This Philly Cheesesteak Pasta Stack takes everything you love about the classic sandwich — tender beef, sautéed peppers and onions, melty cheese — and transforms it into a creamy, bubbling pasta bake. It’s rich, cozy, and packed with bold flavor in every forkful. The combination of beef broth, cream, and provolone creates a luscious sauce that clings beautifully to the pasta, while the broiled cheesy top adds that irresistible finish.
What makes this dish especially appealing is how quickly it comes together. With simple ingredients and minimal prep, you can create a hearty weeknight meal that feels incredibly indulgent. It’s also customizable, whether you prefer ground beef or thinly sliced steak, classic provolone or white American for that iconic cheesesteak melt.
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Serve it straight from the oven for a satisfying dinner the whole family will love. It’s comfort food with a Philly twist — bold, creamy, and absolutely unforgettable.
Servings: 4–6
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Ingredients
- 12 oz elbow macaroni (or any short pasta)
- 1 lb ground beef or thinly sliced steak
- 1 tbsp butter or oil
- 1 small onion, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 1 cup beef broth
- 1 cup heavy cream
- 1 cup shredded provolone or mozzarella
- 1 cup shredded cheddar
- 1 tbsp Worcestershire sauce
- 1 tsp paprika
- 1/2 tsp black pepper
- 1/2 tsp salt (adjust to taste)
- Fresh parsley for garnish
Instructions:
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