Philly Cheesesteak Pasta Bake (Printer-Friendly)

Steak, peppers, and melted cheese wrapped in tender pasta for a comfort-packed family meal.

# What You’ll Need:

→ Main Components

01 - 1 pound ribeye or sirloin steak, thinly sliced
02 - 12 ounces penne or rigatoni pasta

→ Vegetables

03 - 1 medium green bell pepper, thinly sliced
04 - 1 medium yellow onion, thinly sliced
05 - 3 cloves garlic, minced

→ Sauce and Seasonings

06 - 1 cup low-sodium beef broth
07 - 2 teaspoons Worcestershire sauce
08 - 2 tablespoons olive oil, divided
09 - 1 teaspoon kosher salt, or to taste
10 - 1/2 teaspoon freshly ground black pepper, or to taste

→ Cheeses

11 - 2 cups shredded provolone cheese
12 - 1 1/2 cups shredded mozzarella cheese

→ Garnish (Optional)

13 - Chopped fresh parsley or chives, for serving

# Steps to Follow:

01 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Arrange steak slices in a single layer and sear for 1–2 minutes per side until deeply browned but still tender. Transfer steak to a plate and set aside.
02 - Add remaining olive oil to the skillet. Add green bell pepper and yellow onion; sauté over medium heat for 5–7 minutes until vegetables are softened and golden at the edges. Stir in minced garlic and cook for 1 minute until fragrant.
03 - Pour beef broth and Worcestershire sauce into the skillet, scraping up any browned bits from the bottom. Let the mixture simmer for 2–3 minutes until slightly thickened and aromatic.
04 - Meanwhile, cook pasta according to package instructions in salted boiling water until just al dente. Drain well. Add hot pasta directly to the skillet with the sauce and vegetables, tossing to combine.
05 - Return seared steak to the skillet. Reduce heat to low. Add shredded provolone and mozzarella; gently fold all ingredients together until the cheeses melt and coat the pasta and steak evenly.
06 - Taste and adjust salt and pepper. Serve hot, garnished with chopped parsley or chives for a fresh finish.

# Helpful Hints:

01 - For best results, shred cheese from blocks rather than using pre-shredded cheese to ensure optimal melt and creamy texture.
02 - Always sear steak quickly on high heat to keep it tender—overcooking will make the meat tough.
03 - The dish reheats well; add a splash of broth to maintain creamy consistency.
04 - Pasta should be just al dente, as it will finish cooking in the sauce.
05 - Customize with gluten-free pasta and vegetable broth for a gluten-free or vegetarian adaptation.

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