Description
This easy Philly Cheesesteak Pasta Bake combines the rich flavors of classic Philly cheesesteak sandwiches with tender rigatoni pasta and a creamy béchamel sauce. Featuring sautéed ribeye steak, caramelized onions and bell peppers, melted provolone cheese, and a luscious Parmesan-infused white sauce, this casserole is perfect for dinner, lunch, or parties and serves 8 comfortably.
Ingredients
Pasta
- 1 lb rigatoni
- Butter or cooking spray for greasing the baking dish
Cheesesteak Filling
- 1 lb shaved ribeye or sirloin steak
- 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 mozzarella, gouda, or 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
- Pinch of nutmeg (optional)
- ½ cup freshly grated Parmesan cheese
Instructions
- Cook 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 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 steak from skillet and set aside.
- Cook Vegetables: In the same skillet, add the sliced onion and bell pepper. Sauté for 4–5 minutes until softened and lightly caramelized. Add minced garlic and cook for 30 seconds until fragrant.
- Add Steak and Cheese: Return the cooked steak to the pan with the vegetables, pour in Worcestershire sauce, and toss to combine. Sprinkle shredded cheese over the mixture, cover, and let melt for 1–2 minutes. Remove from heat.
- Prepare Béchamel Sauce: In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1–2 minutes until smooth and slightly golden. Slowly pour in warm milk, whisking constantly to prevent lumps. Continue whisking until sauce thickens, about 8–10 minutes.
- Season Sauce: Season béchamel with salt, black pepper, cinnamon, and nutmeg if using. Remove from heat and stir in Parmesan cheese. Reserve 1½ cups of this sauce for topping.
- Toss Pasta: Combine the cooked rigatoni with the remaining béchamel sauce until evenly coated.
- Assembly: Preheat your oven and grease a baking dish with butter or cooking spray. Spread half of the pasta mixture evenly into the prepared dish. Spoon the cheesesteak filling evenly over this pasta layer.
- Layer and Top: Add the remaining pasta over the cheesesteak layer. Pour the reserved béchamel sauce evenly on top and spread to cover the surface. Sprinkle with additional shredded provolone or your cheese of choice.
- Bake: Bake uncovered for 20–25 minutes until golden and bubbly. For a more pronounced golden crust, broil the bake for 1–2 minutes at the end, watching carefully to avoid burning.
- Rest and Serve: Let the bake rest for 5–10 minutes before slicing. Garnish with chopped fresh parsley and serve warm.
Notes
- Use shaved ribeye or sirloin steak for authentic Philly cheesesteak flavor and tenderness.
- Feel free to substitute the cheese with mozzarella, gouda, or your preferred melting cheese.
- Warming the milk before adding to the roux prevents lumps in the béchamel sauce.
- The pinch of nutmeg adds subtle warmth but is optional.
- Broiling at the end gives the casserole a perfectly golden and bubbly top—watch closely to prevent burning.
- Allowing the bake to rest helps it set and makes slicing easier.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
