Philly Cheesesteak Pasta Bake

If you love Philly cheesesteaks but crave cozy comfort food, this Philly Cheesesteak Pasta brings your favorite sandwich flavors into a creamy, hearty bowl the whole family will devour. Tender rigatoni gets tossed with seasoned ground beef, plenty of peppers and onions, mushrooms, and finished in a silky provolone sauce. It is an easy weeknight dinner with all the soul of a takeout classic.

I made this on a chilly night when I needed to satisfy both pasta and Philly sub cravings. My husband asked for seconds before I even sat down.

Ingredients

• Rigatoni pasta: it holds onto the cheese sauce so each bite is flavorful. Choose a ridged pasta for best results
• Ground beef: essential for that classic cheesesteak taste. Go for eighty five or ninety percent lean for best texture
• Fresh mushrooms: sliced mushrooms add earthiness and body. Small cremini or button varieties work well
• Green bell pepper: traditional for a Philly flavor and a pop of color. Choose one that feels heavy and firm
• Large onion: sweet and sharp notes that balance the richness
• Garlic: brings authentic Philly aroma and punch. Use freshly minced for fullest flavor
• Salt and pepper: necessary for seasoning throughout. Taste as you go
• Butter: forms the base of the creamy roux. Use real butter for best results
• All-purpose flour: thickens the cheese sauce for that extra velvety coating
• Whole milk or half and half: creates a decadent creamy base. Whole milk gives richness without being heavy
• Provolone cheese: the hero ingredient for unmistakable cheesesteak flavor. Diced or shredded both melt beautifully
• Fresh parsley: for garnish and freshness at the end. Only chop what you will use so it stays green

Step-by-Step Instructions

Cook the Rigatoni:

Boil water in a large pot and add a generous pinch of salt. Cook rigatoni until just al dente. This usually takes about ten minutes but check your package for specific time. Drain and set aside in a colander so it does not overcook

Brown the Ground Beef:

Heat a large skillet over medium heat. Add ground beef with a sprinkle of salt and pepper. Break up the meat with a spoon and let it brown and render fat—about six minutes. Remove beef from the skillet and drain any excess grease if needed. Set meat aside to add later

Sauté Vegetables:

In the same skillet, add sliced mushrooms, bell pepper, and onion. Stir regularly and cook until the vegetables become soft and slightly golden on the edges—about five to seven minutes. Stir in the freshly minced garlic and let it cook for another minute to bloom the flavor

Make the Cheese Sauce:

In a separate medium saucepan, melt butter over medium heat until foaming subsides. Whisk in the all-purpose flour and allow it to cook for a full minute to eliminate raw taste. Slowly add milk or half and half, whisking constantly until no lumps remain. Let this bubble gently until the sauce thickens enough to coat your whisk—usually three or four minutes

Add the Cheese:

Take the pan off the heat and stir in diced or shredded provolone. Keep stirring until the cheese melts completely and the sauce looks glossy and smooth with no lumps

Toss and Combine:

Gently fold the cooked pasta, browned beef, and sautéed veggies into the cheese sauce. Use a big spoon or tongs to mix everything well so every bite gets coated with sauce and goodness

Finish and Serve:

Immediately portion into bowls and shower with fresh chopped parsley for a fresh lift. Serve hot

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My favorite ingredient here is provolone because it has a melting texture that ties the whole dish together. The first time I made this for my dad he said it took him straight back to his favorite Philly cheesesteak shop—except even creamier.

Storage Tips

Cool leftovers completely before storing. Place in an airtight container and keep in the refrigerator for up to three days. To reheat add a splash of milk and cover with a lid or foil to prevent the cheese sauce from drying out in the microwave or oven.

Ingredient Substitutions

For a more classic feel you can swap the ground beef for very thinly sliced ribeye or sirloin steak. Feel free to use rotini or penne if rigatoni is not available. If you want some heat choose a red or yellow bell pepper or toss in a pinch of crushed red pepper.

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Serving Suggestions

I love serving this pasta with a crisp green salad tossed in a tangy vinaigrette. Garlic bread or a crusty hoagie roll on the side is perfect for scooping up extra sauce. For a Philly night theme offer pickled peppers or hot sauce on the table.

Cultural Context

The Philly cheesesteak was born in Philadelphia as a street food favorite before becoming an American icon. It usually features shaved steak grilled with peppers onions and melted provolone or Cheez Whiz packed into a roll. This pasta fuses the flavors with weeknight convenience—no roll required.

Frequently Asked Questions

→ What pasta works best for this dish?

Rigatoni is great for holding the cheesy sauce, but penne or ziti also work well.

→ Can I use a different type of cheese?

Yes, provolone provides the classic taste, but mozzarella, Monterey Jack, or cheddar can be used as alternatives.

→ Is there a substitute for ground beef?

Thinly sliced steak or ground turkey are excellent alternatives if desired for flavor or preference.

→ How can I make this dish creamier?

Using half-and-half or a little extra cheese will give the sauce a richer, creamier texture.

→ Are there vegetable add-in options?

Sautéed red bell peppers, spinach, or extra mushrooms can be added for more color and nutrition.

→ What garnishes work well?

Fresh parsley adds freshness and color, while a sprinkle of extra cheese is also delicious.