Steak Pasta Recipe: Philly Cheese Steak Pasta Bake
This Philly Cheese Steak Pasta is packed with beef, sautéed peppers and onions, and a creamy provolone cheese sauce — the ultimate comfort dinner in one pot.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
Ingredients
Scale
- 12 oz rigatoni or penne pasta
- 1 lb ground beef or thin-sliced steak
- 1 tbsp olive oil
- 1 onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 2 cloves garlic, minced
- 1 cup low-sodium beef broth
- 4 oz cream cheese
- 1½ cups shredded provolone or mozzarella cheese
- 1 tbsp Worcestershire sauce
- Salt and pepper to taste
- Optional: Red pepper flakes, mushrooms
Instructions
- Cook pasta until al dente. Drain and set aside, reserving ½ cup pasta water.
- In a large skillet, sauté onions and peppers in olive oil for 5–7 minutes.
- Add ground beef. Cook until browned. Stir in garlic and cook 1 minute more.
- Add broth and Worcestershire sauce. Simmer 2–3 minutes.
- Stir in cream cheese until melted, then add shredded cheese. Stir until smooth.
- Fold in cooked pasta. Stir to coat evenly. Add reserved pasta water if needed.
- Serve hot, topped with fresh herbs or extra cheese.
Notes
To make ahead, assemble and store in the fridge up to 24 hours. Reheat with added broth to loosen.