Philly Cheesesteak Pasta Bake

This Philly cheesesteak pasta brings together the iconic flavors of a classic sandwich in the ultimate cozy casserole. Tender pasta gets tossed with juicy beef, sautéed peppers and onions, enveloped in a creamy cheese sauce, and crowned with gooey provolone. When I want comfort food but do not have hours to spare, this is my go-to recipe.

I first tested this on a busy winter evening and my family scraped every last bit out of the pan. Since then, it has become a regular request, especially when we want something hearty but still quick to throw together.

Ingredients

• Ground beef or steak strips: gives savory richness and authentic cheesesteak flavor. Choose a good quality beef for juiciness
• Green bell pepper: brightens the dish and adds classic cheesesteak vibes. Look for one that is crisp and shiny
• Onion: adds sweetness and depth. Yellow onions work best for their mildness
• Garlic: brings warm aromatic notes. Always use fresh and mince it finely
• Cream cheese: gives the sauce irresistible creaminess. Use full fat for the silkiest texture
• Shredded provolone cheese: melts beautifully. Freshly shredded has the best melt over pre-grated
• Pasta: like penne or rigatoni holds the sauce well. Cook until just al dente for perfect bite
• Beef broth: adds savory depth and helps make the sauce clingy. Choose low sodium if you want more control over seasoning
• Salt and pepper: enhances all the flavors. Taste as you go
• Olive oil: ensures the veggies sauté perfectly. Use extra virgin for best flavor

Step-by-Step Instructions

Cook the Pasta:

Fill a large pot with water and bring it to a strong boil. Salt the water generously before adding the dry pasta. Cook until the pasta is just al dente, usually around nine to eleven minutes depending on the shape. Drain thoroughly and set the cooked pasta aside while you prepare the rest of the dish

Sauté the Vegetables:

Place your largest skillet on the stove and add olive oil. Heat over medium until the oil shimmers. Scatter in the diced onion and green pepper, followed by the minced garlic. Sauté gently for four to five minutes. Stir frequently to keep the garlic from burning and cook until the vegetables are soft and the kitchen smells delicious

Cook the Meat:

Add the ground beef or steak strips into the skillet, right over the softened vegetables. Use a spatula to break up the beef as it cooks. Continue sautéing until all pieces are fully browned and no longer pink. Season now with salt and pepper and let the flavors merge

Combine Ingredients:

Drop cubes of the softened cream cheese into the skillet and pour in the beef broth. Reduce the heat slightly and stir constantly while the cream cheese melts into the sauce. The goal is an even, glossy, and creamy mixture with no lumps of cheese. Let it bubble gently until thickened

Top with Cheese and Broil:

Stir the cooked pasta straight into the skillet so every piece gets covered with the cheesy sauce. Evenly scatter the shredded provolone cheese on top in a thick blanket. Slide the skillet under a hot broiler for three to five minutes until the cheese is completely melted and bubbling with golden brown edges

Serve:

Using oven mitts, carefully remove the skillet from the oven. Spoon generous servings into bowls and enjoy while everything is still hot and the cheese is perfectly gooey

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Provolone cheese is my personal favorite here because it gets melty with that iconic pull. The first time I layered it thick on top, my kids could not stop raving about the golden cheesy finish.

Storage tips

Leftovers stay moist and flavorful for up to three days in the refrigerator if stored in an airtight container. For best results, reheat in the oven covered with foil or gently in the microwave with a splash of beef broth to keep the sauce smooth

Ingredient substitutions

Feel free to swap the green bell pepper for red or yellow varieties if you like a bit more sweetness. If you do not have provolone cheese, mozzarella or Monterey jack melt nicely too

Serving suggestions

This pasta is rich and filling so I like to serve it alongside a crisp green salad with tangy vinaigrette or some simply steamed broccoli to balance the meal

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Cultural context

While Philly cheesesteak is an East Coast tradition usually found in sandwich form, this pasta brings all the familiar flavors into a new comforting format that is perfect for busy home cooks like me

Commonly Asked Questions

→ Can I use steak instead of ground beef?

Absolutely! Steak strips add a richer, more authentic flavor. Just be sure to cut them thinly for even cooking.

→ What kind of pasta works best?

Penne or rigatoni hold up well with the creamy sauce and chunky ingredients, but any short pasta will work.

→ Is it possible to prepare this dish ahead of time?

Yes, assemble the dish and chill. When ready, broil until the cheese is golden. It reheats well in the oven or microwave.

→ Can I substitute the vegetables?

Sweet bell peppers—red or yellow—can replace green for a milder taste. Add mushrooms or spinach for variety.

→ How do I get the cheese melted and bubbly?

Sprinkle shredded provolone on top, then place under the broiler for 3-5 minutes until bubbly and browned.