Philly Cheesesteak Pasta Bake (Print)
Hearty pasta with tender beef, peppers, onions, and provolone in a creamy, savory sauce.
# Ingredients:
→ Main Ingredients
01 -
450 g ground beef or steak strips
02 -
1 green bell pepper, diced
03 -
1 onion, diced
04 -
2 cloves garlic, minced
05 -
225 g cream cheese, softened
06 -
1 cup (approx. 100 g) shredded provolone cheese
07 -
340 g pasta (penne or rigatoni recommended)
08 -
240 ml beef broth
09 -
Salt and pepper, to taste
10 -
1 tablespoon (15 ml) olive oil
# Steps:
01 -
Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to package instructions. Drain and set aside.
02 -
Heat olive oil in a large skillet over medium heat. Add diced green bell pepper, diced onion, and minced garlic. Sauté for 4–5 minutes until softened and aromatic.
03 -
Add ground beef or steak strips to the skillet. Sauté, breaking up the meat, until fully browned and cooked through. Season with salt and pepper to taste.
04 -
Stir in softened cream cheese and beef broth. Cook, stirring constantly, until cream cheese is completely melted and a smooth, creamy sauce forms.
05 -
Add the cooked pasta to the skillet. Toss thoroughly to coat the pasta evenly with the sauce.
06 -
Evenly sprinkle shredded provolone cheese on top. Place under the broiler for 3–5 minutes, or until cheese is melted, bubbling, and golden.
07 -
Remove from oven and serve immediately while hot for best texture and flavor.
# Notes:
01 -
For deeper flavor, opt for steak strips instead of ground beef.
02 -
Substitute red or yellow bell pepper for a sweeter profile.
03 -
Leftovers can be stored airtight and reheated in the oven or microwave.