Philly Cheesesteak Casserole Recipe

Introduction

This Philly Cheesesteak Casserole transforms the classic sandwich into a comforting, cheesy pasta dish that’s perfect for weeknight dinners. Packed with ground beef, peppers, and layers of melted cheese, it’s rich, satisfying, and easy to make in one skillet.

Ingredients

• 2 tablespoons olive oil
• 1 pound ground beef
• 1 yellow onion, diced
• Salt and pepper, to taste
• 2 teaspoons Worcestershire sauce
• 1 green bell pepper, stem and seeds removed, diced
• 8 ounces elbow macaroni, uncooked
• 1 cup water
• 2 cups beef broth
• ½ cup whole milk
• ½ cup heavy cream
• 4 ounces cream cheese, cut into small cubes
• 1 cup shredded mozzarella cheese
• 6 ounces provolone cheese, sliced and torn into pieces
• Fresh parsley, chopped for garnish

Instructions

1. Step 1: Heat olive oil in a 12-inch skillet over medium heat. Add ground beef and diced onion, cooking until the meat is no longer pink and the onions are soft and translucent. Season with salt and pepper to taste.
2. Step 2: Stir in Worcestershire sauce, diced green bell pepper, uncooked elbow macaroni, water, and beef broth. Bring mixture to a boil over high heat.
3. Step 3: Once boiling, reduce heat to low, cover the skillet, and simmer for 15 minutes. Check to ensure the pasta is fully cooked and most of the liquid has evaporated.
4. Step 4: With the skillet still on low heat, add the whole milk, heavy cream, and cream cheese cubes. Stir continuously until the cream cheese is fully melted and incorporated into the sauce.
5. Step 5: Remove the skillet from heat. Sprinkle in the shredded mozzarella and half of the provolone cheese, stirring to distribute evenly throughout the casserole.
6. Step 6: Top the mixture with the remaining provolone cheese and sprinkle with chopped fresh parsley.
7. Step 7: Transfer the casserole into an oven-safe baking dish if your skillet is not oven-safe. Bake in a preheated oven at 350°F (175°C) for about 10 minutes, or until the cheese on top is melted and slightly browned.

Tips & Variations

• For a spicier kick, add sliced jalapeños or a dash of red pepper flakes when cooking the peppers.
• Substitute ground beef with ground turkey or chicken for a lighter version.
• For extra cheesiness, mix in a bit of sharp cheddar or Monterey Jack with the other cheeses.
• If you don’t have elbow macaroni, small shells or penne pasta work just as well.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warmed through, adding a splash of milk if the casserole seems dry.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this casserole ahead of time?

Yes, you can prepare the casserole up to the baking step, then cover and refrigerate it for up to 24 hours before baking. Add a few extra minutes to the baking time if baking from cold.

Is this recipe freezer-friendly?

This casserole can be frozen after baking and cooling. Wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat in the oven until hot throughout.