Introduction

This Philly Cheesesteak Pasta Bake combines the comforting flavors of a classic cheesesteak sandwich with hearty rigatoni pasta. Layers of tender shaved steak, sautéed peppers and onions, and a creamy béchamel sauce are baked to bubbly perfection. It’s an easy, satisfying meal perfect for family dinners or gatherings.

The image shows a close-up of a baked pasta dish in a white rectangular baking dish. The top layer is a thick, bubbly golden-brown melted cheese covering creamy white sauce and rigatoni pasta tubes. Below the cheese, you can see mixed ingredients including pieces of browned meat, sliced red and yellow bell peppers, and some green herbs, creating a colorful contrast under the creamy cheese. A black spoon with a wooden handle lifts a portion of the pasta, showing the texture of the sauce clinging to the rigatoni and the mix of ingredients underneath. The dish sits on a white marbled surface with a folded red cloth near the baking dish. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb rigatoni

Butter or cooking spray (for greasing the baking dish)

4 oz provolone or fontina cheese, shredded (or substitute mozzarella, gouda, or your favorite cheese)

1 lb shaved steak (ribeye or sirloin)

1 tbsp olive oil or butter

1 large onion, sliced

1 bell pepper, sliced (any color)

1 clove garlic, minced

1 tbsp Worcestershire sauce

½ tsp salt

¼ tsp black pepper

¾ tsp onion powder

½ tsp smoked paprika

¾ tsp dried oregano

Fresh parsley, chopped (for garnish)

4 oz unsalted butter

½ cup all-purpose flour

6 cups whole milk, warmed

1½ tsp sea salt

1 tsp black pepper

½ tsp cinnamon

½ cup freshly grated Parmesan cheese

Optional: pinch of nutmeg for extra warmth

Instructions

Step 1: Bring a large pot of salted water to a boil. Cook the rigatoni until al dente, following package directions. Drain and set aside.

Step 2: Heat olive oil or butter in a large skillet over medium-high heat.

Step 3: Add the shaved steak and season with salt, black pepper, onion powder, smoked paprika, and oregano. Cook for 3–4 minutes until browned.

Step 4: Remove the steak from the skillet and set aside.

Step 5: In the same pan, add the sliced onion and bell pepper. Sauté for 4–5 minutes until softened and lightly caramelized.

Step 6: Add the minced garlic and cook for 30 seconds until fragrant.

Step 7: Return the steak to the pan, pour in the Worcestershire sauce, and toss to combine.

Step 8: Sprinkle the shredded cheese over the meat and vegetable mixture, cover, and let melt for 1–2 minutes. Remove from heat.

Step 9: In a large saucepan, melt the unsalted butter over medium heat.

Step 10: Whisk in the flour and cook for 1–2 minutes until smooth and slightly golden.

Step 11: Slowly pour in the warm milk, whisking constantly to prevent lumps.

Step 12: Continue whisking until the sauce thickens, about 8–10 minutes.

Step 13: Season the béchamel with sea salt, black pepper, cinnamon, and nutmeg if using. Remove from heat and stir in Parmesan cheese.

Step 14: Reserve 1½ cups of the béchamel sauce.

Step 15: Toss the cooked rigatoni with the remaining béchamel until evenly coated.

Step 16: Grease a baking dish with butter or cooking spray. Spread half of the cheesy pasta mixture evenly on the bottom.

Step 17: Spoon the cheesesteak filling evenly over the pasta layer.

Step 18: Add the remaining pasta on top, then pour the reserved béchamel sauce over it, spreading to cover the surface.

Step 19: Sprinkle the remaining shredded provolone or your choice of cheese on top.

Step 20: Bake uncovered in a 375°F (190°C) oven for 20–25 minutes until golden and bubbly.

Step 21: For a deeper golden crust, broil for 1–2 minutes at the end, watching closely to avoid burning.

Step 22: Let the bake rest for 5–10 minutes before slicing. Garnish with chopped fresh parsley and serve warm.

Tips & Variations

Use ribeye for a more tender, flavorful steak or sirloin for a leaner option.

Add sautéed mushrooms for extra earthiness and texture.

Swap rigatoni for penne or ziti if preferred.

Include a pinch of nutmeg in the béchamel for warmth and complexity.

For a spicier kick, try adding a dash of crushed red pepper flakes to the steak seasoning.

FAQs

Can I use frozen shaved steak for this recipe?

Yes, but thaw the steak completely before cooking to ensure even browning and to avoid excess moisture in the skillet.

What cheese works best for melting in this bake?

Provolone and fontina melt beautifully with creamy texture and mild flavor, but mozzarella, gouda, or a blend of cheeses also work well depending on your preference.