Who doesn’t love a good Philly Cheese Steak? This delicious casserole version of the classic sandwich is a perfect way to enjoy those rich, comforting flavors in a fun and easy-to-make dish. When I think of Philly Cheese Steaks, I am reminded of a trip I took to Philadelphia with my family. We explored the historic sites, and the highlight of our culinary adventure was undoubtedly the Philly Cheese Steaks. The savory combination of tender beef, melted cheese, and sautéed onions and peppers was unforgettable.
This recipe brings back those fond memories and makes it easy to recreate the magic at home. One thing I love about this casserole is how it transforms a traditionally messy sandwich into a tidy, shareable dish that’s perfect for family dinners or gatherings with friends. Plus, it’s a breeze to make, with just 15 minutes of prep time and 25 minutes of cooking. The result is a hearty meal that everyone will enjoy.
I find the Philly Cheese Steak Casserole particularly appealing because of its versatility. You can easily tweak it to suit your preferences or dietary needs. For instance, if you prefer a bit of spice, consider adding some diced jalapeños or a pinch of red pepper flakes. If you’re looking to cut down on carbs, you can substitute the pasta with cauliflower florets. For a richer flavor, use a combination of different cheeses like cheddar or Monterey Jack. Each variation brings a new dimension to this already delightful dish.
Whether you’re a fan of the traditional Philly Cheese Steak or looking for a new way to enjoy these flavors, this casserole is sure to become a favorite. It’s a wonderful dish to bring to potlucks or enjoy on a cozy night in. The gooey provolone, creamy mozzarella, and savory beef all meld together beautifully, creating a casserole that’s as satisfying as it is delicious. Give it a try, and I’m sure it will bring a little taste of Philadelphia to your kitchen.
Making the Philly Cheese Steak Casserole
Ingredients
- 8 ounces cream cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup reserved pasta water
- 1/2 pound small shell pasta
- 2 tablespoons butter
- 32 ounces beef broth mixed with 32 ounces water
- 1 green bell pepper, diced
- 6 slices provolone cheese
- 2 garlic cloves, minced
- 1 pound ground beef
- 1/2 yellow onion, diced
Directions
- Heat your oven to 350°F.
- Prepare the shell pasta in a combination of beef broth and water according to the package directions. Save 1/2 cup of the pasta water.
- In a large oven-safe skillet, melt the butter over medium heat. Sauté the minced garlic for about 30 seconds. Add the diced green bell pepper and yellow onion, cooking until they are soft, about 5 minutes.
- Add the ground beef to the skillet, season with salt and pepper, and cook until browned. Drain any extra grease. Stir in the cream cheese until it has completely melted.
- Mix in the reserved pasta water, cooked pasta, and shredded mozzarella cheese.
- Layer the slices of provolone cheese on top. Move the skillet to the oven and bake for 20-25 minutes, or until the provolone cheese is melted and bubbling.
Storing Suggestions:
Allow the casserole to cool completely before storing. Cover the dish with plastic wrap or transfer it to an airtight container. Store in the refrigerator for up to 3-4 days. To reheat, bake in a preheated oven at 350°F until heated through or microwave individual portions until warm.
FAQs:
Can I use a different type of pasta?
Yes, you can substitute the small shell pasta with other types such as elbow macaroni, penne, or rotini. Just be sure to adjust the cooking time according to the pasta package instructions.
What can I use as a substitute for ground beef?
If you prefer a different protein, ground turkey, chicken, or even a plant-based ground meat can be used in place of the ground beef. The cooking times and methods will remain the same.
Is there a way to make this casserole ahead of time?
Absolutely! You can prepare the casserole up to the baking step, cover it, and refrigerate for up to 24 hours. When ready to serve, bake it in a preheated oven at 350°F for about 25-30 minutes or until heated through and the cheese is bubbly.
Can I freeze the Philly Cheese Steak Casserole?
Yes, this casserole freezes well. After baking, let it cool completely, then cover tightly with foil or transfer to a freezer-safe container. Freeze for up to 2-3 months. Thaw in the refrigerator overnight before reheating.
What can I serve with this casserole?
This hearty casserole pairs well with a simple green salad or steamed vegetables. Garlic bread or a crusty baguette also complements the dish nicely.
How can I make this dish spicier?
If you enjoy a bit of heat, consider adding diced jalapeños, red pepper flakes, or a splash of hot sauce to the beef mixture. You can also use a spicy cheese, like pepper jack, instead of provolone.
Philly Cheese Steak Casserole
Ingredients
- 1 pound ground beef
- 2 tablespoons butter
- 8 ounces cream cheese
- 1/2 cup pasta water reserved
- 32 ounces beef broth + 32 ounces water
- 1 cup shredded mozzarella cheese
- 1/2 pound small shell pasta
- 2 garlic cloves minced
- 1 green bell pepper diced
- 1/2 yellow onion diced
- 6 slices provolone cheese
Instructions
- Preheat your oven to 350°F.
- In a pot, cook the shell pasta in a mix of beef broth and water as per the package instructions. Reserve 1/2 cup of the cooking liquid.
- In a large ovenproof skillet, melt butter over medium heat. Add minced garlic and cook for about 30 seconds. Toss in the diced green pepper and yellow onion, cooking until tender, around 5 minutes.
- Add ground beef to the skillet, seasoning with salt and pepper, and cook until browned. Drain any excess grease. Stir in the cream cheese until fully melted.
- Mix in the reserved pasta water, cooked pasta, and shredded mozzarella cheese.
- Place slices of provolone cheese on top. Transfer the skillet to the oven and bake for 20-25 minutes, or until the provolone is melted and bubbly.
