Philly Cheesesteak Pasta Delight

This Philly cheesesteak pasta brings the iconic sandwich flavors into a comforting one-pot meal that satisfies even the pickiest eaters. The rich cheese sauce combined with seasoned beef and vegetables creates a dish that captures the essence of Philadelphia street food in pasta form.

I first made this recipe when my son had friends over for a game night. The empty pot at the end of the evening told me everything I needed to know. Now it appears on our monthly rotation by popular demand, especially during football season.

Ingredients

• 1 lb lean ground beef: 90/10 provides enough flavor without excessive grease making the dish too heavy
• 16 oz rotini pasta: the spiral shape holds the sauce perfectly better than flat noodles
• 1 can Campbells French Onion Soup: 10.5 oz adds incredible depth of flavor without extra work
• 3 cups shredded mozzarella: use freshly shredded for best melting properties
• 8 oz cream cheese softened: creates that unmistakable creamy Philly cheesesteak texture
• 1 medium yellow onion diced: sweet onions add authentic cheesesteak flavor
• 1 medium green pepper diced: provides classic flavor and color contrast
• 2 cups mushrooms diced: optional but highly recommended for earthy depth
• 2 tablespoons butter: use salted for extra flavor dimension
• 1/4 teaspoon paprika: adds subtle warmth and color
• 1/2 tablespoon onion powder: intensifies the onion flavor throughout
• 1/2 tablespoon garlic powder: provides aromatic background notes
• Black pepper to taste: freshly ground works best
• 1/2 teaspoon celery salt: secret ingredient that makes people ask for the recipe
• 1 tablespoon dried parsley: adds fresh notes and visual appeal
• 1 tablespoon Worcestershire sauce: umami booster that ties all flavors together

Step-by-Step Instructions

Sauté the Vegetables:

Melt butter in large skillet over medium heat until foaming subsides. Add the diced onions, peppers, and mushrooms, spreading them in an even layer. Allow them to cook undisturbed for 2 minutes before stirring, then continue cooking for 10 to 15 minutes total until golden brown with caramelized edges. This slow cooking process develops deep flavor foundations.

Build the Flavor Base:

Add Worcestershire sauce to the vegetable mixture and cook for an additional 3 minutes, stirring frequently to scrape up any brown bits from the bottom of the pan. Season with paprika, onion powder, garlic powder, celery salt, and black pepper. The spices should become fragrant within 30 seconds.

Brown the Beef:

Add ground beef to the seasoned vegetables, breaking it into fine crumbles with a wooden spoon while cooking. Continue cooking until no pink remains, about 5 to 7 minutes. The fine texture mimics the thinly sliced steak in a traditional cheesesteak.

Create the Sauce:

Pour in the French onion soup and bring the mixture to a gentle simmer. Allow the liquids to reduce slightly for about 2 minutes, concentrating the flavors. Add cubed cream cheese in batches, stirring continuously until completely melted and the sauce is silky smooth.

Combine with Pasta:

Mix in the cooked pasta and parsley, gently folding to ensure every piece is coated with the creamy sauce. Make sure your pasta is cooked just to al dente as it will continue to absorb sauce as it rests.

Add the Cheese:

Turn off the heat completely before stirring in 2 cups of the shredded mozzarella. The residual heat will melt it perfectly without making it stringy. Top the entire dish with the remaining cheese for that gratifying cheesy pull.

Rest Before Serving:

Let the pasta rest for 10 minutes before serving. This crucial step allows the sauce to thicken and the flavors to fully integrate. The pasta will absorb some of the sauce creating the perfect consistency.

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The French onion soup is absolutely my secret weapon in this recipe. I discovered it by accident when I was out of beef broth one night and needed a substitute. The deep caramelized flavor it adds makes people think you spent hours developing the flavors, when really the soup does all the work for you.

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Frequently Asked Questions

→ Can I substitute the ground beef with another protein?

Yes, you can use ground turkey, chicken, or even plant-based alternatives as substitutes for ground beef. Adjust seasonings accordingly to suit your protein choice.

→ What type of pasta works best for this dish?

Rotini pasta is ideal due to its shape, which holds the cheese and sauce well. However, penne or fusilli can also work as great alternatives.

→ Can I make this dish ahead of time?

Yes, you can prepare the dish in advance and reheat it when ready to serve. Add a splash of water or broth when reheating to maintain a creamy consistency.

→ Is there a way to make the dish lighter or healthier?

To make this dish lighter, use reduced-fat cream cheese, low-sodium French onion soup, and leaner proteins. You can also reduce the amount of cheese or use whole wheat pasta.

→ Can I add other vegetables to this dish?

Absolutely! You can add vegetables like spinach, zucchini, or broccoli for extra nutrition and texture. Cook them alongside the onions and peppers for the best results.