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!
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)
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.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 4g
- Sodium: 850mg
- Fat: 27g
- Saturated Fat: 12g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 70mg
