Philly Cheesesteak Pasta


8 ounces penne pasta

1 1/4 lbs ground beef

2 tablespoon butter

8 ounces white button mushrooms sliced

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

Salt & pepper to taste



Cook noodles according to package instructions. Drain well.

Meanwhile, in a large skillet over medium heat, brown ground beef. Remove to a plate, leaving any fat in the pan. Melt 2 tablespoons of butter over medium-high heat. Swirl the butter several times to keep it from burning. Add mushrooms and cook until almost golden brown: approximately 5 minutes. Add onions and peppers and cook 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 mixture into skillet and cook for 2 minutes or until slightly thickened. Add browned beef and cooked pasta to the skillet with vegetables. Add chopped provolone, cover, and melt the cheese. Salt & pepper to taste.



Calories: 797kcal | Carbohydrates: 52g | Protein: 44g | Fat: 45g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 17g | Trans Fat: 2g | Cholesterol: 142mg | Sodium: 535mg | Potassium: 905mg | Fiber: 3g | Sugar: 6g | Vitamin A: 625IU | Vitamin C: 28mg | Calcium: 345mg | Iron: 5mg

Leave a Reply

Your email address will not be published. Required fields are marked *

Back to top button