Philly Cheesesteak Pasta Bake
The Philly Cheesesteak Pasta Bake puts a delicious spin on the beloved classic sandwich. Inspired by fond memories of family trips to Philadelphia and its iconic cheesesteak spots, this dish captures those signature flavors in a comforting, cheesy pasta bake. Perfect for busy weeknights or cozy gatherings, it combines tender beef, sautéed peppers and onions, and melty cheese with hearty pasta shells for a meal that’s guaranteed to please.
Serve it alongside a crisp green salad with a light vinaigrette to cut through the richness, and don’t forget a slice of crusty bread to soak up every bit of the creamy, cheesy sauce.
Ingredients
For the Pasta Bake:
12 oz (340 g) pasta shells or penne
1 lb (450 g) ground beef or thinly sliced steak (ribeye or sirloin works best)
1 tablespoon olive oil
1 small onion, diced
1 green bell pepper, diced
1 cup mushrooms, sliced (optional)
3 cloves garlic, minced
2 tablespoons all-purpose flour
2 cups beef broth
1 cup milk or heavy cream
1 teaspoon Worcestershire sauce
½ teaspoon salt (adjust to taste)
½ teaspoon black pepper
1 teaspoon Italian seasoning
1 ½ cups shredded provolone or mozzarella cheese
½ cup shredded cheddar or Monterey Jack (for extra creaminess)
Fresh parsley, chopped (for garnish)
Directions
1. Cook the Pasta:
Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and set aside.
2. Prepare the Beef and Vegetables:
In a large skillet, heat olive oil over medium-high heat. Add the beef and cook until browned, breaking it apart as it cooks. Drain any excess fat.
Add diced onion, bell pepper, mushrooms, and garlic. Sauté for 4–5 minutes, until vegetables are tender and fragrant.
3. Make the Sauce:
Sprinkle flour over the beef and vegetables, stirring for about 1 minute. Slowly pour in beef broth and milk, whisking constantly until the mixture thickens into a creamy sauce.
Stir in Worcestershire sauce, salt, pepper, and Italian seasoning.
4. Combine Everything:
Add the cooked pasta to the skillet and toss to coat evenly. Stir in 1 cup of shredded provolone cheese until melted and creamy.
5. Bake:
Transfer the mixture to a greased 9×13-inch baking dish. Sprinkle the remaining cheese on top.
Bake in a preheated oven at 375°F (190°C) for 15–20 minutes, or until bubbly and golden.
6. Serve and Enjoy:
Garnish with chopped parsley and serve warm. Pair with a fresh salad and crusty bread for the ultimate comfort meal.
