Philly Cheesesteak Pasta Bake

A hearty twist on the classic Philly cheesesteak, this pasta bake combines tender beef, sautéed peppers and onions, and pasta in a creamy, cheesy sauce. Served hot and topped with melted provolone for the ultimate comfort meal.

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Ingredients:

For the Pasta Bake:

• 300g pasta (penne or rotini)

• 500g ground beef or thinly sliced steak

• 1 onion, thinly sliced

• 1 green bell pepper, thinly sliced

• 1 red bell pepper, thinly sliced

• 2 garlic cloves, minced

• 250ml beef broth

• 200g cream cheese

• 200g shredded mozzarella cheese

• 1 tbsp olive oil

• Salt and black pepper, to taste

For Topping:

• 4–6 slices provolone cheese

• Extra sautéed peppers and onions (optional)

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Instructions:

1. Cook the Pasta
   Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain and set aside.
2. Prepare the Meat and Vegetables
   In a large skillet, heat olive oil over medium heat. Add sliced onion and peppers, sautéing until softened, about 5–7 minutes. Remove and set aside. In the same skillet, cook the beef until browned. Add garlic and cook for 1 minute more. Season with salt and pepper.
3. Make the Sauce and Assemble
   Reduce heat to low and stir in beef broth and cream cheese until melted and creamy. Add cooked pasta, mozzarella, and half of the sautéed peppers and onions. Mix well and transfer to a baking dish. Top with provolone slices.
4. Bake and Serve
   Preheat oven to 190°C (375°F) and bake for 15–20 minutes until cheese is melted and bubbly. Spoon a hot portion into a bowl and top with remaining sautéed peppers and onions.

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Nutrition (per serving):

• Calories: 650 kcal

• Carbohydrates: 48 g

• Fat: 32 g

• Protein: 38 g