Philly Cheesesteak Pasta Bake is a flavorful fusion of a beloved sandwich and a cozy casserole. Inspired by treasured family road trips to Philadelphia and the city’s famous cheesesteaks, this dish brings bold East Coast flavors together with classic Midwestern comfort. It’s an easy, crowd-pleasing option perfect for weeknight dinners.
Creamy, cheesy, and packed with tender beef and pasta, this bake is balanced beautifully with a fresh green salad tossed in vinaigrette. Serve with a warm piece of crusty bread to soak up the cheesy sauce, and roasted vegetables like broccoli or asparagus for a bit of crunch and contrast.
Ingredients
Ingredient Amount
Pasta shells 8 ounces
Olive oil 1 tablespoon
Ground beef 1 pound
Green bell pepper, diced 1
Onion, diced 1
Garlic, minced 2 cloves
Salt 1 teaspoon
Black pepper ½ teaspoon
Worcestershire sauce 1 tablespoon
Beef broth 1 cup
Cream cheese, softened 8 ounces
Provolone cheese, shredded 2 cups
Instructions
Preheat your oven to 350°F (175°C).
Cook the pasta shells until al dente, following the package instructions. Drain and set aside.
In a large skillet, warm olive oil over medium heat. Add ground beef and cook until browned, breaking it apart as it cooks.
Stir in the diced bell pepper, onion, and garlic. Sauté for about 5 minutes, or until the vegetables are tender.
Season with salt, pepper, and Worcestershire sauce. Pour in the beef broth and bring the mixture to a gentle simmer.
Add the cream cheese and stir until it’s completely melted and the sauce is smooth.
Combine the cooked pasta with the beef mixture, making sure everything is well coated.
Pour the pasta mixture into a greased 9×13-inch baking dish. Top with shredded provolone cheese.
Bake for 20–25 minutes, or until the cheese is melted and bubbly with a golden top.
Allow the casserole to rest for a few minutes before serving.
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