Philly Cheesesteak Spaghetti

Cheesey spaghetti in a cast iron skillet with a set of tongs pulling out a serving.

Philly Cheesesteak Spaghetti

Deliciously cheesy, loaded with pasta, tender steak and vegetables! This is an easy meal and a real crowd pleaser when a hearty dinner is on the menu!

Course Lunch or Dinner

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 502kcal

Author Deb Clark

Ingredients

12 ounces spaghetti
9 ounce package Steak Umms about 5-6 steaks
1 medium onion thinly sliced
2 bell peppers thinly sliced (I used a red and green bell pepper)
1 tablespoon olive oil
1 ½ teaspoons Montreal steak seasoning or to taste
10.5 ounce can French onion soup do not dilute
15 ounce jar Alfredo sauce
2 cups shredded provolone cheese

Instructions

In a large pot, cook the spaghetti according to the package directions to al dente. Drain and set aside.
Heat a large skillet over medium-high heat. Add the Steak Umms cooking as per package directions. Remove from the skillet and set aside. Roughly chop.
In the same skillet, add the olive oil and sauté the sliced onion and bell peppers. Cook for 7-8 minutes, until softened and caramlized on the edges. Season with the Montreal steak seasoning and stir for another 30 seconds, until fragrant.
Pour in the Alfredo sauce and can of French onion soup and bring to a simmer. Let it cook for 2-3 minutes to allow the flavors to combine. Add the drained pasta and Steak Umms and mix everything together. Add half the shredded cheese and toss until the pasta is coated in the creamy sauce.
Top with the remaining cheese. Add the lid or place under the broiler to melt the cheese. Serve and enjoy!
Garnish with additional provolone cheese and minced fresh parsley if desired, and serve immediately.

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