Philly Cheesesteak Pasta
A Twist on a Regional Classic
This Philly Cheesesteak Pasta is a one skillet meal with cheesy goodness throughout. Made with peppers, mushrooms, and onions, every bite is savory and delicious.
The addition of a can of Campbell’s French Onion Soup creates a delicious and creamy gravy. Paired with cream cheese and mozzarella, the sauce is creamy and delicious.
This will surely be a family favorite!
The full, printable recipe card is right at the end of this post but first there’s some additional info you’ll want to see.
Hit the print button under the picture of the recipe to condense it to one page which is also ad free. You can screen shot this or print it.
There is a Pinterest button on the top of the recipe card that you can use to save this to Pinterest. If you would like to follow me on Pinterest, you can find me there as The Tipsy Housewife.
Campbell’s Soup Is Good Food
Remember that ad campaign for Campbell’s? You’re reading a 1970s kid here so you know I do!
I love using this French Onion soup for the recipe as it adds great flavor. You can certainly sub any kind of broth for this that you like.
Remember, there is no need to come to the comments on Facebook and bore us all with a lecture on GMOs and MSG!
I am not interested in fighting it out about these so take it elsewhere. I’ll never make you eat anything you don’t want to, these are just my personal recommendations so everyone chill.
I would never suggest anything I wouldn’t eat myself LOL.
Ground Meat Chopper
I recently got asked about some of my most used kitchen tools. This ground meat chopper definitely comes in as one of the most valuable kitchen players.
I will link this one here from my Amazon page.
*This is an affiliate link. That means Amazon pays me a small commission if you use the link, at no cost to you.*
There is also a very good ground meat chopper at Family Dollar for $3.
I love this chopper because it breaks the meat into a fine crumble. This really stretches the meat further to feed more.
I also use this chopper to make my guacamole and to crush up whole tomatoes in sauces.
As you can see above, choosing a leaner ground beef means you won’t have to drain the fat. Trust me, you’ll have enough fatty, creamy goodness as is.
Philly Cheesesteak Pasta
This Philly Cheesesteak Pasta is a one skillet meal with cheesy goodness throughout. Made with peppers, mushrooms and onions, every bite is savory and delicious. The addition of a can of Campbell's French Onion Soup creates a delicious and creamy gravy paired with cream cheese and mozzarella. This will surely be a family favorite!
Ingredients
- 1 lb of ground beef (it is best to use a lean beef like a 90/10 ratio so you don't have to drain)
- 1 16 ounce box of Rotini, cooked according to package directions
- 1 10.5 ounce can of Campbell's French Onion Soup
- 3 cups of shredded mozzarella
- 1 8 ounce package of cream cheese softened
- 1 medium yellow onion, diced small
- 1 medium sized green pepper, diced small
- Optional 2 cups of mushrooms, diced small
- 2 tablespoons of butter
- 1/4 teaspoon of paprika
- 1/2 tablespoon of onion powder
- 1/2 tablespoon of garlic powder
- black pepper to taste
- 1/2 teaspoon of celery salt
- 1 tablespoon of dried parsley
- 1 tablepoon of Worcestershire sauce or Soy Sauce
Instructions
- In a deep sided skillet, add your butter, onions, peppers and mushrooms. Cook threse on medium heat until they are soft and golden brown. This takes about 10 to 15 minutes. After they are soft, add the Worcestershire and cook for about 3 minutes. Then season with the salt, pepper, paprika, onion and garlic powders. Sauté for a minute or two.
- Add your ground beef and fully cook making sure to break this up into a very dine crumble. This is a great time to use your ground meat chopper as you do not want large chunks of meat.
- I used a lean beef so my meat did not need to ber drained, if you need to drain the meat, do so before adding the rest of the ingredients.
- When the meat is fully cooked and incorporated in with the cooked veggies, give it a taste and adjust the seasonings. keep in mind the can of soup adds flavor as well.
- Add your can of soup, bring to a simmer. Cut the cream cheese into cubes and add this to the skillet. Stir slowly and fold the cheese into the meat and veggies until it is melted and smooth.
- Next, add the cooked pasta and toss to coat with the sauce. Then add the dried parsley.
- Turn off the heat and and immediately add the shredded cheese. You can also add two cups to stir in and sprinkle the top with the third cup and if you have an oven safe pan, pop in the broiler to melt the cheese on top.
- Let this sit for 10 minutes before serving for the sauce to set up.
- Makes great leftovers.
Want another great pasta option? My BLT Pasta Salad is a major fave and Dad’s Spaghetti is a nostalgic comfort delight.