Philly cheesesteak pasta is a hearty 30 minute dinner recipe with all the flavor of the iconic sandwich packed into a one pot meal! Full of ground beef, peppers, onions, and gooey cheese - it's sure to be a family favorite.
Add the onions and bell peppers - saute for about 2 to 3 minutes.
Add the pasta, the condensed French onion soup, seasonings, Worcestershire sauce, and the water.
Stir and bring to a boil. Reduce heat, cover, and simmer. Stir and check often to ensure it's not boiling dry or sticking.
Cook until the pasta is tender - about 10 minutes. There will be a little liquid still in the bottom.
Remove from heat.
Add the milk and the cream cheese. Stir until well blended and smooth.
Add about half the Provolone and the Mozzarella.
Stir until melted and gooey.
Taste and adjust seasoning.
Lay the remaining Provolone slices over the top of the pasta and cover until melted.
Sprinkle with chopped parsely and serve.
Expert Tip: Make this pasta dish in a combination wok/stir fry pan. It works perfectly for one pot dishes! If you don't have on you can use a dutch oven but be sure that nothing sticks to the bottom edges.
You can use thinly sliced round steak, deli roast beef, or Steak-Umms in place of the ground beef if you want.
Sliced mushrooms are great in this - add with the bell pepper.
If the liquid doesn't evaporate as much as you need it to cook with the cover off for a few minutes.
Check this often while the pasta is cooking to make sure it doesn't go dry. If it seems to be too dry add about ¼ cup or so of water.
White American cheese can be substituted for the Provolone.
Be sure to use lean ground beef - like a 90/10. If you don't the pasta will be greasy and not very appetizing.
Everyone likes their pasta cooked to a different texture so your cook time may be a little more or less than mine.
If you like ketchup on your Philly cheesesteak then dribble a little on this pasta. I was hesitant but - oh my gosh it's good.