Philly Cheesesteak Pasta
An Easy Back To School Dinner The Whole Family Will Love
Philly Cheesesteak Pasta is an easy, cheesy skillet dinner made with ground beef, peppers, onions, mushrooms and rotini tossed in a creamy, savory sauce. It has all those familiar cheesesteak flavors turned into a comforting pasta dinner that is especially perfect for busy weeknights.
This is one of those recipes I love for the back to school time of year because it uses basic grocery store ingredients, feeds a family, and reheats really well. When everyone is suddenly back to school, sports, activities, and a million different schedules, having a filling dinner that doesn’t require a ton of complicated prep is a lifesaver.
The combination of seasoned ground beef, sautéed vegetables, French onion soup, cream cheese, and mozzarella makes a rich sauce that gets into all the little twists of the rotini. Even better, the leftovers are delicious, so this is a great recipe to make when you know you have another busy night coming.
If you are looking for an easy ground beef dinner to add to your weeknight rotation, save this one.
A Cheesesteak Inspired Pasta Dinner
I want to emphasize the word inspired here because I know how people get about their regional foods.
This isn’t meant to replace an authentic Philly cheesesteak. I took the flavors and ingredients we associate with a cheesesteak and turned them into an easy, creamy pasta dinner.
You have the beef, sautéed onions and green peppers, optional mushrooms, and lots of melted cheese. Instead of putting everything on a roll, we’re tossing it with rotini.
It is hearty, cheesy, savory, and very family friendly.
Why This Is A Great Back To School Dinner
The beginning of the school year always seems to come with a schedule adjustment. Even if you don’t have kids in school, this time of year has a way of making everybody feel like it’s time to get back into a routine.
This Philly Cheesesteak Pasta is perfect for those busy nights because most of the work happens in one large skillet after you cook the pasta.
You can also do some of the prep ahead of time. Dice the peppers, onions, and mushrooms earlier in the day or even the night before and keep them covered in the refrigerator. You can also cook the ground beef and vegetables ahead of time and finish the sauce and pasta when you’re ready for dinner.
It makes approximately eight servings, which means there is plenty for a larger family or leftovers for lunch and dinner later in the week.
Back To School Dinner Tip: If your family eats at different times because of practices, work, or other after-school activities, this is a particularly good dinner to have ready. Individual portions reheat easily without requiring you to cook a second meal.
What You Need For Philly Cheesesteak Pasta
The complete measurements are in the printable recipe card below, but here are the main ingredients and why I use them.
Ground Beef: I like using lean 90/10 ground beef for this recipe. There is usually very little excess grease to drain, and there is already plenty of richness coming from the cheeses.
Rotini: The twists and grooves grab onto the creamy sauce and little pieces of ground beef and vegetables. Another short pasta can be substituted if that is what you have on hand.
Yellow Onion: Dice this fairly small so you get onion throughout the pasta without having large pieces.
Green Bell Pepper: This gives the dish that familiar cheesesteak flavor. Dice this small as well.
Mushrooms: These are optional. I love them in this pasta, but if you have mushroom haters at home, leave them out.
Campbell’s French Onion Soup: This is one of my shortcuts for creating a savory sauce without having to make one completely from scratch. It adds both liquid and lots of onion flavor.
Cream Cheese: This melts into the French onion soup and creates the creamy base for the sauce.
Mozzarella Cheese: Three cups may sound like a lot, but we’re making cheesy pasta here. Some gets stirred into the pasta and you can save some for melting over the top.
Worcestershire Sauce: This adds another layer of savory flavor to the beef and vegetables.
Seasonings: Paprika, onion powder, garlic powder, celery salt, black pepper, and dried parsley keep the recipe simple while giving the sauce plenty of flavor.
The Secret Is Cooking The Vegetables First
Don’t rush the onions, peppers and mushrooms.
Add them to your skillet with butter and let them cook for about 10 to 15 minutes. You want the vegetables soft and beginning to get golden before adding the ground beef.
This does two things. It improves their flavor, and it prevents you from ending up with crunchy chunks of green pepper and onion in an otherwise creamy pasta.
I also recommend dicing the vegetables fairly small. You want a little bit of beef, vegetable, pasta, and cheese together in every bite.
Break The Ground Beef Into A Fine Crumble
This is another small step that makes a big difference.
As the ground beef cooks, break it into very small pieces. Large chunks of ground beef don’t incorporate into the pasta nearly as well.
I use a ground meat chopper for this because it gets the beef into the fine crumble I want. It is one of those inexpensive kitchen tools I use constantly, not only for ground meat but also for things like guacamole and breaking up whole tomatoes for sauces.
My Ground Meat Chopper
I recently got asked about some of my most used kitchen tools, and my ground meat chopper is definitely one of them.
I like it because it gets ground beef into a really fine crumble, which is exactly what I want for recipes like this one. The smaller pieces distribute throughout the pasta so you get a little beef in every bite.
I also use mine for guacamole and for crushing whole tomatoes when I’m making sauce.
You can use the link below if you’d like to purchase one for yourself!
*The following is an affiliate link. That means Amazon pays me a small commission if you use the link to make a purchase, at no additional cost to you.*
Get The Ground Meat Chopper
A Shortcut Sauce With French Onion Soup
One of the things that makes this an easy weeknight pasta recipe is the can of Campbell’s French Onion Soup.
Instead of building a separate sauce, the soup goes directly into the cooked beef and vegetables. Once it comes to a simmer, cubes of softened cream cheese are folded into it until everything is smooth and creamy.
I love the flavor the French onion soup adds to this recipe. If you don’t want to use canned soup, you can substitute beef broth. Just keep in mind that you may need to adjust the seasonings because the soup contributes quite a bit of flavor to the finished dish.
Don’t Forget To Taste As You Go
Before adding the pasta and cheese, taste the beef and sauce.
The French onion soup, Worcestershire sauce, and cheese all bring salt and flavor to the recipe, so I prefer to adjust the seasonings at this point rather than adding a lot of salt in the beginning.
This is especially important if you make substitutions.
How To Make Philly Cheesesteak Pasta
Start by cooking the rotini according to the package directions. While the pasta cooks, sauté the diced onion, green pepper, and mushrooms in butter until they are soft and beginning to brown.
Add the Worcestershire sauce and seasonings, followed by the ground beef. Cook the beef completely, breaking it into a fine crumble as it cooks.
If your beef has excess grease, drain it before continuing.
Add the French onion soup and bring everything to a gentle simmer. Cut the softened cream cheese into cubes and slowly stir it into the skillet until it has completely melted and the sauce is smooth.
Fold in the cooked rotini and dried parsley.
Turn off the heat and immediately stir in the shredded mozzarella. You can stir all three cups into the pasta, or stir in about two cups and sprinkle the remaining cheese over the top.
If your skillet is oven-safe, place it briefly under the broiler to get that cheese on top extra melty.
Let the pasta rest for about 10 minutes before serving. This gives the creamy sauce a chance to settle and cling to the pasta.
Make It Ahead For A Busy Week
There are a couple of ways I would prep this recipe ahead of time.
You can chop the vegetables and refrigerate them in an airtight container until you’re ready to cook.
You can also prepare the ground beef and vegetable mixture ahead of time. Refrigerate it and then reheat it in your skillet before adding the soup, cream cheese, and remaining ingredients.
I prefer cooking the pasta closer to serving time rather than letting cooked pasta sit for too long because the texture is better.
This little bit of advance prep can make dinner come together very quickly on a school night.
How To Store And Reheat Leftovers
Store leftover Philly Cheesesteak Pasta in a covered container in the refrigerator.
When reheating, you may find that the pasta has absorbed some of the sauce. Add a small splash of milk or broth before reheating and stir it through the pasta to loosen the sauce again.
This makes a great next-day lunch, and it is also a good option for families who need something that can be reheated in individual portions at different times.
What To Serve With Philly Cheesesteak Pasta
This is a pretty substantial dinner on its own, so I keep the sides simple.
A basic green salad, steamed green beans, roasted broccoli, or another simple vegetable is really all you need. Garlic bread is also delicious if you’re leaning all the way into comfort-food night.
For especially hectic evenings, I wouldn’t overthink it. Put some cut vegetables or fruit on the table and call dinner done.
More Easy Skillet Ground Beef Dinners
If easy ground beef dinners are a lifesaver at your house, I have plenty more where this came from. I love a good skillet dinner because you can take a pound of ground beef, a few pantry staples, and some simple ingredients and turn them into something everyone actually looks forward to eating.
These are especially good recipes to keep in your back pocket during the busy back to school season. Most are easy enough for a weeknight, don’t require a sink full of dishes, and make great leftovers for lunch or dinner the next day.
Here are a few more of my easy skillet ground beef dinners to add to your meal plan. Click each image to go to the recipe.
An Easy Ground Beef Dinner To Keep In Your Rotation
There is a reason recipes like this become family favorites. Philly Cheesesteak Pasta takes inexpensive, familiar ingredients and turns them into a hearty dinner that feels a little more exciting than another night of spaghetti.
It’s creamy, cheesy, beefy, and filling without requiring complicated cooking techniques or hard-to-find ingredients.
And during the back to school season, when everybody seems to be running in a different direction, that is exactly the kind of dinner I want in my back pocket.
Philly Cheesesteak Pasta Recipe
Philly Cheesesteak Pasta is an easy, cheesy ground beef dinner made with sautéed peppers, onions and mushrooms, rotini pasta and a creamy French onion sauce. It's a hearty, family-friendly pasta that's perfect for busy weeknights, back to school dinners and reheating for leftovers.
Ingredients
- 1 pound lean ground beef, preferably 90/10
- 1 (16 ounce) box rotini pasta
- 2 tablespoons butter
- 1 medium yellow onion, diced small
- 1 medium green bell pepper, diced small
- 2 cups mushrooms, diced small, optional
- 1 tablespoon Worcestershire sauce or soy sauce
- 1/4 teaspoon paprika
- 1/2 tablespoon onion powder
- 1/2 tablespoon garlic powder
- 1/2 teaspoon celery salt
- Black pepper, to taste
- 1 (10.5 ounce) can Campbell's French Onion Soup
- 1 (8 ounce) package cream cheese, softened and cut into cubes
- 1 tablespoon dried parsley
- 3 cups shredded mozzarella cheese
Instructions
- Cook the pasta. Bring a large pot of salted water to a boil and cook the rotini according to the package directions. Drain and set aside.
- Sauté the vegetables. Melt the butter in a large, deep-sided skillet over medium heat. Add the diced onion, green pepper and mushrooms. Cook for 10 to 15 minutes, stirring occasionally, until the vegetables are soft and beginning to brown.
- Season the vegetables. Add the Worcestershire sauce and cook for about 3 minutes. Add the paprika, onion powder, garlic powder, celery salt and black pepper. Stir and cook for another 1 to 2 minutes.
- Brown the beef. Add the ground beef to the skillet. Cook until completely browned, using a meat chopper or spatula to break the beef into a very fine crumble. Drain any excess grease if necessary.
- Add the French onion soup. Pour the French onion soup into the skillet and stir to combine with the beef and vegetables. Bring the mixture to a gentle simmer.
- Make it creamy. Reduce the heat to low. Add the softened cream cheese a few cubes at a time, stirring until completely melted and incorporated before adding more. Continue until the sauce is smooth and creamy.
- Add the pasta. Fold the drained rotini and dried parsley into the skillet. Toss until the pasta is evenly coated with the beef and creamy sauce.
- Make it cheesy. Turn off the heat and stir in 2 cups of the shredded mozzarella until melted. Sprinkle the remaining 1 cup of mozzarella evenly over the top.
- Optional broiled cheese topping. If using an oven-safe skillet, place the pasta under the broiler briefly until the mozzarella on top is melted and beginning to brown. Watch it carefully.
- Rest and serve. Let the Philly Cheesesteak Pasta rest for about 10 minutes before serving. The sauce will thicken slightly as it rests and cling beautifully to the rotini.
Notes
- Make Ahead: The peppers, onions and mushrooms can be chopped a day ahead and stored covered in the refrigerator. You can also cook the beef and vegetable mixture ahead of time and refrigerate it until you're ready to finish the pasta.
- Mushrooms: If your family doesn't like mushrooms, simply leave them out. You don't need to replace them with anything.
- French Onion Soup Substitute: Beef broth can be used instead of canned French onion soup, but you may need to increase the seasonings to compensate for the flavor in the soup.
- Ground Beef: I prefer lean 90/10 ground beef because there is usually very little excess grease to drain.
- Cheese: You can stir all 3 cups of mozzarella into the pasta if you don't want to broil the top.
- Leftovers: Refrigerate leftovers in a covered container. The pasta will continue to absorb some of the sauce as it sits. Add a splash of milk or beef broth when reheating to bring the creamy consistency back.
- Back To School Tip: This is a great dinner for nights when everyone eats at different times. Portion leftovers into individual containers so they can easily be reheated for after-school activities, sports or late work nights.