🥩🧀 Philly Cheesesteak Pasta Bake

All the irresistible flavors of a classic Philly cheesesteak—tender thinly sliced beef, sweet sautéed onions, green peppers, and gooey melted provolone—come together in a hearty, comforting pasta bake.

This easy family dinner combines perfectly cooked penne with a creamy beef-infused sauce, plenty of seasoned steak, and a golden layer of bubbling cheese. It’s cozy, filling, and perfect for busy weeknights or feeding a crowd.

Recipe Information

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: About 55 minutes
• Servings: 6–8
• Difficulty: Easy
• Cuisine: American-inspired
• Method: Stovetop + oven
• Baking Dish: 9 × 13-inch (23 × 33 cm)

Ingredients

For the Pasta Bake

• 1½ lbs (680 g) sirloin steak, thinly sliced
• 12 oz (340 g) penne pasta
• 2 green bell peppers, thinly sliced
• 1 large onion, thinly sliced
• 2 tablespoons (30 ml) olive oil, divided
• 1½ cups (360 ml) beef broth
• 2 tablespoons (16 g) all-purpose flour
• 2 cups (200 g) shredded provolone cheese
• 1 teaspoon garlic powder
• ½ teaspoon salt, plus more to taste
• ½ teaspoon freshly ground black pepper, plus more to taste

Optional Additions

• 2 cloves garlic, minced
• 1 tablespoon Worcestershire sauce
• ½ teaspoon Italian seasoning
• ½ cup heavy cream for a richer sauce
• ¼ cup grated Parmesan cheese for extra flavor
• Fresh parsley, chopped, for garnish

Instructions

1. Prepare the Steak

Place the thinly sliced sirloin on a plate and pat it dry with paper towels.

Season lightly with salt, black pepper, and garlic powder.

For the most tender steak, slice it against the grain into thin strips.

2. Cook the Pasta

Bring a large pot of salted water to a boil.

Add the penne and cook according to the package directions until just al dente.

The pasta will continue cooking in the oven, so avoid overcooking it.

Reserve about ½ cup pasta water, then drain the pasta and set it aside.

3. Sear the Steak

Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat.

Add the sliced steak in a single layer. If necessary, cook it in batches to prevent overcrowding.

Sear for about 2–3 minutes per side, just until browned.

The steak does not need to be completely cooked through at this stage because it will finish cooking in the sauce and oven.

Transfer the steak to a plate.

4. Sauté the Peppers and Onions

Add the remaining tablespoon of olive oil to the skillet.

Add the sliced green bell peppers and onion.

Cook for 6–8 minutes, stirring occasionally, until softened and lightly caramelized.

If using minced garlic, add it during the final minute of cooking.

5. Make the Beef Sauce

Sprinkle the flour over the vegetables.

Stir continuously for about 1 minute to cook out the raw flour taste.

Slowly pour in the beef broth while whisking or stirring constantly.

Continue cooking for 2–4 minutes, until the mixture begins to thicken.

For a richer sauce, stir in the optional heavy cream.

Add Worcestershire sauce or Italian seasoning if desired.

Taste and adjust the salt and black pepper.

6. Combine the Steak and Pasta

Return the seared steak to the skillet.

Add the cooked penne and gently toss everything together until the pasta, steak, peppers, and onions are evenly coated in the beef sauce.

If the mixture seems too thick, add a small splash of the reserved pasta water.

7. Add the Provolone

Stir in about 1 cup of the shredded provolone, allowing it to melt throughout the pasta mixture.

Sprinkle the remaining 1 cup provolone evenly over the top.

If using Parmesan, sprinkle it over the cheese as well.

8. Bake

Preheat the oven to 400°F (200°C) if it isn’t already hot.

Transfer the skillet to the oven, or pour the mixture into a lightly greased 9 × 13-inch baking dish.

Bake uncovered for 15–20 minutes, until the cheese is completely melted and bubbling around the edges.

For a more deeply golden top, switch the oven to broil for 1–2 minutes at the end.

Watch carefully so the cheese doesn’t burn.

9. Rest and Serve

Remove the pasta bake from the oven and let it rest for 5–10 minutes before serving.

This allows the sauce to settle slightly and makes the pasta easier to portion.

Garnish with freshly chopped parsley if desired.

Serve hot with extra provolone or Parmesan on the side.

Chef’s Tips

• Slice the steak thinly: Thin slices are essential for getting that classic cheesesteak texture.
• Slice against the grain: This makes the beef noticeably more tender.
• Don’t overcrowd the steak: Crowding causes the beef to steam rather than sear.
• Don’t overcook the steak initially: It will continue cooking in the oven.
• Cook pasta al dente: Overcooked pasta can become soft and mushy after baking.
• Use freshly shredded provolone: It melts more smoothly than many pre-shredded cheeses.
• Don’t skip the rest: Letting the casserole sit for a few minutes helps the sauce thicken slightly.

Delicious Variations

Philly Cheesesteak with Mushrooms

Add 8 oz (225 g) sliced mushrooms with the peppers and onions. Cook until golden and tender.

Cheesy Cheesesteak Pasta

Add ½ cup shredded mozzarella along with the provolone for an extra-gooey cheese topping.

Spicy Cheesesteak Pasta

Add sliced jalapeños or a pinch of red pepper flakes to the peppers and onions.

Creamy Cheesesteak Pasta

Add ½ cup heavy cream to the beef broth sauce for an extra-rich, creamy casserole.

Steakhouse Version

Add sautéed mushrooms, Worcestershire sauce, garlic, and a little Parmesan for a deeper savory flavor.

Make-Ahead Instructions

Assemble the pasta bake up to 1 day ahead.

Cover tightly and refrigerate.

When ready to bake, allow the dish to sit at room temperature for about 20–30 minutes while the oven preheats.

Bake covered with foil for approximately 20 minutes, then uncover and bake for another 10–15 minutes, until hot and bubbling.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3–4 days.

Reheat individual portions in the microwave or gently in a skillet with a splash of beef broth or water to loosen the sauce.

Freezing

Allow the completely cooled pasta bake to cool before transferring it to a freezer-safe container.

Freeze for up to 2 months.

Thaw overnight in the refrigerator before reheating.

Serving Suggestions

Serve this hearty pasta bake with:

• Garlic bread
• Toasted hoagie-style bread
• Caesar salad
• Simple green salad
• Roasted broccoli
• Steamed vegetables
• Pickled jalapeños
• Extra sautéed peppers and onions

Final Result

A bubbling, cheesy Philly Cheesesteak Pasta Bake loaded with tender sirloin, sweet onions, green peppers, perfectly cooked penne, and plenty of stretchy melted provolone. It has all the comforting flavors of a classic cheesesteak transformed into an easy, satisfying family casserole.