Save
This bubbling Philly cheesesteak pasta bake is the ultimate comfort recipe for anyone who loves the classic sandwich but wants a family style pasta dinner. Every bite delivers the best of both worlds with juicy steak, silky ribbons of bell pepper and onion, all wrapped in a creamy cheese sauce that clings perfectly to pasta. It is as easy for a weeknight as it is perfect for a gathering and never fails to leave plates wiped clean.
I first whipped this up on a cold Monday when only cheesesteak would hit the spot but I wanted a real meal. Now it is the go to craveable pasta at our house and my husband never passes up seconds.
Ingredients
- Ribeye or sirloin steak: thinly sliced for tenderness and rich flavor
- Penne or rigatoni pasta: shapes with ridges help catch cheese and sauce in every bite
- Green bell pepper: sliced for mild sweetness and crunch
- Yellow onion: sliced to add matchless depth
- Garlic: minced for that cornerstone savory note
- Beef broth: the meaty base for the sauce low sodium is better so you can balance saltiness
- Worcestershire sauce: gives umami kick and lively tang to the sauce
- Provolone cheese: shredded forms classic tangy melt
- Mozzarella cheese: shredded brings those perfect cheese pulls and creamy threads
- Olive oil: for sautéing ensures steak browns well and veggies caramelize
- Salt and pepper: always taste the finished dish and adjust as needed
Instructions
- Sear the Steak:
- Heat olive oil in a large skillet over medium high. Lay steak slices in a single layer and let sear for one to two minutes per side so you get a deep brown color but keep the steak juicy. Remove steak to a plate so it will not overcook.
- Sauté the Vegetables:
- Add a bit more oil if the pan looks dry. Throw in sliced bell pepper and onion and cook over medium stirring often. Let them soften and get golden around the edges which should take five to seven minutes. Add the garlic last and stir until fragrant in the last minute.
- Deglaze and Build the Sauce:
- Pour in beef broth and Worcestershire and use a wooden spoon to scrape all the browned bits from the bottom of your pan. Let this simmer for two to three minutes so the sauce reduces and flavors mingle.
- Cook the Pasta and Combine:
- Meanwhile boil your chosen pasta until just al dente so it holds shape after baking. Drain well and add the hot pasta straight to the skillet to soak up that sauce and mingle with veggies.
- Finish with Cheese and Steak:
- Return the steak to the skillet. Keep the heat low and scatter shredded provolone and mozzarella across the top. Gently fold everything so the cheese melts and coats every strand and chunk.
- Season and Serve:
- Taste and adjust salt and pepper. Serve piping hot with a sprinkle of fresh parsley or chives for a burst of color and freshness.
What I love most is the blend of provolone and mozzarella. That creamy tang and stretch is pure comfort and always reminds me of laid back family pizza nights. The first time I served this my son was so taken by it he begged for a repeat before the week was up. This is on regular rotation when I want an easy win at dinner.
Storage Tips
Let leftovers cool then pop into an airtight container and refrigerate up to three days. Reheat with a splash of broth for the creamiest results. Pasta and cheese sauce keeps its texture and develops deeper flavor overnight.
Ingredient Substitutions
Use sirloin or even deli roast beef for quicker prep. Try gluten free penne or rotini to match dietary needs. For vegetarians swap in portobello mushrooms and use veggie broth with more sweet peppers for a hearty meatless twist.
Serving Suggestions
Serve with a crisp green salad for contrast and balance. Garlic bread is perfect for soaking up cheesy sauce at the end. For company style allow guests to add extra cheese or parsley tableside for a custom finish.
Cultural and Historical Context
Philly cheesesteak sandwiches were born in Philadelphia as a fast way to get hearty steak and onions into hungry bellies. Turning those flavors into a pasta bake makes the whole idea perfect for sharing family style with Italian influences wrapped around a true American classic.
Seasonal Adaptations
Toss in fresh tomatoes or sweet corn in summer for brightness Use red bell pepper or caramelized onions in fall for deeper notes For winter comfort add extra mushrooms and serve with a rich salad or roasted vegetables
Success Stories
This recipe gets raves from neighbors and friends every time. One mom told me her picky eater polished off a whole bowl and asked for seconds at a potluck. The cheese blend keeps steak juicy and it wins over even those who usually avoid red meat. Feedback is always enthusiastic and requests for the recipe just keep coming.
Freezer Meal Conversion
Freeze the cooked pasta and sauce mix and steak separately for easy reheating. Add extra cheese upon warming for the gooey melt. It all comes together from freezer to table in under twenty minutes for the perfect ready meal.
This pasta bake is a weeknight and potluck hero. Try it once and it will earn a permanent spot on your comfort food list.
Common Questions About Recipes
- → What type of steak is best for this dish?
Thinly sliced ribeye delivers tenderness and classic flavor, but sirloin or shaved beef can also be used for convenience.
- → Can I prepare a gluten-free version?
Yes, substitute your favorite gluten-free pasta and verify that Worcestershire sauce and broth are gluten-free certified.
- → Are alternate cheeses workable?
Try Monterey Jack, cheddar, or Swiss for new flavors—provolone and mozzarella provide classic stretch and smoothness.
- → How can I make it vegetarian?
Use thick-sliced portobello mushrooms instead of steak and swap beef broth for vegetable broth to create a hearty, meatless option.
- → Is advance prep possible?
Yes, you can prep the pasta and filling, refrigerate, and bake with cheese just before serving for the best texture and flavor.
- → What are some serving suggestions?
Pair with a green salad or warm garlic bread. Top with extra cheese, parsley, or chives for extra freshness at the table.