Dive into a culinary fusion of two classics with our Philly Cheesesteak Pasta, where the iconic flavors of a Philly cheesesteak meet the comfort of perfectly cooked penne. This hearty dish brings together savory ground beef, vibrant vegetables, and the creamy richness of provolone cheese. Every forkful is a delightful symphony of tastes, making this recipe a must-try for anyone seeking a comforting yet elevated dinner experience.
In our home, the Philly Cheesesteak Pasta is more than just a meal; it’s a celebration of flavors that brings the family together. Picture this: the sizzle of ground beef in the skillet, the aroma of sautéed mushrooms, onions, and peppers filling the kitchen, and the anticipation as we melt provolone cheese over the pasta. It all started as a spontaneous experiment, a creative twist on a classic. Now, it’s a beloved dish that sparks joy around our dinner table, a testament to the magic of culinary innovation.
Why This Recipe Name: Elevating Classics in Every Bite
- Steakhouse Quality: Experience the rich, beefy goodness of ground beef, elevated with the flavors of French onion soup and Worcestershire sauce, reminiscent of a classic Philly cheesesteak.
- Mushroom Medley: White button mushrooms add a delightful earthiness, providing a perfect balance to the savory notes of the beef.
- Cheese Lover’s Dream: The dish is crowned with coarsely chopped provolone, melted to gooey perfection, creating a luscious, cheesy finish.
- Effortless Elegance: A simple yet flavorful combination, this recipe lets you enjoy the essence of a Philly cheesesteak without the need for a grill or intricate preparations.
Ingredients:
- 8 ounces penne pasta
- 1 1/4 lbs ground beef
- 2 tablespoons butter
- 8 ounces white button mushrooms, sliced
- 1 medium onion, chopped
- 1 green pepper, chopped
- 1 can (10.5 ounces) French onion soup
- 2 tablespoons Worcestershire sauce
- 1 tablespoon cornstarch
- 1/3 lb coarsely chopped provolone cheese
- Salt & pepper to taste
Directions:
- Cook the penne pasta according to the package instructions. Drain well and set aside.
- In a large skillet over medium heat, brown the ground beef. Remove the beef to a plate, leaving any fat in the pan.
- Melt 2 tablespoons of butter over medium-high heat. Swirl the butter to prevent burning. Add the sliced mushrooms and cook until almost golden brown, approximately 5 minutes.
- Add the chopped onions and peppers to the skillet and cook for an additional 2-3 minutes.
- Reduce the heat to low. Stir in the French onion soup and Worcestershire sauce.
- In a small bowl, whisk together cornstarch and 2 tablespoons of cold water. Whisk this mixture into the skillet and cook for 2 minutes or until slightly thickened.
- Add the browned beef and cooked pasta to the skillet with the vegetables. Add the coarsely chopped provolone, cover, and let the cheese melt.
- Season with salt and pepper to taste.
- Serve this Philly Cheesesteak Pasta hot, savoring the harmonious blend of flavors and the comforting cheesesteak goodness.
Notes:
- Customize the cheese by experimenting with different varieties like cheddar or mozzarella.
- For a spicy kick, consider adding crushed red pepper flakes during cooking.
- This dish reheats well, making it a delicious leftover lunch option.
- Nutritional Information (per serving): Calories – 550 kcal | Protein – 28g | Carbohydrates – 38g | Fat – 32g | Fiber – 4g | Sugar – 5g | Sodium – 800mg
