Philly Cheesesteak Pasta Bake is packed with flavorful beef, melted cheese, bell peppers, onion, and penne pasta. This is a culinary crossover bound to become a new sensation!
When it comes to the battle of the original Philly Cheesesteak it is all on the two legendary restaurants Pat’s and Geno’s. Both are synonymous in the city of Philadelphia as to who has the best cheesesteak. I love to be an original, so I am here to stake my claim as the aficionado of the Philly Cheesesteak Pasta Bake! This recipe turns the crave worthy sandwich into something the whole family can enjoy together.
PHILLY CHEESESTEAK PASTA BAKE
Taking inspiration from the original rivalry this baked pasta dish has everything you’re looking for in a Philly Cheesesteak. Tender, juicy, flavorful beef that is surrounded by mounds of melted cheese, and accompanied by bell peppers, and onion. The workings of the classic sandwich are then tossed together with penne pasta. This creates the ultimate family meal that everyone won’t be able to stop eating.
- 1 lb. ground beef OR rib-eye steak, sliced thin
- Garlic powder
- Seasoned salt
- Black pepper
- Yellow onion
- Red and green bell pepper
- 1 lb. cooked penne pasta
- My homemade Alfredo sauce
- Provolone or Mozzarella cheese
Preheat oven to 350 degrees F. Spray a 9×13-inch baking dish with non-stick spray. Set aside.
In a large skillet, over medium-high heat, begin to brown and crumble ground beef. Season with garlic powder, seasoned salt, and pepper. When beef is halfway done cooking, add the onion and bell peppers. Stir until veggies are slightly softened. Remove from heat once veggies are tender.
Meanwhile, cook pasta according to package directions. Once the noodles are al dente, or slightly underdone, drain water. Pour cooked pasta in the bottom of the prepared baking dish. Spread out evenly, then top pasta with ground beef mixture. Toss to combine. Pour Alfredo sauce all over the top then sprinkle with cheese. Cover pan with foil. Bake for 25 minutes or until hot and the cheese is melted. Serve warm!
GROUND BEEF OR SLICED RIBEYE STEAK
The best part about this recipe is that either work perfectly! If you are feeding a large crowd and need to keep costs down, then ground beef is the way to go. This is a cost effective way to stretch the pasta bake out to make larger portions so everyone gets full and satisfied.
If you feel like treating your family to a little something special, then go for the thinly sliced ribeye. I recommend finding a piece of steak that has plenty of marbling. This will make sure you get the most flavor out of the dish.
GARLIC ALFREDO SAUCE
I have a super easy, simple, and quick recipe for Creamy Garlic Alfredo Sauce. I recommended making this in a separate saucepan while the rest of the components are cooking. It will only add to how truly amazing this recipe is. If you are tight on time, then heat your favorite bottle or two of Alfredo sauce in a saucepan before mixing with the rest of the ingredients.
The pasta that I have found to work best with this recipe is penne. It soaks up the sauce inside the tube so it’s perfect for each bite! If you want to try another style of noodle I recommend a rigatoni, Farfalle, or orecchiette noodle. These styles make sure that the Philly Cheesesteak mixture remains the star of the show!
This recipe yields 10 servings. I like to serve it with a big green salad. This is a heavy meal, so I like to think a green salad balances it all out. 😉
ENJOY THIS RECIPE? HERE ARE A FEW MORE OF MY FAVORITE PASTA BAKES!
Chicken Ranch Pasta Bake – Tender slices of chicken breast baked with penne noodles and a creamy ranch Alfredo sauce.
Chicken Noodle Bake – Breaded chicken filets sit on top of a creamy noodle bake with corn, carrots, and peas in a heartwarming dish.
Alfredo Chicken Pasta Bake – A creamy cheese filled Alfredo sauce and cooked chicken breast are the base of this rich and satisfying dish.
Baked Spaghetti – The family favorite spaghetti and red sauce brought together in a baking dish topped with mozzarella cheese.
Philly Cheesesteak Pasta Bake
- 1 pound lean ground beef (OR rib-eye steak, sliced thin)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon seasoned salt
- 1/4 teaspoon black pepper
- 1 small yellow onion, diced
- 1 small red bell pepper, diced (ribs and seeds removed)
- 1 small green bell pepper, diced (ribs and seeds removed)
- 1 pound penne pasta
- 2 cups shredded Provolone OR Mozzarella cheese
Garlic Alfredo Sauce:
- 4 Tablespoons butter
- 4 ounces cream cheese
- 1 pint heavy whipping cream
- 2 teaspoons garlic powder
- 1 cup grated Parmesan cheese
- pinch of black pepper
- Preheat oven to 350 degrees F. Spray a 9×13-inch baking dish with non-stick spray. Set aside.
- In a large skillet, over medium high heat, begin to brown and crumble ground beef. Season with garlic powder, seasoned salt and pepper.
- When beef is halfway done cooking, add the diced onion and bell peppers. Continue to stir and cook until veggies are slightly softened. Remove from heat once veggies are tender.
- Meanwhile, cook pasta according to package directions. Once pasta is al dente, or slightly underdone, drain water. Pour cooked pasta in the bottom of the prepared baking dish. Spread out evenly, then top pasta with ground beef mixture. Toss gently to combine.
- Pour Alfredo sauce all over the top. Sprinkle evenly with cheese. Cover pan with foil. Bake for 25 minutes or until hot and cheese is melted. Serve warm and enjoy!
Garlic Alfredo Sauce:
- In a medium saucepan, over medium heat, stir the butter, cream cheese and heavy whipping cream until melted. Stir in garlic powder and Parmesan cheese. Continue to stir until all combined.
- Bring Alfredo mixture to a slight boil; then immediately reduce heat to low. Continue to stir until mixture thickens; about 2 minutes. Remove from heat. Season with pepper.