Philly Cheesesteak Pasta (2024)

April 9, 2018 by Beth Pierce 126 Comments

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This easy Philly Cheesesteak Pasta combines ground beef, onions, peppers, mushrooms, provolone, and penne pasta into a delectable creamy family favorite.

Our family always seems to be on the run! Mornings are probably the most hectic time trying to get ready for work and school, but the dinner hour comes in as a close second. Meal solutions that come together quickly are great for our busy family. We always have eight things going on at once. There is homework, school activities, laundry, pets to take care of, and errands to run. This delectablePhilly Cheesesteak Pasta comes together in less than thirty minutes and has only ten ingredients, including salt & pepper. You may already have several of these ingredients in your pantry. In a super big hurry? You can brown the ground beef up to a couple of days in advance and store it in the fridge.

Are you a Philly cheesesteak fan? Then you may love my Philly Steak and Cheese Skillet Recipehere! Are you a fan of easy skillet recipes? Here are some more easy one-skillet recipes:

One Skillet Asparagus Stuffed Parmesan Chicken
Roasted Rosemary Chicken
Skillet Corn with Brown Butter and Sage
One Skillet Savory Chicken and Orzo
One Skillet Steak and Peppers

Look at all that mouthwatering goodness!!Is your family constantly working against the clock? Do you love to prepare great wholesome meals for your family that they will love? Put this scrumptiousPhilly Cheesesteak Pasta on your to-try list and wow your family. It is easy, dependable, and oh-so-tasty!

Philly Cheesesteak Pasta

Need a quick family dinner? This Philly Cheesesteak Pasta is packed with ground beef, green peppers, mushrooms, and creamy provolone cheese. Tender penne pasta makes this a filling, fast family dish.

4.89 from 26 votes

Print Pin Rate

Course: pasta

Cuisine: American

Prep Time: 5 minutes minutes

Cook Time: 25 minutes minutes

Servings: 4 servings

Calories: 797kcal

Author: Beth Pierce

Ingredients

8 ounces penne pasta
1 1/4 lbs ground beef
2 tablespoon butter
8 ounces white button mushrooms sliced
1 medium onion chopped
1 green pepper chopped
1 10.5 ounce can french onion soup
2 tablespoons Worcestershire sauce
1 tablespoon cornstarch
1/3 lb coarsely chopped provolone cheese
Salt & pepper to taste

Instructions

Cook noodles according to package instructions. Drain well.
Meanwhile, in a large skillet over medium heat, brown ground beef. 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.
Reduce heat to low. Stir in french onion soup and Worcestershire sauce. In a small bowl, whisk together cornstarch and 2 tablespoons of cold water. Whisk mixture into skillet and cook for 2 minutes or until slightly thickened. Add browned beef and cooked pasta to the skillet with vegetables. Add chopped provolone, cover, and melt the cheese. Salt & pepper to taste.

Video

Nutrition

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https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf

More Recipes and Cooking

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Nutrition Disclaimer: All nutritional information shared on this site is an approximation. I am not a certified nutritionist and any nutritional information shared on this site should be used as a general guideline.

Reader Interactions

Comments

Melissa
February 25, 2024 at 4:43 pm

This is delicious! I never know what to make that’s “different” with ground beef. This is perfect!
Reply
- Beth Pierce
  February 25, 2024 at 10:16 pm
  Thank you, Melissa! So glad that you liked it!
  Reply
Hydee K.
September 27, 2023 at 10:53 pm

I made this tonight, using what I had in the pantry and freezer. Outstanding, especially for not using any “fresh” ingredients. I started with two small cans of white mushrooms and a bag of frozen onion and pepper stir fry. I drained the mushrooms well and roughly chopped them. I nuked the frozen onion and pepper blend until it was mostly thawed and drained those well.I melted the butter with a touch of canola oil, to raise the smoke point. I sauteed the mushrooms in the melted butter while the onions and peppers were in the microwave. I added the drained onion and pepper blend and sauteed those with the mushrooms until they were all lightly browned. I love the flavor of some good fond on the bottom of the pan! I also added about a tablespoon jarred minced garlic and sauteed for just a minute or two more. I used half a bag of frozen meatballs that I’d previously quartered and mostly thawed those in the microwave. I added the meatballs to the mix and seasoned with some garlic seasoning blend and black pepper. My seasoning blend had salt in it, which I didn’t think of until after if added it. I was a bit concerned I’d over salted by time I added the onion soup, but it turned out to be fine. I don’t recommend adding anything else with salt in it as the canned soup is quite salty. I won’t next time, and I WILL make this again. I mostly followed the steps in the recipe otherwise. I tend to use recipes as inspirational loose guidelines more than specifics. I measure most things with my heart ❤️ I used a pre-shredded cheese blend of Mozzarella, Parmesan, Asiago and Fontina then stirred and melted that into the pasta. Next time I think I’d like more onions and peppers, but that’s just personal preference. My husband went back for seconds so I think it’s safe to say that he enjoyed it a lot. We’ll enjoy this recipe even more with fresh ingredients. As I stated earlier, though, delightful even as a pantry and freezer meal. I also liked that no sides were completely necessary to make this a complete meal as this has protein, starch and veggies all included. Bravo for a wonderfully tasty, complete, one pot meal, Small Town Woman 👍🏻
Reply
- Beth Pierce
  September 29, 2023 at 8:13 pm
  Thanks so much, Hydee! I am so glad that you liked it and were able to adapt the recipe to the ingredients you had on hand. You sound like a great cook and thanks for all the great tips. My readers really appreciate good feedback and tips.
  Reply
Jaime Hutchinson
September 07, 2023 at 5:08 pm
Yum yum yum.
Substituted cream of mushroom for onion soup, added beef broth, eliminated the corn starch as the cream of mushroom is already thick.
Added broccoli florets at the end along with the cheese.
Perfect comfort food.
Reply
- Beth Pierce
  September 12, 2023 at 12:33 pm
  Thanks for the tip, Jamie!
  Reply
Cindi
August 16, 2023 at 6:14 am

Great recipe, didn’t change anything! Thanks
Reply
- Beth Pierce
  August 18, 2023 at 9:35 pm
  Thanks, Cindi! So glad that you enjoyed it!
  Reply
Bill
July 25, 2022 at 5:16 pm

Made this tonight. No tweaks required. It was
Delicious just the way it is. I wouldn’t change a thing!!
Reply
- Beth Pierce
  July 31, 2022 at 8:02 am
  Thanks Bill! So happy to hear that you liked it!
  Reply
Jersey Jill
July 13, 2022 at 9:36 am

Made this dish for dinner last night. Delicious!! I doubled the recipe to have leftovers too since everyone in the family is on different schedules and packs lunches for themselves each day. Everyone has complimented me and teased me saying it’s about time I made something different. I guess we were all bored with the regular routine meals. Definitely will be making this recipe again in the near future.
Reply
- Beth Pierce
  July 13, 2022 at 10:26 am
  Thanks so much Jersey Jill. I am glad that everyone liked it! Yes it is easy to get stuck in a recipe rut.
  Reply
Michelle jerome
June 02, 2022 at 10:38 am

This was really good and easy to make!
Reply
- Beth Pierce
  June 08, 2022 at 6:31 pm
  Thanks Michelle! So glad that you liked it!
  Reply
Sue
May 22, 2022 at 7:14 am
Really good
Reply
Lynda
May 19, 2022 at 2:44 pm
🤤yummy!! So easy to make & everyone loved it.
Reply
- Beth Pierce
  May 19, 2022 at 6:45 pm
  Thanks Lynda!
  Reply
gina VanMuyden
March 25, 2022 at 10:22 am
I just tried this recipe last night,WOW,a lot of flavor and quick and easy!
This will be my new “go to recipe) for a busy week!..wonderful!
Reply
- Beth Pierce
  March 25, 2022 at 2:35 pm
  Thanks Gina! So happy that you like it!
  Reply
Ray
January 17, 2022 at 1:16 pm
Can you make this and freeze for later?
Reply
- Beth Pierce
  January 17, 2022 at 7:25 pm
  Yes you can. Cook the noodles al dente. Then defrost in the refrigerator overnight. Reheat in the microwave at a reduced power.
  Reply
Tricia gerard
January 12, 2022 at 8:04 pm
Just made this tonight and the family and I loved it! Thank you! It’s a keeper!
Reply
Violet
November 30, 2021 at 10:56 pm
This is in my rotation! We LOVE it!
Reply
Dan Martek
October 12, 2021 at 5:49 pm
Can you suggest any substations for the French onion soup? Canned soups are loaded with sodium and i have HBP. TIA
Reply
- Beth Pierce
  October 13, 2021 at 6:03 am
  See Also
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  You could use some homemade beef stock or broth jazzed up with some spices
  Reply
Jennifer buchanan
September 04, 2021 at 6:49 pm

Absolutely love this recipe! Even my River year grandson ate 2 bowls!
Reply
- Beth Pierce
  September 05, 2021 at 6:02 pm
  That is awesome! So glad that he liked it.
  Reply
Diana Mossbrook
June 12, 2021 at 6:55 pm
Can you make this in an instant pot without the cheese and corn starch? If so, how long do you think it should cook in the IP?
Reply
- Beth Pierce
  June 12, 2021 at 8:59 pm
  Not sure. Let’s see if the readers have any suggestions.
  Reply
- Vonnie Galusha
  December 09, 2021 at 8:15 pm
  You could. substitute for four the cornstarch. I’m not sure of the amount, but you want a slightly thick slurry. As for the cheese, Leave I’d or and serve I’d on the slide. Is it a Diary issue? What about a mild goat cheese? As for the IP. it’s a one dish meal that already goes together quickly. In not sure you really needed an Instapot.
  Hope this helps!
  Vonnie
  Reply
Stephanie
May 21, 2021 at 9:00 pm
Looks good 👍 Could steak’em or thin slices of eye-of-round be used instead of ground beef???
Reply
- Beth Pierce
  May 21, 2021 at 9:16 pm
  Thanks Stephanie! Yes it could.
  Reply
Violet
May 21, 2021 at 6:41 pm
Love, love, love this recipe! The only thing I do different is substitute red or orange pepper for the green. None of us like green peppers! Takes away from some of the authenticity, but, good none the less. One of our favorites.
Reply
- Beth Pierce
  May 21, 2021 at 9:17 pm
  Thanks Violet! So glad that you like it. I love red and orange peppers too!
  Reply
Amy
March 08, 2021 at 5:29 pm

It was a hit with the kids!!! Next time they can put their own cheese on though. Some like more some like less!!!
Reply
- Beth Pierce
  March 09, 2021 at 10:51 am
  That is awesome! So glad that they liked it!!
  Reply
Murphy Davis
March 06, 2021 at 11:31 am

Very good and easy too make!
Reply
- Beth Pierce
  March 06, 2021 at 5:44 pm
  Thanks so much! So glad that you liked it!
  Reply
Tim
January 29, 2021 at 10:33 am
I cannot find can onion soup can I use packaged onion soup mixed with water instead
Reply
- Beth Pierce
  January 30, 2021 at 5:09 pm
  Yes other people have done this and said that it worked.
  Reply
Sherry Jackson-Reeder
January 12, 2021 at 5:21 pm

I just made this. So yummy
Reply
- Beth Pierce
  January 13, 2021 at 10:43 am
  Thanks Sherry! So glad that you like it!!
  Reply
Laurie
December 08, 2020 at 5:52 pm
Made this tonight, followed the recipe as it was, will use less Worcestershire sauce next time, was a little bit overpowering, and definitely needed seasoning,salt and pepper.
Reply
Rose
November 27, 2020 at 10:37 am
I plan on making this tomorrow for dinner can I use my Tupperware pressure cooker?
Reply
- Beth Pierce
  November 28, 2020 at 7:58 am
  I am not sure Rose. I do not own a pressure cooker. So sorry!
  Reply
Tom
November 19, 2020 at 8:09 pm

Made this for my wife. We liked it. It is a keeper receipe. But when cleaning up, how do you get the cheese out of the dish rag? Again though, loved it.
Reply
- Beth Pierce
  November 21, 2020 at 8:17 am
  I use a nonstick skillet and let the residue rinse down the drain. I guess you could likewise wipe out the skillet with a paper towel.
  Reply
  - Rowena
    November 08, 2023 at 2:53 pm
    Yes, a paper towel is really good to get the cheese off our dishes. Otherwise it will ruin a scrub sponge or dish cloth
    Reply
Cindy Johnson
October 30, 2020 at 1:33 pm

Just made this. It was delicious and will now be a family favorite. The only thing I will change for next time is using only 1/2 of the Worcestershire sauce. It seemed to over power the flavor of onion and peppers. So good though!
Reply
- Beth Pierce
  October 30, 2020 at 9:00 pm
  Thanks Cindy! So glad that you enjoyed it!!
  Reply
Alison Cristian
August 03, 2020 at 5:47 pm
Made this tonight! I used leftover sirloin steak from last night and didn’t have canned onion soup. Used the dry mix onion soup mixed w/14 oz water. So amazing!!!!
Reply
- Beth Pierce
  August 04, 2020 at 10:35 am
  Thanks Allison! So glad that you liked it!
  Reply
Trudy
August 03, 2020 at 12:38 pm

I gave it 5 stars because it sounds delicious. I’m making it tonight, can’t wait to try it. The grocery stores in my area, all sell condensed French onion soup, Walmart, Market Basket, Hannafords.
Reply
- Beth Pierce
  August 03, 2020 at 2:51 pm
  Awesome. I hope you enjoy it. It is such a quick, easy and delicious meal!
  Reply
Teresa
July 22, 2020 at 10:26 am
What do you think about mixing all the ingredients up and putting it in a 9×13 dish and baking it for a bit. Sprinkle cheese on top as well?
Reply
- Rhonda
  April 08, 2023 at 8:33 pm
  That is how I make it. I spread it out in a dish. Then put sliced provolone on top and bake until the cheese is melted.
  Reply
Jay Sheridan
May 29, 2020 at 12:59 pm

Fantastic fast dinner. Thanks!
Reply
- Beth Pierce
  May 29, 2020 at 1:24 pm
  Thanks Jay! I am glad that you liked it!
  Reply
  See Also
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Lisa
May 28, 2020 at 6:52 pm

Just made this tonight! We loved it!
Reply
- Beth Pierce
  May 28, 2020 at 9:55 pm
  Thanks Lisa! So glad that you liked it!!
  Reply
Crissy
May 24, 2020 at 11:30 pm

This was so delicious! My husband actually helped me make it, he loves Philly cheesesteaks. This was pretty easy and fast to make, we used mini penne, our 17 month old loved it too. A definite make again in our house. Thanks for a great recipe!
Reply
Cristina Sanchez
May 22, 2020 at 5:32 pm
Hi Beth, I want to make this dish, it looks delicious!! But we don’t like mushrooms, is there a substitute for mushrooms, or is okay to omit it.
Thank you!
Reply
- Beth Pierce
  May 22, 2020 at 8:00 pm
  You can certainly omit them. Enjoy and have a fabulous weekend!
  Reply
Kayla
May 11, 2020 at 5:36 pm
I am celiac and I cannot find a condensed mushroom or French onion. I have the dry pack French onion that’s gluten free, I have a condensed cream chicken soup, and I have beef broth. Which would be the best solution?
Reply
- Beth Pierce
  May 13, 2020 at 7:55 am
  In my opinion the dry pack mixed with some water or beef broth would give you the most flavor.
  Reply
  - Lynn donker
    December 12, 2020 at 10:21 am
    Some water..how much with a whole pack of dried onion soup
    Reply
    - Beth Pierce
      December 12, 2020 at 3:45 pm
      I would start with maybe 2/3 cup of water and add more as needed.
      Reply
E
April 18, 2020 at 5:37 am
The nutrition facts listed, is that for the whole 4 servings recipe or is that for 1/4 of the total. i.e. if I eat 1/4 of what the recipe makes have I eaten roughly 600 calories or 150?
Reply
- Beth Pierce
  April 18, 2020 at 8:26 am
  If you eat 1/4 of the recipe then you would eat 600 calories
  Reply
Amy
April 17, 2020 at 12:35 am
Hello how do you substitute the cheese? mozzarella?
Reply
- Beth Pierce
  April 17, 2020 at 10:39 am
  Yes you can use mozzarella!!
  Reply
Stephanie
March 30, 2020 at 12:05 pm
How many cups in a serving?
Reply
- Beth Pierce
  April 06, 2020 at 6:02 pm
  I have never measured it but I would think it is about two cups per serving.
  Reply
Megan
January 27, 2020 at 6:28 pm
Is there a substitute for the French onion soup?
Reply
- Beth Pierce
  January 28, 2020 at 4:32 pm
  You can substitute low sodium beef broth!
  Reply
Wanda
December 29, 2019 at 8:00 pm
I have never seen or heard of condensed French onion soup. I will have to look for it. Since I have not made it I cannot give it any stars, but it sounds delicious. Will try soon.
Reply
- Beth Pierce
  December 30, 2019 at 9:50 am
  Thanks Wanda! Campbell’s soup has a version in the smaller can.
  Reply
Pamela Cochran
December 05, 2019 at 11:23 pm
Can this recipe be cooked in a crockpot, leaving out the pasta and provolone cheese til half hour or so before serving time?
Reply
- Beth Pierce
  December 07, 2019 at 11:12 am
  Yes you can. I find that browning the ground beef before you put in the crock pot does add more flavor.
  Reply
Cindy Middleton
December 04, 2019 at 1:25 pm

Love this recipe! So yummy, it’s a keeper!
Reply
- Beth Pierce
  December 04, 2019 at 2:26 pm
  Thanks so much Cindy! Glad that you enjoyed it!
  Reply
Rob Booska
November 21, 2019 at 1:12 pm
Your recipe calls for only 8oz pasta is that correct?.I’m making this tonight and have a 16oz box of pasta
Reply
- Beth Pierce
  November 21, 2019 at 1:23 pm
  There is a lot of other stuff in that recipe. You could add a touch more but you do not want it to be too dry.
  Reply
Anita
November 19, 2019 at 10:31 am

This is great as we get older sauce red cantaloupe do I have tried a lot this recipe is the best my husband loves it . Yes you can freeze it I have a son in college I make him meals and freeze them.mmmgood
Reply
- Beth Pierce
  November 19, 2019 at 5:29 pm
  Thanks Anita! So glad that you like it and that you can prepare some for your son in college.
  Reply
Ed
November 18, 2019 at 5:49 pm

It was awesome everyone loved it , I substituted the Hamburg with frozen minute steaks and chopped it up small .
Thanks
Reply
- Beth Pierce
  November 18, 2019 at 6:29 pm
  Thanks Ed! So glad that you liked it!!
  Reply
Liz
July 16, 2019 at 12:51 pm
Can I use Progresso soup instead? Couldn’t find condensed.
Reply
- Beth Pierce
  July 16, 2019 at 7:30 pm
  You can certainly try it.
  Reply
Kimberly Cagle
May 15, 2019 at 4:10 pm

This recipe was meant for me to make tonight because I have some thinly sliced sirloin and a can of french onion soup! I normally don’t have these two items on hand. I know it will be delicious and thank you for posting the recipe.
Reply
- Beth Pierce
  May 16, 2019 at 7:52 am
  You are most welcome! I hope you enjoy it!
  Reply
Nichole
May 02, 2019 at 6:54 am
I could not find condensed french onion soup so I just used condensed mushroom soup. It still turned out awesome, but I am wondering how it would taste with the real thing! Thank you for the great recipe!
Reply
- Beth Pierce
  May 02, 2019 at 8:01 am
  Thanks Nichole! So glad that you liked it! You might be able to find condensed French Onion Soup on Amazon.
  Reply
Barbara
March 15, 2019 at 9:20 am

Love it.. what would be a good side for this dish? Garlic bread ? Or is there something else you suggest??
Reply
- Beth Pierce
  March 15, 2019 at 4:38 pm
  Garden salad, fresh asparagus, steamed broccoli, hot buttered rolls or garlic bread.
  Reply
Lauralei
March 06, 2019 at 7:57 am

Oh we will be making this again for sure! Very tasty and very quick!
Reply
- Beth Pierce
  March 06, 2019 at 9:25 am
  Awesome! I am so glad that you liked it!!
  Reply
Ben
March 05, 2019 at 9:46 pm

Not quite what I expected when I saw Philly Cheesesteak Pasta, but this was delicious and enjoyed by the whole family. My son said it’s his new favorite! Thank you for sharing.
Reply
- Beth Pierce
  March 06, 2019 at 9:07 am
  Oh great! I am so glad that your family liked it!
  Reply
Maggie
March 04, 2019 at 7:02 pm

Made this dish tonight and enjoyed it thoroughly. Whenever I make it again, I’ll leave out some of the meat since I thought it was too much.
Reply
- Beth Pierce
  March 04, 2019 at 7:42 pm
  Thanks Maggie! Yes some folks need a little less meat than this crazy family.
  Reply
Kathleen
February 25, 2019 at 6:34 pm
Thank you for the great recipe? perfect the way it is!
Reply
- Beth Pierce
  February 25, 2019 at 9:36 pm
  Thanks so much Kathleen! We love this recipe! Delicious!
  Reply
Jean
February 25, 2019 at 4:00 am
This DOES look tasty! I’d probably tweak it a little, to make it a bit healthier : Leave out the pasta(too many carbs), and I would drain all that hamburger grease off , and 86 the butter and cornstarch…doesn’t need any of that. Serve over mashed cauliflower instead…Delicious!
Reply
- Mae
  July 19, 2020 at 8:02 am
  Bet it would be great poured over regular steamed cauliflower.. nice variation.. I’m still OK with a bit of fat! It is, after all a CHEESESTEAK and, personally.. I workout, so some fat is great for my joints and still lets me keep those nice curves! But I ADORE Cauliflower and this has potential!
  Reply
Susan
February 18, 2019 at 9:01 pm
Don’t have onion soup. Only the dry pack kind. Is there anything I can do?
Reply
- Beth Pierce
  February 19, 2019 at 8:48 am
  Yes you could add that and a little water. Just prepare the soup according to the instructions…one serving. Add that at the same time as the canned soup.
  Reply
  - Samantha
    September 05, 2020 at 9:26 pm
    I was going to give this a try this evening and could only find the dry mix as well, so fingers crossed it turns out okay. Glad someone else has already asked this!
    Reply
    - Beth Pierce
      September 06, 2020 at 11:29 am
      Sorry I missed this. I hope it turned out good!
      Reply
Brenda Cutrona
February 13, 2019 at 10:49 pm

Would love to try this ingenious recipe one day soon. Luscious and simple !
Reply
- Beth Pierce
  February 14, 2019 at 7:55 am
  Thanks! You will love it!!
  Reply
Debbie
September 23, 2018 at 7:30 pm
I am wondering if this can be frozen for meals later? We just had it for the first time. It is very good. I am having left hand surgery this week and would love to have it ready.
Reply
- Beth Pierce
  September 24, 2018 at 7:22 am
  So glad that you liked it. You know I have never frozen this one. I do however think it can be. I would however cook the pasta al dente so that when you reheat it the noodles are not mushy. Wishing you the best of luck on your hand surgery and for a speedy recovery.
  Reply
Jim
August 25, 2018 at 7:38 pm
Is the French Onion Soup condensed soup?
Reply
- Beth Pierce
  August 25, 2018 at 7:51 pm
  Yes it is but please do not add the water as on the can instructions
  Reply
  - Kriss
    March 07, 2021 at 6:27 pm
    I don’t have French onion soup. Can i use something else
    Reply
    - Beth Pierce
      March 08, 2021 at 1:17 pm
      You can use beef broth but the flavor will be a little different.
      Reply
    - Tina
      March 20, 2021 at 4:33 pm
      I used golden mushroom soup was sooo good!
      Reply
      - Beth Pierce
        March 20, 2021 at 5:04 pm
        Awesome! So glad that you liked it!
        Reply
Shannon
August 16, 2018 at 11:35 am
How many servings does this make?
Reply
- Beth Pierce
  August 16, 2018 at 12:41 pm
  You know my husband is a really big eater so this serving part is always the hardest for me. I would say four servings unless I am feeding him and then it is 2 1/2. LOL!
  Reply
Yvonne Ponzo
July 15, 2018 at 2:22 pm
I’m enjoying seeing these receipes and would like their instructions. My daughter-in-law just had the first of 2 rotator cup surgeries and would like some of these to take to their home.
Reply
- Beth Pierce
  July 17, 2018 at 2:02 pm
  Will do!
  Reply
Nina
June 10, 2018 at 5:46 pm
Fast and delicious ! Followed recipe as written. Will make again!
Reply
- Kevin Taylor
  May 22, 2021 at 11:01 pm
  
  I made it this evening but I couldn’t find the French onion soup so I used cream of onion instead!! The cream of onion soup added a good flavor and made it really creamy but I definitely want to try it with the French onion soup!! I also added some minced garlic and an extra tablespoon of Worcestershire sauce! And it turned out really good! I wanted to add a couple of the pictures I took but I do not have Instagram
  Reply
  - Beth Pierce
    May 23, 2021 at 5:42 pm
    Thanks Kevin! So glad that you liked it and adapted to your taste.
    Reply