Philly Cheesesteak Pasta Bake (Print Version)
Savory steak, peppers, onions, and pasta baked with gooey provolone and mozzarella for a comforting meal.
# Ingredients:
→ Main Components
01 -
1 lb ribeye or sirloin steak, thinly sliced
02 -
10 oz penne or rigatoni pasta
→ Vegetables and Aromatics
03 -
1 green bell pepper, sliced
04 -
1 medium yellow onion, sliced
05 -
2 cloves garlic, minced
→ Liquids and Condiments
06 -
1 cup beef broth
07 -
1 tbsp Worcestershire sauce
→ Cheese and Fats
08 -
1 cup provolone cheese, shredded
09 -
1 cup mozzarella cheese, shredded
10 -
2 tbsp olive oil
→ Seasonings
11 -
Salt and pepper, to taste
# Steps:
01 -
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear steak slices for 1 to 2 minutes on each side until browned but not overcooked. Transfer steak to a plate and set aside.
02 -
Add remaining olive oil to skillet. Sauté green bell pepper and yellow onion for 5 to 7 minutes until softened. Stir in minced garlic and cook for 1 additional minute until fragrant.
03 -
Pour in beef broth and Worcestershire sauce. Simmer for 2 to 3 minutes, scraping browned bits from the bottom of the skillet to build flavor.
04 -
Cook penne or rigatoni in a large pot of salted water following package instructions until al dente. Drain thoroughly and set aside.
05 -
Add drained pasta to the skillet with vegetables and broth. Return steak and any accumulated juices to the skillet. Reduce heat to low and toss gently to combine.
06 -
Sprinkle shredded provolone and mozzarella cheeses over the mixture and stir until the cheeses melt into a creamy sauce. Season generously with salt and pepper to taste.
07 -
Garnish with fresh parsley or chives if desired and serve immediately while hot.
# Notes:
01 -
For convenience or a lower fat alternative, substitute ribeye with sirloin or shaved beef. Use gluten-free pasta and condiments for a gluten-free adaptation. For a vegetarian option, replace steak with sliced portobello mushrooms and substitute vegetable broth for beef broth.