Creamy Mushroom Tagliatelle

Every home cook needs to have a mushroom pasta sauce recipe in their recipe box!

This homemade version is super rich and super creamy and the perfect addition to a tagliatelle pasta! A perfect Meatless Monday dinner and a great lunch the next day at school or work, if there is any left!

Creamy Mushroom Tagliatelle in the pan

What is Tagliatelle?

Tagliatelle are long, flat ribbons of pasta that are almost identical to fettucine in color, width, and length (they can vary slightly in thickness).

Tagliatelle comes from a different region in Italy than fettucine does, so even though the names are different they can be used interchangeably. However, tagliatelle does sound a little fancier, doesn’t it?

ingredients to make Creamy Mushroom Tagliatelle

Mushroom Pasta Ingredients

Wine adds richness and flavor to the dish. Be sure to let it simmer so the alcohol can cook out. You can switch out the white wine for a deep burgundy or Bordeaux when deglazing the pan if you’d prefer.

If tagliatelle or fettuccine aren’t handy, penne, rotini, or orecchiette pasta will do just fine! Look for heftier shapes of paste that the sauce can cling to.

Get creative with the mushrooms! Choose shiitakes, or porcini, or even thin slices of portobellos. If you have dried mushrooms, they can be rehydrated and added to this recipe as well!

Creamy Mushroom Tagliatelle in the pan adding seosonings

How to Make Mushroom Tagliatelle

  1. Saute onions & mushrooms. Add the garlic & cook until fragrant. Deglaze the pan with wine.
  2. Add cream and cream cheese. Simmer until thickened.
  3. Toss with pasta and serve.

Tips for Success

  • Cook the pasta until it is just al dente since it will continue to cook when it’s added back to the pan.
  • Deglazing the pan is a very important step. Simply scrape the bits from the bottom of the pan while stirring in the wine, those little bits = big flavor!
  • Using room temperature cream cheese will make it easier when it is time to blend with the cream and other cheeses.

Creamy Mushroom Tagliatelle in a white bowl with bread behind

Storing Creamy Mushroom Tagliatelle

Keep mushroom tagliatelle in an airtight container in the fridge for up to 4 days.

To reheat, add a little cream or milk to the pan and gently stir the pasta until steaming hot. Refresh with salt and pepper and enjoy!

Serve alongside cheesy garlic breadsticks and some roasted tomatoes. Don’t forget a nice glass of red wine! Sounds like a

Easy Weeknight Pasta Dishes

  • Did you love this Creamy Mushroom Tagliatelle? Be sure to leave a rating and a comment below! 

    Creamy Mushroom Tagliatelle in a white bowl with bread behind

    Creamy Mushroom Tagliatelle

    Mushroom pasta sauce on a bed of tagliatelle, this dish is sure to impress the whole family!
    Course Dinner, Entree, Main Course, Pasta
    Cuisine American
    Prep Time 10 minutes
    Cook Time 25 minutes
    Total Time 35 minutes
    Servings 4 servings
    Calories 596
    Author Holly Nilsson


    • 8 ounces tagliatelle or long pasta such as linguine
    • ½ onion small, diced
    • 8 ounces mushrooms brown or white, sliced
    • 1 tablespoon olive oil
    • 2 cloves garlic minced
    • ½ cup white wine
    • 1 ⅓ cup heavy cream
    • 4 ounces cream cheese
    • ½ cup Parmesan cheese grated, divided
    • salt and pepper to taste
    • fresh parsley for garnish


    • Cook pasta according to package instructions. Drain, reserve 1 cup of pasta water.
    • In a large skillet, saute onion and mushrooms in olive oil until softened, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.
    • Add the wine to deglaze and loosen any bits off the pan and simmer until the wine has almost evaporated, about 3-4 minutes.
    • Add the cream and cream cheese and stir until smooth. Simmer 5 minutes or slightly reduced and thickened. Stir in the pasta and half of the parmesan cheese. Toss to combine adding a little bit of the reserved pasta water if needed (you may not need all of it). Season with salt and pepper to taste.
    • Garnish with remaining cheese and parsley if desired.


    Any kind of mushrooms can be used in this recipe (add extra if you'd like).
    You may or may not need all of the pasta water.


    Calories: 596 | Carbohydrates: 47g | Protein: 17g | Fat: 36g | Saturated Fat: 20g | Cholesterol: 153mg | Sodium: 285mg | Potassium: 436mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1198IU | Vitamin C: 3mg | Calcium: 229mg | Iron: 2mg
    Creamy Mushroom Tagliatelle with a title
    close up of Creamy Mushroom Tagliatelle with a title
    Creamy Mushroom Tagliatelle in a pan with writing


    ingredients to make Creamy Mushroom Tagliatelle with writing and the finished dish

Homemade Salsa – Takes 5 Minutes to Make!

This homemade salsa recipe is the perfect homemade version of a restaurant-style salsa and it takes just minutes to make!

Full of flavor and needing just a handful of ingredients this is the best dip for tortilla chips (with some guacamole of course) and a great topping for tacos!

close up of Homemade Salsa

The Best Homemade Salsa

I really think the best part of going to a Mexican restaurant is the chips and salsa they serve you when you sit down.  It doesn’t hurt that it’s usually paired with a margarita and great friends…  but really, there is something about that delicious restaurant-style salsa! Honestly, once you learn how to make homemade salsa, you’ll never go back to jarred again!


Tomatoes, onions, and hints of lime, cilantro, and cumin. That’s literally all you need to whip up a great blender salsa!

I prefer the flavor of canned whole tomatoes and they seem to have a thicker consistency than diced or fresh.


  1. Add ingredients to a blender or food processor.
  2. Pulse to combine.

That’s it. So easy.

ingredients to make Homemade Salsa

Tips For Perfect

Salsa is SO easy to make at home.  Here are a few of my favorite tips to make this recipe perfectly delicious!


Use Pulse: I make this in my blender or food processor if you prefer, just pulse to reach desired consistency.  It only takes a few seconds and you don’t want to make it too runny!

For Thicker Salsa:  If you’d like your salsa to be a little bit thicker, remove some of the juice from your canned tomatoes and set it aside.  You can always add a little bit back in if you’d like.

ingredients in food proccesor to make Homemade Salsa


To Adjust the Spice Level: The seeds/membranes in the jalapenos holds the heat.  For a milder salsa, remove all of the seeds and membranes, for a spicy salsa, leave them in! Replace with green chiles for a milder flavor.

Allow Flavors to Blend: Once combined, this salsa is best if the flavors have time to blend.  Place in an airtight container or cover with plastic wrap and refrigerate at least 1 hour before serving.

This homemade salsa will last for about 10 days in the fridge. You can freeze leftovers.

Homemade Salsa after being blended

Did you love this Homemade Salsa? Be sure to leave a rating and a comment below! 

close up of Homemade Salsa


This simple homemade salsa recipe requires only 5 minutes to prep and will keep in the fridge for about 10 days.
Course Appetizer, Dip
Cuisine Mexican
Prep Time 5 minutes
Cook Time 0 minutes
Chill Time 1 hour
Total Time 1 hour 5 minutes
Servings 8 servings
Calories 22
Author Holly Nilsson


  • 28 ounces whole tomatoes with juice *see note
  • ½ cup cilantro fresh, chopped
  • ¼ cup onion chopped
  • 1 jalapeño chopped
  • ½ lime juiced
  • 1 clove garlic minced
  • ½ teaspoon cumin
  • ¼ teaspoon salt


  • Add all ingredients to a food processor (remove ½ cup juice from the tomatoes if desired). Pulse 4-6 times to get desired consistency.
  • Refrigerate 1 hour before serving.


For a thicker salsa, remove 1/2 cup of the juice from the canned tomatoes before combining ingredients. Diced tomatoes do work in this recipe too.
This homemade salsa will last for about 10 days in the fridge. You can freeze leftovers.


Calories: 22 | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 216mg | Potassium: 199mg | Fiber: 1g | Sugar: 3g | Vitamin A: 202IU | Vitamin C: 13mg | Calcium: 32mg | Iron: 1mg

Restaurant style salsa in a white bowl being dipped with a tortilla chip

Restaurant Style Salsa with writing

ingredients to make Restaurant Style Salsa with writing

Restaurant Style Salsa in a white dish with chips and a title

Restaurant Style Salsa with chips and a title with an image of all the ingredients

More Recipes You’ll Love

5 Minute Taco Dip


Homemade Taco Seasoning Recipe

Homemade Taco Seasoning is easy to make and tastes so much better than store bought!Dorito Taco Salad


Dorito Taco Salad is the perfect potluck dish!


Homemade Salsa (Restaurant Style)! This delicious salsa is just like the salsa you get at your favorite Mexican restaurant! The best part is that it takes just a couple of minutes to make!


20 Minute Broccoli Cheese Soup

Broccoli Cheese Soup in about 20 minutes. Rich, creamy and oh-so-cheesy, this is a favorite quick meal any time of year! 

Perfect for lunch, or an easy weeknight dinner with salad and loaf of french bread. 

broccoli cheese soup in white serving bowl

20 Minute Meal

Fresh vegetables make the best soups from cabbage to homemade tomato soup. Broccoli Cheese soup is a very quick soup to make from scratch and it has lots of flavor! If you’ve ever been to Panera, you likely know that the Panera broccoli cheddar soup is so hard to resist, this version is rich and delicious in flavor but lighter on the pocketbook (and waistline).

  • Few Ingredients: I love knowing that I can make a recipe from scratch using fresh ingredients
  • Quick to Make: Ready in about  20 minutes (even faster with pre-cut broccoli); perfect for a weeknight dinner
  • Versatile: Add in the veggies left in your fridge from zucchini to cauliflower

We serve it with a side salad and bread for a complete meal! This soup is also amazing served in a bread bowl (and it reheats beautifully for lunches).

Prep Tip

To make this soup extra fast, prepare ingredients for the next step while the current step is cooking.

Chop the onions and carrots, while they soften in the pot, prep the broccoli. While the broccoli simmers, shred the cheese and whisk the milk/flour. This make the recipe flow well while ensuring it’s on the table fast!

20 Minute Broccoli Cheese Soup in a white bowl with a silver spoon in it

How to Make Broccoli Cheese Soup

This broccoli cheese soup is made without Velveeta and instead is loaded with lots of real cheddar making it rich, velvety and satisfying!

  1. Soften onions/carrots per recipe below. Add broccoli and simmer.
  2. Blend the broccoli (set a little aside to add texture to the soup at the end).
  3. Stir in cream mixed with flour, simmer a couple of minutes. Stir in cheeses and serve.

Ingredient Tips


  • Using a sharp cheddar adds extra cheese flavor to this recipe.  You can use any kind of cheese you like, Gruyere is great too.
  • Just like in a cheese sauce, add the cheese once the soup is removed from the heat.  If cheese (or dairy) boils it can separate leaving a less than desirable texture.  The soup should be plenty hot enough to melt the cheese to a perfect velvety consistency.


  • Fresh or frozen broccoli can be used (I prefer fresh).
  • You can use a regualr blender (be sure not to have the lid on tightly or it can explode from the steam) but I find an inexpensive immersion blender or hand blender works perfectly (plus a hand blender means less dishes)!

To Lighten This Recipe

To make a skinnier version of broccoli cheese soup, you can substitute the cream with evaporated milk and use a light cheddar (sharp is still best for flavor).  We top it with a sprinkle of pepper and sometimes a little dollop of sour cream.

Overhead shot of Broccoli Cheese Soup in a white bowl

We most often eat this broccoli cheese soup for lunch or a quick easy weeknight meal.  I like to add a side of 30 Minute Dinner Rolls to dip into the soup and sop up any dribbles left in the bottom of my bowl!  It’s great served with a fresh garden salad on the side.


Diary doesn’t tend to freeze well and it can sometimes become grainy or the texture can change slightly.  I would suggest keeping this broccoli cheese soup in the fridge for up to 4 days.  To reheat it can be microwaved stirring occasionally or heated on the stove over medium-low.

More Broccoli Favorites

broccoli cheese soup in white serving bowl

Broccoli Cheese Soup

Broccoli Cheese Soup is an easy cheesy soup ready in 20 minutes start to finish!
Course Lunch, Side Dish, Soup
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6 servings
Calories 333
Author Holly Nilsson


  • 1 tablespoon butter
  • 1 small onion diced
  • 1 cup diced carrots
  • 3 cups fresh broccoli
  • 2 cups chicken broth
  • 1/2 teaspoon each thyme and garlic powder
  • salt & pepper to taste
  • 2 tablespoons flour
  • 1 1/2 cups light cream
  • 1 cup sharp cheddar cheese
  • 1/3 cup fresh parmesan cheese


  • In a large saucepan, cook butter, onion and carrots over medium heat until onion softens (about 3 minutes). Add chicken broth, broccoli and seasonings. Simmer until broccoli is softened, about 8 minutes.
  • Remove 1 cup of vegetables, coarsely chop and set aside. Using an immersion blender, blend remaining vegetables and broth.
  • Place flour in a small bowl. Add in cream a little at a time stirring until smooth. Bring blended vegetable mixture to a boil and whisk in cream mixture. Continue whisking until thick and bubbly, about 3-4 minutes.
  • Remove from heat, stir in cheeses & reserved chopped vegetables and serve immediately.



Calories: 333 | Carbohydrates: 11g | Protein: 10g | Fat: 28g | Saturated Fat: 17g | Cholesterol: 94mg | Sodium: 560mg | Potassium: 377mg | Fiber: 2g | Sugar: 2g | Vitamin A: 4745IU | Vitamin C: 49mg | Calcium: 280mg | Iron: 0.9mg

5 Other Irresistible Soups You Need to Try

  1. Easy Hamburger Soup: Loaded with vegetables, lean beef, diced tomatoes and potatoes.  It’s great made ahead of time, reheats well and freezes perfectly.
  2. Crock Pot Ham and Bean Soup:  This “no-soaking required” Ham and Bean soup takes just minutes to prepare and cooks effortlessly in your Crock Pot all day long!
  3. Weight Loss Vegetable Soup: Completely loaded with veggies and flavor and naturally low in fat and calories it’s the perfect lunch, snack or starter!
  4. Slow Cooker Bacon  Corn Chowder: Fresh vegetables, chunks of tender potato, and smoky bacon add so much flavor while the creamy corn base adds a touch of sweetness.  The perfect cool weather soup!

REPIN this Delicious Soup Recipe

Overhead shot of Broccoli Cheese Soup in a white bowl with a title

More Recipes You’ll Love

 Slow Cooker Ham & Potato Soup

Slow Cooker Ham and Potato Soup in a bowl with a slow cooker in the background

  Broccoli Cheese Casserole with Ham

Spooning out a serving of Broccoli Cheese Casserole with Ham

20 Minute Broccoli Cheese Soup with a title

Kung Pao Shrimp – Ready in 30 Minutes!

Kung Pao shrimp is a take-out favorite but it’s even better made at home!

Tender juicy shrimp and bell peppers in a sauce with a little sweet heat. Top this dish with green onions and chopped peanuts for the perfect meal!

Kung Pao Shrimp over the top view in a frying pan

What is Kung Pao Shrimp?

Kung Pao shrimp is a sweet and spicy combination of fresh, crisp, sautéed veggies with shrimp.

The sauce for this recipe combines a bit of broth with bold flavors from soy sauce, hoisin and sesame oil. A sprinkle of chili flakes add some heat (add a little or a lot).

One of the most popular entrees on a Chinese food restaurant menu, you can also make Kung Pao chicken or beef.

ingredients to make kung pao shrimp on a wooden board


Medium-sized, peeled & deveined shrimp in this recipe, but any size will work great!

Bell peppers, and diced onion are sauteed with the shrimp until soft. Feel free to add mushrooms, baby corn, snap peas or diced zucchini!

This sauce is the star of this dish! Soy sauce, brown sugar, chicken stock, hoisin, and sesame oil are whisked together to create this sweet & savory sauce.

Peanuts set this dish apart from other take out favorites. Substitute with cashews if you don’t have peanuts.

vegetables for kung pao shrimp in a frying pan with sauce being poured over top

How To Make Kung Pao Shrimp

Just a few simple steps and a special dinner will be on the table!

  1. Toss shrimp with cornstarch & soy sauce (this tenderizes and adds a nice crust).
  2. Cook onions, then bell peppers and garlic, ginger, and red pepper flakes.
  3. Simmer. Add the sauce to the skillet and the shrimp and cook until thickened.

Serve over rice or noodles.


  • Like most stir fry recipes, this comes together quickly so prep your ingredients beforehand.
  • Start with fresh, thawed peeled and de-veined shrimp and be sure not to overcook them.
  • For extra flavor on the dry roasted peanuts, saute them in a dry pan for a few minutes to make them extra crunchy!

Kung Pao Shrimp close up in a white bowl

Take Out Favorites

Did you love this Kung Pao Shrimp? Be sure to leave a rating and a comment below!


Kung Pao Shrimp in a white bowl

Kung Pao Shrimp

Kung Pao Shrimp is full of flavor. Serve over rice or noodles for a dish that's better than takeout!
Course Dinner, Entree, Lunch, Main Course
Cuisine American, Asian
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4
Calories 288
Author Holly Nilsson



  • ¾ pound shrimp peeled and deveined
  • 1 tablespoon soy sauce
  • 2 teaspoons cornstarch

Stir Fry

  • 2 tablespoons vegetable oil
  • 1 small onion chopped
  • 1 red bell pepper cut into chunks
  • 1 green bell pepper cut into chunks
  • 1 tablespoon garlic grated
  • 1 tablespoon ginger grated
  • ½ teaspoon crushed red pepper flakes more if desired
  • 3 green onions thinly sliced
  • ¼ cup dry roasted peanuts


  • cup low sodium chicken stock
  • ¼ cup soy sauce
  • 2 tablespoons hoisin sauce
  • 1 tablespoon dry sherry
  • 1 teaspoon brown sugar
  • 1 teaspoon sesame oil
  • 1 teaspoon cornstarch


  • Combine shrimp, soy sauce, and cornstarch in a small bowl. Let marinate 10 minutes (while prepping the other vegetables). Combine sauce ingredients and set aside.
  • Heat vegetable oil in a skillet over medium-high heat.
  • Add shrimp and stir-fry 2-3 minutes or just until it turns pink (it will continue to cook in the sauce). Remove from the pan and set aside.
  • Add more oil to the pan if needed and add onions. Cook 2-3 minutes or until they start to soften.
  • Add in the red and green bell pepper, garlic, ginger, and red pepper flakes. Cook for about 5 minutes or just until the vegetables start to soften.
  • Add the sauce and cook until it begins to thicken. Stir in the shrimp and simmer 1 minute more or just until cooked through.
  • Stir in green onions and peanuts and serve over rice.


Leftovers can be kept in an airtight container in the fridge for up to 3 days. 
Reheat in the microwave or in a pan until heated through. 


Calories: 288 | Carbohydrates: 17g | Protein: 23g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 215mg | Sodium: 1931mg | Potassium: 376mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1205IU | Vitamin C: 70mg | Calcium: 153mg | Iron: 3mg
Kung Pao Shrimp close up with writing
Kung Pao Shrimp close up with a title
Kung Pao Shrimp close up in a white bowl with writing
Kung Pao Shrimp ingredients and a photo of finished dish in a white bowl with writing

Chicken ala King {30 Minute Meal!}

Chicken ala King ready to serve

Not only is this quick 30-minute meal super easy, but Chicken ala King is delicious too!

This is a delicious chicken dish with fresh veggies simmered in a rich and creamy sauce! Serve this with rice or over biscuits.

Chicken ala King ready to serve

Why We Love this Recipe

Quick: This recipe only takes 30 minutes to put together, start to finish.

Rotisserie chicken really adds to the simplicity of this dish, it’s great for a busy weeknight or to feed a crowd! Substutute leftover ham or turkey if it’s what you have on hand.

Mix it up: Chicken ala King is versatile. It’s traditionally served with puff pastry shells or biscuits, but you can also serve it over rice, egg noodles or even mashed potatoes!

This dish has mushrooms and peas but for some extra color and flavor, add any extra veggies you have!

Chicken ala King ingredients ready to be cooked


The best Chicken ala King uses the freshest of ingredients!

CHICKEN Shredded rotisserie chicken makes this recipe so simple, but feel free to use any chicken you have on hand. Just make sure it’s cooked before stirring into the sauce!

VEGGIES I used fresh mushrooms, onions, peas, and pimentos in this recipe but any veggie will taste wonderful! Colorful peppers, corn, carrots or broccoli will really make this dish pop!

SAUCE Rich & creamy sauce made with chicken stock, seasonings, and cream is one of the best parts of this dish!

Chicken ala King ingredients in a pot with parsley

How to Make Chicken ala King

This recipe is so easy to make, and comes together so quickly!

  1. Saute mushrooms and onions in butter.
  2. Add seasonings (per recipe below) and flour.
  3. Whisk in chicken stock and heavy whipping cream.
  4. Stir in the peas, pimentos, and chicken.

Serve over fresh biscuits and with roasted green beans or oven-roasted asparagus!

Chicken ala King in a bowl

Tips for Perfect Chicken ala King

  • Be sure to cook chicken before adding to pasta if you’re not using rotisserie chicken.
    • Chicken breast, chicken thighs or even tuna are all great substitutions!
  • Freeze Chicken ala King without the rice, pasta, or bread since those items don’t freeze well with sauce added. Instead, ladle the Chicken ala King into zippered bags or an airtight container with the date on it and freeze flat.
  • Reheat in the microwave or on the stovetop. Refresh the flavors by adding a little dash of salt and pepper and make new rice, pasta, or fresh bread to serve again!

Other Delicious Chicken Dishes

Did you make this Chicken ala King? Be sure to leave a rating and a comment below! 

Chicken ala King in a bowl

Chicken ala King

This creamy Chicken ala King only takes 30 minutes to prepare!
Course Chicken, Dinner, Entree, Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 438
Author Holly Nilsson


  • 1/2 cup butter unsalted
  • 8 ounces white mushrooms sliced
  • 1 small yellow onion diced
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon Kosher salt
  • 1/2 cup flour
  • 2 cups chicken stock
  • 1 cup half and half
  • 1 cup petite frozen peas
  • 1/2 cup pimentos drained and chopped
  • 3 cups rotisserie chicken shredded


  • In a large high sided 12-inch skillet add butter and set over medium-high heat.
  • When the butter is melted, saute mushrooms and onions until they start to soften, about 5 minutes.
  • Season with garlic powder, black pepper, and kosher salt.
  • Sprinkle in the flour and stir until a paste is formed.
  • While stirring, slowly pour in the chicken stock and half and half. Stir to make sure no chunks of flour remain.
  • Lower the heat to low and stir until the sauce has thickened, about 5 minutes.
  • Stir in the peas, chopped pimentos, and rotisserie chicken.
  • Serve over pasta, rice, or biscuits.


If using chicken breast or thigh, be sure to cook it before adding to sauce! 
Store in an airtight container in the fridge for up to 2-3 days.
Reheat in microwave or on stovetop. Add salt & pepper to refresh flavors and serve over new rice or pasta. 
To freeze, ladle Chicken ala King into zippered bags or an airtight container with the date on it and freeze flat. Thaw out and reheat using steps above. 


Calories: 438 | Carbohydrates: 29g | Protein: 11g | Fat: 32g | Saturated Fat: 19g | Cholesterol: 87mg | Sodium: 699mg | Potassium: 554mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1838IU | Vitamin C: 38mg | Calcium: 87mg | Iron: 2mg
Chicken ala King being scooped from a pot with writing
Chicken ala King with a spoon and writing
A serving of Chicken ala King with writing
Chicken ala King being served with writing
Chicken ala King with writing

Crockpot Philly Cheesesteak {Great for a Crowd!}

Three Slow Cooker Cheesesteaks in a tray

Crockpot Philly Cheesesteaks make a great meal perfect for busy weeknights or when the big game is on!

Tender beef and onions, and with melted provolone cheese (bell peppers are optional) all come together in the slow cooker.

With all the flavors of our favorite Cheesesteak sandwich everyone raves about this recipe!

Three prepared Philly Cheesesteak Sandwiches.

What is a Philly Cheesesteak?

We’ve all seen a version of this recipe, with Whiz, with peppers (or without). According to Philadelphia’s official tourism site, the Philly cheesesteak was invented in 1930.

The combination of thinly sliced steak, melted cheese, and onions in a hoagie roll is just too irresistible.

Bell Peppers?

Not traditional but still delicious! A cheesesteak is sometimes served with bell peppers and more often served without.  We love the flavor so we add them in.

Not a fan? Leave them out!

Beef roast cooked in a slow cooker with onions.

Ingredients & Variations

BEEF The best beef for the crock pot is a cut that becomes perfectly tender when slow slow-cooked in the crockpot.

A beef roast or a chuck or pot roast is just right (and the same cut I use in French dip sandwiches). It makes savory and extra tender slices of meat for Philly cheesesteaks with minimal effort.

CHEESE Traditionally, a Philly cheesesteak is topped with provolone, Cheez Whiz, or American cheese but nowadays you can use almost any cheese you wish! Try melting on mozzarella, cheddar, or havarti for a change.

BUNS Hoagie or sub buns are the best options for this sandwich! They are hearty and hold up well under the weight of this hearty sandwich.

Don’t have time to grab those buns? You could serve mini cheesesteak sliders on dinner rolls or even make a sandwich with a classic loaf of bread in a pinch.

Philly Cheesesteak ingredients in a slow cooker.

How To Make Philly Cheesesteaks in the Slow Cooker

The best cheesesteak sandwich is easy to prepare. Just pop in the slow cooker and let it cook away!

  1. Season, brown the beef, and place in the crockpot (per recipe below).
  2. Add remaining ingredients and cook on low, adding bell peppers in the last 45 minutes if desired.
  3. Remove the beef and slice thinly against the grain and return to the crockpot (or shred if you prefer).
  4. Assemble sandwiches and bake until the cheese is melted.

Serve immediately for the best results and the most delicious flavor!

Prepared Philly Cheesesteak sandwiches in a tray.

Perfect Sides

Philly cheesesteaks are great with oven-baked french fries, or this broccoli pasta salad is fit for a crowd, give it a try here!

Make ahead sides:

Sandwiches Best Served Hot

Did you enjoy this Slow Cooker Cheesesteak Recipe? Be sure to leave a rating and a comment below!

Three Slow Cooker Cheesesteaks in a tray

Slow Cooker Cheesesteak Recipe

Tender beef and onions snuggled in a roll make the perfect easy meal.
Course Dinner
Cuisine American
Prep Time 25 minutes
Cook Time 8 hours
Total Time 8 hours 25 minutes
Servings 8 rolls
Calories 350
Author Holly Nilsson


  • 2 lb beef roast chuck or pot roast
  • 1 tablespoon olive oil
  • 10.5 oz beef broth low sodium
  • 2 onions sliced
  • 10.5 oz onion soup
  • 1 tablespoon soy sauce
  • 1 tablespoon garlic minced
  • 2 bell peppers sliced (yellow, red or green), optional
  • 8 oz sliced provolone or American cheese
  • 8 hoagie or sub rolls


  • Season beef with salt & pepper. Heat olive oil over medium high heat and brown beef on all sides. Place in the slow cooker.
  • Add broth to the pan scraping up any brown bits. Add to the slow cooker with onions, onion soup, soy sauce, and garlic.
  • Cook on low 8 hours adding peppers during last 45 minutes.
  • Preheat oven to 350°F.
  • Open sub rolls top with cheese on each side. Bake about 5 minutes or just until cheese is melted. Top with beef and peppers.


Note: If you prefer softer onions, add them along with the beef. If you prefer your onions to be slightly firmer, add them during the last 45 minutes of cook time.
Browning the beef before placing in the slow cooker is optional but adds extra flavor.
Beef can be sliced or pulled.


Calories: 350 | Carbohydrates: 38g | Protein: 31g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 65mg | Sodium: 2186mg | Potassium: 430mg | Fiber: 2g | Sugar: 7g | Vitamin A: 931IU | Vitamin C: 91mg | Calcium: 334mg | Iron: 13mg
Cheesesteak ingredients in a slow cooker with writing
Three prepared cheesesteaks in a tray with writing
Cheesesteak ingredients in a crockpot with writing
Top image - Three prepared cheesesteaks in a tray. Bottom image - cheesesteak ingredients in a slow cooker with writing

Pico De Gallo (Easy to Make!)

Pico de Gallo is a fresh salsa with juicy ripe tomatoes, onions, lime juice, and a hint of heat from jalapenos!

This dish is a perfect appetizer, great served with tortilla chips or added to tacos! Pour some margaritas and bring out the tortilla chips.

A bowl of fresh Pico de Gallo with tortilla chips for serving

What is Pico De Gallo?

Pico de gallo is a type of fresh salsa (also known as salsa fresca). Tomato, onion, fresh lime and salt bring it all together.

Pico de Gallo vs. Salsa Pico de Gallo is not cooked or blended like restaurant style salsa, it is served fresh with large chunks and less liquid. The ingredients fresh, ripe and serve raw (which is why it’s ).

Ingredients for Fresh Salsa

As these are the base of this recipe choose the ripest tomatoes you can find. Any kind works from Roma to cherry tomatoes.

Fresh white onion is added. If you find it too strong in flavor, chop it and soak in cold water (rinsing a couple of times). I use this same method when making fajitas to take a bit of the bite out of the onion.

Fresh jalapeno adds a bit of heat to this recipe. If you’d like a milder salsa, be sure to scrape out the seeds and membranes before dicing.

This is an ingredient people tend to have a strong opinion about! I personally love it and it truly makes the flavor of this dish. If you absolutely cannot eat cilantro, you can leave it out.

Let the tomatoes and onions shine. Just a squeeze of lime and a bit of salt is all that’s needed.

Ingredients for Pico de Gallo in a glass bowl with limes and cilantro

How To Make Pico De Gallo

To make this pico de gallo recipe:

  1. Chop Finely: Dice the tomatoes and drain while the rest of the ingredients are prepared to remove excess juices.
  2. Combine: Add all ingredients with the tomatoes to a bowl, and toss to combine.
  3. Rest: Allow pico de gallo to sit for at least 20 minutes before serving for the flavors to blend.

Optional Add-Ins

Here are some fresh and delicious additions to pico de gallo:

  • Avocado – for a creamy addition
  • 2 cloves fresh garlic – finely minced
  • Red onion – substitute for white onion
  • Red, yellow, or green peppers – finely diced
  • Cucumbers – finely diced, seeds removed
  • Mango – turn this into a mango salsa by replacing tomatoes with mango or pineapple

Pico de Gallo prepared in a glass bowl with limes, tomatoes and tortilla chips.


This will last about 24-48 hours in the fridge. After that it will still be fine to eat but will get a bit wilted.

Pico de gallo is loaded with delicious fresh ingredients and ripe tomatoes. As you might suspect, freezing this recipe will change the texture so I highly recommend enjoying it fresh if possible.  If you do have leftovers that you need to freeze, rather than scooping it up with chips, it makes an excellent addition to soups, stews or chili while cooking!

Close up image of pico de gallo ingredients mixed in a glass bowl

Serve Pico de Gallo with…

Spoon it over enchiladas, serve it with tacos (chicken, shrimp or beef).

Add a bowl next to a plate of loaded nachos. It’s fresh, it’s delicious and it goes with pretty much anything!

More Ways to Enjoy Fresh Tomatoes

Did you love this Pico de Gallo? Be sure to leave a rating and a comment below!

Pico de Gallo in a brown bowl and chips in a blue and white plate

Pico de Gallo

Fresh and ripe tomatoes are tossed with onions, lime juice, jalapenos, and cilantro to give you an unforgettable salsa fresca for any occasion!
Course Appetizer
Cuisine Mexican
Prep Time 10 minutes
Wait Time 20 minutes
Total Time 30 minutes
Servings 6
Calories 33
Author Holly Nilsson


  • 1 ½ pounds ripe tomatoes diced
  • ¾ cup onion finely diced, or to taste
  • 1 lime juiced
  • 1 jalapeno seeded and diced
  • ¼ cup cilantro chopped
  • salt and pepper to taste


  • Dice tomatoes and set in a strainer to drain while preparing the remaining ingredients.
  • Add all ingredients to a small bowl and toss to combine.
  • Allow to sit at least 20 minutes for flavors to blend.


Allow to sit for 20 minutes for optimal flavor!
Fresh white onion is added. If you find it too strong in flavor, chop it and soak in cold water (rinsing a couple of times) to take a bit of the bite out of the onion.
If you'd like a milder salsa, be sure to scrape out the membranes of the jalapeno before dicing.
I love cilantro and it truly makes the flavor of this dish. If you don't like it, you can leave it out.


Calories: 33 | Carbohydrates: 8g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 7mg | Potassium: 309mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1015IU | Vitamin C: 23mg | Calcium: 20mg | Iron: 1mg
Pico De Gallo in decorative bowl with writing
pico de gallo in a bowl with a title
Ingredients for Pico de Gallo in a bowl with writing

Philly Cheesesteak Soup is a creamy, cheesy twist on an old favorite!

Philly Cheesesteak Soup is great for a crowd or your hungry fam. This recipe has all the flavors that everyone loves: steak, bell peppers, and mushrooms, all cooked in a rich, creamy cheesy broth.

Just add some cheese toasts (or garlic bread) to soak up all of those savory juices!

Close up of bowl of Philly Cheesesteak Soup with cheesy baguette on the side.

What is Philly Cheesesteak Soup?

If you love Philly cheesesteaks, then you will love this Philly cheesesteak soup! All the amazing components of a traditional Philly cheesesteak in an easy to serve, filling, and tasty soup!

It’s a great way to use up leftover beef, even leftover ground beef or turkey, and leftover veggies, too!

The Best Cheese to Use

For the best Philly cheesesteak soup, look for super flavorful, super melty, cheeses like provolone and cheddar.

These cheeses melt easily and impart a mild, buttery flavor to the soup for that iconic Philly-style flavor!

Overhead of Philly cheesesteak soup ingredients in pot.

How to Make Philly Cheesesteak Soup

This easy cheesy soup is simple to prepare!

  1. Thin slice and saute steak.
  2. Saute veggies (except peppers) in butter and add flour.
  3. Stir in beef broth and add in remaining ingredients and simmer.
  4. Remove from heat and stir in cheeses until melted.

Place a few pieces of beef in the bottom of each bowl. Ladle in soup and top with cheese baguettes (or croutons).

Close up of Philly Cheesesteak Soup in pot with cheesy baguettes on the side.

What to Do With Leftovers

This soup makes for great leftovers the next day or the day after!

  • To Reheat: Pop in the microwave or back in a pot until heated through. Season with a little salt and pepper and top with cheese bread.
  • To Freeze: Place it in an airtight container or a zippered bag, label with the date, and pop into the freezer for up to about 2 months.

Philly Cheesesteak Inspired Recipes


Philly Cheesesteak Soup

A creamy cheesy soup filled with tender beef, peppers and onions.
Course Soup
Cuisine American
Keyword cheesesteak, Philly Cheesesteak Soup
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 8 servings
Calories 502


  • 8 slices baguette
  • 1/3 cup butter
  • 1 large onion diced
  • 3 ribs celery sliced
  • 1 1/2 cups mushrooms sliced
  • 1 green pepper sliced
  • 1/3 cup flour
  • 1 1/2 tablespoons Worcestershire sauce
  • 4 dashes hot sauce such as tabasco
  • 4 cups beef broth
  • 1 cup light cream
  • 8 ounces provolone cheese shredded, divided
  • 6 ounces cheddar cheese shredded
  • 1 pound top round steak thinly sliced (see note below)


  • Place steak in the freezer (for about 15 minutes before slicing).
  • Top each baguette slice with about 1 tablespoon of provolone cheese. Broil until bubbly and set aside.
  • Cook onion, celery and mushrooms in butter until tender. Add flour and cook 1 to 2 minutes
  • Stir in beef broth a little at a time stirring until smooth after each addition. Add Worcestershire sauce, hot sauce and green peppers. Simmer until vegetables are soft, about 10 minutes.
  • Add cream and simmer an additional 5 minutes. Remove from heat and stir in cheeses until melted.
  • Meanwhile, thinly slice steak. Heat 1 tablespoon of olive oil over medium-high heat. Add beef and cook until browned.
  • Place beef in the bottom of each bowl and top with hot soup. Serve with cheese toasts.


To use leftover roast beef, cut into cubes and add with green peppers to heat through.
Ground beef can be used in place of steak.
Place your steak in the freezer for 15 minutes before cutting. A partially frozen steak is much easier to slice thinly.
Soup can be placed into bowls, topped with cheese and broiled similar to a French Onion Soup.


Calories: 502 | Carbohydrates: 25g | Protein: 32g | Fat: 30g | Saturated Fat: 18g | Cholesterol: 113mg | Sodium: 952mg | Potassium: 742mg | Fiber: 2g | Sugar: 3g | Vitamin A: 973IU | Vitamin C: 15mg | Calcium: 433mg | Iron: 3mg

Note:  Recipe initially posted September, 2013.  Recipe has been updated for improved flavor and consistency.

Top image - a serving of Philly cheesesteak soup with cheest toast. Bottom image - Philly Cheesesteak Soup in a pot topped with shredded cheese.
Overview of a serving of Philly Cheesesteak Soup with a cheese baguette.
Overview of a serving of Philly Cheesesteak Soup with a cheese baguette.

Easy Cheesy Pasta Bake (with Spaghetti & Meatballs)

Everyone loves a nice saucy Pasta Bake recipe! This meatball casserole is made with homemade meatballs (or frozen if you’re in a rush), spaghetti and a variety of cheesy toppings all baked into a delicious casserole.

Add a loaf of crusty bread and fresh tossed salad for a perfect meal!

Spaghetti and Meatball pasta bake garnished with parsley.

Casseroles involving pasta, like a cheesy baked penne or a spaghetti casserole, are always welcome potluck at work or as the main attraction for any crowd!


    • PASTA Spaghetti is my choice here but any long pasta will do. Keep in mind it will bake more in the oven so be sure to cook it al dente (firm to the bite).
    • SAUCE Make your own homemade marinara or use store bought to keep this extra quick!
    • MEATBALLS This is one place I almost always use homemade. You can prep meatballs ahead of time and freeze them, the flavor is so much better than store bought.
    • VEGGIES  You can add veggies to the sauce in this reicpe if you’d like! Zucchini, peppers, and mushrooms are great options!
    • CHEESE Cheese is added to the spaghetti as well as on top for great flavor! Shred it yourself for best results, pre-shredded has additives to keep it from clumping and it doesn’t melt as well.

Left image - cheese, egg, and seasonings being combined in a glass bowl. Right image - spaghetti mixed with egg mixture in the casserole dish.

How to Make Spaghetti Pasta Bake

Any decent meatball casserole calls for delicious meatballs! If you don’t want to make them by hand, replace them with defrosted/cooked premade meatballs for simplicity!

  1. Prepare the meatballs. Try spicy Italian sausage meatballs or even turkey meatballs!
  2. Mix pasta and cheeses (per recipe below) and place in the bottom of a 9×13 dish.
  3. Top with meatballs and sauce and bake until bubbly and browned.

Serve with a slice of garlic bread to soak up every last drop of that sauce!

TIP: Bake the meatballs right in the 9×13 pan you’ll use for the casserole… one less dish to wash!

Left image - spaghetti topped with meatballs. Right image - prepared spaghetti and meatball pasta bake.

What To Serve With Spaghetti And Meatball Pasta Bake

Anything that goes with regular spaghetti and meatballs or baked spaghetti goes with this super tasty pasta bake!

Spaghetti and meatball pasta baked being lifted out of a casserole dish!

Easy Pasta Dishes

Spaghetti and Meatball Pasta Bake

Noodles are tossed with a cheesy sauce and then topped with homemade meatballs and pasta sauce!


  • 1 lb lean ground beef
  • 1/3 cup fresh bread crumbs
  • 1 tablespoons milk
  • 1/2 teaspoon salt
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon pepper
  • 1/4 cup onion (finely chopped)
  • 2 tablespoons fresh parsley (chopped)
  • 1 egg


  • 8 oz spaghetti
  • 1 tablespoon olive oil
  • 2 cups mozzarella cheese (shredded, divided)
  • 1/2 cup parmesan cheese (grated)
  • 1 large egg (slightly beaten)
  • 2 tablespoons fresh parsley
  • 28 oz pasta sauce (jarred or homemade)
  1. Grease a large casserole dish.
  2. Preheat oven to 400°F. Combine all meatball ingredients and form into 1″ balls.

  3. Place meatballs in a 9×13 dish and bake 18-20 minutes. Remove from oven and reduce heat to 350°F. Remove the meatballs and set aside.

  4. Boil the pasta until al dente. Drain well and toss with olive oil.

  5. Stir together egg, parsley, pepper, 1/2 cup mozzarella cheese, 1/4 cup parmesan cheese & pepper to taste. Toss with the pasta and place it in the 9×13 dish.

  6. Top with meatballs and pasta sauce. Cover with foil and bake 35 minutes. Remove foil, top with remaining cheeses and continue to bake until cheese is melted and browned, about 10 minutes.

Top image - pasta bake being scooped out of a casserole dish. Bottom image - Pasta Bake in a casserole dish.
Spaghetti Pasta Bake being scooped out of a casserole dish.
Pasta Bake in a casserole dish. Garnished with parsley.

Bacon Double Cheeseburger Stuffed Mushrooms

Meaty, cheesy and BACON LOADED. These stuffed mushrooms are crazy good. Ground beef, bacon, and three different cheeses plus some of our favorite burger toppings make this mouthwatering recipe a perfect game day snack.

Prep up to 48 hours ahead of time making this an easy favorite for any party!

Close up of stuffed mushrooms on a cutting board.

Mushrooms are a great appetizer! They can be crab stuffed or you can add with anything from salsa,  to your favorite pizza toppings and of course in this recipe seasoned beef and bacon!

What Mushrooms to Use

What mushrooms should you use for stuffed mushrooms? The variety doesn’t matter too much, look for fresh and firm mushrooms.

I’ve used white, button or crimini mushroom caps all with great results. Alternately you can pile the stuffing high into giant Portobello caps, then baking and serving as a savory, hearty (and low carb) entrée.

How to Prep Mushrooms for Stuffing

Mushrooms are very absorbent, so don’t submerge in water. Instead, wipe the caps with dampened paper towels to remove any bits of compost sticking to them. If you must, give them the quickest rinse under the faucet and immediately dry and wipe with paper towels.

To prepare for stuffing:

  • Remove the stem by bending slightly. I then use a tomato huller (they cost about $1 at the dollar store) to core out some of the flesh.
  • Scrape the black gills from portobellos. Or, if using button or criminis, snap the stems off to produce hollow spaces for the filling.
  • There’s no need to remove the gills from the smaller mushrooms (but do scoop out some of the middle for more of that luscious filling).

Stuffed mushroom filling ingredients in a frying pan before and after being combined.

How to Make Stuffed Mushrooms

Stuffed mushrooms are easy and require very little prep. They can be made up to 48 hours in advance and baked as your guests arrive.

  1. Cook and drain bacon and ground beef with onion and garlic
  2. Stir in cream cheese and seasonings.
  3. Pile onto mushroom caps and bake until cheese is melted and mushrooms are cooked.

Stuffed mushrooms topped with cheese on a baking tray.

Can You Freeze Them?

Leftovers will keep in the fridge for up to four days. Reheat by popping in a preheated oven or microwave.

You can freeze stuffed mushrooms for make ahead convenience, provided you do not bake them first. Prepare them with the stuffing but do not top with cheese. Place in a single layer in a freezer container. They will keep for three months.

To bake, first thaw at room temperature or in the refrigerator overnight. Then top with cheese and bake.

More Mushroom Faves

Cheeseburger Stuffed Mushrooms

Juicy mushrooms stuffed a seasoned beef and bacon filling, topped with cheese and baked until hot & bubbly.

  • 1/2 pound lean ground beef
  • 1/2 onion ( finely chopped)
  • 1/4 teaspoon garlic powder
  • 4 tablespoons cream cheese
  • 2 teaspoons ketchup
  • 1/2 teaspoon yellow mustard
  • 3 slices bacon
  • 2 dashes Worcestershire sauce
  • 15 medium to large mushrooms
  • 1/4 cup cheddar cheese (shredded)
  • 1/4 cup mozzarella cheese (shredded)
  1. Preheat oven to 375°F.

  2. Cook bacon until crisp, drain on paper towels, crumble & set aside.
  3. In a pan, brown ground beef, onion & garlic powder until beef is cooked through. Drain any remaining juices.
  4. Meanwhile, pull the core out of the mushrooms & discard… I use my strawberry/tomato huller to scrape out a little bit more of the mushrooms.
  5. Stir cream cheese into the beef until melted. Add ketchup, mustard, 1/4 cup cheese, Worcestershire sauce, crumbled bacon and stir until combined.

  6. On a parchment lined pan, fill each mushroom with the beef mixture. Top with remaining cheese and bake 20 minutes or until cheese is melted and mushrooms are cooked.

Stuffed mushrooms on a cutting board.
Close up of stuffed mushrooms on a cutting board.
Top image - close up of stuffed mushrooms on a cutting board. Bottom image - stuffed mushroom filling ingredients in a frying pan.