Philly Cheesesteak Bake
This hearty casserole captures all the savory, cheesy goodness of a classic Philly cheesesteak in an easy-to-make, family-friendly bake. Packed with tender steak, peppers, onions, and melty cheese, it’s comfort food at its best.
Ingredients
For the bake:
· 1 ½ lbs ribeye steak, thinly sliced (or sirloin, skirt, or flank steak)
· 2 tablespoons olive oil or butter, divided
· 1 large onion, thinly sliced
· 1 green bell pepper, thinly sliced
· 1 red bell pepper, thinly sliced
· 8 oz mushrooms, sliced (optional)
· 3 cloves garlic, minced
· 1 teaspoon Worcestershire sauce
· ½ teaspoon smoked paprika
· Salt and black pepper to taste
For the cheese sauce:
· 2 tablespoons butter
· 2 tablespoons all-purpose flour
· 1 ½ cups whole milk
· 8 oz provolone cheese, shredded (about 2 cups)
· 2 oz cream cheese, softened (optional, for extra creaminess)
· ¼ teaspoon garlic powder
· Salt and pepper to taste
For assembly:
· 1 lb pasta (penne, rigatoni, or cavatappi work well), cooked al dente
· 1 cup shredded mozzarella or additional provolone for topping
· ¼ cup grated Parmesan cheese (optional)
· Chopped fresh parsley for garnish
Instructions
- Prepare the steak and vegetables:
· Pat steak slices dry and season generously with salt and pepper.
· In a large skillet or Dutch oven, heat 1 tablespoon oil over high heat. Working in batches, sear steak slices for 1-2 minutes per side until browned but not overcooked. Remove and set aside.
· In the same skillet, add remaining oil and reduce heat to medium. Add onions, peppers, and mushrooms (if using). Sauté for 8-10 minutes until soft and slightly caramelized.
· Add garlic and cook for 1 minute until fragrant.
· Return steak to the skillet, add Worcestershire sauce and smoked paprika, toss to combine, and remove from heat.
- Make the cheese sauce:
· In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes until golden.
· Gradually whisk in milk until smooth. Cook, stirring constantly, until thickened (about 3-5 minutes).
· Reduce heat to low and stir in provolone, cream cheese (if using), and garlic powder until melted and smooth. Season with salt and pepper.
- Assemble the bake:
· Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
· In a large bowl, combine cooked pasta, steak-vegetable mixture, and cheese sauce. Stir gently until evenly coated.
· Transfer to the prepared baking dish. Top evenly with mozzarella and Parmesan (if using).
- Bake:
· Cover with foil and bake for 15 minutes.
· Remove foil and bake for an additional 10-15 minutes, until bubbly and cheese is golden.
· Optional: broil for 1-2 minutes at the end for extra browning (watch carefully).
- Serve:
· Let rest for 5-10 minutes before serving. Garnish with fresh parsley.
· Serve with crusty bread, garlic bread, or a simple green salad.
Tips for Success
· Slice steak thin: Partially freeze the steak for 30 minutes before slicing for easier, thinner cuts.
· Don’t overcook the steak during searing—it will finish cooking in the oven.
· Shortcut: Use pre-sliced stir-fry beef or even thinly sliced deli roast beef in a pinch.
· Cheese variations: Substitute Cheez Whiz or American cheese for a more authentic Philly vibe, or use a mix of provolone and mozzarella.
· Make ahead: Assemble the bake (without topping) up to a day in advance. Cover and refrigerate, then add extra bake time (20-25 minutes covered, then 10-15 uncovered).
Storage & Reheating
· Refrigerate leftovers in an airtight container for up to 4 days.
· Freeze before baking for up to 2 months. Thaw overnight before baking as directed.
· Reheat portions in the microwave or in a 350°F oven until warmed through.
Enjoy this savory, cheesy, crowd-pleasing bake—it’s a Philly favorite transformed into a comforting casserole!