The Ultimate Philly Cheese Steak Tetrazzini Recipe | A Comfort Food Mashup
There’s a certain magic that happens at the crossroads of two beloved classics. For me, it was a dreary Sunday, the fridge held a motley crew of leftovers, and a craving for both creamy pasta and a hearty sandwich hit at once. That’s how this Philly Cheese Steak Tetrazzini was born. Imagine the soul-soothing comfort of a creamy, bubbling tetrazzini, but with the unmistakable, savory heart of a Philly cheesesteak. The moment that first forkful passed my lips—tender pasta, rich and creamy sauce, savory steak, and the sharp tang of provolone—I knew this was more than a leftover hack. It was a new family legend.
Why You’ll Love This Philly Cheese Steak Tetrazzini
This dish isn’t just food; it’s a feeling. It’s the dinner that solves problems and warms you from the inside out.
It’s the Ultimate Comfort Food Mashup. You get the best of both worlds: the indulgent, creamy texture of a classic tetrazzini and the iconic, savory flavor profile of a Philly cheesesteak.
A Surefire Crowd-Pleaser. This is the dish you bring to potlucks or serve to a hungry family. It’s universally appealing and guaranteed to earn you recipe requests.
Brilliant for Using Leftovers. Have some leftover roast beef or steak from last night’s dinner? This recipe gives it a glorious second act, reducing food waste in the most delicious way possible.
Surprisingly Straightforward. While the result tastes decadent and complex, the process is simple and methodical, perfect for a home cook of any level.
I once served this to my nephew, a card-carrying picky eater whose diet seemed to consist solely of beige foods. He eyed the casserole dish with suspicion, picking out a visible green speck of bell pepper. With gentle encouragement, he took a small bite. Then a larger one. He cleaned his plate and asked for seconds, declaring it, “way better than mac and cheese.” It was a quiet victory, but a sweet one.
What Makes It Special
The magic of this recipe lies in the synergy of its key components. Each ingredient plays a crucial role in building that deep, comforting flavor.
Shaved Ribeye Steak: Using a quality, well-marbled ribeye ensures tender, flavorful bites that are authentic to the Philly cheesesteak experience.
The “Holy Trinity” of Aromatics: Onions, green bell peppers, and mushrooms create the foundational savory-sweet flavor base that defines the filling.
A Rich, Cheesy Sauce: We’re building a from-scratch sauce, not opening a can. A roux base with beef broth and milk creates a silky canvas for the star of the show: Provolone Cheese. Its distinct sharp and smoky flavor is what sets this apart.
The Buttery, Crispy Topping: A final sprinkle of buttery breadcrumbs and a little extra cheese bakes into a golden, crispy crust that gives way to the creamy interior beneath.
Making It Happen
Let’s walk through creating this masterpiece together. First, get your pasta going in a large pot of well-salted water. You want it just shy of al dente, as it will continue to cook in the oven. While that bubbles away, let’s focus on the star of the show: the steak.
Pat your shaved ribeye dry and sear it in a hot, large skillet. You’re not looking to cook it through, just to get a beautiful brown crust on the outside. This step builds immense flavor. Remove the steak, and in the same glorious, meaty drippings, sauté your onions, bell peppers, and mushrooms until they’ve softened and started to caramelize around the edges.
Now, for the heart of the dish: the sauce. Melt butter in the same skillet, then whisk in the flour until it forms a pale blonde paste. This is your roux, the secret to a lump-free, thick sauce. Slowly stream in the beef broth and milk, whisking constantly. Watch as the sauce transforms from thin to luxuriously thick and creamy.
Turn off the heat. Now, stir in the bulk of your shredded provolone cheese until it melts into a smooth, cheesy embrace. Fold in the cooked pasta, the savory steak, and those beautifully sautéed vegetables. Give everything a good, gentle toss until every noodle is coated in that cheesy sauce.
Pour this magnificent mixture into a prepared baking dish. For the grand finale, scatter the buttery panko breadcrumbs and remaining cheese over the top. This will be your golden, crunchy crown. Slide it into a hot oven and bake for 20-25 minutes, until the edges are bubbling ferociously and the top is a perfect, deep golden brown. Let it rest for a few minutes before serving—this allows the sauce to set just enough for perfect slices.
You Must Know
A few small tips can make the difference between a good dish and a great one.
Undercook Your Pasta. Aim for a very al dente texture, about 1-2 minutes less than the package instructions. It will absorb sauce and finish cooking in the oven.
Get the Pan Hot for the Steak. A screaming hot skillet is essential for a good sear without overcooking the thin slices.
Shred Your Own Cheese. Pre-shredded cheese contains anti-caking agents that can make your sauce grainy. A block of provolone shredded fresh will melt much more smoothly.
Let it Rest. Allowing the tetrazzini to sit for 5-10 minutes after baking helps the sauce thicken and makes serving much cleaner.
Serving It Up
This Philly Cheese Steak Tetrazzini is a hearty meal all on its own, but a simple, crisp side salad with a sharp vinaigrette cuts through the richness beautifully. For a vegetable side, roasted asparagus or green beans are excellent choices. When it comes to drinks, a cold, crisp lager or a robust red wine like a Cabernet Sauvignon pairs wonderfully with the savory steak and cheese flavors.
Make It Different
This recipe is wonderfully adaptable to your tastes and dietary needs.
For a Lighter Version: Use a leaner cut like sirloin, swap the milk for 2%, and reduce the cheese slightly.
Spice It Up: Add a diced jalapeño to the vegetables or a few shakes of hot sauce to the cheese sauce.
Ingredient Swaps: No ribeye? Use ground beef or even thinly sliced chicken breast. Not a fan of mushrooms? Simply leave them out. You can use a different pasta shape like rigatoni or shells if you prefer.
Different Cheese: While provolone is classic, a sharp white cheddar or a combination of mozzarella and a little grated Parmesan also works well.
Storing and Reheating Your Tetrazzini
Storage: Allow the baked tetrazzini to cool completely before transferring it to an airtight container. It will keep in the refrigerator for up to 3-4 days.
Reheating: For the best results, reheat individual portions in the oven at 350°F (175°C) for 15-20 minutes, covered with foil, until heated through. You can also microwave it, but the topping will lose its crispness. To freeze, assemble the dish but do not bake. Wrap tightly in plastic wrap and foil and freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed.
Success Tips
For the absolute best Philly Cheese Steak Tetrazzini, keep these final pieces of advice in mind. If you can’t find shaved ribeye at the store, partially freeze a steak for 30-45 minutes; it will be much easier to slice paper-thin. To achieve a deeply golden and extra-crispy topping, place the casserole under the broiler for the final 1-2 minutes of baking, watching it carefully to prevent burning. Finally, don’t rush the sauce. Let the roux cook for a full minute to remove the raw flour taste, and add your liquids slowly while whisking constantly for a perfectly smooth, lump-free consistency.
Frequently Asked Questions
1. Can I make this Philly Cheese Steak Tetrazzini ahead of time?
Absolutely. You can assemble the entire dish up to the baking step, cover it, and refrigerate it for up to 24 hours. When you’re ready, you may need to add a few extra minutes to the baking time since it will be going into the oven cold.
2. What’s the best way to shave the steak if I can’t find it pre-shaved?
The easiest method is to place your steak in the freezer for about 30-45 minutes until it is firm but not frozen solid. This firms it up and makes it incredibly easy to slice into very thin strips with a sharp knife.
3. Can I use Cheez Whiz instead of provolone?
You can, for a truly authentic Philly-style twist. If using Cheez Whiz, stir it into the sauce at the very end in place of the shredded provolone. The flavor will be spot-on, though the sauce may be a bit less creamy.
4. My sauce seems too thick before I bake it. What should I do?
No problem! Simply whisk in a splash of additional milk or beef broth until it reaches a creamy, pourable consistency. Remember, the pasta will absorb some of the sauce as it bakes.
5. Can I freeze the leftovers?
Yes, baked tetrazzini freezes quite well. Portion it out, store it in airtight containers, and freeze for up to 3 months. Thaw in the refrigerator before reheating.
Philly Cheese Steak Tetrazzini Recipe Card
Prep time: 25 minutes
Cook time: 35 minutes
Total time: 1 hour
Servings: 6-8
Category: Main Course
Difficulty: Intermediate
Cuisine: American
Yield: One 9×13 inch casserole
Ingredients
12 ounces linguine or fettuccine, broken in half
1 pound ribeye steak, very thinly shaved
1 tablespoon olive oil
1 medium yellow onion, sliced
1 green bell pepper, sliced
8 ounces cremini mushrooms, sliced
4 tablespoons unsalted butter
¼ cup all-purpose flour
2 cups beef broth
1 cup whole milk
8 ounces provolone cheese, shredded (divided)
½ teaspoon garlic powder
Salt and black pepper to taste
½ cup panko breadcrumbs
1 tablespoon melted butter (for breadcrumbs)
Fresh parsley, chopped (for garnish)
Instructions
Preheat your oven to 375°F (175°C). Grease a 9×13 inch baking dish.
Cook the pasta in a large pot of salted boiling water until just al dente (about 1-2 minutes less than package directions). Drain and set aside.
While the pasta cooks, pat the shaved steak dry and season with salt and pepper. Heat olive oil in a large skillet over high heat. Sear the steak in a single layer until browned, about 1-2 minutes per side. Do not overcook. Remove steak and set aside.
In the same skillet, reduce heat to medium-high. Add the onion, bell pepper, and mushrooms. Sauté for 6-8 minutes, until softened and lightly browned. Remove and set aside with the steak.
In the same skillet, melt the 4 tablespoons of butter over medium heat. Whisk in the flour and cook for 1 minute, until bubbly and fragrant.
Gradually whisk in the beef broth and milk, ensuring no lumps form. Bring the sauce to a simmer, stirring constantly, until it thickens enough to coat the back of a spoon, about 3-5 minutes.
Remove the skillet from the heat. Stir in 1 ½ cups of the shredded provolone cheese until completely melted and smooth. Season the sauce with garlic powder, salt, and pepper.
Add the drained pasta, cooked steak, and vegetables to the cheese sauce. Gently toss until everything is evenly coated.
Pour the mixture into the prepared baking dish. In a small bowl, combine the panko breadcrumbs with the 1 tablespoon of melted butter. Sprinkle the remaining ½ cup of provolone cheese over the pasta, followed by the buttery breadcrumbs.
Bake for 20-25 minutes, or until the top is golden brown and the sauce is bubbling around the edges. Let it stand for 5-10 minutes before serving. Garnish with fresh parsley.
Notes
For an even crispier topping, place the casserole under the broiler for the final 1-2 minutes of baking, watching closely to prevent burning. The total time does not include the 5-10 minute resting period, which is highly recommended for the best texture.
