Classic Philly cheesesteak flavors meet tender pasta, gooey cheese, and hearty comfort in one simple bake.
# What You’ll Need:
→ Pasta
01 - 12 ounces penne or rotini pasta
→ Meats
02 - 1 pound ground beef or thinly sliced beef steak
→ Vegetables
03 - 1 large yellow onion, thinly sliced
04 - 1 large green bell pepper, thinly sliced
05 - 1 large red bell pepper, thinly sliced
06 - 2 cloves garlic, minced
→ Sauces & Dairy
07 - 1 1/2 cups shredded provolone cheese
08 - 1 cup shredded mozzarella cheese
09 - 1/2 cup milk
10 - 2 tablespoons cream cheese
→ Pantry
11 - 2 tablespoons olive oil
12 - 1 teaspoon salt
13 - 1/2 teaspoon black pepper
14 - 1/2 teaspoon dried oregano
15 - 1/4 teaspoon crushed red pepper flakes
# How to Make It:
01 - Preheat oven to 375°F and lightly grease a 9x13-inch baking dish.
02 - Boil pasta in a large pot of salted water according to package instructions until just al dente. Drain and set aside.
03 - Heat olive oil in a large skillet over medium-high heat. Sauté sliced onions and bell peppers until softened and caramelized, about 6 to 8 minutes. Add minced garlic and cook for 1 minute.
04 - Add ground beef to the skillet; cook, breaking it up, until browned and cooked through. Drain excess fat if necessary. Season with salt, black pepper, oregano, and red pepper flakes if desired.
05 - Reduce heat to low. Stir in cream cheese until melted, then add milk and half of the shredded provolone and mozzarella. Mix until sauce is smooth and creamy.
06 - Add the drained pasta to the skillet and toss gently to coat evenly with the beef and cheese sauce.
07 - Transfer the mixture into the prepared baking dish. Sprinkle the remaining provolone and mozzarella cheeses evenly across the surface.
08 - Bake uncovered for 18 to 22 minutes, or until cheese is melted and bubbling. For a golden finish, broil for 1 to 2 minutes if desired.
09 - Allow the bake to rest for 5 minutes before serving hot.
