Philly Cheesesteak Pasta Bake

This comforting Philly cheesesteak pasta bake brings together everything you love from the classic sandwich and folds it into a bubbling dish of cheesy pasta goodness. Tender steak mingles with sautéed peppers and onions in a flavorful sauce before getting tossed with pasta and a glorious melt of provolone and mozzarella. It is the kind of dinner that satisfies big appetites and ensures there are never leftovers for long.

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

Step-by-Step 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.

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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. Before reheating add a splash of beef broth so the sauce regains its creamy texture. The pasta reheats well both on the stove and in the microwave and gets even more flavorful overnight.

Ingredient Substitutions

No ribeye handy Try thinly sliced sirloin steak or even deli roast beef for a quick swap. Gluten free pasta works seamlessly and small shapes like rotini hold the sauce well. Vegetarian diners can enjoy this by swapping the steak for thick strips of portobello mushrooms and using vegetable broth with a boost of extra peppers.

Serving Suggestions

Pair with a crisp green salad for balance. Warm garlic bread complements this meal perfectly especially for mopping up extra sauce. When serving a group let everyone top their pasta with more shredded cheese or fresh parsley for a table side finish.

Cultural and Historical Context

Philly cheesesteak sandwiches started in Philadelphia in the early nineteen hundreds as a quick way to enjoy steak and onions. Turning those bold sandwich flavors into a pasta dish is my way of blending American comfort food with Italian style family dinners. It is a fusion that honors tradition and feels right at home in any kitchen.

Seasonal Adaptations

Brighten up summer versions with a handful of fresh chopped tomatoes or sweet corn stirred in just before the cheese. During fall swap in red bell peppers or use caramelized sweet onions for a deeper flavor. In winter add extra mushrooms for an even more comforting finish.

Success Stories

My neighbor made this pasta for her family after a long rugby practice and messaged that her kids ate every bite with no complaints. A friend who usually avoids steak dishes loved how the cheese kept the meat tender and flavorful. This recipe seems to win over everyone who comes to the table no matter how picky.

Freezer Meal Conversion

For make ahead convenience freeze the pasta and sauce mixture separately from the steak after they cool. On busy nights just thaw and reheat with a splash of broth and add fresh cheese right before serving. From freezer to table in under twenty minutes means dinner is always within easy reach.

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Recipe FAQs

→ What steak cut works best in this pasta?

Ribeye gives a classic rich flavor and tenderness, but sirloin or shaved beef work well for quicker prep.

→ Is it possible to make a gluten-free version?

Absolutely. Use gluten-free penne or rigatoni and make sure your Worcestershire sauce and broth are certified gluten-free.

→ Can I use different cheeses?

Try substitute cheeses like Monterey Jack, cheddar, or Swiss for a new twist—provolone and mozzarella provide classic stretch and flavor.

→ How can I prepare a vegetarian option?

Replace steak with sliced portobello mushrooms and swap beef broth for vegetable broth for a hearty meatless version.

→ Can this dish be assembled ahead of time?

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