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


INGREDIENTS:

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


INSTRUCTIONS:

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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