Cheesesteak Pasta Bake Recipe

Hurricane Sally was brewing in the Gulf this week. To calm my nerves, I cooked. It’s my stress relief. I pulled some stuff out of my fridge and this Cheesesteak Pasta Bake was born. I posted it on my Instagram page and mayhem ensue. I didn’t think you guys would want another pasta recipe. But, after almost 100k views and more comments than I could keep up with demanding this recipe, I concluded that I was wrong. Here you go…

Browned Sirloin Steak
Fresh Spinach

Cheesesteak Pasta Bake

Creamy garlic and herb infused white sauce rotini pasta baked with seasoned steak bites and smothered with cheese.


  • 1 lb rotini pasta
  • 1 lb thinly sliced sirloin
  • 2 TBS steak seasoning
  • 2 TBS vegetable oil
  • 2 TBS Worcestershire sauce
  • 2 TBS butter
  • 1 thinly sliced red bell pepper
  • 10 oz spinach
  • 1 TBS minced garlic
  • 1/4 cup white wine
  • 8 oz cream cheese softened
  • 4 cups heavy whipping cream
  • 2 TBS Cajun seasoning
  • 1 TBS chicken bouillon powder
  • 1 TBS onion powder
  • 1 TBS garlic powder
  • 1 TBS Herbes de Provence seasoning
  • 2 tsp cracked black pepper
  • 1 cup shredded mozzarella
  • 2 cups shredded Monterey Jack cheese
  • Chopped green onions
  • Preheat the oven to 375°F


  1. Preheat the oven to 375°F
  2. Cook rotini al dente according to package instructions; set aside
  3. Season steak with steak seasoning
  4. Pour vegetable oil into a large skillet
  5. Add steak and brown on one side
  6. Flip steak over and pour in the Worcestershire sauce
  7. Cook until browned
  8. Remove and keep warm
  9. In the same skillet, melt the butter
  10. Add in the red peppers
  11. Saute for 2 minutes
  12. Add in the spinach
  13. Sauté until wilted
  14. Add in the garlic and sauté for 30 secs
  15. Pour in the white wine and simmer until it reduces; about 2 minutes
  16. Add the cream cheese
  17. When that melts, pour in the heavy cream
  18. Bring to a simmer.
  19. Add in the Cajun seasoning, chicken bouillon powder, onion powder, garlic powder, Herbes de Provence, and black pepper.
  20. Stir and simmer on low for 6-8 minutes
  21. Stir in the 1/2 of each cheese.
  22. Spray a casserole dish with nonstick cooking spray
  23. Add in the rotini
  24. Pour the sauce on top of the pasta and mix will
  25. Taste and adjust seasoning as needed
  26. Sprinkle the remaining cheeses and green onions on top.
  27. Bake for 25-30 minutes or until cheese has melted and is lightly browned.
  28. Cool for 10 minutes before serving.
  29. Enjoy!

Cheesesteak Stuffed Lasagna

Cheesesteak Stuffed Lasagna. I don’t think I need to say much today. Yup.

I used sirloin steak, because, well, it was on sale. Ribeye, Ny Strip, whatever floats your steak boat is fine. Just make sure it’s cold prior to slicing. Makes life so much easier. I pop it in the freezer for 30 mins. 
Another tip. Buy regular lasagna sheets and throw them into a heat safe dish. Then, boil or heat some water until it’s super hot. Pour the hot water over the lasagna and allow them to sit there while you prepare the rest of this meal’s components. Then just drain the water off and proceed with the recipe. Perfect Al dente lasagna sheets ready for rolling without boiling. You’re welcome.

I’m not a fan of ricotta. My OG Cookies know this. So, I used cream cheese as my filler. Ricotta fan? Use it instead. Add an egg.



Yeah, I think that covers it for this one. It’s amazing. Believe me. 

Happy Cooking,

B. Coop

Cheesesteak Stuffed Lasagna
Serves 7
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Prep Time
25 min
Cook Time
30 min
Total Time
55 min
Prep Time
25 min
Cook Time
30 min
Total Time
55 min
  1. 1.5-2 lbs thinly sliced sirloin steak
  2. 1 T olive oil
  3. 1/2 cup finely diced onions
  4. 1 green bell pepper (sliced)
  5. 1 T minced garlic
  6. 1/2 stick unsalted butter
  7. 4 T all-purpose flour
  8. 3 1/2 cups half and half
  9. 1 T onion powder
  10. 1 T Italian seasoning
  11. 2 cups shredded mozzarella cheese
  12. 8 oz cream cheese (softened)
  13. 4 provolone cheese slices plus 1 slice per roll
  14. 12 cooked lasagna sheets
  15. Creole seasoning, salt, and pepper to taste
  16. torn basil leaves to garnish
  1. Heat oil in a skillet
  2. Lightly season steak with salt and pepper
  3. Add steak in the skillet and cook for 1-2 mins; remove
  4. Add in onions and bell peppers
  5. Sprinkle a pinch of salt over the veggies
  6. Saute until tender
  7. Turn off the heat and add the steak back into the skillet; set aside
  8. Melt the butter in a separate saucepan
  9. Add in the minced garlic and saute for 30 secs.
  10. Whisk in the flour for 1 min
  11. Pour in the half and half
  12. Bring mixture to a simmer
  13. Add in the 1 cup of the mozzarella cheese and 3-4 slices of provolone cheese
  14. Add the onion powder and Creole seasoning to taste
  15. Once the sauce thickens, turn off the heat.
  16. In a separate bowl, combine the cream cheese, Italian seasoning, 1 cup of the sauce, 1/2 cup mozzarella, and all but 1/4 of the steak and veggie mix. Mix well.
  17. Spoon and spread the mixture onto each of the lasagna sheets evenly; roll them up
  18. In a 13x9 casserole dish, ladle a thin layer of the sauce across the bottom of the dish.
  19. Lay each lasagna roll into the dish seam side down.
  20. Cover the rolls with the remaining provolone cheese and sauce.
  21. Cover in aluminum foil and in a 375 degrees F preheated oven for 25 mins
  22. Remove the foil, top it with the remaining meat, veggies, and mozzarella cheese
  23. Place back into the oven, uncovered, and bake for 15 mins or until cheese is melted and bubbly.
  24. Allow to cool for 10 mins before serving.
  25. Garnish with basil.
  26. Enjoy!
Coop Can Cook

Cheese Steak Egg Rolls

Something different for my Cookies today! Cheese steak egg rolls! Not Philly cheese steaks, though. I’m from Louisiana, so I don’t want the good folks in Philly getting mad at the kid for jacking up their cheese steaks. So, these are B. Coop’s cheese steak egg rolls!! Perfect appetizer for foot ball season! Serve them with Southwest Ranch like I did or your favorite dipping sauce. Watch me make them….. 





B. Coop

Cheese Steak Egg Rolls
Yields 15
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Prep Time
20 min
Cook Time
10 min
Total Time
30 min
Prep Time
20 min
Cook Time
10 min
Total Time
30 min
  1. 2 lbs Sirloin Steak thinly cut
  2. 1 bell pepper
  3. 1 onion
  4. 1 package of egg roll wrappers
  5. 15-20 slices of Provolone cheese
  6. 1/2 cup water
  7. 2 tablespoons olive oil
  8. 1 tablespoon of butter
  9. vegetable oil for frying
  10. Salt, pepper, and garlic powder to taste
  1. Freeze steak for 30 mins prior to slicing
  2. Slice onion and bell pepper thinly
  3. Toss veggies in olive oil and sprinkle with salt
  4. Saute until translucent and caramelized
  5. Slice steak and add to the skillet with the veggies
  6. Add butter to steak
  7. Sear until done
  8. Assemble egg rolls, use the water to seal
  9. Fry in oil heated at 350 degrees for 3-4 mins
  10. Enjoy!
Coop Can Cook