Philly Cheesesteak Pasta

5 from 4 votes

This super creamy and cheese Philly Cheesesteak Pasta is full of flavor! This hearty meal is one that you will want to try out soon!

Prep Time15

Cook Time15

Total Time30

Course: Main Course

Cuisine: American

Keyword: Philly Cheesesteak Pasta

Servings: servings

Author: Jennie Duncan

Ingredients

16 oz penne pasta
2 tablespoons olive Oil
1 pound ground beef
1 cup onion (diced)
2 cups bell peppers (diced)
10.5 oz cream of mushroom soup (1 can)
2 tablespoons ketchup
2 tablespoons Worcestershire sauce
1/2 teaspoon salt (or to taste)
1/4 teaspoon pepper (or to taste)
8 sliced provolone cheese (diced)
1/2 cup mozzarella cheese (shredded)

Instructions

Start by cooking your penne according to package directions. Once cooked drain and set aside.
In a large pot add 1 tablespoon olive oil and ground beef. Cook and crumble. Once it is almost cooked drain fat. Add remaining 1 tablespoon oil along with diced onions and bell peppers.
Cook until beef is cooked, and veggies are tender then add cooked pasta back to the pot and turn on low heat.
Add cream of mushroom, ketchup, Worcestershire sauce, salt, and pepper. Mix well until noodles are coated. Last, add cheese and mix until melted. Serve it and enjoy!

Notes

How to store the leftover pasta:

This pasta can be stored in the refrigerator for up to 7 days once it has been cooked. Keep it in an airtight storage container. Reheat it in the microwave or back on the stovetop in a skillet. Add some more cheese to the when reheating to give it some more cheesy creaminess.

Can this pasta be frozen?

When the meal is done being cooked, take it off the heat and allow it too fully cool. Once the pasta has cooled fill it in a gallon freezer bag or another type of freezer container. Place it in the freezer and store it for up to 3 months. When ready to eat it, allow it to thaw for about 24 hours, and then reheat in a skillet.

Nutrition