Philly Cheesesteak Pasta Casserole

If you love the rich, hearty flavors of a classic Philly cheesesteak but want a comforting twist that’s perfect for weeknight dinners or family gatherings, this Philly Cheesesteak Pasta Casserole is your new go-to. Imagine thinly sliced beef steak mingling with tender pasta, sautéed peppers and onions, all baked in a creamy, cheesy sauce that’s packed with provolone and Parmesan. It’s the ultimate mashup of two beloved dishes that delivers big on flavor and satisfaction. Plus, it’s incredibly easy to make, which means you can enjoy that iconic Philly cheesesteak flavor without the hassle of standing over a griddle.

What Makes This Recipe Special

This Philly Cheesesteak Pasta Casserole stands out because it combines the best of both worlds: the classic Philly cheesesteak sandwich and a creamy pasta bake. The thinly sliced beef steak is seared to perfection, creating a tender and juicy bite in every forkful. The bell peppers and onions add just the right amount of sweetness and crunch, balancing the savory richness of the beef and cheese.

What really takes this dish to the next level is the luscious sauce made from beef broth and heavy cream, which coats every piece of penne pasta in creamy goodness. The generous melting of shredded provolone cheese throughout the casserole adds that authentic cheesesteak taste, while the Parmesan topping gives it a golden, slightly nutty crust.

Plus, this recipe is versatile and adaptable—whether you’re craving a comforting dinner or planning to impress guests, it delivers a crowd-pleasing flavor profile with minimal effort.

The Essentials

• 8 ounces penne pasta – The perfect shape to hold onto the creamy sauce and bits of beef.
• 1 pound beef steak, thinly sliced – Opt for ribeye or sirloin for tenderness and flavor.
• 1 tablespoon olive oil – For searing the beef and sautéing veggies.
• 1 green bell pepper, sliced – Adds a subtle sweetness and texture.
• 1 onion, sliced – Caramelizes to bring out its natural sweetness.
• 2 cloves garlic, minced – For aromatic depth.
• 1 cup beef broth – Builds the savory base of the sauce.
• 1 cup heavy cream – Creates a rich, velvety texture.
• 2 cups shredded provolone cheese – Melts beautifully for that classic cheesesteak flavor.
• 1 teaspoon salt – Enhances all the flavors.
• ½ teaspoon black pepper – Adds a gentle heat.
• 1 teaspoon Italian seasoning – Offers a fragrant herbaceous note.
• ½ cup grated Parmesan cheese – For a savory, golden topping.

What You’ll Need (Gear)

• Large pot – To cook the penne pasta until al dente.
• Large skillet or sauté pan – For browning the beef and sautéing vegetables.
• Mixing spoon or spatula – To stir the sauce and combine ingredients.
• Baking dish (9×13 inch works well) – To assemble and bake the casserole.
• Measuring cups and spoons – For precise ingredient amounts.
• Cheese grater – If shredding your own provolone or Parmesan.

Philly Cheesesteak Pasta Casserole: How It’s Done

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente (usually about 10-12 minutes). Drain the pasta and set it aside.

Step 2: Sauté the Beef and Vegetables

In a large skillet, heat the olive oil over medium-high heat. Add the thinly sliced beef steak and cook until browned and just cooked through, about 3-4 minutes. Remove the beef from the skillet and set aside.

In the same skillet, add the sliced green bell pepper, sliced onion, and minced garlic. Sauté until the vegetables are softened and fragrant, about 5-6 minutes.

Step 3: Create the Creamy Sauce

Pour the beef broth into the skillet with the sautéed vegetables and bring it to a simmer. Let it reduce slightly, about 3 minutes. Lower the heat and stir in the heavy cream, salt, black pepper, and Italian seasoning. Allow the sauce to thicken for 2-3 minutes, stirring occasionally.

Step 4: Combine Pasta, Beef, and Sauce

Add the cooked penne pasta and browned beef back into the skillet with the creamy sauce and vegetables. Stir well to coat everything evenly. Then fold in 1½ cups of shredded provolone cheese until melted and incorporated.

Step 5: Bake the Casserole

Preheat your oven to 375°F (190°C). Transfer the pasta mixture into a greased baking dish. Sprinkle the remaining ½ cup of provolone cheese and the grated Parmesan cheese evenly over the top.

Bake uncovered for 20-25 minutes, or until the top is bubbly and golden brown.

Step 6: Serve and Enjoy

Remove the casserole from the oven and let it rest for a few minutes before serving. This dish pairs wonderfully with a fresh green salad or garlic bread for a complete meal.

Flavor-Forward Alternatives

• Swap green bell pepper for red or yellow bell peppers for a sweeter, milder flavor.
• Add sliced mushrooms to the sautéed veggies for an earthy depth.
• Use smoked provolone cheese to add a subtle smoky note.
• Mix in a handful of fresh spinach towards the end of cooking for added greens.
• Top with breadcrumbs mixed with melted butter before baking for a crunchy crust.

Things That Go Wrong

• Overcooked Pasta: Cooking pasta beyond al dente can cause it to become mushy after baking. Always drain it just before it reaches the perfect bite.

• Dry Beef: Slicing the beef too thick or overcooking can make it tough. Make sure to slice thinly and cook quickly over high heat.

• Watery Sauce: If the sauce doesn’t thicken, it can make the casserole runny. Simmer the broth and cream mixture until it’s slightly thickened before combining.

• Uneven Cheese Distribution: Stir cheese well into the pasta mixture and sprinkle the topping evenly to avoid dry spots.

Save It for Later

This casserole stores beautifully in the refrigerator for up to 3 days. To reheat, cover it with foil and warm it in the oven at 350°F (175°C) until heated through. You can also freeze portions in airtight containers for up to 2 months—just thaw overnight in the fridge before reheating.

Ask & Learn

Can I use a different type of pasta?

Absolutely! While penne is perfect for holding the sauce, other pasta shapes like rigatoni, fusilli, or shells work just as well. Choose a pasta that can trap the creamy sauce for the best experience.

Can I prepare this recipe ahead of time?

Yes! You can assemble the entire casserole a day in advance, cover it tightly, and refrigerate. When ready, bake it as directed, adding a few extra minutes if it’s cold from the fridge.

Is there a way to make this dish lighter?

You can substitute the heavy cream with half-and-half or whole milk, but keep in mind the sauce won’t be as rich or thick. Reducing the amount of cheese slightly can also lighten the dish.

How can I make this more like a sandwich filling?

If you want a handheld version, try making Philly Cheesesteak Roll Ups. They capture the same flavors in a fun, portable form.

Quick Weeknight Wins

• Philly Cheesesteak Roll Ups – A quick and easy sandwich alternative packed with the same delicious beef and cheese combo.
• Cheesy Beef Pepperoni Pasta Bake – Another comforting pasta casserole with a cheesy, meaty twist.

That’s a Wrap

This Philly Cheesesteak Pasta Casserole is a comforting, crowd-pleasing dish that brings together the best of Philly’s iconic sandwich and a creamy pasta bake. With tender beef, sautéed peppers and onions, and a rich, cheesy sauce, it’s an easy recipe that doesn’t compromise on flavor. Whether you’re feeding a hungry family or looking for a hearty meal to enjoy throughout the week, this casserole hits all the right notes. Don’t forget to experiment with the suggested flavor twists or try it in different forms like the Philly Cheesesteak Roll Ups for variety. Next time you want a meal that’s both simple and sensational, this casserole is exactly what you need.

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