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Philly Cheesesteak Pasta Bake

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Indulge in a creamy, cheesy, and hearty Philly Cheesesteak Pasta Bake. This comforting dish combines tender pasta with sautéed beef, peppers, onions, and a rich cheese sauce, all baked to golden perfection. Perfect for a quick family dinner or a crowd-pleasing meal.

Ingredients

  • 8 oz penne pasta (or your choice of pasta)
  • 1 lb thinly sliced ribeye steak (or sirloin), cut into small strips
  • 1 tablespoon olive oil
  • 1 medium onion, thinly sliced
  • 1 bell pepper, thinly sliced
  • 2 cloves garlic, minced
  • 1 cup beef broth
  • 1 cup heavy cream
  • 1 1/2 cups shredded provolone cheese
  • 1 cup shredded mozzarella cheese
  • 1 tablespoon Worcestershire sauce
  • Salt and pepper, to taste
  • Fresh parsley, chopped (for garnish)

Instructions

  • Preheat the oven to 375°F (190°C).
  • Cook the pasta: Bring a large pot of salted water to a boil and cook the pasta until al dente, following package instructions. Drain and set aside.
  • Sauté the vegetables: In a large skillet, heat the olive oil over medium heat. Add the onion and bell pepper, cooking for 3-4 minutes until softened. Add the garlic and cook for another 30 seconds.
  • Cook the steak: Add the sliced steak to the skillet and cook for 3-4 minutes, or until browned. Season with salt, pepper, and Worcestershire sauce.
  • Make the sauce: Pour in the beef broth and heavy cream, stirring to combine. Bring to a simmer and cook for 2-3 minutes to allow the sauce to thicken slightly.
  • Combine: Add the cooked pasta into the skillet and stir to combine with the steak mixture. Remove from heat and mix in 1 cup of provolone cheese and 1/2 cup of mozzarella cheese.
  • Assemble the bake: Transfer the pasta mixture into a greased baking dish. Sprinkle the remaining provolone and mozzarella cheese on top.
  • Bake: Place in the oven and bake for 20-25 minutes, or until the cheese is melted and bubbly.
  • Garnish and serve: Remove from the oven, sprinkle with chopped parsley, and serve hot.

Notes

  • You can substitute the ribeye steak with chicken breast or ground beef for a different twist.
  • For extra flavor, top with a little extra provolone cheese before baking.
  • Leftovers can be stored in an airtight container in the fridge for up to 3 days.

Find it online: https://yumfamilyrecipes.com/philly-cheesesteak-pasta-bake/