Looking for the ultimate comfort food with a twist? This Philly Cheesesteak Pasta Bake combines the best of two worlds—savory cheesesteak flavors and creamy baked pasta. Inspired by a late-night craving and a shortage of hoagie rolls, I crafted this hearty pasta bake to capture everything we love about the classic Philly sandwich in one warm, bubbly casserole dish.
Perfect for weeknight dinners or cozy weekends, this Philly Cheesesteak Pasta Bake is now a family favorite and a Dreaem signature recipe that always gets rave reviews.
Table of Contents
Ingredients You’ll Need
For the Pasta Bake:
- 1 pound lean ground beef (or rib-eye steak, sliced thin)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon seasoned salt
- 1/4 teaspoon black pepper
- 1 small yellow onion, diced
- 1 small red bell pepper, diced (seeds and ribs removed)
- 1 small green bell pepper, diced (seeds and ribs removed)
- 1 pound penne pasta
- 2 cups shredded Provolone or Mozzarella cheese
For the Creamy Garlic Alfredo Sauce:
- 4 tablespoons butter
- 4 ounces cream cheese
- 1 pint heavy whipping cream
- 2 teaspoons garlic powder
- 1 cup grated Parmesan cheese
- Pinch of black pepper
How to Make Philly Cheesesteak Pasta Bake
Preheat & Prep: Heat your oven to 350°F. Spray a 9×13-inch baking dish with non-stick spray and set aside.
Cook the Beef & Veggies: In a large skillet over medium-high heat, brown the ground beef—season with garlic powder, seasoned salt, and pepper. Once halfway cooked, add diced onions and bell peppers. Sauté until tender, then remove from the heat.
Boil the Pasta: Cook penne according to package directions until al dente. Drain and pour into the prepared baking dish.
Assemble: Spread the beef and veggie mixture over the pasta. Gently toss to combine. Pour the prepared Alfredo sauce over the top and sprinkle with shredded cheese.
Bake: Cover with foil and bake for 25 minutes, or until hot and bubbly with melted cheese. Serve immediately.
Homemade Garlic Alfredo Sauce
Melt butter, cream cheese, and cream in a medium saucepan. Stir in garlic powder and Parmesan. Bring to a slight boil, then reduce the heat and stir until the mixture thickens (about 2 minutes). Season with a pinch of pepper and remove from the heat.
For More Recipes, Check this The Best Asparagus Mushroom Red Pepper Pasta Recipe for Creamy Comfort
What is the secret ingredient in Philly cheesesteak?
Traditionally, it’s the cheese! Many say Cheez Whiz, but in this pasta version, it’s the garlic Alfredo sauce that brings that unexpected, creamy punch.
What type of pasta is best for pasta bake?
Penne is perfect—it holds sauce well and bakes without getting mushy.
Why is my pasta bake so dry?
It’s all about the sauce! Make sure your Alfredo sauce is rich and don’t overbake. Covering the dish with foil keeps moisture locked in.
How many calories are in Philly cheesesteak pasta?
A generous serving (about 1/6 of the dish) contains roughly 600–700 calories, depending on cheese and beef choices.
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Philly Cheesesteak Pasta Bake – A Dreamy Dinner Twist by Dreaem
- Total Time: 45 minutes
- Yield: 6 servings 1x
Description
This Philly Cheesesteak Pasta Bake is the ultimate comfort food mashup—juicy ground beef (or sliced rib-eye), tender pasta, sautéed bell peppers, and a rich homemade garlic Alfredo sauce all baked under a layer of gooey melted cheese. It’s quick to prep, easy to customize, and perfect for feeding a hungry family or a crowd.
Ingredients
Main Ingredients:
- 1 pound lean ground beef (or rib-eye steak, sliced thin)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon seasoned salt
- 1/4 teaspoon black pepper
- 1 small yellow onion, diced
- 1 small red bell pepper, diced (ribs and seeds removed)
- 1 small green bell pepper, diced (ribs and seeds removed)
- 1 pound penne pasta
- 2 cups shredded Provolone or Mozzarella cheese
Garlic Alfredo Sauce:
- 4 tablespoons butter
- 4 ounces cream cheese
- 1 pint heavy whipping cream
- 2 teaspoons garlic powder
- 1 cup grated Parmesan cheese
- Pinch of black pepper
Instructions
- Preheat your oven to 350°F (175°C). Spray a 9×13-inch baking dish with non-stick spray and set aside.
- In a large skillet over medium-high heat, brown the ground beef. Season with garlic powder, seasoned salt, and black pepper.
- When the beef is halfway cooked, add the diced onion, red bell pepper, and green bell pepper. Sauté until the veggies are soft and tender.
- Meanwhile, cook the penne pasta according to package directions until al dente. Drain and add the pasta to the prepared baking dish.
- Pour the beef and pepper mixture over the pasta and toss gently to combine.
- Pour the Alfredo sauce evenly over the pasta mixture and top with shredded cheese.
- Cover the dish with foil and bake for 25 minutes, or until bubbly and the cheese is fully melted.
To make the Garlic Alfredo Sauce:
- In a medium saucepan over medium heat, melt the butter, cream cheese, and heavy cream together, stirring until smooth.
- Stir in garlic powder and grated Parmesan cheese. Bring the mixture to a slight boil, then reduce the heat to low.
- Continue stirring until the sauce thickens, about 2 minutes. Season with a pinch of black pepper and remove from heat.
Notes
- You can swap ground beef for sliced rib-eye for a more authentic cheesesteak flavor.
- Don’t overcook the pasta—it will continue to bake in the oven.
- For extra cheesiness, use a mix of Provolone, Mozzarella, and a sprinkle of Cheddar.
- Leftovers store well in the fridge for up to 3 days and reheat beautifully.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 670
- Sugar: 3g
- Sodium: 580mg
- Fat: 42g
- Saturated Fat: 23g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 135mg
Whether you’re a fan of Philly sandwiches or baked pasta dishes, this Philly Cheesesteak Pasta Bake hits all the right notes. It’s creamy, cheesy, and packed with sautéed peppers and beef all wrapped in a rich garlic Alfredo sauce. Make this recipe once, and the Philly Cheesesteak Pasta Bake will quickly become your go-to for comforting, flavor-packed dinners.