Philly Cheesesteak Pasta folds paper-thin marinated flank steak, red and green peppers, onion, cavatappi, and a three-cheese sauce into one substantial casserole. The pasta catches the creamy sauce while provolone forms a melted golden top.
The recipe makes six hearty servings. Preparation takes 15 minutes, cooking takes 45 minutes, and the listed total is 60 minutes. Preserve the short 15–30 minute tenderizing marinade, the 400°F oven, and the 15-minute final bake.
Philly Cheesesteak Pasta Ingredients
Use 8 oz cavatappi and salt for its cooking water. For the marinade, prepare 2 lb flank steak sliced paper-thin against the grain, 2 tablespoons each red wine vinegar and Worcestershire sauce, 1 teaspoon baking soda, 4 divided garlic cloves, ½ teaspoon each onion powder, dried thyme, and salt, ¼ teaspoon black pepper, and 2 cups water.
The remaining ingredients are 2 tablespoons each salted butter and vegetable oil, both divided; 1 red bell pepper; 1 green bell pepper; 1 cup white onion; 8 oz cream cheese; 1 cup heavy cream; 2 cups Monterey Jack; exactly 6 provolone slices; and parsley.
If you enjoy this recipe, you may also like Philly Cheesesteak Bowl.
How to Make Philly Cheesesteak Pasta
- Slice steak no thicker than ⅛ inch against the grain. Whisk vinegar, Worcestershire, baking soda, half the garlic, onion powder, thyme, salt, pepper, and water; marinate steak 15–30 minutes.
- Cook cavatappi in salted water until al dente, drain, and heat the oven to 400°F.
- Heat 1 tablespoon each butter and oil over medium heat. Drain and discard marinade, then brown steak in batches and remove it.
- Add remaining butter; cook peppers and onion about 5 minutes, then remaining garlic 1 minute.
- Melt cream cheese and heavy cream into the vegetables. Stir in Monterey Jack until smooth.
- Fold in pasta and steak, transfer to a 9x13 dish if needed, cover with six provolone slices, and bake 15 minutes. Garnish with parsley.
For storage details after serving, the USDA leftovers and food safety guidance.
Slice Flank Steak Against the Grain
Build the Tenderizing Marinade
Cook Eight Ounces of Cavatappi
Preheat the Oven to 400°F
Brown the Steak in Batches
Soften the Peppers and Onion
Make the Three-Cheese Sauce
Combine Pasta and Steak
Top with Six Provolone Slices
Storage and Make-Ahead Guidance
Conclusion
Marinate paper-thin flank steak for 15–30 minutes in the exact vinegar, Worcestershire, baking-soda, garlic, herb, and water mixture. Cook 8 oz cavatappi al dente. Brown drained steak in batches, cook peppers and onion 5 minutes and garlic 1 minute, then make the cream cheese, heavy cream, and Monterey Jack sauce. Combine everything, top with six provolone slices, and bake at 400°F for 15 minutes.
Frequently Asked Questions
- → How long should the flank steak marinate?
Marinate the paper-thin steak for 15–30 minutes, then drain and discard the liquid.
- → Can I use another pasta shape?
Yes. Penne, rigatoni, or shells can replace cavatappi, but keep the amount at 8 oz and cook until al dente.
- → What temperature does the casserole bake at?
Bake the assembled pasta at 400°F for 15 minutes.
- → Can Philly Cheesesteak Pasta be made ahead?
Yes. Assemble and refrigerate it before baking, then ensure the center is thoroughly hot when cooked.