Name: Philly Cheesesteak Pasta Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 12 oz pasta (penne or rotini work well); 1 lb flank steak, thinly sliced; 1 tablespoon olive oil; 1 onion, sliced; 1 bell pepper, sliced; 2 cloves garlic, minced; 1 cup beef broth; 1 tablespoon Worcestershire sauce; 1 teaspoon soy sauce; 1/2 teaspoon black pepper; 1 cup cream cheese, softened; 1 cup shredded mozzarella cheese; 1 cup provolone cheese, shredded; 1/4 cup grated Parmesan cheese; 1 tablespoon fresh parsley, chopped (optional, for garnish)

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Philly Cheesesteak Pasta Bake a creamy, cheesy pasta bake that brings the delicious flavors of a classic Philly cheesesteak into a hearty, satisfying meal. Perfect for cozy dinners or feeding a crowd, this dish combines tender steak, melted cheese, and pasta, all baked to perfection!

Philly Cheesesteak Pasta Bake

Ingredients

12 oz pasta (penne or rotini work well)

1 lb flank steak, thinly sliced

1 tablespoon olive oil

1 onion, sliced

1 bell pepper, sliced

2 cloves garlic, minced

1 cup beef broth

1 tablespoon Worcestershire sauce

1 teaspoon soy sauce

½ teaspoon black pepper

1 cup cream cheese, softened

1 cup shredded mozzarella cheese

1 cup provolone cheese, shredded

¼ cup grated Parmesan cheese

1 tablespoon fresh parsley, chopped (optional, for garnish)

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish.

Cook the pasta according to package instructions, drain, and set aside.

Heat olive oil in a large skillet over medium-high heat. Add the sliced flank steak and cook for 3-4 minutes until browned. Remove from the skillet and set aside.

In the same skillet, add the sliced onion, bell pepper, and minced garlic. Sauté for 3-4 minutes until softened.

Add the beef broth, Worcestershire sauce, soy sauce, and black pepper to the skillet. Stir to combine and let simmer for 2-3 minutes until heated through.

Reduce the heat to low and stir in the softened cream cheese until smooth and combined.

Add the cooked pasta and steak back into the skillet, stirring to coat the pasta in the sauce. Mix in half of the shredded mozzarella and provolone cheeses.

Transfer the pasta mixture into the prepared baking dish and top with the remaining cheeses and grated Parmesan.

Bake for 20-25 minutes, until the cheese is melted and bubbly, and the top is lightly golden.

Garnish with fresh parsley before serving, if desired.

Servings and timing

Prep Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Servings: 6

Storage/Reheating

Store any leftover Philly Cheesesteak Pasta Bake in an airtight container in the fridge for up to 3 days. When ready to reheat, place it in the oven at 350°F (175°C) for about 15 minutes, or until heated through. You can also microwave individual portions, though the oven method helps maintain the cheesy, bubbly texture.

FAQs

Can I use a different type of steak for this recipe?

Yes! While flank steak is ideal for this dish, you can also use sirloin, ribeye, or even skirt steak. Just make sure to slice it thinly for the best texture.

What if I don’t have Worcestershire sauce?

If you don’t have Worcestershire sauce, you can substitute with a mix of soy sauce and a splash of vinegar to add some tangy depth to the dish.

Can I make this recipe ahead of time?

Absolutely! You can assemble the dish up to the point of baking, then cover it and store it in the fridge for up to 24 hours before baking. Just add an extra 5-10 minutes to the baking time if it’s chilled.

Is there a way to make this recipe lighter?

If you’re looking to lighten it up, you can use low-fat cream cheese and opt for part-skim mozzarella and provolone cheeses. You can also substitute the flank steak with leaner cuts, such as chicken breast or ground turkey.

Can I freeze Philly Cheesesteak Pasta Bake?

Yes, you can freeze this pasta bake. Assemble it and freeze before baking. To bake from frozen, cover the dish with foil and bake at 375°F (190°C) for about 45-50 minutes, removing the foil during the last 10 minutes to allow the cheese to brown.

Conclusion

Philly Cheesesteak Pasta Bake is the ultimate comfort food that brings together the best of both worlds: the iconic Philly cheesesteak and a cheesy pasta bake. This dish is full of savory flavors and creamy textures that make it a family favorite. Whether you’re cooking for a crowd or just craving something hearty and delicious, this recipe will not disappoint. It’s simple to make, and the results are absolutely irresistible!

Recipe:

Philly Cheesesteak Pasta Bake

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Author: Cheryl
Total Time: 45 minutes
Yield: 6 servings
Diet: Low Calorie

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Description

A creamy, cheesy pasta bake that brings the delicious flavors of a classic Philly cheesesteak into a hearty, satisfying meal. Perfect for cozy dinners or feeding a crowd, this dish combines tender steak, melted cheese, and pasta, all baked to perfection!

Instructions

Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish.
Cook the pasta according to package instructions, drain, and set aside.
Heat olive oil in a large skillet over medium-high heat. Add the sliced flank steak and cook for 3-4 minutes until browned. Remove from the skillet and set aside.
In the same skillet, add the sliced onion, bell pepper, and minced garlic. Sauté for 3-4 minutes until softened.
Add the beef broth, Worcestershire sauce, soy sauce, and black pepper to the skillet. Stir to combine and let simmer for 2-3 minutes until heated through.
Reduce the heat to low and stir in the softened cream cheese until smooth and combined.
Add the cooked pasta and steak back into the skillet, stirring to coat the pasta in the sauce. Mix in half of the shredded mozzarella and provolone cheeses.
Transfer the pasta mixture into the prepared baking dish and top with the remaining cheeses and grated Parmesan.
Bake for 20-25 minutes, until the cheese is melted and bubbly, and the top is lightly golden.
Garnish with fresh parsley before serving, if desired.

Notes

Store any leftover Philly Cheesesteak Pasta Bake in an airtight container in the fridge for up to 3 days.

When reheating, place in the oven at 350°F (175°C) for about 15 minutes, or microwave individual portions.

If making ahead, assemble the dish up to the point of baking, then refrigerate for up to 24 hours before baking. Add 5-10 minutes to the baking time if chilled.

If using a different type of steak, slice it thinly for the best texture.

If you don't have Worcestershire sauce, substitute with a mix of soy sauce and a splash of vinegar.

For a lighter version, use low-fat cream cheese and part-skim mozzarella and provolone cheeses.

This dish can also be frozen. Bake from frozen by covering with foil and baking at 375°F (190°C) for 45-50 minutes.