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A cozy, comforting pasta bake combining tender flank or sirloin steak, sautéed bell peppers and onions, creamy cheese sauce, and short pasta like penne or rigatoni to create a family-friendly dish reminiscent of classic Philly cheesesteak sandwiches.

Ingredients

Scale
  • 12 oz penne or rigatoni pasta
  • 1 lb thinly sliced steak (flank steak or sirloin)
  • 1 tbsp olive oil
  • 1 green bell pepper, thinly sliced
  • 1 onion, thinly sliced
  • 2 garlic cloves, minced
  • 1 cup beef broth
  • 4 oz cream cheese, softened to room temperature
  • 1 cup shredded provolone cheese
  • 1/2 cup shredded mozzarella cheese (optional, for extra cheesy topping)
  • 1 tbsp Worcestershire sauce
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp smoked paprika

Instructions

  1. Bring a large pot of salted water to a boil; cook the pasta until just al dente. Reserve about 1/2 cup pasta water, drain, toss pasta with a little olive oil, and set aside.
  2. Pat the steak slices dry and season with salt, black pepper, and smoked paprika.
  3. Heat olive oil in a large skillet over medium-high heat. Add steak slices in a single layer, sear 2–3 minutes per side until browned but still tender; remove from skillet and keep warm. Slice into bite-sized pieces if needed.
  4. In the same skillet, add sliced green bell pepper and onion. Sauté 4–5 minutes until softened and starting to caramelize. Add minced garlic and cook 30–60 seconds until fragrant.
  5. Reduce heat to medium. Pour in beef broth and Worcestershire sauce to deglaze the pan, scraping up browned bits. Add softened cream cheese and stir until melted and smooth. Taste and adjust seasoning as needed.
  6. Return cooked steak to the skillet. Add cooked pasta and stir in shredded provolone cheese until melted and the pasta is fully coated with sauce. Loosen sauce with reserved pasta water or extra broth if needed.
  7. (Optional) Transfer mixture to a greased baking dish, sprinkle shredded mozzarella cheese on top, and bake at 375°F (190°C) for 10–15 minutes until bubbly and lightly browned. Let rest a few minutes before serving.

Notes

Slice steak thinly across the grain for tenderness and quick cooking., Do not overcook pasta; al dente texture is ideal especially if baking., Let cream cheese soften to room temperature for a silkier sauce., Deglaze pan with beef broth and Worcestershire sauce to incorporate browned bits and add richness to sauce., Adjust sauce consistency by adding pasta water or broth if it becomes too thick., Avoid overcooking steak in skillet; it will finish cooking when combined with sauce or during baking.

Nutrition

Find it online: https://cookerygood.com/delicious-philly-cheese-steak-pasta-recipe-for-family-dinners/