There’s something ridiculously satisfying about combining your favorite sandwich with a cheesy, bubbling pasta bake—and this Cheesy Philly Cheese Steak Pasta Bake is proof of that. Think of everything you love about a Philly cheesesteak—savory beef, sautéed peppers and onions, and gooey cheese—all packed into a pasta dish that’s perfect for weeknight dinners or a cozy Thanksgiving potluck. It’s hearty, cheesy, and loaded with bold flavor. Plus, it comes together easily using ground beef, making it a fun and budget-friendly take on the classic sandwich. If you’ve ever found yourself wondering how to make Philly cheese steak flavors work in a pasta dish, this is your answer.
Cheesy Philly Cheese Steak Pasta Bake
Prep Time 20 minutes mins
Cook Time 30 minutes mins
Total Time 50 minutes mins
Course Main Course
Cuisine American
Servings 6 generous portions
Large skillet Essential for browning the ground beef and sautéing the vegetables. A cast-iron skillet is great, especially if you want to go from stovetop to oven.
Large pot For boiling the pasta.
Mixing spoon or spatula To stir the meat and sauce.
9x13-inch baking dish Ideal for assembling and baking the casserole.
Cheese Grater Freshly shredded cheese melts better than the pre-packaged stuff.
Colander For draining pasta.
Whisk Helps incorporate cream cheese into the sauce evenly.
For the Pasta Bake
- 1 lb elbow macaroni or rigatoni or any short pasta you love
- 1 lb ground beef 80/20 works best for flavor
- 1 green bell pepper diced
- 1 red bell pepper diced
- 1 medium yellow onion diced
- 2 cloves garlic minced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- Salt and black pepper to taste
- 1 tablespoon olive oil
- 2 cups shredded provolone cheese or mozzarella if you prefer
- 1 cup shredded cheddar cheese
- 4 oz cream cheese softened
- 1 cup beef broth
- ½ cup milk whole or 2%
Optional: ½ teaspoon crushed red pepper flakes for a little heat
For Topping
- ½ cup shredded provolone or mozzarella
- ¼ cup grated Parmesan cheese
- Chopped parsley for garnish
Boil the Pasta
Bring a large pot of salted water to a boil and cook your pasta according to package directions until just al dente. Drain and set aside.
Brown the Ground Beef
In a large skillet over medium-high heat, heat the olive oil. Add the ground beef and cook until browned, about 6–8 minutes. Use a wooden spoon to break it into crumbles. Drain any excess fat.
Note: This is where it starts feeling like hamburger philly cheese steak heaven—savory, beefy, and full of aroma.
Add the Veggies
Add diced onions and bell peppers to the skillet with the cooked beef. Sauté until softened, about 5–7 minutes. Add the garlic and cook for 1 more minute.
Season It Up
Stir in Worcestershire sauce, garlic powder, onion powder, paprika, and crushed red pepper flakes if using. Season with salt and pepper. Cook for another minute until everything is fragrant.
Make the Sauce
Lower the heat and stir in cream cheese, beef broth, and milk. Whisk until smooth and creamy. Let the mixture simmer for 3–5 minutes until slightly thickened.
This creamy, cheesy mixture is what ties the whole philly cheese steak casserole together.
Add the Cheese and Pasta
Stir in the provolone and cheddar cheese until melted and gooey. Fold in the cooked pasta until everything is evenly coated.
Assemble and Bake
Preheat your oven to 375°F (190°C). Pour the cheesy beef and pasta mixture into a greased 9x13-inch baking dish. Top with additional provolone and Parmesan cheese.
Bake for 15–20 minutes, or until the top is golden and bubbly. Let rest for 5–10 minutes before serving. Garnish with chopped parsley if desired.
Pairings
This philly cheese steak pasta ground beef bake is rich and indulgent, so you'll want to pair it with sides that offer contrast in texture and freshness. Here are a few ideas:
- Green Salad: A simple arugula or romaine salad with a tangy vinaigrette helps cut through the richness.
- Garlic Bread: Because carbs-on-carbs is never a bad idea when cheese is involved.
- Roasted Brussels Sprouts: Their slight bitterness complements the savory beef beautifully.
- Crisp White Wine: Think Sauvignon Blanc or Pinot Grigio—something that brings brightness.
- Iced Tea or Cola: Classic diner-style drinks that work great with a cheesesteak-inspired meal.
This dish is also a creative addition to your Thanksgiving menu. If you’re hosting or attending a Friendsgiving, it makes a perfect “unexpected but welcome” side or main that both kids and adults will devour.
FAQs
1. Can I use a different cut of beef instead of ground beef?
Absolutely. While this version leans into the convenience of philly cheesesteak pasta ground beef, you can slice ribeye or sirloin thinly for a more traditional cheesesteak texture. Just sear it quickly and follow the rest of the recipe as written.
2. Is this dish freezer-friendly?
Yes! Assemble the casserole up to the baking step, cover tightly, and freeze. When ready to eat, thaw overnight in the fridge and bake until heated through. It’s a great make-ahead for busy weeks or Thanksgiving prep.
3. What kind of cheese works best?
Provolone is classic for Philly cheesesteaks, but mozzarella or Monterey Jack are excellent melty substitutes. A touch of cheddar adds bold flavor, and cream cheese brings smoothness. A mix gives the best balance.
4. Can I make this into a one-pan philly cheese steak skillet meal?
Definitely. After mixing the cooked pasta into the skillet, top with cheese and cover until melted instead of transferring to a baking dish. It won’t be baked, but it’ll still be cheesy and delicious.
5. How does this compare to philly cheese steak stuffed shells or mac and cheese versions?
All three variations hit that comforting, beefy-cheesy combo in different ways. Stuffed shells feel more elevated and mac and cheese leans creamier. This bake lands right in the middle—casual, satisfying, and great for feeding a crowd.
