Philly Cheesesteak Pasta Bake (Printer-Friendly)
Cheesy pasta with steak, peppers, and onions in a creamy sauce for hearty, family-friendly comfort.
# What You’ll Need:
→ Main Components
01 -
1 pound ribeye or sirloin steak, thinly sliced
02 -
12 ounces penne or rigatoni pasta
→ Vegetables
03 -
1 green bell pepper, sliced
04 -
1 yellow onion, sliced
05 -
3 cloves garlic, minced
→ Sauce and Seasonings
06 -
1 cup low sodium beef broth
07 -
1 tablespoon Worcestershire sauce
08 -
1 teaspoon kosher salt, or to taste
09 -
1/2 teaspoon black pepper, or to taste
→ Cheese
10 -
1 cup shredded provolone cheese
11 -
1 cup shredded mozzarella cheese
→ Fats
12 -
2 tablespoons olive oil
→ Garnish
13 -
Chopped fresh parsley or chives, for serving
# Steps to Make This:
01 -
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add sliced steak in a single layer and sear for 1 to 2 minutes per side until browned but not cooked through. Transfer steak to a plate and set aside to retain moisture.
02 -
Add remaining olive oil to the skillet. Add sliced bell pepper and onion; cook over medium heat, stirring, until vegetables are softened and starting to caramelize, about 5 to 7 minutes. Stir in minced garlic and sauté for 1 minute until fragrant.
03 -
Pour in beef broth and Worcestershire sauce, scraping the skillet to release any browned bits. Simmer for 2 to 3 minutes until slightly thickened and flavors meld.
04 -
Meanwhile, bring a large pot of salted water to a boil. Add pasta and cook until just al dente according to package directions. Drain and set aside.
05 -
Add drained pasta to the skillet with vegetables and sauce, tossing to coat all pieces evenly.
06 -
Reduce heat to low. Return seared steak to the skillet. Sprinkle provolone and mozzarella over the mixture and gently fold until cheeses are melted and everything is well combined.
07 -
Taste and adjust salt and pepper if needed. Spoon into bowls and garnish with chopped parsley or chives. Serve hot for best flavor and texture.
# Additional Notes:
01 -
Always shred cheese yourself for optimal melt and creaminess; pre-shredded blends may hinder texture.
02 -
Pasta should be cooked just al dente to avoid over-softening during final assembly and baking.
03 -
Allow steak to rest after searing to preserve tenderness and juice for the finished dish.
04 -
Reheat leftovers with a splash of beef broth to restore creamy sauce consistency.