Description
This Philly Cheesesteak Pasta Bake is a comforting and savory casserole that combines tender ground beef, sautéed bell peppers and onions, al dente penne pasta, and a rich garlic Alfredo sauce, all topped with melted Provolone cheese. It’s a delicious twist on the classic Philly cheesesteak flavors with a creamy pasta bake perfect for family dinners or meal prepping.
Ingredients
Scale
Meat and Vegetables
- 1 pound lean ground beef (or rib-eye steak, sliced thin)
- 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)
Seasonings
- 1/2 teaspoon garlic powder (for beef)
- 1/2 teaspoon seasoned salt
- 1/4 teaspoon black pepper (for beef)
- 2 teaspoons garlic powder (for Alfredo sauce)
- Pinch of black pepper (for Alfredo sauce)
Pasta and Cheese
- 1 pound penne pasta
- 2 cups shredded Provolone cheese (or Mozzarella cheese)
- 1 cup grated Parmesan cheese
Alfredo Sauce Ingredients
- 4 tablespoons butter
- 4 ounces cream cheese
- 1 pint heavy whipping cream
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 350°F (175°C). Spray a 9×13-inch baking dish with non-stick spray and set it aside for later use.
- Cook Ground Beef: Heat a large skillet over medium-high heat. Add the ground beef and begin to brown and crumble it as it cooks. Season the beef with 1/2 teaspoon garlic powder, 1/2 teaspoon seasoned salt, and 1/4 teaspoon black pepper for flavor.
- Add Vegetables: When the beef is about halfway cooked, add the diced yellow onion, red bell pepper, and green bell pepper to the skillet. Stir and cook until the vegetables are softened and tender. Once done, remove the skillet from heat.
- Cook Pasta: While the beef and veggies are cooking, prepare the penne pasta according to the package instructions until al dente (slightly undercooked). Drain the pasta and transfer it to the prepared baking dish, spreading it out evenly.
- Combine Pasta and Meat Mixture: Top the pasta in the baking dish with the cooked ground beef and vegetable mixture. Toss gently to combine the ingredients evenly.
- Prepare Garlic Alfredo Sauce: In a medium saucepan over medium heat, melt 4 tablespoons of butter along with 4 ounces of cream cheese and 1 pint of heavy whipping cream. Stir continuously until fully melted and smooth. Add 2 teaspoons garlic powder and 1 cup grated Parmesan cheese, stirring until combined.
- Thicken Alfredo Sauce: Bring the Alfredo sauce mixture to a slight boil, then immediately reduce the heat to low. Continue stirring until the sauce thickens, about 2 minutes. Remove from heat and season with a pinch of black pepper.
- Assemble and Bake: Pour the prepared garlic Alfredo sauce evenly over the pasta and meat mixture in the baking dish. Sprinkle 2 cups of shredded Provolone (or Mozzarella) cheese evenly on top. Cover the dish with foil.
- Bake: Place the covered dish in the preheated oven and bake for 25 minutes, or until the casserole is hot throughout and the cheese is melted and bubbly.
- Serve: Remove from oven, let cool slightly, then serve warm and enjoy this comforting Philly Cheesesteak Pasta Bake.
Notes
- You can substitute rib-eye steak sliced thin instead of ground beef for a more authentic Philly cheesesteak experience.
- For a lower-fat version, use reduced-fat cheese and substitute half-and-half or milk for heavy cream.
- Make sure to slightly undercook the pasta so it doesn’t get mushy during baking.
- This dish reheats well and can be stored in the fridge for up to 3 days.
- Adding some sliced mushrooms or black olives can enhance the flavor and texture if desired.
