Everything goes in raw — One Tray Philly Cheesesteak Pasta Bake

Presenter / Channel

Backyard Chef Farm Rick (YouTube cooking video).

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Ingredients (with quantities / substitutions mentioned)

• Pecana steak (steak cut “with the grain,” thinly sliced after being partially frozen)

  • Substitution: sirloin / strip loin
  • Fat cap: optional (chef trims/doesn’t keep it for this bake)

• Onions: 1 large + 1 medium + 1 small (or “a large onion works”), sliced

• Peppers (capsicums): 3, sliced (yellow/green/red)

• Garlic: amount not specified (“got some garlic in there”)

• Olive oil: amount not specified (“need a little bit”)

• Salt: to taste

• Pepper: to taste

• Smoked paprika: “possibly up to a teaspoon”

  • Substitution mentioned: sweet paprika (but smoked paprika gives the barbecue/smoky flavor)

• Worcestershire sauce: a couple of tablespoons

• Beef stock:

  • 1 beef stock cube, crushed and sprinkled in
  • Also mentioned: some additional stock made from gravy granules (in addition to the cube / part of the liquid—amount not specified)

• Cream: amount not specified (“poured in there your pasta”)

• Cream cheese: “dollops of cream cheese” (amount not specified)

• Pasta: amount not specified (“obviously… your pasta”)

• Cheese (assortment):

  • Cheddar + mozzarella + cream cheese
  • Substitution mentioned: provolone (or mozzarella “anything you like”)
  • Chef emphasizes copious amounts of cheese for a Philly-style bake

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Equipment / Prep

• Oven preheat: 190°C
• 1 baking tray
• Aluminum foil (to cover tightly)
• Spoon for stirring

Prep technique

• Partially freeze the pecana steak so it can be thinly sliced across the grain.
• Slice onions and peppers thinly and steadily.

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Step-by-Step Method (key technique + timings/temps)

1. Prep the meat

   • Slice pecana steak / steak thinly across the grain (after partially freezing).
   • Optional: trim the fat cap (chef suggests this for the bake).

2. Assemble the raw filling on the tray

   • Add sliced onions + sliced peppers/capsicums to the tray.
   • Add garlic, then olive oil, salt, pepper, and smoked paprika.
   • Mix so seasoning coats through (not just layered on top).

3. Add flavor boosters + liquid

   • Stir in Worcestershire sauce (couple of tablespoons).
   • Crush and sprinkle in a beef stock cube (plus some stock from gravy granules, as chef mentions).
   • Pour in cream.
   • Add pasta and stir so it’s as submerged as possible.

4. Add cheeses + meat layout

   • Add dollops of cream cheese.
   • Layer thinly sliced steak on top of the pasta/veg mixture.
   • Chef’s plan: steam-cook inside, then uncover later for color.

5. Cover tightly and bake (steaming stage)

   • Cover with foil tightly (not loose).
   • Bake at 190°C for ~40 minutes.
   • Note: steam will escape when removing foil—be careful.

6. Finish with a cheese crust

   • Uncover and shove/stir contents together (chef shifts/stirs after the first bake).
   • Add lots of cheese over the meat.
   • Bake uncovered again for ~25 minutes for a nice crust.

7. Rest briefly + serve

   • Cool about ~5 minutes so the cheese sets and it’s easier to scoop.
   • Serve immediately as a scoopable pasta bake.

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Chef Tips / Notes (and “don’t bother” decisions)

• The core idea is “throw it all in raw”: onions, peppers, pasta, and the seasoned mix go in raw and cook through during baking.
• Thin slicing across the grain (assisted by partial freezing) is key for tender meat.
• Chef doesn’t crisp the meat separately because he believes it would dry out; instead, he tops with cheese to keep it moist.
• Tight foil matters for the steaming/cooking phase.
• Using cheese over the meat helps prevent drying.

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Plating / Serving Suggestion

• Scoop directly from the tray.
• Serve with a bread roll to soak up cheesy gravy.

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Sources / References

• No external sources referenced beyond using “the famous brand” beef stock cube (brand name not provided in subtitles).