Cook the Pasta:
- Bring a large pot of salted water to a boil.
- Add the pasta and cook according to the package directions until al dente.
- Drain and set aside, reserving a bit of pasta water.
Prepare the Steak:
- Heat the olive oil in a large pan over medium-high heat.
- Add the thinly sliced ribeye steak (or ground beef) to the pan and cook until browned, breaking up the ground beef if using. Season with salt and pepper to taste.
- Once cooked, remove the steak from the pan and set aside.
Sauté the Vegetables:
- In the same pan, add the sliced onion, green bell pepper, and red bell pepper. Cook for about 5 minutes until softened.
- Add the sliced mushrooms and cook for an additional 3-4 minutes until the mushrooms release their moisture and become tender.
Combine Ingredients:
- Return the cooked steak to the pan with the vegetables.
- Add the Worcestershire sauce and Dijon mustard, stirring to combine.
- Toss in the cooked pasta, adding a little reserved pasta water if needed to help coat the pasta with the sauce. Mix well.
Assemble the Tray:
- Preheat your oven to 180°C (350°F).
- Transfer the pasta mixture into a baking dish or tray, spreading it evenly.
- Top with your favorite cheese (cheddar, provolone, or mozzarella work well).
- Bake for about 15-20 minutes until the cheese is melted and golden brown.
Serve:
- Once the pasta tray is out of the oven, let it cool for a few minutes before serving.
- Garnish with some fresh parsley or extra seasoning if desired.

Enjoy your cheesy, savory Philly Cheesesteak Pasta Tray!

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