Philly Cheesesteak Pasta Bake: A Comfort-Food Fusion You’ll Crave Again and Again

🔪 Preparation

Bring a large pot of salted water to a boil.
Cook the pasta 1–2 minutes less than package directions—you want it slightly firm (al dente) since it will cook further in the oven.
Drain and toss with a drizzle of olive oil to prevent sticking. Set aside.

In a large skillet or sauté pan, heat 1 tablespoon of olive oil over medium-high heat.
Add the ground beef and cook until browned, breaking it apart with a spoon. Drain any excess fat.
Add the diced onion, green and red peppers, and cook for about 5 minutes, until softened.
Stir in garlic, Worcestershire sauce, smoked paprika, salt, and black pepper. Cook for another minute to infuse the flavors.
Remove from heat and set aside.

In a medium saucepan, melt butter over medium heat.
Whisk in the flour and cook for 1 minute to remove the raw taste.
Slowly pour in the milk and beef broth, whisking constantly until the mixture begins to thicken (about 4–5 minutes).
Lower the heat and add cream cheese, stirring until melted and smooth.
Stir in the provolone, mozzarella, and Parmesan cheese, whisking until the sauce becomes thick, glossy, and creamy.
Season with a pinch of salt and pepper to taste.

In a large mixing bowl (or directly in your skillet if it’s oven-safe), combine the pasta, beef and pepper mixture, and the cheese sauce.
Stir gently until every piece of pasta is coated in that luscious, creamy sauce.

Preheat your oven to 375°F (190°C).
Pour the pasta mixture into a 9×13-inch baking dish.
Top evenly with mozzarella and provolone cheese.
Bake uncovered for 20–25 minutes, or until the top is bubbly and golden.

For a crispier top, broil for an additional 2–3 minutes, keeping a close eye to prevent burning.

Let the pasta bake rest for 5–10 minutes after removing it from the oven—this allows the sauce to set slightly and makes serving easier.

Sprinkle with chopped fresh parsley or a dusting of Parmesan before serving for a touch of color and freshness.

Choose the right pasta: Short, sturdy shapes like penne or rigatoni hold up best under the creamy sauce.
Don’t overcook the pasta: Remember, it will continue cooking in the oven. Slightly undercooked is perfect.
Layer the cheese: For a cheesier texture, mix half the topping cheese into the pasta and sprinkle the rest on top.
Add mushrooms: For extra umami depth, sauté mushrooms along with the peppers and onions.
Customize the cheese: Traditional Philly cheesesteaks use provolone or Cheez Whiz, but you can blend in white cheddar, Monterey Jack, or even Swiss for a different twist.

Serve hot in generous scoops, with melted cheese strings stretching beautifully with every bite.
Pair with a crisp side salad or roasted vegetables to balance the richness.
For a true comfort feast, serve with garlic bread to scoop up every bit of that creamy sauce.
Garnish each plate with a sprinkle of fresh parsley and a pinch of black pepper for a restaurant-worthy look.

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