Philly Cheesesteak Pasta Bake (Print Version)

Tender beef, peppers, onions, pasta, and creamy provolone sauce baked until hot and bubbling.

# Ingredients:

For the pasta and beef

01 - 12 oz (340 g) rigatoni, penne, or cavatappi
02 - 1 1/4 lb (565 g) shaved ribeye or sirloin steak
03 - 1 teaspoon kosher salt, divided
04 - 1/2 teaspoon black pepper
05 - 1 tablespoon olive oil

For the vegetables

06 - 2 tablespoons unsalted butter
07 - 1 medium yellow onion, thinly sliced
08 - 1 green bell pepper, thinly sliced
09 - 1 red bell pepper, thinly sliced
10 - 8 oz (225 g) mushrooms, sliced, optional
11 - 3 cloves garlic, minced

For the sauce and topping

12 - 1 cup (240 ml) low-sodium beef broth
13 - 1 cup (240 ml) heavy cream
14 - 1 tablespoon Worcestershire sauce
15 - 4 oz (115 g) cream cheese, softened and cubed
16 - 1 1/2 cups (170 g) shredded provolone cheese, divided
17 - 1 cup (115 g) shredded low-moisture mozzarella
18 - 2 tablespoons chopped parsley, optional

# Instructions:

01 - Heat the oven to 375°F. Boil the pasta in salted water until 1-2 minutes shy of al dente. Reserve 1/2 cup pasta water, then drain.
02 - Pat the beef dry and season with 1/2 teaspoon salt and the black pepper. Heat olive oil in a large skillet over medium-high heat. Sear the beef in batches for 1-2 minutes per batch until browned, then transfer to a plate.
03 - Lower the heat to medium and add the butter. Cook the onion, bell peppers, and mushrooms for 6-8 minutes until softened. Stir in garlic and cook for 30 seconds.
04 - Add beef broth, heavy cream, Worcestershire sauce, cream cheese, and the remaining 1/2 teaspoon salt. Stir over medium-low heat until the cream cheese melts and the sauce is smooth.
05 - Stir in the pasta, beef with its juices, and 1 cup provolone. Add a splash of reserved pasta water if needed so the sauce coats the pasta easily.
06 - Transfer to a greased 9x13-inch baking dish. Top with the remaining provolone and the mozzarella. Bake for 18-22 minutes until bubbling and melted, then rest for 5 minutes. Sprinkle with parsley if using.

# Notes:

01 - Cook pasta slightly firm so it finishes in the oven.
02 - For ground beef, use 1 1/4 pounds and cook it fully before adding the vegetables.
03 - Reheat leftovers to 165°F.

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