I've transformed my family's favorite Philly cheesesteak sandwich into the coziest pasta dish ever. It's loaded with tender beef, colorful peppers and the most incredible creamy cheese sauce. The best part? Everything comes together in one skillet making cleanup a breeze. Whenever I make this my kitchen fills with the most amazing aroma.
Why This Recipe Works in My Kitchen
This pasta dish brings all those mouthwatering Philly cheesesteak flavors right to your dinner table without any fuss. I discovered that Campbell's French Onion Soup creates pure magic when combined with cream cheese and melty mozzarella. Every time I serve this my family practically licks their plates clean. Plus using just one pan means I spend less time washing dishes and more time enjoying dinner.
What You'll Need From Your Pantry
- Ground Beef: 1 pound of 90/10 lean beef because nobody wants to deal with draining excess fat.
- Green Bell Peppers: 1 large pepper diced small so you get that perfect flavor in every bite.
- Onion: 1 medium onion finely chopped just like they do at my favorite sandwich shop.
- Mushrooms: 1 cup diced small these add such a wonderful meaty texture.
- Campbell's French Onion Soup: 1 can this is my secret ingredient for amazing flavor.
- Cream Cheese: 4 ounces softened because it makes everything better.
- Mozzarella Cheese: 1 cup shredded for that irresistible cheese pull.
- Pasta: 8 ounces of whatever shape makes you happy cooked until just tender.
My Easy Cooking Method
- Start With The Good Stuff
- Get your biggest skillet hot over medium high heat. Brown that beef breaking it up as it cooks. Toss in your peppers onions and mushrooms and let them get all soft and fragrant.
- Make It Saucy
- Pour in that French onion soup and add your cream cheese. Keep stirring until everything gets smooth and creamy it smells absolutely incredible at this point.
- Bring It All Together
- Add your cooked pasta and give everything a good toss. Top with that gorgeous mozzarella cover the pan and let it get all melty and perfect.
My Kitchen Secrets for Success
Go for lean beef to skip draining it saves so much time. I always dice my veggies pretty small so they blend perfectly with the pasta. While I swear by Campbell's soup for the sauce you can use broth in a pinch. Play around with different pasta shapes until you find your favorite my family loves rotini.
Saving Some for Later
Pop any leftovers in a container and they'll stay good in the fridge for 3 days. When you reheat just add a tiny splash of milk if the sauce gets too thick. Though honestly in my house leftovers rarely make it past lunch the next day.
Frequently Asked Questions
- Can I use different pasta shapes?
Yes, you can swap rotini for penne, shells, or any medium-sized pasta. Just cook according to package directions and make sure to coat well with the sauce.
- How do I store and reheat leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat in the microwave, stirring halfway through, or on the stovetop with a splash of milk to keep it creamy.
- Can I make this ahead of time?
You can prep the meat and veggie mixture ahead, but it's best to cook the pasta fresh. The sauce might thicken when stored, so add a bit of milk when reheating.
- What can I substitute for French onion soup?
Beef broth with extra onion powder works well. You might need to add a bit more seasoning since the soup adds lots of flavor to the dish.
- Can I use different types of cheese?
Provolone or white cheddar work great instead of mozzarella. The cream cheese adds creaminess, so try to keep that in the recipe.