When you’re craving comfort food with serious flavor, this easy Philly Cheesesteak Pasta Bake recipe is the answer. It takes everything you love about the iconic sandwich—melty cheese, tender steak, and sautéed peppers—and turns it into a creamy, bubbling pasta dish that’s impossible to resist.
Table of Contents
What is a Philly Cheesesteak Pasta Bake?
Philly cheesesteak pasta bake is a crave-worthy mashup of two comfort food favorites—classic cheesesteak sandwiches and hearty baked pasta. Instead of the hoagie roll, rigatoni noodles soak up a rich, velvety béchamel sauce, mingling with thinly sliced steak, onions, and bell peppers for a meal that feels both familiar and totally new.
In this simple recipe, everything comes together in layers of creamy sauce, melted cheese, and flavorful filling. The result? A dish that captures all the best parts of a Philly cheesesteak in a cozy baked pasta format that’s perfect for family dinners, meal prep, or impressing guests without extra effort.
Ingredients You Need
Pasta
- Rigatoni – We love using rigatoni because its ridges and tubes capture the creamy sauce and bits of steak, making every forkful rich and textured!
- Butter or cooking spray, for greasing the baking dish – A light coating ensures the bake releases easily and the edges crisp up without sticking.
- Provolone or Fontina cheese, shredded (or substitute mozzarella, Gouda, or your favorite cheese) – Shredding your own cheese helps it melt smoothly and creates a silky, gooey layer over the pasta.
Cheesesteak Filling (Halved)
- Shaved steak (ribeye or sirloin) – This adds juicy, savory richness—instead of ground meat, the thinly sliced steak gives those classic cheesesteak bites throughout.
- Olive oil or butter – Use this to sauté the steak and veggies; it adds flavor and helps build the base of the filling.
- Onion, sliced – Sautéed until soft and slightly caramelized, the onion brings sweet depth that contrasts beautifully with the savory steak.
- Bell pepper, sliced (any color) – The pepper adds a pleasant crunch and fresh flavor.
- Garlic, minced – Garlic contributes aromatic warmth that ties the steak and vegetables together seamlessly.
- Worcestershire sauce – This adds umami and a subtle tang, echoing the bold profile of the original cheesesteak.
- Salt – Essential for seasoning every layer, making sure all the flavors shine.
- Black pepper – A little coarse-ground pepper gives a subtle bite and rounds out the seasoning.
- Onion powder – Provides a concentrated onion flavor that reinforces the fresh onion’s sweetness.
- Smoked paprika – The smoky note from this spice deepens the flavor profile and elevates the filling from simple to memorable.
- Dried oregano – This herb lends a touch of Mediterranean flair, balancing the richer elements and rounding out the seasoning.
- Fresh parsley, chopped, for garnish – Sprinkling chopped parsley at the end adds a fresh, herbal lift and a pop of color.
Béchamel Sauce
- Unsalted butter – Butter gives the base that silky, creamy texture.
- All-purpose flour – When whisked with butter, flour creates a roux that thickens the milk into a luscious béchamel.
- Whole milk, warmed – Warming the milk helps the béchamel come together smoothly and avoids lumps.
- Sea salt – A slightly finer salt ensures the sauce is perfectly seasoned without being over-salty.
- Black pepper – We reintroduce this seasoning into the sauce to echo the pepper in the filling and tie the whole dish together.
- Cinnamon – Just a hint of this warm spice adds surprising depth and a subtle bit of sweetness that complements all of the savory ingredients.
- Freshly grated Parmesan cheese – Parmesan enriches the sauce with a nutty, savory tang and creates that irresistible cheesy pull.
- Optional: pinch of nutmeg for extra warmth – If you like a little extra cozy complexity, nutmeg adds a gentle spice note that elevates the béchamel beautifully.
How to Make Philly Cheesesteak Pasta Bake
- Prepare the pasta. Cook the rigatoni in salted water until al dente, then drain and set aside.
- Cook the steak and vegetables. Pour the olive oil into a warm skillet. Place the shaved steak in the skillet with salt, pepper, onion powder, smoked paprika, and oregano. Sear until browned, then transfer it to a plate. Then, sauté the onion and bell pepper in the same skillet for several minutes. Toss in the garlic and cook briefly. Add the steak back in, drizzle in the Worcestershire sauce, and stir to coat. Add the cheese over top, cover for a minute to melt slightly, then remove heat.
- Make the béchamel sauce. Melt butter in a saucepan and whisk in flour until no lumps remain. Gradually add warm milk while whisking. Continue until the sauce becomes thick and coats a spoon. Shake in the salt, pepper, cinnamon, and nutmeg (if desired). Take the pan off the stove top and stir in Parmesan cheese until melted and silky. Reserve a portion of the sauce for layering.
- Assemble the bake. Combine the rigatoni with the remaining béchamel sauce. Spoon half of the sauced pasta into a greased baking dish, spread the cheesesteak mixture over the top, and cover with the rest of the pasta before covering it with the remaining sauce. Then, top with shredded provolone or your cheese of choice.
- Bake and finish. Bake uncovered until the sauce bubbles. To create more crust, broil briefly at the end. Let it rest before serving, then garnish with parsley for a fresh finish.
Variations
- Protein – Use thinly sliced chicken or turkey breast instead of steak for a lighter variation.
- Vegetarian – Replace the meat with sautéed mushrooms with spinach, or roasted red peppers for a flavorful veggie option.
- Pasta – Try penne, shells, or ziti if you don’t have rigatoni on hand.
- Spice – A few red pepper flakes or a drizzle of hot sauce add a gentle kick that balances the creamy sauce.
- Gluten-Free – Substitute gluten-free pasta and flour to keep the dish allergy-friendly.
- Crunch – Sprinkle crushed garlic croutons or toasted buttery breadcrumbs on top for texture.
Can I Store Leftovers?
Yes! The top may soften a little, but the flavor stays just as rich and satisfying.
Store leftover Philly cheesesteak pasta bake in an airtight container in the fridge for up to 3–4 days.
Freeze portions in a sealed container for up to 2–3 months. Reheat with a splash of milk to restore the creamy texture.
Common Questions about Philly Cheesesteak Pasta Bake
Can I make Philly Cheesesteak Pasta Bake ahead of time?
Yes! Assemble it up to a day in advance, cover, and refrigerate. Just bake it when you’re ready to serve.
Do I have to use shaved steak?
Thinly sliced ribeye or sirloin is ideal, but you can also use leftover steak, ground beef, or even deli roast beef for convenience.
Can I skip the cinnamon or nutmeg in the sauce?
Definitely. Those spices add warmth and depth, but the dish tastes amazing without them too.
What should I serve with Philly Cheesesteak Pasta Bake?
A crisp salad with tangy vinaigrette or a side of garlic bread pairs perfectly with the creamy, cheesy pasta.
More Cheesesteak-Inspired Recipes
We love cheesesteaks in any form! If you adore the Philly classic as much as we do, check out these other recipes that channel those flavors.
Ground Beef Philly Cheesesteak
Philly Cheesesteak Stuffed Peppers
Philly Cheesesteak Pasta Bake
This easy Philly Cheesesteak Pasta Bake brings all of the flavor of the handheld classic to the table in casserole form.
Ingredients
- 1 lb rigatoni
- butter or cooking spray for greasing the baking dish
- 4 oz provolone or fontina cheese shredded (or substitute mozzarella, gouda, or your favorite cheese)
- 1 lb shaved steak ribeye or sirloin
- 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
- Fresh parsley chopped, for garnish
- 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
- ½ cup freshly grated Parmesan cheese
- Optional: pinch of nutmeg for extra warmth
Instructions
- Bring a large pot of salted water to a boil. Cook the rigatoni until al dente, according to package directions. Drain and set aside.
- 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 the steak from the skillet and set aside.
- In the same pan, add the onion and bell pepper. Sauté for 4–5 minutes until softened and lightly caramelized.
- Add the garlic and cook for 30 seconds, until fragrant.
- Return the steak to the pan, pour in the Worcestershire sauce, and toss to combine.
- Sprinkle the shredded cheese over the mixture, cover, and let melt for 1–2 minutes. Remove from heat.
- In a large saucepan, melt butter over medium heat.
- Whisk in the flour and cook for 1–2 minutes, until smooth and slightly golden.
- Slowly pour in the warm milk, whisking constantly to prevent lumps.
- Continue whisking until thickened, about 8–10 minutes.
- Season with salt, pepper, cinnamon, and nutmeg (if using). Remove from heat and stir in Parmesan cheese.
- Reserve 1½ cups of the béchamel sauce.
- Toss the cooked rigatoni with the remaining béchamel until evenly coated.
- Spread half of the pasta mixture into the prepared baking dish.
- Spoon the cheesesteak filling evenly over the pasta layer.
- Add the remaining pasta on top, then pour over the reserved béchamel, spreading to cover the surface.
- Sprinkle with shredded provolone or your cheese of choice.
- Bake uncovered for 20–25 minutes, until golden and bubbly.
- For a deeper golden crust, broil for 1–2 minutes at the end, watching closely.
- Let the bake rest for 5–10 minutes before slicing. Garnish with chopped parsley and serve warm.
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Nutrition
Calories: 489kcal | Carbohydrates: 60g | Protein: 17g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 57mg | Sodium: 785mg | Potassium: 500mg | Fiber: 3g | Sugar: 12g | Vitamin A: 1234IU | Vitamin C: 21mg | Calcium: 330mg | Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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