Philly Cheesesteak Pasta (Print Version)
# Ingredients:
01 -
1 lb lean ground beef (90/10).
02 -
16 oz rotini pasta.
03 -
1 can Campbell's French Onion Soup (10.5 oz).
04 -
3 cups shredded mozzarella.
05 -
8 oz cream cheese, softened.
06 -
1 medium yellow onion, diced.
07 -
1 medium green pepper, diced.
08 -
2 cups mushrooms, diced (optional).
09 -
2 tablespoons butter.
10 -
1/4 teaspoon paprika.
11 -
1/2 tablespoon onion powder.
12 -
1/2 tablespoon garlic powder.
13 -
Black pepper to taste.
14 -
1/2 teaspoon celery salt.
15 -
1 tablespoon dried parsley.
16 -
1 tablespoon Worcestershire sauce.
# Instructions:
01 -
Melt butter in large skillet. Cook diced onions, peppers, and mushrooms over medium heat until golden brown (10-15 minutes).
02 -
Add Worcestershire sauce, cook 3 minutes. Season with paprika, onion powder, garlic powder, celery salt, and black pepper.
03 -
Add ground beef, breaking into fine crumbles while cooking until done.
04 -
Pour in French onion soup and bring to simmer.
05 -
Add cubed cream cheese, stir until melted and smooth.
06 -
Mix in cooked pasta and parsley.
07 -
Turn off heat, stir in 2 cups mozzarella. Top with remaining cheese.
08 -
Let rest 10 minutes before serving.
# Notes:
01 -
Use lean beef to avoid draining.
02 -
Break meat into small crumbles for best texture.
03 -
Sauce thickens as it stands.
04 -
Great for next-day leftovers.