As the aroma of sizzling ground beef fills the kitchen, I’m transported back to a sunny afternoon at my childhood home. My father, a culinary enthusiast, would often experiment with creative twists on classic dishes. His Philly Cheesesteak, a family favorite, was always a hit. The tender beef, savory onions, and gooey cheese were a comforting reminder of home, each bite laden with warmth and love. It’s these cherished memories that inspire me to recreate and innovate traditional recipes, giving them a personal touch that resonates with my family’s story.
One particular summer, while visiting Philadelphia for a friend’s wedding, I indulged in the city’s iconic cheesesteak. The rich, savory layers of thinly sliced steak and melted cheese reminded me of my father’s cooking, yet with a distinctive, regional flair. It was during this trip that the idea struck me: what if I could merge the flavors of a classic Philly cheesesteak with the comforting, hearty appeal of a pasta casserole? Thus, the Philly Cheesesteak Pasta Casserole was born, a dish that combines the best of both worlds.
This casserole is more than just a meal; it’s a tribute to family traditions and fond memories. With its creamy, cheesy sauce and flavorful ground beef, it’s a dish that brings people together. The cavatappi pasta, with its spiral shape, captures the rich sauce, ensuring every bite is bursting with flavor. Adding the provolone and sharp cheddar cheese creates a deliciously gooey topping, reminiscent of the cheesesteak’s iconic cheese melt.
Whether you’re serving it for a weeknight dinner or a cozy weekend gathering, this casserole promises to deliver comfort and satisfaction. Each serving evokes a sense of nostalgia, blending familiar flavors with a new twist that’s sure to become a favorite in your household. Just like my father’s creations, this dish combines love and creativity, making every meal a special occasion.
Enjoy this Philly Cheesesteak Pasta Casserole, and let it become a new tradition in your home, bringing comfort and joy with every bite. After all, the best recipes are those that carry a piece of our hearts and our stories, shared with those we hold dear.
Making Philly Cheesesteak Pasta Casserole
Ingredients
- 1 pound cavatappi or penne pasta
- 1 1/2 pounds lean ground beef
- 3 tablespoons olive oil (divided)
- 1 yellow onion, diced
- 2 medium green bell peppers, chopped into 1/2-inch pieces
- 6 garlic cloves, minced
- 1/4 – 1/2 teaspoon red pepper flakes
- 1/4 cup all-purpose flour
- 2 1/2 cups low sodium beef broth
- 1 1/2 cups half-and-half (or evaporated milk with 1 tablespoon cornstarch)
- 1 tablespoon balsamic vinegar
- 1 1/2 tablespoons Worcestershire sauce
- 1/2 tablespoon Dijon mustard
- 1 teaspoon beef bouillon
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1/2 teaspoon dried basil
- 1/2 teaspoon paprika
- 1/2 cup sharp cheddar cheese, freshly shredded
- 4 ounces provolone cheese, torn into pieces
- 4 ounces provolone cheese slices (optional, for topping)
Directions
- Preheat your oven to 350°F if using provolone cheese slices for topping.
- Cook the pasta in a large pot of salted water until just al dente. Reserve 1/2 cup of pasta water, then drain the pasta. Toss with a little olive oil and set aside.
- Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it apart as it cooks, until almost fully browned. Season with salt and pepper, and continue cooking until browned through. Remove the beef and set aside, keeping the drippings in the pot.
- Add the remaining 2 tablespoons of olive oil to the pot. Sauté the diced onion for about 5 minutes, then add the bell peppers and cook for another 3 minutes. Stir in the garlic and red pepper flakes, cooking until fragrant.
- Sprinkle in the flour and cook for 1 minute, stirring constantly. Lower the heat to low and gradually whisk in the beef broth and half-and-half. Add the Worcestershire sauce, balsamic vinegar, Dijon mustard, beef bouillon, and the dried herbs and spices. Season with salt and pepper. Increase the heat to medium-high and simmer until the sauce thickens slightly.
- Reduce heat to low and stir in the torn provolone cheese until melted. Add the shredded cheddar cheese and mix until fully melted and combined.
- Return the cooked beef to the pot, followed by the pasta. If the sauce is too thick, add some of the reserved pasta water to reach your desired consistency. Adjust seasoning if needed.
- If desired, top with provolone slices and bake in the preheated oven for 5-10 minutes until the cheese melts. Garnish with parsley before serving.
Storing Suggestion
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until thoroughly warmed.
Cooking Tips
For a richer flavor, you can use whole milk instead of half-and-half. If you prefer a spicier kick, add more red pepper flakes or some hot sauce. For a lighter version, use ground turkey or chicken instead of beef.
Serving Suggestions
This casserole pairs well with a simple green salad or garlic bread. You can also serve it with a side of steamed vegetables for a complete meal.
Ingredient Substitutions
You can substitute ground beef with ground chicken or turkey. If you don’t have provolone cheese, you can use mozzarella or any other cheese you prefer.
Seasonal Variations
In the fall, consider adding sautéed mushrooms or spinach to the casserole. During the summer, fresh herbs like basil or parsley can enhance the dish.
Allergen Information
This recipe contains dairy and gluten. To make it gluten-free, use gluten-free pasta. For a dairy-free version, substitute the cheese with non-dairy cheese alternatives and use almond milk or coconut milk instead of half-and-half.
FAQ:
Can I use a different type of pasta?
Yes, you can substitute cavatappi or penne with other pasta shapes like fusilli or rigatoni.
Can I make this casserole ahead of time?
Yes, you can prepare it a day in advance and refrigerate it. Bake it just before serving.
Can I freeze leftovers?
Yes, this casserole freezes well. Store in an airtight container for up to 3 months. Thaw in the refrigerator before reheating.
What can I use instead of provolone cheese?
You can use mozzarella, cheddar, or any cheese that melts well if provolone is not available.
How can I make this recipe spicier?
Increase the amount of red pepper flakes or add a dash of hot sauce to the sauce mixture.
Can I use a different type of meat?
Yes, you can use ground chicken, turkey, or even sausage as an alternative to ground beef.
Philly Cheesesteak Pasta Casserole
Ingredients
- 1 pound cavatappi or penne pasta
- 1 1/2 pounds lean ground beef
- 3 tablespoons olive oil divided
- 1 yellow onion diced
- 2 medium green bell peppers chopped into 1/2-inch pieces
- 6 garlic cloves minced
- 1/4 - 1/2 teaspoon red pepper flakes
- 1/4 cup all-purpose flour
- 2 1/2 cups low sodium beef broth
- 1 1/2 cups half-and-half or evaporated milk with 1 tablespoon cornstarch
- 1 tablespoon balsamic vinegar
- 1 1/2 tablespoons Worcestershire sauce
- 1/2 tablespoon Dijon mustard
- 1 teaspoon beef bouillon
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1/2 teaspoon dried basil
- 1/2 teaspoon paprika
- 1/2 cup sharp cheddar cheese freshly shredded
- 4 ounces provolone cheese torn into pieces
- 4 ounces provolone cheese slices optional, for topping
Instructions
- Preheat your oven to 350°F if you plan to top the pasta with provolone cheese.
- Cook the pasta in a large pot of salted water until just al dente. Reserve 1/2 cup of pasta water before draining. Drain the pasta and toss it with a small amount of olive oil, then set aside.
- In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Add the ground beef and cook, breaking it apart as it cooks, until it's almost fully browned. Season with 1/2 teaspoon of salt and 1/4 teaspoon of pepper, then continue cooking until the beef is thoroughly browned. Transfer the cooked beef to a plate, leaving the drippings in the pot.
- Add the remaining 2 tablespoons of olive oil to the pot and heat over medium-high. Add the diced onion and sauté for about 5 minutes. Then, add the chopped bell peppers and cook for another 3 minutes, or until the onions have softened. Stir in the minced garlic and red pepper flakes, cooking for 30 seconds until fragrant.
- Sprinkle the flour into the pot and cook for 1 minute, stirring constantly. Lower the heat to low, and gradually whisk in the beef broth, followed by the half-and-half. Mix in the Worcestershire sauce, balsamic vinegar, Dijon mustard, beef bouillon, and the dried herbs and spices. Season with 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Increase the heat to medium-high and bring the sauce to a simmer, stirring frequently until it thickens slightly.
- Reduce the heat to low and slowly add the torn provolone cheese, stirring until melted. Then, stir in the shredded cheddar cheese until fully melted and combined with the sauce.
- Add the cooked ground beef back to the pot, followed by the pasta. If the sauce seems too thick, gradually add some of the reserved pasta water to reach your desired consistency. Taste the pasta and adjust the seasoning with additional salt and pepper if needed.
- For an optional cheesy finish, top the pasta with the remaining provolone slices. Cover the pot and bake in the preheated oven for 5-10 minutes until the cheese has melted. Garnish with parsley if desired, and enjoy your meal!
