Philly Cheesesteak Pasta Bake (Printer-Friendly)
Tender beef, peppers, and cheese baked with penne in a creamy, satisfying dish everyone will love.
# What You’ll Need to Cook:
→ Main Ingredients
01 -
450 g ground beef or thinly sliced rib-eye steak
02 -
1 medium yellow onion, diced
03 -
1 green bell pepper, sliced
04 -
1 red bell pepper, sliced
05 -
450 g penne pasta, cooked al dente
06 -
500 ml Alfredo sauce (homemade or store-bought)
07 -
200 g provolone or mozzarella cheese, shredded
→ Seasonings
08 -
1 teaspoon garlic powder
09 -
1 teaspoon seasoned salt
10 -
0.5 teaspoon ground black pepper
# Steps to Prepare:
01 -
Preheat oven to 175°C. Grease a 23×33 cm baking dish with non-stick spray and set aside.
02 -
In a large skillet over medium-high heat, brown the ground beef or cook the rib-eye slices until half cooked. Season with garlic powder, seasoned salt, and black pepper. Add diced onion and bell peppers. Sauté until vegetables are tender. Remove from heat.
03 -
Cook penne pasta in boiling salted water until al dente. Drain well.
04 -
Spread cooked penne evenly in the prepared baking dish. Top with the beef and vegetable mixture, then toss to combine. Pour Alfredo sauce evenly over the mixture. Sprinkle shredded cheese evenly on top.
05 -
Cover the dish with foil and bake for 25 minutes, or until heated through and cheese is fully melted. Serve immediately while hot.
# Extra Cooking Tips:
01 -
For enhanced flavor and tenderness, choose a rib-eye steak with ample marbling and slice it thinly against the grain.
02 -
Alternative pasta varieties such as rigatoni, farfalle, or orecchiette work well, ensuring sauce and fillings are evenly distributed.
03 -
Freshly prepare the Alfredo sauce for optimal creaminess, or warm a quality store-bought version if pressed for time.