Beef and Cheese Philly Cheesesteak Pasta Bake with Philly Cheesesteak Olive Oil Blend

Seared ground beef, tender penne, caramelized onion, green bell pepper, and a creamy cheese sauce bake together into a cozy, savory casserole with plenty of melt and a little crisp on top. The Pennsylvania Philly Cheesesteak Infused Olive Oil Blend brings onion, pepper, garlic, and herb depth straight into the skillet, giving the whole pan that unmistakable cheesesteak character. It works beautifully for a family dinner, a game day spread, or any night you want a hearty pasta bake that feels extra satisfying.

Garden Infuzions

Beef and Cheese Philly Cheesesteak Pasta Bake with Philly Cheesesteak Olive Oil Blend

Savory beef, tender pasta, sautéed peppers, and plenty of melted cheese come together in a hearty bake with the bold flavor of Pennsylvania Philly Cheesesteak Infused Olive Oil Blend.

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Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American Classics, Fusion Cuisine

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 12 ounces penne pasta
• 1 pound ground beef
• 2 tablespoons Pennsylvania Philly Cheesesteak Infused Olive Oil Blend
• 1 tablespoon unsalted butter
• 1 medium yellow onion thinly sliced
• 1 green bell pepper thinly sliced
• 8 ounces cremini mushrooms sliced
• 3 cloves garlic minced
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 2 tablespoons all-purpose flour
• 1 1/2 cups whole milk
• 1 cup beef broth
• 4 ounces cream cheese softened
• 2 cups shredded provolone cheese
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup shredded sharp cheddar cheese
• 1/4 cup grated Parmesan cheese
• 2 tablespoons chopped fresh parsley

Equipment

• 1 large oven-safe skillet For browning the beef and building the sauce
• 1 Large pot For boiling the pasta
• 1 9x13-inch baking dish For the final bake
• 1 Wooden spoon For stirring and breaking up the beef
• 1 set Measuring cups and spoons For accurate portions

Method

 

Instructions

1. 1. Preheat the oven to 375°F and lightly grease a 9x13-inch baking dish.
2. 2. Cook the penne in salted water until just al dente, then drain and set aside.
3. 3. Heat the infused olive oil and butter in a large oven-safe skillet over medium-high heat.
4. 4. Add the onion, green bell pepper, and mushrooms, then cook until softened and lightly browned.
5. 5. Stir in the garlic, salt, black pepper, Worcestershire sauce, oregano, and thyme, then cook for 30 seconds.
6. 6. Add the ground beef and cook, breaking it up with a spoon, until browned and cooked through.
7. 7. Sprinkle the flour over the beef mixture and stir for 1 minute to coat everything evenly.
8. 8. Slowly pour in the milk and beef broth, stirring until the sauce thickens and turns glossy.
9. 9. Add the cream cheese, provolone, mozzarella, and cheddar, then stir until the sauce is smooth and melty.
10. 10. Fold in the cooked pasta until every piece is coated.
11. 11. Transfer the mixture to the prepared baking dish if needed, then top with Parmesan.
12. 12. Bake for 18 to 20 minutes, until bubbling around the edges and lightly golden on top.
13. 13. Let the pasta bake rest for 10 minutes, then finish with chopped parsley and serve warm.

Notes

For the best texture, keep the pasta slightly firm before baking and let the casserole rest before cutting into it. If you want a little more topping color, broil the finished bake for 1 to 2 minutes at the end, watching closely. Leftover pasta bake reheats well and keeps the cheesesteak flavor going the next day.

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Recipe Tips

Cook the pasta just to al dente so it holds up in the oven. If the skillet looks dry after browning the beef and vegetables, add a splash of broth before stirring in the cheese sauce. Let the bake rest before serving so the sauce settles and the slices hold together.

Serving Suggestions

Serve this pasta bake with a simple green salad, garlic bread, or roasted vegetables. It also works well scooped into smaller portions for a casual party table or a laid-back weekend dinner.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat covered in the oven at 325°F or warm individual portions in the microwave with a spoonful of milk or broth to loosen the sauce.

Variations

Swap the ground beef for thinly sliced ribeye if you want a more classic cheesesteak feel. Add mushrooms for a deeper savory note, or use provolone in place of part of the mozzarella for a sharper finish. You can also bake the mixture in smaller casserole dishes for easy serving.

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