Philly Cheesesteak Pasta Casserole: How It’s Done

• 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.
• 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.
• 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.
• 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.
• 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.
• 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.