The Philly Cheesesteak Pasta Bake is a delicious twist on the legendary sandwich that has captured the hearts of food lovers for decades. Inspired by fond memories of family trips to Philadelphia and visits to iconic cheesesteak spots, this dish brings the bold, savory flavors of the City of Brotherly Love right to your kitchen—blended with the comforting, homestyle feel of Midwestern casseroles. Perfect for busy weeknights, it’s a hearty, satisfying dinner that combines tender pasta shells, savory beef, melty cheese, and just the right amount of vegetables for a balanced bite. It’s the kind of recipe that makes everyone linger at the table and come back for seconds.

This pasta bake keeps all the best parts of a Philly cheesesteak—juicy beef, sautéed onions, sweet bell peppers, and gooey provolone—and adds the extra comfort of a creamy sauce wrapped around pasta shells. The result is a dish that’s rich without being heavy, indulgent without being fussy, and simple enough to prepare even on hectic evenings. The balance of flavors is spot-on: the mild tang of Worcestershire sauce deepens the beefiness, cream cheese gives the sauce a silky texture, and the provolone melts into a perfectly golden topping that bubbles invitingly in the oven.

To make this meal complete, pair it with a fresh green salad tossed in a light vinaigrette—the crispness and acidity help cut through the richness of the bake. Serve it alongside crusty bread to soak up every last bit of cheesy sauce, and consider adding roasted broccoli or asparagus for a healthy crunch. These sides not only round out the meal but also elevate it from a weeknight staple to something worthy of serving guests.

Ingredients You’ll Need:

• 8 ounces pasta shells

• 1 tablespoon olive oil

• 1 pound ground beef

• 1 green bell pepper, diced

• 1 onion, diced

• 2 cloves garlic, minced

• 1 teaspoon salt

• ½ teaspoon black pepper

• 1 tablespoon Worcestershire sauce

• 1 cup beef broth

• 8 ounces cream cheese, softened

• 2 cups shredded provolone cheese

How to Make It:

1. Prep the Oven and Pasta – Preheat your oven to 350°F (175°C). Cook the pasta shells according to package instructions until just al dente, then drain and set aside. You want the pasta slightly firm so it doesn’t overcook in the oven.

2. Cook the Beef – Heat olive oil in a large skillet over medium heat. Add the ground beef, breaking it apart with a spoon, and cook until it’s browned and no longer pink.

3. Add the Veggies – Stir in the diced green bell pepper, onion, and minced garlic. Sauté for about five minutes, or until the vegetables are tender and fragrant.

4. Season and Simmer – Sprinkle in the salt and pepper, pour in the Worcestershire sauce, and stir to combine. Add the beef broth and bring the mixture to a gentle simmer.

5. Make It Creamy – Add the softened cream cheese to the skillet, stirring until it fully melts and blends into the sauce. This step transforms the mixture into a creamy, flavorful base that clings to every piece of pasta.

6. Combine with Pasta – Toss the cooked pasta shells into the beef and cheese mixture, making sure each shell is evenly coated.

7. Bake – Transfer everything into a greased 9×13-inch baking dish. Sprinkle the shredded provolone over the top, creating a generous, even layer. Bake for 20–25 minutes, or until the cheese is melted, bubbly, and starting to turn golden.

8. Serve – Let the casserole rest for a few minutes before serving so the cheese and sauce can set slightly. Serve hot and watch it disappear fast.

   Why This Recipe Works So Well:
   The genius of this dish lies in its ability to blend two beloved comfort foods into one irresistible meal. The pasta shells act as perfect little pockets to hold the creamy, cheesy sauce, while the beef and vegetables provide hearty flavor and texture. Using cream cheese ensures the sauce is smooth and luscious, and the provolone on top gives that signature Philly cheesesteak taste. Plus, because everything is baked together, the flavors meld beautifully in the oven.

   It’s also versatile—you can swap the ground beef for thinly sliced steak for an even more authentic cheesesteak feel, use different types of pasta, or add mushrooms for an earthy depth. Leftovers reheat well, making it an excellent option for meal prep.

   Whether you’re cooking for family, friends, or just yourself, the Philly Cheesesteak Pasta Bake is a guaranteed crowd-pleaser. It’s quick enough for weeknights but special enough for weekends, and it brings all the joy of a classic sandwich in a warm, bubbly casserole dish. One bite and you’ll see why this recipe will earn a permanent place in your dinner rotation.