PHILLY CHEESESTEAK PASTA BAKE

Philly Cheesesteak Pasta Bake image

This recipe is sponsored by BelGioioso. Thinly shaved beef, sweet and hot peppers and two types of provolone (sharp for its nutty flavor and mild for its creaminess) turn an everyday weeknight pasta into something spectacular and packed with flavor.

Provided by Food Network Kitchen

Categories main-dish

Time 1h45m

Yield 6 to 8 servings

Number Of Ingredients 11

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Ingredients

One 1 1/2-inch-thick boneless rib-eye (about 1 1/4 pounds)
Kosher salt and freshly ground black pepper
1 pound fusilli
3 tablespoons olive oil
2 sweet onions, diced
2 green bell peppers, diced (see Cook's Note)
1 cup sour cream
1 cup low-sodium beef broth
1 1/2 cups grated sharp provolone (about 4 ounces), such as BelGioioso® Sharp Provolone
16 ounces sliced mild provolone, half diced and half left whole
2 to 4 tablespoons chopped hot pickled cherry peppers

Steps:

Put the steak in the freezer for 30 minutes to firm up for easier slicing.
Preheat the oven to 400 degrees F. Bring a pot of salted water to a boil.
Slice the steak as thinly as possible, discarding any large pieces of fat; set aside.
Cook the pasta according to the package instructions for 1 minute less than al dente. Drain, then transfer to a large bowl; set aside.
Heat 1 tablespoon of the oil in a large skillet over high heat until shimmering. Working in batches, add the beef in a single layer, season with 1 teaspoon salt and several grinds of pepper and cook without stirring, until brown on the bottom, about 3 minutes. Flip the beef with tongs and brown the other side, about 3 minutes. Transfer to the bowl with the pasta.
Heat 1 tablespoon oil in the same skillet over medium heat and add the onions. Season with 1 teaspoon salt and several grinds of pepper. Cook, stirring often, until translucent and softened but not brown, about 10 minutes. Transfer to the bowl with the pasta.
Heat the remaining 1 tablespoon oil in the same skillet over medium heat and add the peppers. Season with 1 teaspoon salt and several grinds of pepper. Cook, stirring often, until softened but not brown, about 10 minutes. Set aside.
Add the sour cream, beef broth, 3/4 cup of the sharp provolone, the diced mild provolone and 1 teaspoon salt to the pasta bowl and stir to combine. Transfer to a 9-by-13-inch baking dish and cover with the remaining mild provolone slices. Top with the bell peppers and pickled cherry peppers.
Bake until the mixture is starting to bubble around the edges and the cheese is melted on top, about 30 minutes. Top with the remaining 3/4 cup sharp provolone and bake until heated through and the top is slightly golden, about 10 minutes. Let sit for 5 minutes before serving so the pasta can absorb some of the liquid and the cheese can set.