Philly Cheesesteak Pasta Casserole

• 12 oz pasta (rigatoni or penne)
• 1 lb sirloin steak, thinly sliced
• 1 large onion, thinly sliced
• 3 cloves garlic, minced
• 2 cups shredded provolone cheese
• 1 cup shredded mozzarella cheese
• 1 can (15 oz) tomato sauce
• 2 tbsp Worcestershire sauce
• 1 tsp dried oregano
• 1/2 tsp black pepper
• 1/2 tsp salt
• 2 tbsp olive oil
• 1/4 cup milk
• 2 tbsp butter

Steps

1. 1 Preheat oven to 375°F.
2. 2 Cook pasta according to package instructions; drain and set aside.
3. 3 Heat olive oil in a large skillet over medium heat. Add steak, onion, and garlic; cook until steak is browned and onions are soft.
4. 4 In a large bowl, mix cooked pasta, steak mixture, tomato sauce, Worcestershire sauce, oregano, black pepper, and salt.
5. 5 Transfer mixture to a greased 9x13 inch baking dish.
6. 6 In a small bowl, mix milk and butter, then drizzle over pasta mixture.
7. 7 Top with provolone and mozzarella cheeses.
8. 8 Bake for 25-30 minutes or until cheese is bubbly and golden.
9. 9 Let stand for 5 minutes before serving.

Equipment

• Large skillet
• 9x13 inch baking dish
• Mixing bowls

Variations

• Substitute chicken for steak for a chicken cheesesteak version.
• Add mushrooms for a classic Philly touch.

Substitutions

• Use a mix of cheddar and mozzarella if provolone is unavailable.
• Substitute beef broth for milk for a deeper flavor.

Pairings

• Pairs well with a cold beer or a glass of red zinfandel.

Nutrition

Tips

• For a richer flavor, sauté onions until caramelized before adding the steak.
• Add bell peppers for extra color and crunch.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and bake covered at 350°F for 30 minutes, then uncover and bake another 10-15 minutes.

Serving Suggestions

• Serve with a side of garlic bread or a fresh green salad.

FAQ