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This Philly cheesesteak pasta transforms the classic sandwich into a comforting one-pot meal that satisfies even the pickiest eaters in my household. The combination of savory beef, sweet caramelized onions, and gooey cheese creates a dinner that disappears faster than I can serve it. After years of perfecting this recipe, it's become our go-to meal for busy weeknights when we crave something hearty but don't have hours to spend in the kitchen.
This recipe was born during a particularly cold January evening when I was craving a Philly cheesesteak but didn't want to leave the house. My family now requests this pasta version more often than the original sandwich, and I've served it at countless gatherings to rave reviews.
Ingredients
- Lean ground beef: Provides the classic Philly flavor while the 90/10 ratio ensures the dish isn't greasy
- Rotini pasta: Catches all the delicious sauce in its spirals making every bite flavorful
- Campbell's French Onion Soup: Creates an instant flavor base that tastes like it simmered for hours
- Mozzarella cheese: Melts perfectly creating those irresistible cheese pulls
- Cream cheese: Adds creaminess and helps bind all ingredients together
- Yellow onion and green pepper: Recreate the authentic Philly cheesesteak vegetable mix
- Mushrooms: Add umami depth and extra nutrition though they remain optional for mushroom skeptics
- Worcestershire sauce: Provides that distinctive savory tang that elevates the beef flavor
- Butter: Creates the perfect base for sautéing and adds richness
- Seasonings: Paprika, garlic powder, and celery salt create a balanced flavor profile
Step-by-Step Instructions
- Sauté the Vegetables:
- Cook the diced onions, peppers, and optional mushrooms in melted butter over medium heat for a full 10-15 minutes. This slow cooking process caramelizes the vegetables, developing sweet notes that balance the savory elements of the dish.
- Season the Vegetables:
- Add Worcestershire sauce to the perfectly caramelized vegetables and let it cook for 3 minutes to reduce slightly. Then add all your seasonings—paprika, onion powder, garlic powder, celery salt, and black pepper.
- Brown the Beef:
- Add ground beef directly to the seasoned vegetables, breaking it into very fine crumbles as it cooks. Cook until no pink remains, about 5-7 minutes.
- Create the Sauce Base:
- Pour the French onion soup into the skillet and bring everything to a gentle simmer. Let it bubble for about 2 minutes to meld flavors.
- Incorporate the Cream Cheese:
- Add cubed cream cheese to the hot mixture and stir continuously until completely melted and smooth.
- Combine with Pasta:
- Add the cooked rotini to the skillet and stir in dried parsley. Ensure every piece of pasta gets coated by folding gently.
- Add the Cheese:
- Turn off the heat before adding 2 cups of shredded mozzarella. Stir it in quickly to incorporate. Top with the remaining cheese.
- Rest Before Serving:
- Allow the pasta to rest undisturbed for 10 minutes. This resting period allows the sauce to thicken slightly and flavors to fully develop.
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My absolute favorite part of this recipe is how the cream cheese transforms everything. I discovered this trick accidentally when I was out of heavy cream one night and grabbed cream cheese as a substitute. The resulting richness was so superior to my original version that it became a permanent change to my recipe.
Make-Ahead Options
This Philly cheesesteak pasta works wonderfully as a make-ahead meal. You can prepare it completely up to the point of adding cheese, then refrigerate for up to 2 days. When ready to serve, simply heat it in a 350°F oven for about 20 minutes, add the cheese during the last 5 minutes, and enjoy.
Ingredient Substitutions
If ground beef isn't your preference, ground turkey or chicken works beautifully though the flavor profile shifts slightly. Vegetarians can substitute a pound of chopped mushrooms or plant-based ground meat. For pasta, any short shape with ridges or hollows will work well. Provolone or white American cheese can replace mozzarella for an even more authentic Philly cheesesteak flavor.
Serving Suggestions
For an authentic Philadelphia experience, serve this pasta with a side of garlic bread or soft pretzel bites. A simple green salad dressed with vinaigrette provides a refreshing contrast. Small dishes of hot cherry peppers or pepper relish make excellent additions.
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This Philly cheesesteak pasta will quickly become a family favorite with its easy preparation and unforgettable flavors—perfect for busy nights or special gatherings alike.
Frequently Asked Questions
- → Can I use a different type of pasta for this dish?
Yes, you can substitute rotini with penne, cavatappi, or even egg noodles. Choose a pasta shape that will hold the creamy sauce well - pastas with ridges or curves work best.
- → What can I use instead of ground beef?
Thinly sliced ribeye or sirloin steak would be most authentic to a Philly cheesesteak. Ground turkey, chicken, or plant-based meat alternatives will also work well if you prefer a lighter option.
- → Are mushrooms necessary for this dish?
No, the recipe lists mushrooms as optional. While they add earthy flavor and texture similar to traditional Philly cheesesteaks, you can omit them without significantly changing the dish.
- → Can I substitute the French onion soup?
If you don't have French onion soup, you can use 1 cup of beef broth mixed with 1-2 tablespoons of caramelized onions or onion soup mix. Adjust seasonings to taste.
- → What cheese options work best for this dish?
Mozzarella provides the perfect melt, but provolone, white American cheese, or a combination would be most authentic to Philly cheesesteak flavors. A mix of cheeses can add complexity to the dish.
- → Can I make this dish ahead of time?
Yes, prepare everything except the final cheese topping. Refrigerate in an oven-safe dish, then reheat at 350°F with the cheese on top until bubbly, about 20-25 minutes.