A comforting casserole that combines the flavors of a classic Philly cheesesteak sandwich with a creamy and hearty pasta base.

1 lb (450g) thinly sliced beef steak (such as ribeye or sirloin)

1 tablespoon olive oil

1 large onion, thinly sliced

1 large green bell pepper, thinly sliced

1 large red bell pepper, thinly sliced

2 cloves garlic, minced

2 cups shredded provolone cheese

1 cup shredded mozzarella cheese

1/2 cup cream cheese, softened

1/2 cup mayonnaise

1/2 cup sour cream

1 teaspoon Worcestershire sauce

1 teaspoon dried oregano

1/2 teaspoon salt

1/2 teaspoon black pepper

3 cups cooked pasta (penne or rotini work well)

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Preheat oven to 350°F (175°C).
Heat olive oil in a large skillet over medium-high heat. Add the beef and cook until browned and just cooked through, about 4-5 minutes. Remove beef and set aside.
In the same skillet, add onion and bell peppers. Sauté until softened and slightly caramelized, about 8 minutes. Add garlic and cook for 1 more minute until fragrant.
Return the beef to the skillet and stir to combine with the vegetables. Remove from heat.
In a large bowl, mix cream cheese, mayonnaise, sour cream, Worcestershire sauce, oregano, salt, and pepper until smooth.
Add the cooked pasta, beef mixture, and half the provolone and mozzarella cheese into the bowl and stir well to combine.
Transfer the mixture into a greased 9x13-inch baking dish. Sprinkle remaining cheeses evenly on top.
Bake uncovered for 25-30 minutes, or until the cheese is melted, bubbly, and slightly golden.
Let cool for 5 minutes before serving.

For a vegetarian version, replace the beef with sautéed mushrooms or tofu.

Add sliced jalapeños or hot sauce for a spicy twist.

Feel free to substitute provolone or mozzarella with other cheeses like cheddar or Gouda.

This dish works well with any pasta shape such as shells or fusilli.

You can store leftovers in the fridge for up to 3 days.

Reheat in the oven at 350°F (175°C) for 15-20 minutes or microwave individual servings for 1-2 minutes.