Description
Classic Philly cheesesteak pasta delight combines tender beef, melted provolone, and caramelized onions in a hearty comfort meal. Pasta lovers will savor this quick, satisfying dinner that brings Pennsylvania’s iconic sandwich into a delicious one-pot experience you can easily create at home.
Ingredients
Scale
- 1 lb (454 grams) ground beef or thinly sliced steak
- 12–16 jumbo pasta shells
- 1 cup shredded provolone cheese or mozzarella
- 1 cup shredded cheddar cheese
- ¼ cup shredded Parmesan cheese
- 1 ½ cups milk
- 2 tbsps butter
- 2 tbsps all-purpose flour
- 1 small onion, diced
- 1 small green bell pepper, diced
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp Worcestershire sauce
- ½ tsp salt
- ¼ tsp black pepper
- Chopped parsley or fresh chives
- Salt and pepper, to taste
Instructions
- Pasta Preparation: Boil salted water and cook jumbo pasta shells until tender, about 8-10 minutes. Drain and set aside to cool slightly.
- Meat and Vegetable Sauté: Heat olive oil in a skillet over medium heat. Brown ground beef or steak, breaking into small crumbles. Drain excess fat, then add onions, bell peppers, and garlic. Sauté until vegetables soften, approximately 3-4 minutes.
- Seasoning and Cheese Integration: Season meat mixture with Worcestershire sauce, salt, and black pepper. Fold in shredded provolone, allowing flavors to meld.
- Cheese Sauce Creation: In a separate saucepan, melt butter and whisk in flour, cooking until golden. Gradually add milk, whisking constantly to prevent lumps. Simmer until sauce thickens, then remove from heat and incorporate sharp cheddar and Parmesan. Adjust seasoning to taste.
- Assembly and Baking: Preheat oven to 375°F (190°C). Spread a thin cheese sauce layer in a 9×13 inch baking dish. Stuff cooled pasta shells with cheesesteak filling and arrange in the dish. Pour remaining cheese sauce over shells, covering completely.
- Final Cooking and Serving: Cover with foil and bake for 20 minutes. Remove foil and continue baking 5-10 minutes until golden and crispy. Garnish with fresh parsley or chives. Serve immediately with a side salad or garlic bread.
Notes
- Pasta Perfection: Cook shells al dente to prevent mushiness and ensure ideal texture for filling.
- Meat Mastery: Drain excess fat after browning to keep the dish from becoming greasy and maintain clean flavors.
- Cheese Technique: Gradually add milk to roux while whisking to create a silky-smooth sauce without unwanted lumps.
- Baking Brilliance: Cover with foil initially to prevent excessive browning and ensure even heating throughout the dish.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4 to 7
- Calories: 300
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 50 mg