Philly Cheesesteak Pasta Bake With Creamy Provolone

Emma CarterAugust 11, 2026

0 191 11 minutes read

Philly Cheesesteak Pasta Bake

Quick Answer

Philly cheesesteak pasta bake combines penne, browned sirloin steak, onions, and a creamy provolone cheese sauce under a bubbling golden cheese topping. The key to keeping it creamy is slightly undercooking the pasta, keeping the sauce loose before baking, and limiting the oven time. It makes a hearty family dinner and serves about eight.

Philly cheesesteak pasta takes the familiar combination of beef, onions, and melted cheese and turns it into a comforting baked pasta dinner. This version uses real sirloin steak instead of ground beef, giving every serving tender pieces of browned beef alongside creamy penne.

The sauce is deliberately a little loose before it goes into the oven. That matters because the pasta continues absorbing moisture as it bakes. A short baking time followed by a quick broil creates the deeply golden cheese topping without drying out the creamy center.

It works especially well when you want a substantial family meal that can be served straight from the baking dish with a simple salad or vegetable on the side.

Easy Beef Dinner Recipes

Why This Recipe Works

There are a few details that make this Philly cheesesteak pasta bake more reliable than simply combining cooked pasta, beef, and cheese.

The steak is seared quickly. Thin pieces of sirloin develop browned edges without spending enough time in the skillet to become tough.

The pasta is intentionally undercooked. Penne cooks about two minutes less than the package directions so it can finish in the oven without becoming soft.

The sauce starts slightly loose. Pasta absorbs liquid during baking and resting, so a sauce that seems perfectly thick in the skillet can become dry later.

Provolone goes into the sauce. This gives the pasta the familiar savory cheesesteak character throughout rather than limiting the cheese flavor to the topping.

Three cheeses finish the casserole. Mozzarella melts smoothly, provolone reinforces the cheesesteak flavor, and a smaller amount of cheddar creates deeper golden color.

The casserole is broiled only at the end. A minute or two of intense heat develops browned, blistered cheese without requiring a long baking time.

The result is creamy underneath, browned on top, and filled with visible pieces of steak rather than disappearing into a heavy cheese sauce.

Recipe Summary

Detail	Information
Prep Time	25 minutes
Cook Time	35 minutes
Rest Time	10 minutes
Total Time	1 hour 10 minutes
Servings	8
Course	Main Course
Cuisine	American, Philadelphia-inspired
Difficulty	Intermediate
Estimated Calories	About 650 per serving

Ingredients

Pasta and Beef

1 pound penne pasta
1¼ pounds boneless sirloin steak
1 tablespoon olive oil
1 teaspoon kosher salt, divided
½ teaspoon freshly ground black pepper
1 medium yellow onion, finely diced
2 cloves garlic, minced
1 teaspoon Worcestershire sauce

Creamy Cheese Sauce

3 tablespoons unsalted butter
3 tablespoons all-purpose flour
1 cup low-sodium beef broth
2 cups half-and-half
4 ounces cream cheese, softened and cubed
1 teaspoon Dijon mustard
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon kosher salt, or to taste
¼ teaspoon black pepper
1½ cups shredded or finely chopped provolone cheese

Cheese Topping

1 cup shredded low-moisture mozzarella
½ cup shredded provolone
½ cup shredded mild cheddar
1 tablespoon finely chopped fresh parsley

Ingredient Notes

Sirloin steak: Sirloin is lean enough for a pasta dinner but still develops good browning when sliced thinly. Cutting it across the grain helps keep the pieces tender.

Penne: The ridges and hollow centers catch the creamy sauce well. Rigatoni can work too, although its larger shape gives the finished casserole a slightly different texture.

Provolone: This is the most important cheese for the cheesesteak flavor. Grating or finely chopping it yourself generally helps it melt more evenly.

Cream cheese: It adds body to the sauce and helps give it a smooth, cohesive consistency.

Half-and-half: This provides enough richness for a creamy sauce without making the casserole overwhelmingly heavy.

Worcestershire sauce: A small amount deepens the savory beef flavor without making the sauce taste distinctly like Worcestershire.

Equipment

Large pot
Colander
Large heavy skillet
Whisk
Wooden spoon or silicone spatula
3-quart baking dish or 9 × 13-inch casserole dish
Instant-read thermometer, recommended

How to Make Philly Cheesesteak Pasta Bake

1. Prepare the steak

Pat the sirloin dry and slice it across the grain into thin, irregular bite-size strips. Season with about ½ teaspoon kosher salt and the black pepper.

Drying the surface matters because moisture interferes with browning. The steak should look dry rather than glossy before it reaches the skillet.

2. Cook the penne

Bring a large pot of well-salted water to a boil. Cook the penne about 2 minutes less than the package directions for al dente, then drain thoroughly.

The center should still have a little firmness. Fully cooking the pasta now can leave it too soft after baking.

3. Preheat the oven

Heat the oven to 375°F and lightly grease a 3-quart baking dish.

Having the oven ready prevents the assembled pasta from sitting too long and absorbing excess sauce before baking.

4. Sear the steak

Heat the olive oil in a large skillet over medium-high heat. Add the steak in one layer and sear for about 1–2 minutes per side.

Cook in two batches if the skillet looks crowded. You want browned surfaces rather than beef simmering in released moisture.

Transfer the steak to a plate as soon as it is browned.

5. Cook the onion

Reduce the heat to medium. Add the diced onion to the same skillet and cook for 4–5 minutes, stirring occasionally, until softened and lightly golden.

Add the garlic and cook for about 30 seconds. It should smell fragrant without becoming dark.

6. Season the beef mixture

Add the Worcestershire sauce and scrape up the flavorful browned bits from the bottom of the skillet.

Return the steak briefly to the pan and toss it with the onions, then transfer the mixture out of the skillet.

7. Make the roux

Melt the butter in the skillet over medium heat. Sprinkle in the flour and whisk constantly for about 1 minute.

The mixture should look smooth and lightly foamy. Don’t let it become deeply browned.

8. Add the broth and half-and-half

Gradually whisk in the beef broth, followed by the half-and-half.

Cook for 3–5 minutes, whisking frequently, until the sauce lightly coats the back of a spoon.

It should still appear somewhat loose. If it becomes very thick before the pasta is added, the finished casserole is more likely to dry out.

9. Finish the provolone sauce

Reduce the heat to low. Whisk in the cream cheese, Dijon mustard, garlic powder, onion powder, remaining salt, and black pepper.

Once smooth, remove the skillet from the heat and gradually stir in the 1½ cups provolone.

Removing the sauce from direct heat before adding the cheese helps prevent a grainy or oily texture.

10. Combine the pasta and steak

Add the drained penne and the beef-onion mixture to the sauce.

Fold everything together gently until the pasta is evenly coated and the steak is distributed throughout.

At this point, the mixture should look slightly more saucy than you expect the finished casserole to be.

11. Assemble the pasta bake

Transfer everything to the prepared baking dish.

Spread it into a mostly even layer without packing the pasta down. Sprinkle the mozzarella, remaining provolone, and cheddar evenly over the surface.

12. Bake

Bake uncovered for 18–22 minutes.

The cheese should be fully melted and the sauce should be bubbling lightly around the edges.

13. Broil the cheese topping

Switch the oven to broil and cook for 1–3 minutes, watching continuously.

Remove the casserole when the surface has scattered golden-brown and darker caramelized patches.

Broilers work quickly, so don’t walk away.

14. Rest before serving

Let the pasta stand for 10 minutes.

The sauce thickens slightly during this time and clings better to the penne instead of immediately running into the bottom of the serving plate.

Finish with a light sprinkle of parsley.

Chef Tips

Chill the steak for about 20 minutes before slicing if you want thinner, cleaner strips.
Cut beef across the grain to shorten the muscle fibers and improve tenderness.
Use a large skillet so the steak has enough contact with the hot surface to brown.
Freshly grated or finely chopped provolone usually melts more smoothly than heavily coated pre-shredded cheese.
Keep the sauce slightly loose before adding the pasta; it will thicken considerably during baking and resting.
Add provolone after removing the sauce from direct heat to reduce the chance of separation.
Don’t pack the pasta tightly into the baking dish. A natural, loose arrangement lets sauce and cheese settle between the penne.
Use low-moisture mozzarella on top so the casserole browns without releasing excessive liquid.
Broil only until scattered brown spots develop. A uniformly dark surface usually means the topping has gone too far.
Give the finished dish the full 10-minute rest. The texture is noticeably better than when it is served straight from the oven.

Common Mistakes to Avoid

Cooking the pasta completely before baking

Fully cooked penne continues softening in the casserole and can become mushy.

Avoid it: Drain the pasta about two minutes before it reaches normal al dente.

If it happens: Shorten the baking time and serve promptly.

Crowding the steak

Crowded meat releases moisture faster than it can evaporate, leaving the beef gray instead of browned.

Avoid it: Sear in batches.

Overcooking the steak

Sirloin can toughen if it is completely cooked during the initial sear and then baked for another 20 minutes.

Avoid it: Use a quick, hot sear and let the oven finish the dish.

Making the sauce too thick

A thick stovetop sauce may look appealing but becomes heavier as the pasta absorbs moisture.

Avoid it: Stop cooking when the sauce only lightly coats a spoon.

Adding cheese over high heat

Excessive heat can cause the cheese sauce to become oily or grainy.

Avoid it: Remove the pan from direct heat before stirring in the provolone.

Using too little sauce

Pasta continues absorbing liquid while it bakes and rests.

Avoid it: The casserole should look generously coated before it goes into the oven.

Baking too long

Everything except the final cheese topping is already mostly cooked.

Avoid it: Bake only until bubbling and melted, then use the broiler for color.

Broiling unattended

Cheese can move from golden to burned in less than a minute.

Avoid it: Stay at the oven and watch continuously.

Variations

Philly Cheesesteak Pasta With Peppers

Add 1 small thinly sliced green bell pepper with the onion. Cook until tender but still has a little structure.

The pasta remains creamy, but the pepper adds a sweeter, more vegetal cheesesteak flavor.

Mushroom Cheesesteak Pasta

Cook 8 ounces of sliced mushrooms after searing the steak. Let their released moisture evaporate before adding the onions.

This version becomes more savory and earthy.

Ground Beef Version

Replace the sirloin with 1¼ pounds lean ground beef.

Brown it thoroughly and drain excess fat if needed. The finished dish is softer and more uniform than the steak version but remains a practical weeknight variation.

Spicy Version

Add ¼–½ teaspoon crushed red pepper flakes with the onions and replace up to ½ cup of the topping cheese with pepper Jack.

The base remains creamy while gaining moderate heat.

Storage Instructions

Room Temperature

Don’t leave the pasta at room temperature for more than 2 hours.

Refrigerator

Transfer leftovers to an airtight container and refrigerate for up to 3–4 days.

Freezer

Individual portions can be frozen for up to 2 months for best quality.

Because this is a dairy-based sauce, the texture may be slightly less smooth after freezing and thawing.

Best Storage Container

A shallow airtight container works well because the pasta cools and reheats more evenly.

How to Reheat

The oven gives leftovers the best overall texture.

Place a serving in a small covered baking dish and add 1–2 tablespoons milk or half-and-half. Heat at 325°F for about 15–20 minutes, or until thoroughly hot.

The added liquid replaces some of the moisture the pasta absorbs during refrigeration.

For a faster option, microwave individual portions at medium power in 45-second intervals. Add a small splash of milk first and stir gently between intervals when practical.

Avoid blasting the pasta on high heat for several minutes at once. That can overheat the cheese and toughen the steak.

Make-Ahead Instructions

You can prepare several components ahead without sacrificing much quality.

The steak and onion mixture can be cooked, cooled, and refrigerated in an airtight container for up to a day.

The cheese sauce can also be prepared ahead and refrigerated separately. Rewarm it gently before combining so it becomes fluid again.

For the best pasta texture, cook the penne and assemble the casserole closer to baking time. If you need to assemble the entire dish ahead, slightly undercook the pasta and refrigerate the covered casserole for no more than about 24 hours.

Add the cheese topping before baking. A refrigerated casserole may need a few extra minutes in the oven.

Serving Suggestions

Because this pasta is rich and creamy, lighter sides work particularly well.

Try it with:

Crisp green salad with vinaigrette
Roasted broccoli
Garlic green beans
Roasted asparagus
Simple tomato and cucumber salad
Garlic bread or toasted Italian bread

For drinks, iced tea, sparkling water with lemon, or cola all work naturally with the savory steak and cheese.

If you’re serving dessert afterward, keep it simple—a fruit-based dessert or something lightly sweet balances the richness better than another heavy course.

Frequently Asked Questions

What cheese is best for Philly cheesesteak pasta?

Provolone is the most important cheese in this version because its savory flavor suits the steak. Mozzarella provides smooth melt, while a modest amount of cheddar gives the baked topping stronger golden color.

What steak should I use?

Boneless sirloin works well because it is flavorful, relatively lean, and easy to slice thinly. Ribeye can be substituted for a richer, fattier result.

Do I need bell peppers?

No. Bell peppers are optional in this recipe. Add them if you enjoy the flavor, but the steak, onion, provolone, and creamy sauce provide the core character of the pasta.

Can I use ground beef instead of steak?

Yes. Use 1¼ pounds lean ground beef and brown it thoroughly before assembling the casserole. The texture won’t match sliced steak, but it makes a practical variation.

How do I keep Philly cheesesteak pasta from drying out?

Undercook the pasta slightly, keep the sauce loose before baking, avoid excessive baking time, and let the casserole rest only after it comes out of the oven.

Why did my cheese sauce become grainy?

The sauce may have been overheated after the cheese was added. Lower the heat and add the provolone after removing the skillet from direct heat.

Can I make Philly cheesesteak pasta ahead of time?

Yes. The beef mixture and sauce can be prepared a day ahead. For the best texture, cook the pasta and assemble the casserole closer to baking time.

Can I freeze it?

Yes, although dairy-based sauces may become slightly less smooth after thawing. Freeze individual portions for up to about two months for best quality.

What’s the best way to reheat it?

Reheat covered at 325°F with a tablespoon or two of milk or half-and-half. The added moisture helps restore the creamy sauce.

Key Takeaways

Slightly undercooked penne prevents the pasta from becoming soft during baking.
Quickly seared sirloin gives the casserole more distinct steak texture than ground beef.
Provolone in the sauce provides the main cheesesteak flavor.
A loose sauce and short baking time help keep the finished pasta creamy.
Add a splash of milk or half-and-half when reheating leftovers to restore moisture.

Quick Recipe Summary

Philly cheesesteak pasta bake is a family-style casserole made with penne, quickly seared sirloin steak, onions, and a creamy provolone sauce. The pasta is cooked slightly short of al dente so it remains firm after baking. Mozzarella, provolone, and cheddar create a bubbling cheese topping that is briefly broiled for golden-brown spots. The casserole bakes at 375°F for 18–22 minutes and rests for 10 minutes before serving. Keep the stovetop sauce slightly loose to prevent dry pasta. Leftovers can be refrigerated for 3–4 days and reheated gently with a small splash of milk.

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