Philly Cheesesteak Pasta – A One-Skillet Cheesy Comfort Meal
This Philly Cheesesteak Pasta is a creamy, cheesy one-skillet dish that brings the flavors of a classic Philly cheesesteak into a comforting pasta meal. Made with ground beef, sautéed onions, green peppers, mushrooms, and a creamy mozzarella and cream cheese sauce, it’s a perfect quick and hearty dinner. Plus, it reheats beautifully for leftovers!
Equipment
- Large skillet (deep-sided preferred)
- Wooden spoon or spatula for stirring
- Knife & cutting board for chopping veggies
- Measuring spoons & cups
- Colander for draining pasta
Ingredients
- Main Ingredients:
- 1 lb ground beef 90/10 lean preferred
- 1 16 oz box rotini pasta, cooked per package instructions
- 1 10.5 oz can Campbell’s French Onion Soup (or substitute beef broth)
- 3 cups shredded mozzarella cheese
- 1 8 oz package cream cheese, softened
- Vegetables & Aromatics:
- 1 medium yellow onion diced small
- 1 medium green bell pepper diced small
- 2 cups mushrooms diced small (optional but recommended)
- 2 tablespoons butter
- Seasonings & Flavor Enhancers:
- ¼ teaspoon paprika
- ½ tablespoon onion powder
- ½ tablespoon garlic powder
- ½ teaspoon celery salt
- Black pepper to taste
- 1 tablespoon Worcestershire sauce or soy sauce
- 1 tablespoon dried parsley
Instructions
- Sauté the Vegetables
- Heat butter in a large skillet over medium heat.
- Add onions, bell peppers, and mushrooms.
- Cook for 10-15 minutes, stirring occasionally, until soft and golden.
- Stir in Worcestershire sauce and cook for another 2-3 minutes.
- Cook the Ground Beef
- Add ground beef, breaking it up as it cooks.
- Cook until browned and crumbled (about 5-7 minutes).
- If necessary, drain excess grease.
- Season with paprika, onion powder, garlic powder, celery salt, and black pepper.
- Make the Creamy Sauce
- Pour in French onion soup and bring to a simmer.
- Add cream cheese (cut into cubes) and stir until fully melted.
- Combine with Pasta & Cheese
- Add cooked pasta, stirring to coat with the sauce.
- Stir in dried parsley.
- Turn off heat and mix in 2 cups of shredded mozzarella.
- Sprinkle the last 1 cup of mozzarella on top.
- Optional: Broil for 2-3 minutes for a bubbly, golden finish.
- Let It Rest & Serve
- Allow the dish to sit for 10 minutes so the sauce thickens.
- Serve warm and enjoy!
Notes
For an authentic Philly taste, swap mozzarella for provolone.
Want it spicier? Add red pepper flakes or hot sauce.
Make it vegetarian: Skip the beef and double the mushrooms.
Storage:
Fridge: Store in an airtight container for up to 4 days.
Freezer: Freeze for up to 2 months.
Want it spicier? Add red pepper flakes or hot sauce.
Make it vegetarian: Skip the beef and double the mushrooms.
Storage:
Fridge: Store in an airtight container for up to 4 days.
Freezer: Freeze for up to 2 months.