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Philly Cheesesteak Pasta



1 ½ kilos lean floor beef

1 yellow onion, chopped

2 tablespoons of butter

1 small can sliced ​​mushrooms, drained

1 inexperienced bell pepper, chopped

1 can onion soup combine

⅓ pound Provolone cheese, reduce into small cubes

8 ounces penne pasta, cooked in keeping with package deal instructions

Salt and pepper to style

1 tablespoon cornstarch

2 tablespoons Worcestershire sauce


Cook dinner pasta in keeping with package deal instructions, drain

In a big skillet, crumble and brown the bottom beef

Drain the meat and place it in a clear dish

In the identical pan, put the butter and let it soften.

Add the mushrooms and prepare dinner till tender

Add peppers and onions and sauté till tender

Scale back the warmth and add the Worcestershire sauce

Add to can of French Onion Soup

Combine the cornstarch with a little bit water and add to the pan

Whisk till the sauce thickens

Return the cooked floor beef to the skillet

Add cooked and drained pasta

Stir to mix nicely

Add cubed provolone cheese and place a lid on the skillet

Let the cheese soften

Season with salt and pepper, if desired

Serve and revel in!

Vitamin Data:


Quantity per serving: CALORIES: 816 | TOTAL FAT: 43g | SATURATED FATS: 21g | TRANS FAT: 1g | UNSATURATED FATS: 17 g | CHOLESTEROL: 204mg | SODIUM: 884mg | CARBOHYDRATES: 36g | FIBER: 2g | SUGAR: 5g | PROTEIN: 67g

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