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a baking dish of corkscrew cavatappi pasta with short thin browned steak strips, softened onion and green bell-pepper strips in pale provolone sauce beneath a lightly browned cheese topping
Rachel Kim

Philly Cheesesteak Pasta Bake

Thin steak strips, browned onions and green peppers bring cheesesteak flavors to cavatappi, with a provolone sauce that can stand up to a short bake. Cook the steak quickly in batches because a crowded skillet leaves it stewing in liquid that would later thin the cheese sauce, and the strips should be short enough to fit on a fork with the pasta. Keep the uncovered finish brief so the beef warms through without spending unnecessary time under a drying crust.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 12 oz dry cavatappi
  • 1 tbsp fine salt for pasta water
  • 1 1/4 lbs boneless ribeye steak sliced across the grain into short 1/8-inch-thick strips
  • 1 tbsp vegetable oil divided
  • 1 medium yellow onion thinly sliced
  • 1 green bell pepper cut into short thin strips
  • 1/2 tsp fine salt for meat and sauce, divided
  • 1/4 tsp black pepper
  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 2 cups whole milk
  • 1/2 cup low-sodium beef broth
  • 8 oz provolone grated, divided
  • 1 tsp Worcestershire sauce

Method
 

  1. Heat the oven to 375°F. Boil cavatappi in water with the tablespoon salt until 3 minutes short of the package time and drain.
  2. Heat 2 teaspoons oil in a wide skillet and cook onion and pepper for 8 to 10 minutes until softened and lightly browned. Transfer to a bowl.
  3. Add remaining oil and sear steak in 2 batches for 2 to 3 minutes each until at least 145°F. Season with 1/4 teaspoon salt and pepper and rest for 3 minutes; drain excess juices.
  4. Melt butter in a saucepan and whisk in flour for 1 minute. Gradually whisk in milk and broth and simmer for 3 minutes, then remove from heat and stir in 6 oz provolone, Worcestershire and remaining salt.
  5. Fold pasta, vegetables and steak into the sauce and transfer to a deep 9-by-13-inch baking dish. Scatter with remaining provolone, cover with foil and bake for 20 minutes.
  6. Uncover for 5 to 8 minutes until the center reaches 165°F and the surface is lightly browned. Rest for 5 minutes before serving.