Description
This Cheesy Philly Cheesesteak Pasta Bake is the ultimate comfort food, merging classic Philly cheesesteak flavors with creamy pasta for a dish that’s both hearty and satisfying.
Ingredients
1 pound ground beef or shaved steak
1 green bell pepper, sliced
1 onion, sliced
12 ounces penne pasta
1 cup cream cheese
1 cup beef broth
1 cup shredded provolone cheese
1 cup shredded mozzarella cheese
Salt and pepper to taste
2 tablespoons olive oil
Instructions
1. Bring a large pot of salted water to a boil. Cook the penne pasta until al dente, following the package instructions. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add sliced onions and green bell peppers; sauté until softened and caramelized, about 8-10 minutes.
3. Add the ground beef or shaved steak to the skillet, cooking until browned and cooked through, about 5-7 minutes.
4. Add cream cheese and beef broth to the skillet, stirring until the cream cheese has melted and the sauce is smooth.
5. In a large mixing bowl, combine the cooked penne pasta with the beef and vegetable mixture. Fold in the shredded provolone and mozzarella cheeses.
6. Transfer the mixture to a 9×13-inch baking dish, spreading it evenly. Bake in a preheated oven at 375°F (190°C) for 15-20 minutes, or until the top is golden brown and the cheese is bubbly.
7. Allow to rest for a few minutes before serving.
Notes
For a make-ahead option, assemble the dish and refrigerate unbaked for up to 24 hours.
Leftovers can be stored in an airtight container for 3-4 days, or frozen for longer storage.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 550
- Sugar: 3g
- Sodium: 700mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg