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Baked Philly Cheesesteak Pasta

This Baked Philly Cheesesteak Pasta is a comforting, cheesy casserole packed with tender beef, sautéed veggies, and creamy sauce—perfect for hearty weeknight dinners!
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Servings: 4 servings

Ingredients

  • 12 oz penne pasta
  • 1 lb beef steak thinly sliced
  • 1 onion sliced
  • 1 green bell pepper sliced
  • 2 cloves garlic minced
  • 1 cup beef broth
  • 1 cup cream cheese softened
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Italian seasoning
  • 1 cup provolone cheese shredded
  • 1 cup mozzarella cheese shredded
  • salt and pepper to taste
  • 2 tablespoons olive oil

Instructions

  • Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until just al dente. Drain and set aside.
  • Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sliced onions and green bell peppers, cooking until softened and slightly caramelized, about 6-8 minutes. Add the minced garlic and sauté for another minute until fragrant. Remove the vegetables from the skillet and set aside.
  • In the same skillet, add the remaining tablespoon of olive oil. Increase heat to medium-high and add the thinly sliced beef steak. Cook until browned and cooked through, about 4-5 minutes. Season with salt and pepper. Remove from heat.
  • In a mixing bowl, combine the softened cream cheese, beef broth, Worcestershire sauce, and Italian seasoning. Whisk until smooth and creamy.
  • In the large skillet or a mixing bowl, return the cooked beef, sautéed vegetables, and drained pasta. Pour the cream cheese sauce over everything and gently toss to combine.
  • Transfer the mixture to a greased 9x13 inch baking dish. Sprinkle the shredded provolone and mozzarella evenly over the top.
  • Preheat your oven to 375°F (190°C). Bake the pasta casserole uncovered for 20-25 minutes or until the cheese is melted, bubbly, and golden brown on top.
  • Remove from the oven and let it cool for a few minutes before serving. This dish pairs beautifully with a simple green salad or steamed veggies.

Equipment

  • Large Pot
  • Large Skillet
  • Mixing Bowl
  • 9x13 inch Baking Dish
  • Cheese Grater
  • Wooden Spoon

Notes

  • Cook the pasta just until al dente to avoid mushy texture after baking.
  • Slice the beef thinly against the grain for maximum tenderness.
  • Soften the cream cheese before mixing to ensure a smooth sauce.
  • Substitute beef steak with chicken or turkey for a lighter version.
  • Store leftovers in an airtight container in the fridge for up to 4 days or freeze for longer storage.