Philly Cheesesteak Pasta

 

  • 8 ounces penne pasta
  • 1 lb rotisserie chicken or ground beef
  • 2 tablespoon butter, divided
  • 8 ounces mushrooms, sliced
  • 1 medium onion, chopped
  • 1 green pepper, chopped
  • 1 (10.5 ounce) can french onion soup
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon flour
  • 2 tablespoons cream, half & half, or milk
  • 8 ounces provolone cheese, shredded 
  • Salt & pepper to taste
  • Bread crumbs and olive oil topping, optional 
  1. Cook noodles according to package instructions. Drain well.
  2. Meanwhile, in a large skillet over medium heat, brown ground beef (or shred rotisserie chicken if using it). Remove to a plate, leaving any fat in the pan. Melt 2 tablespoons of butter over medium-high heat. Swirl the butter several times to keep it from burning. Add mushrooms and cook until almost golden brown: approximately 5 minutes. Add onions and peppers and cook additional 2-3 minutes. Season with salt and pepper while cooking. 
  3. Reduce heat to low, stir in flour. Pour in french onion soup, cream, and Worcestershire sauce. Whisk mixture into skillet and cook for 2 minutes or until slightly thickened. Stir in half the cheese. Add meat and cooked pasta to the skillet with vegetables. Top with remaining cheese. Optional: top with 1/2 cup panko or Italian bread crumbs, drizzle with olive oil. 

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