Description
Philly Cheesesteak Pasta Bake combines the classic flavors of a Philly cheesesteak sandwich with tender rigatoni pasta, all baked in a creamy homemade béchamel sauce and topped with melted provolone cheese. This hearty casserole features seasoned shaved steak, sautéed onions and bell peppers, and a rich cheese sauce, perfect for a comforting family dinner or entertaining guests.
Ingredients
Scale
Pasta
- 1 lb rigatoni
- Butter or cooking spray (for greasing the baking dish)
Cheesesteak Filling
- 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
- 4 oz provolone or fontina cheese (shredded, or substitute mozzarella, gouda, or your favorite cheese)
- Fresh parsley (chopped, for garnish)
Béchamel Sauce
- 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
- Cook the pasta: Bring a large pot of salted water to a boil. Cook the rigatoni until al dente according to package directions. Drain and set aside.
- Sauté the steak: Heat olive oil or butter in a large skillet over medium-high heat. Add the shaved steak and season with salt, pepper, onion powder, smoked paprika, and oregano. Cook for 3–4 minutes until browned. Remove the steak from the skillet and set aside.
- Cook the vegetables: In the same skillet, add the sliced onion and bell pepper. Sauté for 4–5 minutes until softened and lightly caramelized. Add the minced garlic and cook for 30 seconds until fragrant.
- Combine steak and flavorings: Return the cooked steak to the pan with the vegetables. Pour in Worcestershire sauce and toss to combine. Sprinkle the shredded provolone or cheese of choice over the mixture, cover, and let melt for 1–2 minutes. Remove from heat.
- Make the béchamel sauce: In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1–2 minutes until smooth and slightly golden. Slowly pour in the warm milk, whisking constantly to prevent lumps. Continue to whisk until the sauce thickens, about 8–10 minutes.
- Season the sauce: Add sea salt, black pepper, cinnamon, and optional nutmeg. Remove from heat and stir in the grated Parmesan cheese. Reserve 1½ cups of the béchamel sauce for topping.
- Toss pasta with sauce: Mix the cooked rigatoni with the remaining béchamel sauce until evenly coated.
- Assemble the bake: Grease a baking dish with butter or cooking spray. Spread half of the pasta mixture into the dish, then spoon the cheesesteak filling evenly over the pasta layer. Add the remaining pasta on top, pour the reserved béchamel sauce over the surface, and spread evenly.
- Add cheese and bake: Sprinkle additional shredded provolone or cheese over the top. Bake uncovered at 375°F (190°C) for 20–25 minutes until golden and bubbly.
- Optional broil: For a deeper golden crust, broil the bake for 1–2 minutes at the end, watching closely to prevent burning.
- Rest and garnish: Let the bake rest for 5–10 minutes before slicing. Garnish with chopped fresh parsley and serve warm.
Notes
- You can substitute provolone with mozzarella, gouda, or your favorite melting cheese.
- Use ribeye or sirloin steak shaved thinly for the best texture and flavor.
- Make sure to whisk continuously when making the béchamel sauce to avoid lumps.
- Letting the dish rest after baking helps it set and makes it easier to serve.
- For a spicier version, add a pinch of crushed red pepper flakes when seasoning the steak.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Keywords: Philly cheesesteak pasta bake, rigatoni casserole, baked pasta with steak, creamy pasta bake, comfort food casserole
