Known as 'Steakhouse Surprise' – it’s like having a Philly cheesesteak in pasta form!

Philly cheesesteak pasta casserole is my go-to comfort dish when I want to bring a little East Coast flair to our Midwestern table. This recipe combines the savory flavors of a classic Philly cheesesteak with the heartiness of pasta, making it a perfect weeknight meal. It's a delightful mash-up that satisfies both pasta lovers and those craving a good, cheesy steak. Plus, it's a great way to use up any leftover steak or roast beef you might have from the weekend.

This casserole pairs beautifully with a simple green salad tossed in a light vinaigrette, which adds a refreshing contrast to the richness of the dish. You might also consider serving it with some crusty garlic bread to soak up all the cheesy goodness. A glass of your favorite red wine or a cold beer would round out the meal perfectly.

Servings: 6

12 oz penne pasta
1 lb beef sirloin, thinly sliced
1 tablespoon olive oil
1 green bell pepper, sliced
1 onion, sliced
8 oz mushrooms, sliced
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
2 cups shredded provolone cheese
1 cup shredded mozzarella cheese
1 cup beef broth
1/2 cup heavy cream

Preheat your oven to 350°F (175°C).

Cook the penne pasta according to package instructions until al dente. Drain and set aside.

In a large skillet, heat olive oil over medium-high heat. Add the sliced beef sirloin and cook until browned. Remove from the skillet and set aside.

In the same skillet, add the bell pepper, onion, and mushrooms. Sauté until the vegetables are tender, about 5-7 minutes.

Add the minced garlic, salt, and black pepper to the vegetables and cook for another minute.

Return the beef to the skillet and stir in the beef broth and heavy cream. Bring to a simmer and let it cook for a couple of minutes until slightly thickened.

Combine the cooked pasta with the beef and vegetable mixture. Stir in half of the provolone and mozzarella cheeses.

Transfer the mixture to a greased 9x13-inch baking dish. Sprinkle the remaining cheeses on top.

Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.

Let it cool for a few minutes before serving. Enjoy!

For a spicier kick, try adding some sliced jalapeños or a dash of hot sauce to the beef and vegetable mixture. If you're looking for a lighter version, you can substitute the heavy cream with half-and-half or even a non-dairy alternative like almond milk. For a vegetarian twist, swap the beef for sliced portobello mushrooms or a plant-based meat substitute.