and cheese, creating a harmonious symphony of textures and flavors that will have everyone asking for seconds. Get ready to transform your dinner routine with this incredibly delicious and satisfying dish!

Ingredients:

1 pound lean ground beef (90/10)
1 (16 ounce) box rotini pasta
1 (10.5 ounce) can Campbell’s French Onion Soup
3 cups shredded mozzarella
1 (8 ounce) package cream cheese, softened
1 medium yellow onion, diced small
1 medium green pepper, diced small
2 cups mushrooms, diced small (optional, but highly recommended for extra flavor and texture)
2 tablespoons butter
¼ teaspoon paprika
½ tablespoon onion powder
½ tablespoon garlic powder
½ teaspoon celery salt
1 tablespoon dried parsley
1 tablespoon Worcestershire sauce or soy sauce (depending on your preference and what you have on hand)

Cooking the Pasta

Boiling the Rotini

Begin extractgin extract bringing a large pot of salted water to a rolling boil. You want a generous amount of water so the pasta has plenty of room to cook without sticking together. Once boiling, carefully add the entire 16-ounce box of rotini pasta. Stir the pasta immediately after adding it to prevent any clumping.
Cook the rotini according to the package directions, aiming for al dente. This means the pasta should be tender but still have a slight bite to it. Typically, this is around 9-11 minutes. It’s crucial not to overcook the pasta, as it will continue to soften in the sauce. While the pasta is cooking, you can start preparing your other ingredients.
Before draining the pasta, reserve about 1 cup of the starchy pasta water. This liquid gold will be your secret weapon for achieving a perfectly smooth and creamy sauce later on. Drain the cooked pasta in a colander and set it aside.

Preparing the Cheesesteak Filling

Sautéing the Aromatics and Beef

In a large skillet or Dutch oven, melt the 2 tablespoons of butter over medium-high heat. Once the butter is shimmering and fragrant, add the diced yellow onion and diced green pepper. Sauté these vegetables for about 5-7 minutes, stirring occasionallgin extractuntil they begin to soften and the onion becomes translucent. If you’re using mushrooms, add them now and cook for another 5 minutes until they release their moisture and start to brown.
Add the 1 pound of lean ground beef to the skillet with the softened vegetables. Break up the ground beef with a spoon and cook until it’s thoroughly browned. Drain off any excess grease from the skillet. This is an important step to prevent a greasy final dish.
Now, it’s time to add the flavor boosters. Sprinkle the paprika, onion powder, garlic powder, celery salt, and dried parsley over the browned beef and vegetables. Stir everything together well to distribute the spices evenly. Cook for another minute, allowing the spices to become fragrant and toast slightly.
Pour in the 1 (10.5 ounce) can of Campbell’s French Onion Soup and the 1 tablespoon of Worcestershire sauce (or soy sauce). Stir to combine everything. Bring the mixture to a simmer, then reduce the heat to low, cover the skillet, and let it cook for about 10 minutes. This allows the flavors to meld together beautifully, creating a rich and savory base for your Philly Cheesesteak Pasta.

Creating the Creamy Sauce and Combining

Melting the Cream Cheese and Incorporating Pasta

Uncover the skillet and add the 8-ounce package of softened cream cheese to the simmering mixture. Stir continuously until the cream cheese is completely melted and has formed a smooth, luscious sauce that coats the beef and vegetables. This is where the magic happens, transforming a simple mixture into a decadent sauce. If the sauce seems a bit too thick at this stage, you can gradually add a few tablespoons of the reserved pasta water until you reach your desired consistency.
Add the cooked and drained rotini pasta directly into the skillet with the creamy cheesesteak sauce. Gently toss the pasta with the sauce, ensuring every piece is coated. Continue to cook over low heat for another 2-3 minutes, allowing the pasta to absorb some of the delicious sauce.
Finally, sprinkle the 3 cups of shredded mozzarella cheese over the pasta and sauce. Cover the skillet again and let it sit for about 3-5 minutes, or until the mozzarella is fully melted and gooey. For an extra indulgent touch, you can give it a gentle stir to create beautiful cheese pulls throughout the dish. Taste and adjust seasoning if necessary, although the French onion soup usually provides ample saltiness.

Conclusion:

There you have it – a fantastic Philly Cheesesteak Pasta Recipe that brings all the iconic flavors of a classic cheesesteak into a comforting and easy-to-make pasta dish. This recipe is perfect for a weeknight dinner when you’re craving something hearty and delicious, but it’s also impressive enough to serve guests. The creamy sauce, tender steak, sautéed onions and peppers, and melted cheese all come together beautifully, creating a symphony of flavors and textures that will have everyone asking for seconds. Don’t be afraid to get creative and make this recipe your own!

For serving suggestions, this Philly Cheesesteak Pasta Recipe is wonderful on its own, but a simple side salad with a light vinaigrette or some garlic bread can really complement the richness of the dish. When it comes to variations, consider adding your favorite mushrooms, a touch of spicy mustard to the sauce, or even a sprinkle of fresh parsley for a pop of color and freshness. Experiment with different types of pasta; penne, rigatoni, or even shells would work wonderfully to hold all that delicious sauce. We truly hope you enjoy making and eating this delightful pasta creation!

Frequently Asked Questions:

Can I make the Philly Cheesesteak Pasta Recipe ahead of time?

Yes, you can prepare most of the components ahead of time. Cook the pasta and steak mixture separately and store them in airtight containers in the refrigerator. When you’re ready to serve, reheat the steak mixture, then toss it with the cooked pasta and cheese sauce. You might need to add a splash of milk or cream to the sauce to loosen it up when reheating.

What kind of steak is best for this Philly Cheesesteak Pasta Recipe?

Thinly sliced ribeye or sirloin steak are excellent choices for this Philly Cheesesteak Pasta Recipe. They are tender and flavorful. You can also ask your butcher to thinly slice the steak for you, or you can partially freeze the steak for about 30 minutes to make it easier to slice thinly at home.