Description
This Philly Cheesesteak Casserole transforms the classic sandwich into a comforting, hearty one-dish meal. Ground beef is sautéed with bell peppers, onions, and mushrooms, then simmered with pasta and beef broth before being layered with cream cheese and melty provolone. It’s an easy, family-friendly recipe that captures all the savory flavors of a Philly cheesesteak in a cheesy, creamy casserole perfect for weeknight dinners.
Ingredients
Scale
Meat and Dairy
- 1 Pound Ground Beef
- 2 Tablespoons Salted Butter
- 4 Ounces Cream Cheese, cut into pieces
- 12 Slices Provolone Cheese
Vegetables
- 1 Green Bell Pepper, deseeded and sliced
- 1 Red Bell Pepper, deseeded and sliced
- 1 Yellow Onion, sliced
- 8 Ounces Baby Portabella Mushrooms, sliced
Pantry
- 1 teaspoon Worcestershire Sauce
- 1 teaspoon Onion Powder
- 1 teaspoon Garlic Powder
- 1/2 teaspoon Salt
- 1/2 teaspoon Ground Black Pepper
- 4 Cups Beef Broth
- 8 Ounces Cavatappi Pasta
Instructions
- Cook the Ground Beef: In a large skillet or deep pan, melt 2 tablespoons of salted butter over medium heat. Add the ground beef and cook, breaking it apart until browned and fully cooked through.
- Add Seasonings and Vegetables: Stir in Worcestershire sauce, onion powder, garlic powder, salt, and black pepper. Then add the sliced green and red bell peppers, yellow onion, and baby portabella mushrooms. Sauté until the vegetables are softened and fragrant, about 5-7 minutes.
- Add Broth and Pasta: Pour in the 4 cups of beef broth and bring to a simmer. Add the cavatappi pasta, stirring well to combine. Cover and cook until the pasta is tender and has absorbed most of the broth, about 10-12 minutes, stirring occasionally to prevent sticking.
- Incorporate Cream Cheese: Lower the heat and mix in the cream cheese pieces, stirring until fully melted and incorporated into the sauce, creating a creamy texture throughout the casserole.
- Layer and Melt Provolone: Arrange the 12 slices of provolone cheese evenly over the top of the casserole. Cover the skillet with a lid or foil to let the cheese melt gently for 3-5 minutes until it is bubbly and gooey.
- Serve: Once the cheese is melted, remove from heat and serve the Philly Cheesesteak Casserole hot, garnished if desired with fresh parsley or additional pepper slices.
Notes
- Use a large skillet or deep sauté pan with a lid to cook the casserole all in one pot for ease and less cleanup.
- If you prefer, substitute ground steak or ribeye cut into small thin strips for a more authentic cheesesteak texture.
- You can swap provolone for mozzarella or a cheese blend if desired.
- Add hot sauce or red pepper flakes for a kick of heat.
- This casserole reheats well and makes great leftovers for the next day.
Keywords: Philly cheesesteak casserole, ground beef casserole, cheesesteak recipe, easy casserole recipe, one-pot dinner