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Philly Cheesesteak Pasta

Philly Cheesesteak Pasta Casserole

This yummy casserole has tender beef, peppers, onions, and super creamy cheese sauce mixed with pasta for the ultimate comfort food.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8
Course: Main Course, Pasta
Cuisine: American
Calories: 585
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound pasta (penne, rigatoni or elbow macaroni)
  • 1.5 pounds ribeye steak, thinly sliced
  • 2 medium green bell peppers, sliced
  • 1 large yellow onion, sliced
  • 3 cloves garlic, minced
  • 8 ounces cream cheese, softened
  • 1 cup beef broth
  • ½ cup heavy cream
  • 2.5 cups provolone cheese, shredded (divided)
  • ½ cup mozzarella cheese, shredded
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1 teaspoon salt
  • ½ teaspoon black pepper

Equipment

  • Large pot (6-quart)
  • Cast iron skillet (12-inch)
  • 9x13 baking dish
  • Mixing bowls

Method
 

  1. Boil salted water and cook penne pasta for 8 minutes until firm, then drain and set aside.
  2. Heat olive oil in a skillet on high and cook sliced ribeye for 3 minutes until brown.
  3. Season the beef with salt and pepper, take it out, and put it aside for later.
  4. Add butter to the skillet and cook the bell peppers and onions for 5 minutes until soft.
  5. Mix in minced garlic and cook for 30 seconds, then turn the heat to medium.
  6. Add cream cheese to veggies and stir, then pour in beef broth and heavy cream.
  7. Let the sauce bubble for 2 minutes, then add the pasta, beef, and provolone cheese back in.
  8. Pour everything into the baking dish, add more provolone and mozzarella on top, and cover with foil.
  9. Bake covered at 375°F for 20 minutes, take off foil, and bake 8 more minutes.
  10. Let the casserole sit for 5 minutes so the sauce can thicken up before you serve.

Notes

  • Put the beef in the freezer for 15 minutes before cutting to get nice, thin slices.
  • Cook pasta 2 minutes less than the box says, since it cooks more in the oven.
  • Shred your own cheese because pre-shredded cheese doesn't melt as well and has extra stuff.
  • Keep foil on at first when baking so the cheese on top doesn't dry out.
  • You can easily double this recipe for parties using two baking dishes at once.