This Philly Cheesesteak Pasta Recipe is an absolute sensation, bringing the iconic flavors of the beloved Philly Cheesesteak sandwich to a comforting pasta bake. Imagine tender pasta tossed with savory, perfectly seasoned beef, a rich and creamy provolone cheese sauce, and a colorful medley of sautéed vegetables—all baked together until bubbly and golden. It’s a complete meal in one dish that promises to satisfy even the biggest appetites and delight every palate at your table.
If you’re looking to switch things up or prefer poultry, don’t miss our Baked Ziti With Chicken, a delicious take on a Philly Cheesesteak casserole using tender chicken instead of beef. It offers a fantastic alternative while keeping that beloved cheesy, hearty casserole experience.
Irresistible Philly Cheesesteak Pasta Bake: A Family Favorite
There’s something truly magical about a well-made cheesy pasta bake, and this Philly Cheesesteak Pasta Recipe elevates that experience to new heights. It’s the epitome of comfort food, a hearty and satisfying dish that consistently earns rave reviews whenever it’s served. Every forkful is an exquisite blend of flavors and textures: from the luxuriously saucy provolone cheese coating each strand of pasta to the robustly seasoned ground beef and the crisp-tender sautéed bell peppers, onions, and mushrooms. This casserole is not just a meal; it’s an event, perfect for weeknight dinners, potlucks, or any occasion where you want to impress with minimal fuss.
What makes this dish so special is its clever transformation of the classic Philly Cheesesteak sandwich. We’ve taken all the best elements—the thinly sliced steak (here, ground beef for convenience), the melted provolone, and the savory sautéed onions and peppers—and reimagined them in a comforting pasta format. The result is a symphony of flavors that’s both familiar and exciting, ensuring that even the pickiest eaters will ask for seconds.
Quick Meal Prep Tips for Pasta Bakes
Looking for more comforting pasta bakes that are easy to prepare? Explore some of our other cherished recipes. For a classic, try our one-pan Tuna Casserole. If you’re aiming for a lighter option without sacrificing flavor, our Healthy Pasta Bake is a fantastic choice. And for an undeniably cheesy, hearty dish that’s always a winner, you can’t go wrong with our irresistibly cheesy Baked Ziti. These recipes are perfect for meal prepping or feeding a crowd with minimal effort.
Key Ingredients for Your Philly Cheesesteak Pasta
Crafting the perfect Philly Cheesesteak Pasta Bake starts with selecting the right ingredients. Each component plays a vital role in building the layered flavors and textures that make this dish so outstanding. Here’s a detailed look at what you’ll need, along with expert tips and potential swaps to suit your preferences:
| Ingredient | Tip or Swap |
|---|---|
| Cavatappi pasta | Cavatappi’s corkscrew shape is excellent for catching sauce. However, feel free to swap with other short, sturdy pasta shapes like penne, ziti, or rigatoni. The key is to choose a pasta that can hold up well during baking and absorb the rich flavors of the sauce. Cook it just under al dente to prevent mushiness when baked. |
| Ground beef | Lean ground beef (like 93/7) is recommended for less grease, but you can use your preferred fat content. For a lighter version or a different flavor profile, ground turkey or ground chicken are excellent alternatives that cook similarly and absorb seasonings beautifully. |
| Green bell peppers | Green bell peppers provide a classic, slightly bitter counterpoint to the richness of the cheese and beef. For a sweeter flavor and a pop of color, consider using red, yellow, or even orange bell peppers, or a mix of all three. |
| Baby bella mushrooms | These mushrooms add an earthy depth of flavor and a meaty texture. White button mushrooms are a perfectly fine substitute. If you’re not a fan of mushrooms, feel free to omit them entirely, or replace them with more bell peppers or zucchini for added vegetables. |
| Provolone cheese | Provolone is essential for that authentic cheesesteak flavor. We recommend using ultra-thin slices for topping, which melt beautifully. Dice the remaining cheese for the sauce to ensure even distribution and creamy texture. If provolone is unavailable, mozzarella makes a good backup, though the flavor profile will be slightly milder. |
| Whole milk | Whole milk is crucial for achieving a rich, velvety, and creamy cheese sauce that truly coats the pasta. While 2% milk can be used, expect a slightly thinner consistency and less richness. We don’t recommend skim milk for this recipe as it won’t provide the desired creaminess. |
| Red wine vinegar | A splash of red wine vinegar added at the end brightens the flavors and adds a subtle tang that cuts through the richness, balancing the dish perfectly. Balsamic vinegar or apple cider vinegar can also be used as alternatives, each lending its unique aromatic quality. |
| Italian seasoning | A good quality Italian seasoning blend simplifies the flavoring process for the beef. If you don’t have a pre-mixed blend, you can easily create your own with a combination of dried basil, oregano, and thyme, adjusting ratios to your taste. A pinch of garlic powder and onion powder can also be added for extra depth. |
Step-by-Step Guide to Making Philly Cheesesteak Pasta Bake
Creating this delicious Philly Cheesesteak Pasta Bake is a straightforward process that combines cooking individual components and then baking them together to perfection. Follow these simple steps for a truly satisfying meal:
- Prepare the Pasta: Begin by cooking your chosen pasta (like cavatappi) until it’s just shy of al dente. This is a critical step because the pasta will continue to cook in the oven, ensuring it remains tender and not mushy. Once drained, transfer the pasta to a generously greased baking dish, ready for assembly.
- Brown the Beef: In a large skillet, cook the ground beef until it’s fully browned, crumbling it as it cooks. Season it generously with Italian seasoning, salt, and pepper during this stage to infuse flavor directly into the meat. Once cooked, use a slotted spoon to transfer the beef over the pasta in the baking dish, leaving any excess fat in the pan for the veggies.
- Sauté the Veggies: Using the same skillet (no need to clean it!), add butter and sauté the thinly sliced onions, green bell peppers, and mushrooms until they are tender and slightly caramelized. The remnants from the beef will add even more flavor. Stir in minced garlic during the last minute of cooking for an aromatic kick. Remove from heat, stir in red wine vinegar for a touch of acidity, and then spread the sautéed vegetables over the beef and pasta.
- Craft the Creamy Provolone Sauce: Return the skillet to the stove and melt butter. Whisk in flour to create a roux, cooking it for about a minute to eliminate any raw flour taste. Gradually whisk in whole milk until the sauce begins to thicken and is smooth. Season the sauce with salt and pepper to taste. Finally, remove from heat and stir in the finely diced provolone cheese until it’s melted and creates a luscious, creamy sauce.
- Assemble and Bake: Pour the rich provolone sauce over the pasta, beef, and vegetables in the baking dish. Gently stir all the components together until everything is thoroughly combined and evenly coated in the cheesy goodness. Spread the mixture into an even layer, then arrange the ultra-thin provolone slices on top. Bake the casserole in a preheated oven until it’s hot, bubbly, and the cheese topping is beautifully melted and slightly golden.
Exciting Recipe Variations to Try
This Philly Cheesesteak Pasta Bake is wonderfully versatile, allowing for numerous modifications to suit your taste or what you have on hand. Here are some fantastic ways to customize your dish:
- Philly Cheesesteak Pasta with Steak: For a more authentic “cheesesteak” experience, replace the ground beef with very thinly sliced sirloin or ribeye steak. Sauté the steak quickly in the pan after the veggies, ensuring it remains tender. This adds a richer texture and flavor reminiscent of the original sandwich.
- Philly Cheesesteak Pasta with Cream Cheese: Enhance the creaminess and tang of your provolone sauce by stirring in 2 ounces of softened cream cheese when you add the diced provolone. This creates an even more decadent and rich sauce that clings beautifully to the pasta.
- Philly Cheesesteak Pasta Skillet: Transform this bake into a convenient one-pan meal! Simply assemble all the cooked components directly into a large, oven-safe skillet (like a cast-iron pan) after making the sauce. Top with cheese and bake in the same skillet. This saves on dishes and looks impressive when served directly from the pan.
- Lighten this dish up: If you’re looking to reduce the calorie and fat content, several adjustments can be made. Opt for a lean ground beef (93/7 or higher) or substitute with ground turkey or chicken. Replace whole milk with 2% or even 1% milk for the sauce; while it may be slightly less creamy, it will still be flavorful. Finally, consider omitting the extra layer of provolone cheese topping or using a reduced-fat provolone.
- Spice it Up: For those who enjoy a little heat, add a pinch of red pepper flakes to the ground beef while it’s browning, or a dash of hot sauce to the cheese sauce. You can also include sliced jalapeños with the other vegetables for a noticeable kick.
- Add More Veggies: Feel free to increase the quantity of bell peppers and mushrooms, or introduce other vegetables like thinly sliced zucchini, spinach (stirred in at the end), or even roasted corn for extra flavor and nutrients.
These variations allow you to experiment and find your perfect version of this delightful Philly Cheesesteak Pasta Bake!
Perfect Sides to Complement Your Philly Cheesesteak Pasta
While Philly Cheesesteak Pasta is a complete and hearty meal on its own, pairing it with the right side dishes can elevate the dining experience, adding freshness, lightness, or extra nutrients. Here are some excellent suggestions that perfectly complement its rich flavors:
- Crisp Veggie Salads: A light, crisp salad provides a wonderful contrast to the richness of the pasta. Try a vibrant Garden Salad with a tangy vinaigrette, an Everyday Salad featuring mixed greens and your favorite toppings, or a zesty Italian Salad with olives and cherry tomatoes. The fresh greens and bright dressing will cleanse the palate.
- Fresh Fruit or Fruit Mix: For a refreshing and naturally sweet side, fresh fruit is an excellent choice. A simple bowl of seasonal berries, sliced apples, or grapes works beautifully. For a more elaborate option, consider a colorful Winter Fruit Salad with citrus and pomegranates, or a bright Summer Fruit Salad featuring juicy peaches, berries, and a hint of lime zest.
- Roasted Vegetables: Roasting vegetables brings out their natural sweetness and creates a tender, slightly caramelized texture that pairs wonderfully with the savory pasta. Options like simply seasoned Roasted Broccoli florets, sweet Roasted Carrots, or elegant Oven-Roasted Parmesan Asparagus add fiber and a balanced element to your meal.
- Garlic Bread or Crusty Rolls: No pasta dish is truly complete without something to soak up all that delicious sauce! Warm, buttery garlic bread or fresh, crusty artisan rolls are perfect for this.
More Easy Casserole Dishes to Love:
Dinner
Chicken Poppy Seed Casserole
Dinner
Tortellini Casserole
Dinner
Chicken Enchilada Casserole
Seafood
Tuna Casserole Recipe (In ONE Pan!)
Save | Pin | Print
Philly Cheesesteak Pasta
Chelsea Lords
A delicious take on the flavors from the famous Philly Cheesesteak sandwich—transformed into a cheesy and comforting pasta dish! Philly Cheesesteak Pasta is sure to be a hit!
35 minutes
15 minutes
50 minutes
4 servings
Video Overview
A helpful video tutorial for preparing this delicious Philly Cheesesteak Pasta is available, demonstrating each step from ingredient prep to final assembly, ensuring you can follow along with ease.
Equipment
- 9 x 13-inch baking pan
- Large pot
- Large cast-iron pan
Ingredients
- 3-1/4 cups uncooked pasta (I use cavatappi; ziti, penne, rigatoni all work great), 10 ounces
- Salt and pepper, to taste
- 2 tablespoons unsalted butter
- 1 cup thinly sliced yellow onion (1 small onion)
- 2 small green bell peppers, thinly sliced
- 2 cups sliced mushrooms (baby bella or crimini)
- 1 teaspoon minced garlic
- 1 tablespoon red wine vinegar
- 1 pound lean ground beef (93/7 recommended)
- 1 tablespoon Italian seasoning
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1 cup provolone cheese, finely diced (see note 1)
- 6 slices ultra-thin sliced provolone cheese
- Fresh parsley, optional, chopped for garnish
Instructions
- Preheat oven to 400°F (200°C). Generously grease a 9×13-inch baking pan and set it aside.
For the Pasta
- Fill a large pot with water and bring it to a rolling boil. Generously salt the water (approximately 2 teaspoons) and add the pasta. Cook according to package instructions, but reduce the cooking time by 1 minute (see note 2). Strain the pasta through a colander and immediately transfer it into the prepared 9×13-inch baking pan.
For the Beef
- In a very large cast-iron skillet (or other heavy-bottomed pan), drizzle in 1 tablespoon of olive oil and heat over high heat. Once the oil is shimmering hot, add the ground beef. Season with Italian seasoning, plus salt and pepper to taste (I typically add 1 teaspoon salt and 1/2 teaspoon pepper). Allow the beef to sear undisturbed for a few minutes to develop a nice crust, then use a wooden spoon to crumble it and cook until it is completely browned through. Using a slotted spoon, remove the cooked beef from the pan and spoon it evenly over the pasta in the baking dish. If there is more than 1 tablespoon of fat rendered, drain the excess, but do not wipe out the pan.
For the Veggies
- Return the same pan used for the beef to medium-high heat. Add the 2 tablespoons of butter. Once melted, add the thinly sliced onion, green bell pepper, mushrooms, and minced garlic. Season the vegetables to taste (I recommend about 1/4 teaspoon each of salt and pepper). Sauté the vegetables, stirring occasionally, for 7–10 minutes, or until they are softened and have developed a slight golden-brown color. Remove the pan from the heat and stir in the red wine vinegar. Pour the sautéed peppers, onions, and mushrooms on top of the beef and pasta mixture in the baking dish. Again, do not wipe out the pan.
For the Provolone Sauce
- Place the same pan back on the stove over medium heat. Add the remaining 4 tablespoons of butter and allow it to melt completely. Whisk in the 1/4 cup of all-purpose flour, stirring constantly for about 1 minute until a smooth roux forms and the raw flour taste is cooked out. Gradually add the 2 cups of whole milk while continuously whisking to prevent lumps. Season the sauce to taste (I add about 1/2 teaspoon each of salt and pepper). Continue whisking until the milk is fully incorporated and the sauce begins to thicken, which should take about 5 minutes.
- Remove the pan from the heat and whisk once more. Add the 1 cup of finely diced provolone cheese and stir gently with a wooden spoon until the cheese is completely melted and incorporated into the sauce, creating a smooth, creamy consistency. Use a spatula to scrape every bit of this rich cheese sauce from the pot into the baking dish with the pasta, beef, and veggies. Gently stir everything together in the baking dish until all ingredients are well incorporated and evenly coated in the provolone cheese sauce. Spread the mixture into an even layer in the pan.
- Carefully place the 6 slices of ultra-thin provolone cheese on top of the pasta mixture. Bake, uncovered, for 10–15 minutes, or until the cheese topping is beautifully melted and bubbly. Remove from the oven and let it rest for a few minutes before serving. Garnish with fresh chopped parsley, if desired, for a touch of freshness.
Recipe Notes for Success
Note 1: Choosing Your Provolone Cheese: For the best results, use a package of ultra-thin sliced provolone cheese. Reserve 6 slices for the topping, and then finely dice the remaining cheese to achieve approximately 1 cup for the cheese sauce. Using thicker slices for the topping can sometimes make the provolone flavor too overpowering; ultra-thin slices melt more evenly and integrate seamlessly.
Note 2: Perfectly Cooked Pasta for Baking: Since this pasta dish will be baked after initial cooking, it’s crucial to cook your pasta 1 minute less than the package instructions suggest for an “al dente” texture. This method ensures that the pasta finishes cooking in the oven, absorbing the rich sauce without becoming mushy. The result is perfectly tender pasta that holds its shape and texture.
Note 3: The Importance of Layered Seasoning: Seasoning at various stages of cooking is key to building complex, well-rounded flavors in this dish. Always remember that cheese adds a significant amount of saltiness, so adjust accordingly. I recommend generously salting the pasta water (which seasons the pasta itself), and then seasoning the vegetables, the ground beef, and the provolone cheese sauce individually. Taste each component as you cook and add a little more salt, pepper, or Italian seasoning if any element seems to lack flavor. This layering ensures every bite is vibrant and delicious.
Storage Instructions: Leftover Philly Cheesesteak Pasta can be stored in an airtight container in the refrigerator for up to 4 days. When reheating, consider adding a splash of milk to help maintain its creamy consistency, whether you’re using a microwave or reheating on the stovetop over low heat.
Freezing (Optional): For longer storage, this pasta bake freezes surprisingly well. Allow the casserole to cool completely, then portion it into freezer-safe containers or wrap the entire baking dish tightly with plastic wrap and then foil. It can be frozen for up to 3 months. To reheat from frozen, thaw overnight in the refrigerator, then bake at 350°F (175°C) until heated through and bubbly, adding a little extra milk if needed.
Nutrition Information (Approximate)
Serving: 1 serving | Calories: 1485 kcal | Carbohydrates: 187g | Protein: 76g | Fat: 47g | Saturated Fat: 27g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 173mg | Sodium: 590mg | Potassium: 1464mg | Fiber: 10g | Sugar: 16g | Vitamin A: 1423IU | Vitamin C: 34mg | Calcium: 714mg | Iron: 7mg
Nutrition information is automatically calculated and should only be used as an approximation. Actual values may vary based on ingredients and preparation methods.
Enjoyed this recipe? Share your thoughts and leave a comment below! We love hearing from you.