Philly Cheesesteak Pasta Bake (Print Format)
Savory steak, peppers, and melty cheese tossed with pasta for a hearty, comforting dinner everyone will love.
# Ingredients:
→ Main
01 -
Thinly sliced ribeye or sirloin steak
02 -
Penne or rigatoni pasta
03 -
Sliced green bell pepper
04 -
Sliced yellow onion
05 -
Minced garlic
06 -
Low sodium beef broth
07 -
Worcestershire sauce
08 -
Shredded provolone cheese
09 -
Shredded mozzarella cheese
10 -
Olive oil
11 -
Salt and pepper
12 -
Chopped parsley or chives (optional for garnish)
# Steps:
01 -
Heat one tablespoon of olive oil in a large skillet over medium-high heat. Add the thinly sliced steak in a single layer and cook for one to two minutes per side until browned but not overcooked. Transfer the steak to a plate and set aside.
02 -
Pour the remaining olive oil into the skillet. Add the sliced bell pepper and onion, stirring frequently over medium heat for five to seven minutes until softened and the onion starts to turn golden. Add the minced garlic and cook for an additional minute.
03 -
Pour in the beef broth and Worcestershire sauce, scraping up any browned bits from the skillet. Let it simmer for two to three minutes to concentrate the flavors into a savory sauce.
04 -
Cook the pasta in a separate pot following package directions until al dente. Drain and add the pasta to the skillet with the vegetables and sauce.
05 -
Return the cooked steak to the skillet. Reduce heat to low and sprinkle the shredded provolone and mozzarella over the mixture. Stir gently until the cheese melts and coats the pasta and steak evenly.
06 -
Taste and adjust the seasoning with salt and pepper as needed. Garnish with chopped parsley or chives if desired. Serve hot directly from the skillet.
# Tips:
01 -
This dish reheats well; add a splash of beef broth to revive the sauce when reheating.
02 -
The combination of provolone and mozzarella creates a perfect cheesy balance of stretch and flavor.