Description
Creamy baked pasta inspired by Philly cheesesteak, loaded with beef, peppers, onions, and melted provolone in a rich, comforting sauce.
Ingredients
12 oz penne or rigatoni pasta
1 lb ground beef or thinly sliced steak
1 tbsp olive oil
1 onion, diced
1 green bell pepper, sliced
1 red bell pepper, sliced
2 cloves garlic, minced
2 tbsp butter
2 tbsp flour
2 cups milk
½ cup beef broth
1 tsp Worcestershire sauce
1 tsp salt
½ tsp black pepper
1 cup provolone or mozzarella cheese
½ cup Parmesan cheese
½ cup shredded cheese for topping
¼ tsp paprika
Instructions
1. Cook pasta until al dente; drain and set aside.
2. Brown beef in olive oil; add onions, peppers, and garlic; cook 5 minutes.
3. Melt butter, whisk in flour; slowly add milk and broth until smooth.
4. Add Worcestershire, salt, and pepper; stir until thickened.
5. Combine beef mixture, pasta, and 1 cup cheese; mix well.
6. Transfer to baking dish, top with remaining cheese and paprika.
7. Bake at 375°F for 15–20 minutes until golden and bubbly.
Notes
Use provolone for classic flavor or mozzarella for a melty finish.
Add mushrooms or hot peppers for variety.
Make ahead and refrigerate up to 24 hours before baking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Baked
- Cuisine: American