Description
This Philly Cheesesteak Pasta Bake is a comforting and flavorful casserole combining the classic flavors of a Philly cheesesteak with creamy garlic Alfredo sauce and penne pasta. Ground beef or thinly sliced rib-eye steak is cooked with bell peppers and onions, layered over pasta, and baked with a mixture of Provolone and Parmesan cheeses for a rich, cheesy finish. Perfect for a family meal, it brings the beloved sandwich into a hearty pasta bake that’s easy to prepare and sure to satisfy.
Ingredients
Scale
Beef and Vegetables
- 1 pound lean ground beef (or rib-eye steak, sliced thin)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon seasoned salt
- 1/4 teaspoon black pepper
- 1 small yellow onion, diced
- 1 small red bell pepper, diced (ribs and seeds removed)
- 1 small green bell pepper, diced (ribs and seeds removed)
Pasta
- 1 pound penne pasta
Cheeses and Sauce
- 2 cups shredded Provolone cheese (or Mozzarella cheese)
- 4 tablespoons butter
- 4 ounces cream cheese
- 1 pint heavy whipping cream
- 2 teaspoons garlic powder
- 1 cup grated Parmesan cheese
- Pinch of black pepper
Instructions
- Preheat and Prepare Baking Dish: Preheat your oven to 350°F (175°C). Lightly spray a 9×13-inch baking dish with non-stick spray and set it aside for later.
- Cook Ground Beef and Season: In a large skillet over medium-high heat, add the ground beef. Brown and crumble the meat, seasoning with 1/2 teaspoon garlic powder, 1/2 teaspoon seasoned salt, and 1/4 teaspoon black pepper as it cooks.
- Add Vegetables: When the beef is halfway cooked, add the diced yellow onion and bell peppers. Continue stirring and cooking until the vegetables are slightly softened and tender. Remove the skillet from heat.
- Cook Pasta: Meanwhile, prepare the penne pasta according to the package instructions until al dente (slightly undercooked for baking). Drain the pasta and then spread it evenly on the bottom of the prepared baking dish.
- Combine Pasta and Beef Mixture: Top the pasta evenly with the cooked ground beef and vegetable mixture. Gently toss to combine the layers.
- Prepare Garlic Alfredo Sauce: In a medium saucepan over medium heat, melt together 4 tablespoons butter, 4 ounces cream cheese, and 1 pint heavy whipping cream. Stir constantly until melted and smooth. Add 2 teaspoons garlic powder and 1 cup grated Parmesan cheese, stirring until fully combined and the sauce thickens slightly, about 2 minutes. Season with a pinch of black pepper. Remove from heat.
- Assemble and Bake: Pour the prepared Alfredo sauce evenly over the pasta and beef mixture in the baking dish. Sprinkle 2 cups shredded Provolone cheese evenly on top. Cover the dish with foil.
- Bake: Place the covered baking dish in the preheated oven and bake for 25 minutes, or until the casserole is hot throughout and the cheese on top has melted.
- Serve: Remove from oven and let it cool slightly before serving warm. Enjoy your Philly Cheesesteak Pasta Bake!
Notes
- You can substitute ground beef with rib-eye steak sliced thin for a more traditional Philly cheesesteak flavor.
- Using slightly undercooked (al dente) pasta helps maintain texture after baking.
- For a spicier version, add a pinch of crushed red pepper flakes to the beef mixture.
- Freshly grated Parmesan cheese works best for the sauce to ensure smooth melting.
- Leftovers can be refrigerated and reheated within 2-3 days.
