Description

Turn your weeknight dinner into a cheesy, meaty celebration with this irresistible Philly Cheese Steak Pasta! Combining all the crave-worthy elements of the classic sandwich—juicy steak, sautéed peppers and onions, and melty provolone—with creamy baked pasta, this easy dinner idea is pure comfort food. It’s the perfect fusion dish for pasta lovers and cheesesteak fans alike. Whether you’re hunting for quick dinner recipes, hearty comfort food, or family-friendly food ideas, this one-pan pasta bake ticks all the boxes. The bold flavors and creamy textures make it an easy recipe you’ll return to over and over again.

Ingredients

1 lb ribeye or sirloin steak, thinly sliced
12 oz penne pasta
1 tbsp olive oil
1 small onion, thinly sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
3 tbsp unsalted butter
2 tbsp all-purpose flour
2 cups whole milk or half-and-half
1 cup provolone cheese, shredded
1 cup mozzarella cheese, shredded
1/2 cup sharp cheddar cheese, shredded (optional)
1 tsp garlic powder
Salt and black pepper, to taste
Fresh parsley, chopped (for garnish)
Extra cheese for topping

Instructions

Cook the pasta in salted water until al dente. Drain and set aside.
In a skillet, heat olive oil over medium-high. Sear steak strips for 2–3 minutes per side. Remove and set aside.
In the same skillet, sauté onions and peppers until soft and lightly charred. Remove and set aside.
Melt butter in the skillet over medium heat. Add flour and whisk for 1 minute to form a roux.
Slowly pour in milk, whisking until smooth. Simmer for 3–5 minutes until thickened.
Stir in provolone, mozzarella, and cheddar. Season with garlic powder, salt, and pepper.
Return pasta, steak, and veggies to the skillet. Toss until fully coated.
Transfer to a baking dish. Top with extra cheese and bake at 375°F for 12–15 minutes, until bubbly and golden.
Rest for 5 minutes. Garnish with parsley and serve warm.

Prep Time: 20 minutes
Cook Time: 30 minutes