This Philly Cheesesteak Pasta transforms the iconic sandwich into a creamy, cheesy, and savory pasta dish. With tender ground beef, colorful peppers, and a velvety cheese sauce, it’s comfort food at its finest. The best part? It all comes together in just one skillet for a quick cleanup and a meal that will have your family coming back for seconds.

Why You’ll Love This Recipe

• Incredible Flavor: The combination of Campbell’s French Onion Soup, cream cheese, and mozzarella creates a creamy, savory sauce that tastes just like a Philly cheesesteak.
• Quick and Easy: Ready in about 30 minutes with minimal prep and cleanup.
• One-Pan Wonder: Everything cooks in a single skillet, saving you time and effort.
• Family Favorite: Perfect for busy weeknights, this dish always gets rave reviews.

Ingredients

• Ground Beef: 1 pound (90/10 lean beef, so no draining is needed).
• Green Bell Pepper: 1 large, diced small.
• Onion: 1 medium, finely chopped.
• Mushrooms: 1 cup, diced small (optional for added texture).
• Campbell’s French Onion Soup: 1 can (10.5 oz).
• Cream Cheese: 4 oz, softened.
• Mozzarella Cheese: 1 cup, shredded.
• Pasta: 8 oz (rotini, penne, or your favorite shape), cooked al dente.

Instructions

Step 1: Cook the Base

1. Heat a large skillet over medium-high heat.
2. Add the ground beef and cook until browned, breaking it up as it cooks.
3. Toss in the diced green bell pepper, chopped onion, and mushrooms.
4. Sauté until the vegetables are softened and fragrant, about 5-7 minutes.

Step 2: Create the Sauce

1. Pour in the can of Campbell’s French Onion Soup.
2. Add the softened cream cheese. Stir continuously until the cream cheese melts and combines with the soup to create a smooth, creamy sauce.

Step 3: Combine with Pasta

1. Add the cooked pasta to the skillet.
2. Toss everything together until the pasta is coated in the sauce.

Step 4: Add the Finishing Touches

1. Sprinkle the shredded mozzarella evenly over the pasta.
2. Cover the skillet with a lid and let the cheese melt for 2-3 minutes.

Step 5: Serve and Enjoy

• Remove from heat, give it one last toss, and serve hot. Garnish with parsley if desired.

Tips for Success

• Go Lean: Using 90/10 lean beef eliminates the need to drain excess fat, saving you time.
• Small Dices: Chop your veggies finely so they blend seamlessly with the pasta.
• Pasta Shape: Rotini, penne, or shells work great for holding the sauce.

Variations

• Cheese Swap: Provolone or white cheddar can replace mozzarella for a more traditional Philly cheesesteak flavor.
• Meat Options: Try sliced steak or leftover roast beef instead of ground beef.
• Extra Veggies: Add diced red bell peppers or zucchini for more color and nutrition.
• French Onion Substitute: Use beef broth with a teaspoon of onion powder if you don’t have French onion soup.

Storing and Reheating

• Storage: Place leftovers in an airtight container and refrigerate for up to 3 days.
• Reheating: Reheat in the microwave or on the stovetop with a splash of milk to keep the sauce creamy.

FAQs

Can I use a different type of pasta?

Absolutely! Any medium-sized pasta like penne, rigatoni, or even bowties works well.

Can I make this dish ahead of time?

You can prep the meat and veggie mixture ahead of time, but cook the pasta fresh to avoid it becoming soggy.

What can I use instead of French onion soup?

Substitute with beef broth and add extra onion powder for flavor. Adjust seasonings as needed.

Can I make this dish vegetarian?

Yes! Skip the beef and add extra mushrooms, bell peppers, and even lentils for a hearty, veggie-packed version.

What other cheeses can I use?

Provolone, Monterey Jack, or Gruyère are great alternatives to mozzarella. Keep the cream cheese for the creamy texture.

Conclusion

This Philly Cheesesteak Pasta brings bold, comforting flavors to your dinner table in just one skillet. With its creamy sauce, tender beef, and melty cheese, it’s a guaranteed hit with the whole family. Perfect for weeknight meals, this dish is as easy to make as it is delicious. Dig in and enjoy every bite!