Philly Cheesesteak Pasta


1 ½ pounds of lean ground beef

1 yellow onion, chopped

2 tbsp butter

1 small can sliced mushrooms, drained

1 green pepper, chopped

1 can french onion soup mix

⅓ pound Provolone cheese, cut in small cubes

8 ounces penne pasta, cooked according to package directions

Salt and pepper to taste

1 tbsp cornstarch

2 tbsp Worcestershire Sauce


Cook the pasta according to package directions, drain

In a large skillet, crumble and brown the ground beef

Drain the meat and place in a clean dish

In the same skillet, place the butter and allow to melt

Add the mushrooms and cook until soft

Add in the peppers and the onions and saute until soft

Reduce the heat and add the Worcestershire Sauce

Add in the Can of French Onion Soup

Mix the cornstarch with a little water and add to the skillet

Whisk until the sauce thickens

Add the cooked ground beef back into the skillet

Add in the cooked and drained pasta

Stir to combine well

Toss in the cubed provolone cheese and place a cover on the skillet

Allow the cheese to melt

Season with salt and pepper if desired

Serve and enjoy!

Nutrition Information:


Amount Per Serving: CALORIES: 816 | TOTAL FAT: 43g | SATURATED FAT: 21g | TRANS FAT: 1g | UNSATURATED FAT: 17g | CHOLESTEROL: 204mg | SODIUM: 884mg | CARBOHYDRATES: 36g | FIBER: 2g | SUGAR: 5g | PROTEIN: 67g

See also  Mexican Taco Lasagna