You can… but I’d only do it if you really need to. The sauce has cream cheese in it, and that doesn’t always freeze well. Sometimes it’s totally fine. Other times, it separates a little and looks off. Taste-wise? Still solid. Just reheat gently and stir a lot.

What if I don’t have French Onion Soup?

That’s come up before. I’ve used beef broth and added some sautéed onions and soy sauce. Was it the same? No. Was it still really good? Yeah. The recipe’s flexible like that. You just want that savory base.

Not spicy at all unless you make it that way. As-is, it’s very mellow. If you want a little heat, just toss in some crushed red pepper or a chili when you’re cooking the veg. That’s usually enough.

Yeah, for sure. It actually gets better after it sits a while. Everything thickens, flavors settle in. Just don’t reheat it dry — I add a splash of milk or broth and heat it slow. Comes back great.

Does the pasta type matter?

A bit, yeah. Rotini’s great because it grabs sauce. Penne and shells work too. I wouldn’t use spaghetti the sauce is too chunky, and it just slides off. You end up chasing everything with your fork.

Family‑Friendly Philly Cheesesteak Pasta

Description

Creamy, one-pan Philly cheesesteak pasta loaded with sautéed onions and peppers, savory ground beef, French onion soup, cream cheese, and melty mozzarella. Fast, cozy, and weeknight-ready.

Ingredients

Scale

1 lb ground beef (90/10 lean preferred)

1 box (16 oz) rotini pasta, cooked al dente

1 can (10.5 oz) Campbell’s French Onion Soup

3 cups shredded mozzarella cheese, divided

1 package (8 oz) cream cheese, softened and cubed

1 medium yellow onion, diced small

1 green bell pepper, diced small

(Optional) 2 cups mushrooms, diced small

2 tbsp butter

1 tbsp Worcestershire sauce (or soy sauce)

1/2 tbsp garlic powder

1/2 tbsp onion powder

1/4 tsp paprika

1/2 tsp celery salt

Fresh ground black pepper, to taste

1 tbsp dried parsley

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Instructions

1. Chop the onion, bell pepper, and mushrooms (if using). Cut cream cheese into small cubes. Cook rotini to al dente; drain.

2. Melt butter in a large skillet over medium heat. Add onions and peppers (and mushrooms, if using). Cook until soft and lightly golden on the edges.

3. Stir in Worcestershire, garlic powder, onion powder, paprika, celery salt, and black pepper; cook 30 seconds until fragrant.

4. Add ground beef. Break it up finely and brown fully. If excess fat pools, drain it; leave a light coating for flavor.

5. Pour in French Onion Soup and bring to a low simmer. Add cream cheese cubes and stir until the sauce turns smooth and creamy.

6. Fold in cooked rotini and dried parsley. Stir until the pasta is well coated and the sauce thickens slightly.

7. Turn off heat. Stir in about 2 cups of mozzarella until melted. Sprinkle the remaining cheese on top. If using a broiler-safe pan, broil 1 minute to lightly toast the top.

8. Let the pasta rest for 10 minutes to set and thicken. Serve warm. For leftovers, reheat gently with a splash of milk or broth.

Notes

Mushrooms are optional; skip if you prefer.

Use steak slices instead of ground beef for a classic cheesesteak vibe.

No mozzarella? Provolone, Jack, or mild cheddar melt nicely.

Gluten-free works: use GF pasta and verify soup/Worcestershire labels.

For dairy-free: use vegan cream cheese and meltable dairy-free shreds; stir gently.

Resting time matters; the sauce tightens as it cools.

Leftovers reheat well with a splash of milk or broth.

Prep Time: PT10M
Cook Time: PT25M
Category: Pasta, One-Pan
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: ~1 1/2 cups
Calories: 580
Sugar: 6
Sodium: 1150
Fat: 30
Saturated Fat: 16
Unsaturated Fat: 12
Trans Fat: 1
Carbohydrates: 38
Fiber: 3
Protein: 28
Cholesterol: 95