Philly Cheesesteak Pasta Bake

This comforting Philly cheesesteak pasta bake wraps up all the flavor of the iconic sandwich in a cheesy skillet supper that always brings excitement to the weeknight table. Steak slices get seared for juicy tenderness and tossed with golden onions and green peppers. Bathed in a savory beef broth sauce then cloaked in provolone and mozzarella, the mixture envelops pasta for a crowd-pleasing bake you will crave again and again. No one leaves the table hungry and it always feels a little special, even on an ordinary Monday.

I first made this on a cold Monday when I wanted Philly cheesesteak comfort but needed a real meal on the table fast. Now it is a staple at home and my husband always asks for seconds on pasta nights.

Ingredients

• Ribeye or sirloin steak: thinly sliced because marbled steak gets beautifully tender in minutes
• Penne or rigatoni pasta: their shape and ridges catch all the sauce and cheese
• Green bell pepper: sliced brings mild sweetness and crunch to balance the richness
• Yellow onion: sliced gives that classic cheesesteak aroma and depth
• Garlic: minced enhances the savory flavors and ties everything together
• Beef broth: rich and meaty base go for low sodium to control salt
• Worcestershire sauce: just a splash adds umami that makes the sauce pop
• Provolone cheese: shredded gives signature tang and smooth melt
• Mozzarella cheese: shredded stretches and bubbles for irresistible gooeyness
• Olive oil: for sautéing helps steak and vegetables caramelize
• Salt and pepper: for seasoning always taste at the end for best balance

Instructions

Sear the Steak:

Heat olive oil in a large skillet over medium high heat. Add steak slices in a single layer and sear for about one to two minutes per side until well browned but not overcooked. Transfer steak from the skillet to a plate so it stays juicy for later.

Sauté the Vegetables:

Drizzle in more olive oil and add sliced bell pepper and onion to the same skillet. Stir everything around over medium heat letting the vegetables soften and turn golden at the edges which takes about five to seven minutes. Add minced garlic at the end and cook for one more minute until you smell the aroma.

Deglaze and Build the Sauce:

Pour beef broth and Worcestershire into the pan scraping up any flavorful browned bits stuck to the bottom. Let this mixture simmer for two to three minutes so the sauce thickens and all the flavors come together.

Cook the Pasta and Combine:

Boil your choice of pasta in a separate pot until just al dente so it holds its shape in the final bake. Drain and immediately stir hot pasta into the sauce with vegetables in your skillet.

Finish with Cheese and Steak:

Return the cooked steak to the skillet and turn heat to low. Top with shredded provolone and mozzarella then gently fold everything together until the cheese melts and coats every piece of pasta and steak.

Season and Serve:

Taste for salt and pepper then adjust to taste. Spoon into bowls and sprinkle with chopped parsley or chives for a fresh finish. Serve piping hot and enjoy every cheesy bite.

My favorite thing about this pasta is always the cheese blend. Provolone gives you that authentic Philly cheesesteak bite and mozzarella keeps everything gooey. The first time I made it my son wanted it the next night too because it was as fun as pizza but more filling. It makes every dinner table feel special.

Storage Tips

Cool leftovers before storing in an airtight container in the fridge for up to three days. When ready to reheat add a splash of beef broth so the sauce regains its creamy texture. This pasta reheats well both on the stove and in the microwave and seems to get even more flavorful overnight.

Ingredient Substitutions

If you do not have ribeye try thinly sliced sirloin steak or even deli roast beef for convenience. Gluten free pasta works perfectly and chunky shapes like rotini hold the sauce just as well. Vegetarian diners can enjoy a meatless version by swapping the steak for thick strips of portobello mushrooms and using vegetable broth along with extra peppers.

Serving Suggestions

Pair with a simple green salad for a fresh bite alongside the rich pasta. Garlic bread is always a welcome addition and lets you mop up every bit of cheesy sauce. For gatherings let everyone top their own bowl with extra shredded cheese or chopped herbs.

Cultural and Historical Context

Philly cheesesteak sandwiches began in Philadelphia in the early nineteen hundreds as a fast way to enjoy steak and onions. Turning those sandwich flavors into a pasta bake brings together the best of American comfort food and Italian inspired dinners. It is a playful fusion that feels right at home in any kitchen and starts great conversation around the table.

Seasonal Adaptations

In summer add a handful of sweet corn or fresh chopped tomatoes just before sprinkling on the cheese. When fall comes swap in red bell peppers or caramelized sweet onions for deeper savor. During winter toss in extra mushrooms for even more comfort and earthy flavor.

Success Stories

My neighbor made this pasta after a family rugby practice and everyone at her table finished their plate. A pickier friend who typically avoids steak told me the gooey cheese won him over. This recipe seems to turn ordinary nights into something a little more memorable for everyone.

Freezer Meal Conversion

To prep ahead for busy weeks freeze the cooked pasta and sauce mixture separately from the steak. On cooking day thaw and reheat with a little beef broth to loosen the sauce and stir in fresh cheese before serving. Dinner will be bubbling and ready in under twenty minutes and tastes just as good as fresh.

This pasta bake brings just enough cheesesteak magic to make any weeknight special. Once you try it, you will want it on repeat all year long.

FAQs About This Recipe

→ What cut of steak should I use?

Ribeye or sirloin both give tender, flavorful results. Shaved beef or deli roast beef can work in a pinch.

→ Can I substitute the pasta?

Penne, rigatoni, or similar shapes hold the sauce well. Gluten-free or small spiral pasta also work great.

→ How do I avoid overcooking the steak?

Sear slices quickly over high heat, just one to two minutes per side, then set aside to keep juicy.

→ Is it possible to make this ahead?

Yes, assemble the pasta and filling, refrigerate, and bake with cheese just before serving for best texture.

→ Which cheeses melt best in this dish?

Provolone and mozzarella create the signature creamy stretch, but Monterey Jack or cheddar can add new flavor.

→ What are good vegetarian options?

Swap steak for portobello mushrooms and use vegetable broth to make a satisfying meatless version.