How does Philly’s Best Pasta Bake get to be the best, you ask? Simple: the secret is that it takes cues from the classic Philly cheesesteak to make a casserole with all the fun of the melty, marvelously meaty sandwich. Stretches of provolone and mozzarella bring essential cheesiness, with sliced steak bringing savory sensationalism. Onions, green peppers, and mushrooms sauteed in butter complete the sandwich-filling fantasy, with bouncy elbow macaroni taking the place of the hoagie roll. Philly’s Best Pasta Bake serves up slice after slice of pure joy, and you’ll have to agree after trying it: it’s the best!
Ingredients
- 2 cups elbow macaroni
- 1/4 cup butter, cubed
- 1/2 pound fresh mushrooms, sliced
- 1 medium onion, chopped
- 1 medium green pepper, chopped
- 1/4 cup all-purpose flour
- 1 cup milk, 2%
- 1 cup beef broth
- 2 cups provolone cheese, shredded
- 2 cups part-skim mozzarella cheese, shredded
- 1 teaspoon garlic powder
- 1 teaspoon Montreal steak seasoning
- 1/2 teaspoon onion powder
- 1 (10.5-ounce) package of frozen sliced steaks, browned
- 1/2 cup french-fried onions
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Cook the macaroni according to the package directions.
Step 3 –Drain the macaroni.
Step 4 –In a large skillet, melt the butter over medium heat.
Step 5 –Sauté the mushrooms, onion, and green pepper in the melted butter until tender, about 4-5 minutes.
Step 6 –Stir in the flour until blended.
Step 7 –Gradually add the milk and the broth.
Step 8 –Bring the mixture to a boil and cook, stirring, until thickened, about 2 minutes.
Step 9 –Reduce the heat to low.
Step 10 –Stir in the provolone, mozzarella, garlic powder, steak seasoning, and onion powder.
Step 11 –Add the macaroni to the sauce mixture.
Step 12 –Stir in the steak.
Step 13 –Transfer the mixture to an ungreased 9×13-inch baking dish.
Step 14 –Sprinkle the fried onions over the top of the bake.
Step 15 –Bake until bubbly, about 25-30 minutes.
Step 16 –Serve hot.
