Dive into the culinary fusion of classic Philly cheesesteak and comforting pasta with our irresistible recipe. The marriage of perfectly cooked penne, savory ground beef, and a rich blend of vegetables creates a symphony of flavors that will elevate your dining experience. Get ready to savor the essence of Philly cheesesteak in every satisfying bite.
In our household, the Philly Cheesesteak Pasta isn’t just a meal; it’s a celebration of flavors that has become a cherished tradition. Picture this: the aroma of sizzling beef, the sound of mushrooms sautéing to perfection, and the laughter of our little family eagerly waiting to devour this delightful dish. It started as an experiment, but now it’s a regular star on our dinner table, bringing everyone together for a culinary adventure.
Why This Recipe Is a Winner:
Why This Philly Cheesesteak Pasta Rocks!
- Innovative Fusion: Combining the iconic Philly cheesesteak with classic pasta, this recipe is a bold and delicious twist on two beloved dishes.
- Flavor Explosion: The blend of ground beef, mushrooms, onions, and green peppers, enveloped in French onion soup and Worcestershire sauce, creates a taste explosion that’s simply irresistible.
- Cheese Lover’s Dream: With a generous dose of coarsely chopped provolone, each forkful is a melty, cheesy delight that will leave you craving more.
Ingredients:
- 8 ounces penne pasta (227g)
- 1 1/4 lbs ground beef (567g)
- 2 tablespoons butter
- 8 ounces white button mushrooms, sliced (227g)
- 1 medium onion, chopped
- 1 green pepper, chopped
- 1 (10.5 ounce) can French onion soup
- 2 tablespoons Worcestershire sauce
- 1 tablespoon cornstarch
- 1/3 lb coarsely chopped provolone cheese (150g)
- Salt & pepper to taste
Directions:
- Cook the penne pasta according to package instructions. Drain well.
- In a large skillet over medium heat, brown the ground beef. Remove 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 mushrooms and cook until almost golden brown (approximately 5 minutes).
- Add onions and peppers; cook for an additional 2-3 minutes.
- Reduce heat to low. Stir in French onion soup and Worcestershire sauce.
- In a small bowl, whisk together cornstarch and 2 tablespoons of cold water. Whisk the mixture into the skillet and cook for 2 minutes or until slightly thickened.
- Add the browned beef and cooked pasta to the skillet with vegetables. Add chopped provolone, cover, and melt the cheese. Salt & pepper to taste.
Notes: For a twist, try substituting provolone with your favorite cheese blend. Ensure the butter is well-swirled to prevent burning. This recipe is versatile, allowing you to tailor the flavors to your liking. Enjoy the fusion goodness!
