Philly Cheesesteak Pasta Casserole
Philly Cheesesteak Pasta Casserole
Ingredients
For the Pasta and Filling
- 1 pound penne pasta
- 2 tablespoons salted butter
- 1 yellow onion, diced
- 1 red bell pepper, sliced
- 1 1/2 pounds shaved steak
- 1 teaspoon seasoned salt, or to taste
- 1 teaspoon Adobo seasoning, with pepper, or to taste
- 1/2 teaspoon pure ground black pepper, or to taste
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
For the Cheese Sauce
- 2 cups heavy whipping cream
- 1 1/2 cups shredded Mexican style cheese blend
- 1/2 cup salted butter, (1 stick)
- 1/4 teaspoon pure ground black pepper, or to taste
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
For the Topping
- 1 1/2 cups shredded Colby Jack / Monterey Jack cheese blend
- 4 provolone cheese slices
Instructions
- 1
Preheat your oven to 400°F. Bring a large pot of salted water to a rolling boil for the pasta.
⏱️ 10 min•🌡️ 400
- 2
In a large skillet or Dutch oven, melt 2 tablespoons of salted butter over medium-high heat. Add the diced yellow onion and cook until softened, about 3-5 minutes.
⏱️ 5 min
- 3
Add the sliced red bell pepper to the skillet with the onions and continue to cook for another 3-4 minutes, until slightly tender-crisp.
⏱️ 4 min
- 4
Push the vegetables to one side of the skillet and add the shaved steak. Cook, breaking it apart with a spoon, until it is no longer pink. Stir the steak and vegetables together.
⏱️ 5 min
- 5
Season the meat and vegetable mixture with seasoned salt, Adobo seasoning, 1/2 teaspoon pure ground black pepper, 1 teaspoon Italian seasoning, and 1 teaspoon garlic powder. Stir well to combine and cook for an additional 2 minutes.
⏱️ 2 min
- 6
While the meat and vegetables are cooking, add the penne pasta to the boiling water. Cook according to package directions until al dente. Drain the pasta and set aside.
⏱️ 10 min
- 7
In a separate medium saucepan, pour in the heavy whipping cream. Add 1 1/2 cups of shredded Mexican style cheese blend and the 1/2 cup (1 stick) of salted butter. Season with 1/4 teaspoon pure ground black pepper, 1/2 teaspoon Italian seasoning, and 1/2 teaspoon garlic powder.
⏱️ 3 min
- 8
Cook the cheese sauce over medium heat, stirring constantly, until the cheese is completely melted and the sauce is smooth and creamy. Do not let it boil.
⏱️ 5 min
- 9
Transfer the cooked meat and vegetable mixture to a 9x13 inch baking dish, spreading it evenly across the bottom. Layer the drained penne pasta over the meat and vegetables.
⏱️ 3 min
- 10
Pour the creamy cheese sauce evenly over the pasta layer.
⏱️ 1 min
- 11
Top the casserole with the 1 1/2 cups of shredded Colby Jack / Monterey Jack cheese blend, then arrange the provolone cheese slices over the top.
⏱️ 2 min
- 12
Bake in the preheated oven for 20 minutes, or until the cheese topping is golden brown and bubbly.
⏱️ 20 min•🌡️ 400
- 13
Remove from the oven and let rest for a few minutes before serving. Enjoy your creamy Philly Cheesesteak Pasta!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Philly Cheesesteak Pasta Casserole
Ingredients
For the Pasta and Filling
- 1 pound penne pasta
- 2 tablespoons salted butter
- 1 yellow onion, diced
- 1 red bell pepper, sliced
- 1 1/2 pounds shaved steak
- 1 teaspoon seasoned salt, or to taste
- 1 teaspoon Adobo seasoning, with pepper, or to taste
- 1/2 teaspoon pure ground black pepper, or to taste
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
For the Cheese Sauce
- 2 cups heavy whipping cream
- 1 1/2 cups shredded Mexican style cheese blend
- 1/2 cup salted butter, (1 stick)
- 1/4 teaspoon pure ground black pepper, or to taste
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
For the Topping
- 1 1/2 cups shredded Colby Jack / Monterey Jack cheese blend
- 4 provolone cheese slices
Instructions
- 1
Preheat your oven to 400°F. Bring a large pot of salted water to a rolling boil for the pasta.
⏱️ 10 min•🌡️ 400 - 2
In a large skillet or Dutch oven, melt 2 tablespoons of salted butter over medium-high heat. Add the diced yellow onion and cook until softened, about 3-5 minutes.
⏱️ 5 min - 3
Add the sliced red bell pepper to the skillet with the onions and continue to cook for another 3-4 minutes, until slightly tender-crisp.
⏱️ 4 min - 4
Push the vegetables to one side of the skillet and add the shaved steak. Cook, breaking it apart with a spoon, until it is no longer pink. Stir the steak and vegetables together.
⏱️ 5 min - 5
Season the meat and vegetable mixture with seasoned salt, Adobo seasoning, 1/2 teaspoon pure ground black pepper, 1 teaspoon Italian seasoning, and 1 teaspoon garlic powder. Stir well to combine and cook for an additional 2 minutes.
⏱️ 2 min - 6
While the meat and vegetables are cooking, add the penne pasta to the boiling water. Cook according to package directions until al dente. Drain the pasta and set aside.
⏱️ 10 min - 7
In a separate medium saucepan, pour in the heavy whipping cream. Add 1 1/2 cups of shredded Mexican style cheese blend and the 1/2 cup (1 stick) of salted butter. Season with 1/4 teaspoon pure ground black pepper, 1/2 teaspoon Italian seasoning, and 1/2 teaspoon garlic powder.
⏱️ 3 min - 8
Cook the cheese sauce over medium heat, stirring constantly, until the cheese is completely melted and the sauce is smooth and creamy. Do not let it boil.
⏱️ 5 min - 9
Transfer the cooked meat and vegetable mixture to a 9x13 inch baking dish, spreading it evenly across the bottom. Layer the drained penne pasta over the meat and vegetables.
⏱️ 3 min - 10
Pour the creamy cheese sauce evenly over the pasta layer.
⏱️ 1 min - 11
Top the casserole with the 1 1/2 cups of shredded Colby Jack / Monterey Jack cheese blend, then arrange the provolone cheese slices over the top.
⏱️ 2 min - 12
Bake in the preheated oven for 20 minutes, or until the cheese topping is golden brown and bubbly.
⏱️ 20 min•🌡️ 400 - 13
Remove from the oven and let rest for a few minutes before serving. Enjoy your creamy Philly Cheesesteak Pasta!
⏱️ 5 min