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About Me:

Hi y'all! My name is Elizabeth Knicely, but I go by Liz. I am a 35 year old wife and mother of 3 wonderful children. I am also a pet owner of a cat, dog and turtle. I am an avid home chef, ambitious artist and amateur comedian. I'm just a small town girl trying to leave a mark on this world. Welcome to my blog!

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Philly Cheesesteak Pasta

Need a quick family dinner? This Philly Cheesesteak Pasta is packed with ground beef, green peppers, mushrooms, and creamy provolone cheese. Tender penne pasta make this a filling, fast, family dish.

PREP TIME: 5 minutes

COOK TIME: 25 minutes

TOTAL TIME: 30 minutes

SERVINGS: 4 servings


8 ounces Penne Pasta

1 1/4 pounds Ground Beef

2 tablespoons Butter

8 ounces White Button Mushrooms, sliced

1 medium Onion, diced

1 Green Bell Pepper, diced

1 (10.5 ounce) can French Onion Soup

2 tablespoon Worcestershire Sauce

1 tablespoon Cornstarch

1/3 pound Provolone Cheese, coarsely chopped

Salt, to taste

Pepper, to taste


1. Cook pasta according to package instructions. Drain well.

2. Meanwhile in large skillet over medium heat brown ground beef. Remove to plate leaving any fat in the pan. Melt 2 tablespoons of butter over medium-high heat. Swirl the butter several times to keep from burning. Add mushrooms and cook until almost golden brown: approximately 5 minutes. Add onions and peppers and cook additional 2-3 minutes.

3. Reduce heat to low. Stir in french onion soup and Worcestershire sauce. In a small bowl whisk together cornstarch and 2 tablespoons cold water. Whisk mixture into skillet and cook for 2 minutes or until slightly thickened. Add browned beef and cooked pasta to skillet with vegetables. Add chopped provolone cheese, cover and melt cheese. Salt and pepper to taste.

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