Philly Cheesesteak Pasta Bake (Print-Friendly Version)
Hearty pasta dish with beef, peppers, and melty cheese brings iconic Philly flavors in one comforting skillet.
# What You’ll Need to Make This:
→ Main Ingredients
01 -
450 g ground beef or thinly sliced steak strips (preferably ribeye or sirloin)
02 -
1 green bell pepper, diced
03 -
1 onion, diced
04 -
2 cloves garlic, minced
05 -
225 g cream cheese, softened
06 -
100 g shredded provolone cheese
07 -
340 g dried pasta (penne or rigatoni recommended)
08 -
240 ml beef broth
09 -
Salt, to taste
10 -
Freshly ground black pepper, to taste
11 -
15 ml olive oil
# How to Prepare:
01 -
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to package instructions. Drain thoroughly and set aside.
02 -
Heat olive oil in a large, oven-safe skillet over medium heat. Add diced green bell pepper, onion, and minced garlic. Sauté for 5–7 minutes, stirring occasionally, until vegetables are soft and fragrant.
03 -
Add the ground beef or steak strips to the skillet with the sautéed vegetables. Season with salt and freshly ground black pepper. Cook until meat is browned and cooked through, breaking up ground beef as necessary or searing steak strips evenly.
04 -
Reduce heat to low. Stir in the softened cream cheese and beef broth. Mix until the cream cheese dissolves completely and forms a smooth, creamy sauce.
05 -
Add the cooked pasta to the skillet. Toss gently to ensure the pasta is evenly coated in the creamy sauce and fillings are well distributed.
06 -
Sprinkle the shredded provolone cheese evenly on top. Transfer the skillet to the oven and place under the broiler for 2–3 minutes, until the cheese is melted and bubbling.
07 -
Remove skillet from the oven. Allow to cool slightly and serve hot.
# Extra Tips:
01 -
Provolone can be replaced with mozzarella or a mix of mozzarella and cheddar for a different flavour profile.
02 -
Sliced mushrooms can be sautéed along with the peppers and onions for a deeper umami note.
03 -
For steak strips, use ribeye or sirloin, sliced thinly against the grain for tenderness.
04 -
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of beef broth to maintain creaminess.