Philly Cheesesteak Pasta Bake

Category: Dinner Ideas That Actually Work

This dish fuses the beloved elements of a Philly cheesesteak with heartwarming pasta. Succulent ground beef is browned and paired with sautéed green bell pepper, mushrooms, and onion, then tossed with perfectly cooked rigatoni. A luscious provolone cheese sauce ties it all together, coating each bite in creamy richness. The combination of hearty ingredients and velvety sauce creates a meal that’s both comforting and full of flavor, ideal for a family dinner or casual gathering. Finished with a sprinkle of fresh parsley, it’s as appealing on the table as it is on the palate.

Clare Recipes
Created By Lily Chen
Updated on Fri, 06 Jun 2025 15:30:45 GMT
A bowl of pasta with mushrooms and cheese. Save
A bowl of pasta with mushrooms and cheese. | lilicooks.com

Philly Cheesesteak pasta is comfort food at its best taking everything you love about the iconic sandwich and weaving it into a creamy pasta dinner. Hearty rigatoni cooks up toothsome and satisfying while tender beef tasty vegetables and a velvety provolone sauce coat every bite. This weeknight wonder manages to taste special and indulgent even when you are short on time and energy. My family never leaves leftovers of this one and it has even won over those who are not usually pasta fans.

The first time I made this I wanted something easy yet impressive for friends visiting from out of town. They swore it was better than takeout and it has earned rave reviews ever since.

Ingredients

  • Rigatoni pasta: The ridges help hold onto the creamy sauce and stand up to hearty fillings
  • Ground beef: Choose eighty five percent lean for a flavorful result without excess grease
  • Fresh mushrooms: Bring earthy depth pick firm mushrooms with a smooth exterior
  • Green bell pepper: Adds crunch and classic cheesesteak flavor
  • Large onion: Select a heavy onion with shiny papery skin for a sweet finish
  • Milk: Either whole or half and half makes the sauce luxuriously creamy
  • Provolone cheese: Dices or shreds easily melts into a silky sauce choose sharp provolone for more punch
  • Fresh parsley: Brightens up the whole dish and makes for an appealing look

Step-by-Step Instructions

Boil the Pasta:
Fill a large pot with water and bring it to a rolling boil. Add a generous pinch of salt then pour in the rigatoni. Stir often and cook until it is just tender but still firm to the bite about ten to twelve minutes depending on your brand. Drain thoroughly and set aside but do not rinse or you will lose the starch that helps the sauce stick.
Brown the Beef:
Set a large skillet over medium heat and add your ground beef with a sprinkling of salt and pepper. Use a wooden spoon to break the meat into fine crumbles and cook until browned and no pink remains. Transfer the cooked beef to a bowl leaving any flavorful browned bits in the pan.
Sauté the Vegetables:
Return the skillet to heat and toss in the fresh mushrooms green bell pepper and onion. Stir constantly to scrape up any beef bits and let the vegetables soften and start to take on color. After about six minutes add minced garlic and keep cooking for another minute just until fragrant but not burnt.
Make the Cheese Sauce:
In a separate saucepan melt a knob of butter over medium heat. Sprinkle in an equal measure of flour and whisk gently for two to three minutes until blonde and bubbling. Gradually pour in the milk while whisking continuously to prevent lumps. Let it bubble until thick enough to coat a spoon then add the diced or shredded provolone and stir until it melts into a smooth sauce.
Combine and Serve:
Pour the drained pasta the browned beef and sautéed vegetables into the cheese sauce. Use tongs or a spatula to gently fold and coat everything evenly. Transfer to a serving dish and shower with chopped fresh parsley for a colorful finish.
A bowl of pasta with meat and cheese. Save
A bowl of pasta with meat and cheese. | lilicooks.com

I always look forward to the moment the provolone melts into the milk and transforms into a silky comforting sauce. Whenever I make this my kitchen is instantly filled with the scent of peppers and onions sizzling in the pan – it reminds me of busy city streets and late night cheesesteak runs with my cousins.

Storage Tips

Refrigerate leftovers in a sealed container for up to three days. To reheat add a splash of milk before microwaving to revive the creaminess of the sauce. For freezer meals let the pasta cool fully before portioning into airtight containers then thaw overnight in the fridge and gently warm on the stovetop.

Ingredient Substitutions

You can use penne or ziti if you cannot find rigatoni though their smaller size may alter the ratio of sauce to noodle. If you want extra veggies try adding red bell pepper or baby spinach. Mozzarella or even Monterey Jack cheese work well if provolone is unavailable.

Serving Suggestions

Pile portions into deep bowls and offer extra cheese on top for true cheese lovers. A crisp green salad or garlicky bread makes the perfect side to balance out the richness and add some crunch. This pasta is also a fun way to feed a crowd at informal gatherings or potlucks.

A plate of pasta with meat and cheese. Save
A plate of pasta with meat and cheese. | lilicooks.com

Cultural Context

Philly cheesesteak is one of Philadelphia’s most iconic street foods typically served on a hoagie roll with thin sliced steak melted cheese and sautéed onions and peppers. This pasta version nods to tradition while making it easier to share with a family or group and celebrate those same beloved flavors in a convenient one dish meal.

Recipe FAQs

→ What pasta shape works best for this dish?

Rigatoni is ideal due to its sturdy texture and ability to hold the creamy provolone sauce, but penne or ziti can be substituted.

→ Can another cheese be used instead of provolone?

Mozzarella or a mild cheddar can replace provolone, but provolone’s sharp flavor best mimics classic Philly cheesesteak style.

→ Is it possible to use leftover steak instead of ground beef?

Yes, thinly sliced cooked steak can be stirred in with the vegetables for a more traditional cheesesteak flavor.

→ How can I add more vegetables?

Feel free to add sautéed red peppers, spinach, or broccoli for added color and nutritional value.

→ What is the best way to reheat leftovers?

Reheat gently on the stovetop or in the microwave, adding a splash of milk to keep the sauce creamy and smooth.

Philly Cheesesteak Pasta Bake

Classic sandwich flavors meet creamy pasta for a hearty, satisfying meal in just 30 minutes.

Preparation Time
10 min
Cooking Time
20 min
Overall Time
30 min
Created By: Lily Chen

Category: Main Dishes

Skill Level: Beginner-Friendly

Cuisine Type: American

Output: 4 Serves

Dietary Options: ~

Ingredients

01 10 ounces rigatoni pasta
02 1 pound ground beef
03 8 ounces fresh mushrooms, sliced
04 1 large green bell pepper, chopped
05 1 large onion, chopped
06 2 cups whole milk or half-and-half
07 1 cup provolone cheese, diced or shredded
08 Fresh parsley for garnish

Steps

Step 01

Cook rigatoni according to package instructions until al dente. Drain and set aside.

Step 02

In a skillet over medium heat, brown the ground beef with salt and pepper. Remove from skillet.

Step 03

Sauté mushrooms, green bell pepper, and onion in the same skillet until softened. Add garlic and cook briefly.

Step 04

In another pan, melt butter and whisk in flour to form a roux. Gradually stir in milk until thickened.

Step 05

Mix in provolone cheese until melted. Combine cooked pasta with ground beef and sautéed vegetables, then toss to coat.

Step 06

Serve garnished with fresh parsley.

Allergy Information

Always check each ingredient for allergens, and consult a medical professional if unsure.
  • Contains dairy
  • Contains gluten

Nutritional Information (per serving)

These details are shared for general guidance and don’t replace professional advice.
  • Calories: ~
  • Fats: ~
  • Carbohydrates: ~
  • Proteins: ~