Philly Cheesesteak Pasta Bake
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 772
- Total Fat
- 44
- Saturated Fat
- 22
- Carbohydrates
- 54
- Dietary Fiber
- 3
- Sugar
- 8
- Protein
- 40
- Cholesterol
- 110
- Sodium
- 883
- Total: 1 hr 45 min (includes freezing time)
- Active: 35 min
Ingredients
One 1 1/2-inch-thick boneless rib-eye (about 1 1/4 pounds)
Kosher salt and freshly ground black pepper
1 pound fusilli
3 tablespoons olive oil
2 sweet onions, diced
2 green bell peppers, diced (see Cook’s Note)
1 cup sour cream
1 cup low-sodium beef broth
1 1/2 cups grated sharp provolone (about 4 ounces)
16 ounces sliced mild provolone, half diced and half left whole
2 to 4 tablespoons chopped hot pickled cherry peppers
Directions
- Put the steak in the freezer for 30 minutes to firm up for easier slicing.
- Preheat the oven to 400 degrees F. Bring a pot of salted water to a boil.
- Slice the steak as thinly as possible, discarding any large pieces of fat; set aside.
- Cook the pasta according to the package instructions for 1 minute less than al dente. Drain, then transfer to a large bowl; set aside.
- Heat 1 tablespoon of the oil in a large skillet over high heat until shimmering. Working in batches, add the beef in a single layer, season with 1 teaspoon salt and several grinds of pepper and cook without stirring, until brown on the bottom, about 3 minutes. Flip the beef with tongs and brown the other side, about 3 minutes. Transfer to the bowl with the pasta.
- Heat 1 tablespoon oil in the same skillet over medium heat and add the onions. Season with 1 teaspoon salt and several grinds of pepper. Cook, stirring often, until translucent and softened but not brown, about 10 minutes. Transfer to the bowl with the pasta.
- Heat the remaining 1 tablespoon oil in the same skillet over medium heat and add the peppers. Season with 1 teaspoon salt and several grinds of pepper. Cook, stirring often, until softened but not brown, about 10 minutes. Set aside.
- Add the sour cream, beef broth, 3/4 cup of the sharp provolone, the diced mild provolone and 1 teaspoon salt to the pasta bowl and stir to combine. Transfer to a 9-by-13-inch baking dish and cover with the remaining mild provolone slices. Top with the bell peppers and pickled cherry peppers.
- Bake until the mixture is starting to bubble around the edges and the cheese is melted on top, about 30 minutes. Top with the remaining 3/4 cup sharp provolone and bake until heated through and the top is slightly golden, about 10 minutes. Let sit for 5 minutes before serving so the pasta can absorb some of the liquid and the cheese can set.
Cook’s Note
While bell peppers are not traditional on a Philly Cheesesteak, they are available at most restaurants as an extra topping. Feel free to use other color peppers if you prefer.