Philly Cheese Steak Casserole

Philly Cheese Steak Casserole is pure comfort food magic! It’s got everything you love about a classic Philly cheesesteak , savory beef, melted cheese, peppers and onions, all tossed with tender pasta shells and baked until bubbly. This one-pan wonder is easy enough for weeknights but impressive enough to serve guests!

Love More Dinner Recipes? Try My Cheesesteak Tortellini in Provolone Sauce or this Crockpot Cheesesteak Potato Casserole next.

Why You’ll Love This Recipe

All the flavors of a classic Philly cheesesteak come together in this hearty, cheesy casserole. Tender beef, sautéed peppers and onions, and melty cheese bake into a comforting dish that’s perfect for busy weeknights. It’s warm, satisfying, and packed with classic sandwich goodness in every bite.

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Ingredient List

For the Casserole:

• 1/2 pound small pasta shells
• 32 ounces beef stock
• 32 ounces water
• 2 tablespoons butter
• 2 cloves garlic, minced
• 1 pound ground beef
• 1/2 yellow onion, diced
• 1 green bell pepper, diced
• Salt and black pepper, to taste
• 8 ounces cream cheese (full-fat works best)
• 1/2 cup reserved pasta cooking liquid
• 1 cup shredded mozzarella cheese
• 6 slices provolone cheese

Substitutions:

• Pasta: Elbow macaroni, penne, or cavatappi work beautifully
• Ground beef: Try ground turkey, chicken, or even thinly sliced steak strips for a more authentic Philly experience
• Cream cheese: Neufchâtel works, or try garlic and herb cream cheese for extra flavor
• Peppers: Use red, orange, or a mix of bell peppers – whatever you have!
• Cheese: While provolone is traditional, you can use all mozzarella or add some sharp cheddar

Why These Ingredients Work

Beef stock and water combo: This is my secret weapon! Cooking the pasta in diluted beef stock infuses every noodle with savory, beefy flavor from the inside out. It’s like seasoning from within!

Reserved pasta water: That starchy liquid is liquid gold! It helps bind the sauce together and makes everything silky smooth.

Cream cheese: This creates the most velvety, restaurant-quality sauce that clings to every bite. It melts beautifully into the hot beef and creates that creamy base we all crave.

Mozzarella and provolone: The mozzarella adds gooeyness throughout while the provolone on top gives you that authentic Philly cheesesteak flavor and gorgeous melted cheese topping.

Butter and garlic: These aromatics build the flavor foundation and give the vegetables a beautiful start.

Essential Tools and Equipment

• Large pot for cooking pasta
• Large oven-safe skillet (10-12 inch cast iron works perfectly!)
• Measuring cups and spoons
• Sharp knife and cutting board
• Wooden spoon or spatula
• Ladle or measuring cup (for reserving pasta water)
• Colander

Don’t have an oven-safe skillet? No worries! Cook everything in a regular skillet, then transfer to a 9×13-inch baking dish before adding the provolone and baking.

How To Make Philly Cheese Steak Casserole

Step 1: Preheat and Prep

Preheat your oven to 350°F. This gives it time to come to temperature while you’re cooking on the stovetop.

Step 2: Cook the Pasta in Flavorful Liquid

In a large pot, combine the beef stock and water and bring to a rolling boil over high heat. Add the small pasta shells and cook according to the package directions until al dente (usually 8-10 minutes). Important: Before draining, use a ladle or measuring cup to scoop out 1/2 cup of that cooking liquid and set it aside – you’ll need it later! Drain the pasta and set aside.

Step 3: Sauté the Aromatics

While the pasta cooks, melt the butter in your large oven-safe skillet over medium heat. Add the minced garlic and cook for about 30 seconds, stirring constantly. You want it fragrant but not browned – garlic can turn bitter quickly!

Step 4: Cook the Vegetables

Add the diced green pepper and diced onion to the skillet with the garlic butter. Sauté, stirring occasionally, until the vegetables are tender and the onions are translucent, about 5 minutes. They should still have a little bite to them – we don’t want mushy veggies!

Step 5: Brown the Beef

Add the ground beef to the skillet with the vegetables. Season generously with salt and black pepper. Use your spoon to break up the meat as it cooks, stirring occasionally, until the beef is browned and cooked through with no pink remaining (about 7-8 minutes). Carefully drain off the excess grease, then return the skillet to medium heat.

Step 6: Melt in the Cream Cheese

Add the cream cheese to the hot beef mixture in chunks. Stir constantly until the cream cheese is completely melted and evenly combined with the beef and vegetables. This creates that dreamy, creamy sauce base!

Step 7: Combine Everything

Stir in the reserved 1/2 cup of pasta cooking liquid, the cooked shells, and the shredded mozzarella. Mix everything together until the pasta is well coated and the mozzarella starts to melt. The mixture should look creamy and cohesive. Taste and adjust the seasoning with more salt and pepper if needed.

Step 8: Top with Provolone

Smooth the pasta mixture into an even layer in the skillet. Lay the 6 slices of provolone cheese evenly over the top, overlapping slightly if needed, to cover the entire surface.

Step 9: Bake Until Bubbly

Transfer the skillet to your preheated oven and bake for 20-25 minutes, or until the provolone is fully melted, golden in spots, and the casserole is hot and bubbly around the edges.

Step 10: Rest and Serve

Let the casserole sit for 3-5 minutes before serving. This helps everything set up slightly and makes serving easier.

You Must Know

Don’t skip the pasta water! That reserved cooking liquid is packed with starch that helps create a silky sauce. Without it, your casserole might feel dry.

Use an oven-safe skillet: This saves you from dirtying another dish and keeps all those flavorful browned bits right where they belong!

Personal Secret: I always add a splash of Worcestershire sauce (about 1 tablespoon) when I’m browning the beef. It adds such a savory, umami depth that makes people ask, “What’s in this?!” in the best way possible.

Pro Tips & Cooking Hacks

• For extra flavor: Season your beef with a sprinkle of onion powder, garlic powder, and a pinch of Italian seasoning while it browns.
• Prevent watery casserole: Make sure to drain that ground beef well! Excess grease will make your dish oily and separate the sauce.
• Achieve perfect provolone topping: For extra browning on top, turn your broiler on for the last 2-3 minutes of baking. Watch it closely – cheese can go from perfect to burnt in seconds!
• Room temperature cream cheese melts faster: Take it out of the fridge 20 minutes before cooking, or cut it into small cubes to help it incorporate more quickly.
• Common mistake to avoid: Don’t overcook the pasta initially. Remember, it’s going in the oven for another 20-25 minutes, so al dente is key!

Flavor Variations / Suggestions

Mushroom Lover’s Version: Sauté 8 ounces of sliced mushrooms with the peppers and onions. Add a can of cream of mushroom soup along with the cream cheese for extra richness.

Spicy Philly: Add 1/2 teaspoon crushed red pepper flakes with the garlic, or stir in some diced jalapeños with the vegetables. Top with pepper jack instead of provolone!

Steakhouse Style: Use thinly sliced ribeye or sirloin instead of ground beef. Add a tablespoon of steak seasoning to really amp up that steakhouse vibe.

Cheese Lover’s Dream: Mix in some shredded sharp cheddar with the mozzarella, or use a blend of Italian cheeses. You can also add a sprinkle of parmesan on top before baking.

Veggie-Packed: Add diced tomatoes, sliced mushrooms, or banana peppers. Some folks love adding spinach at the end!

Make-Ahead Options

This casserole is perfect for meal prep! Here’s how to get ahead:

Partial Make-Ahead: Cook the entire casserole through step 7 (everything mixed together). Transfer to a baking dish, cover tightly with plastic wrap, and refrigerate for up to 24 hours. When ready to bake, top with provolone and add 5-10 extra minutes to the baking time since it’s starting cold.

Prep Components: You can dice your vegetables and brown your ground beef up to 2 days ahead. Store separately in the fridge, then assemble everything fresh when you’re ready to cook.

Not freezer-friendly: Because of the cream cheese and pasta, this doesn’t freeze and reheat well. The texture can become grainy and the pasta gets mushy. This is best enjoyed fresh or from the fridge!

Recipe Notes & Baker’s Tips

• Pasta shape matters: Small shells are ideal because they cradle that creamy sauce in every bite! But really, any short pasta works – just avoid long noodles like spaghetti.
• Full-fat is best: Use full-fat cream cheese for the creamiest results. Low-fat versions can separate or become grainy when melted.
• Skillet size: A 10-12 inch oven-safe skillet is perfect. If yours is smaller, transfer to a 9×13-inch baking dish.
• The beef stock matters: I love using a good quality beef stock or even beef bone broth. It really makes a difference in the overall flavor!

Serving Suggestions

This casserole is hearty and filling, so it doesn’t need much on the side! I love serving it with:

• A crisp green salad with Italian dressing
• Garlic bread or toasted hoagie rolls (stay on theme!)
• Roasted green beans or steamed broccoli
• Pickled banana peppers or giardiniera on the side for authentic Philly vibes

Garnish ideas: Fresh chopped parsley, extra shredded cheese, or a sprinkle of red pepper flakes add a nice finishing touch!

Perfect for: Weeknight dinners, potlucks, game day gatherings, or any time you’re craving comfort food without the fuss!

How to Store Your Philly Cheese Steak Casserole

Refrigerator: Let the casserole cool completely, then transfer to an airtight container or cover the skillet tightly with plastic wrap or foil. Store in the refrigerator for up to 4 days.

Reheating: Reheat individual portions in the microwave for 1-2 minutes, or reheat the entire casserole covered with foil in a 325°F oven for about 20 minutes until warmed through.

Freezing: This casserole is not recommended for freezing. The cream cheese and cooked pasta don’t hold up well to freezing and thawing – the texture becomes grainy and watery.

Make it last: This actually tastes even better the next day after all the flavors have melded together! It’s one of those dishes that improves with time.

Allergy Information

Contains:

• Dairy (butter, cream cheese, mozzarella, provolone)
• Gluten (pasta)

Substitution suggestions:

Dairy-free: Use dairy-free butter, dairy-free cream cheese (like Kite Hill), and dairy-free cheese alternatives. The texture won’t be quite as creamy, but it’ll still be delicious!

Gluten-free: Simply swap in your favorite gluten-free pasta shells. Everything else in the recipe is naturally gluten-free. Make sure to check your beef stock label too!

Low-carb/Keto: Skip the pasta entirely and use riced cauliflower instead. Reduce the cooking liquid to just 1 cup and cook the cauliflower rice directly in the skillet with the beef mixture.

Questions I Get Asked A Lot

My cream cheese isn’t melting smoothly – help!

This usually happens if the cream cheese is too cold or the heat is too low. Cut it into smaller cubes, make sure your beef mixture is nice and hot, and stir constantly. If it’s still clumpy, add a splash more of that reserved pasta water – the starch will help emulsify everything together!

Can I make this in a regular baking dish instead of a skillet?

You bet! Just cook everything on the stovetop in a regular skillet through step 7, then transfer the mixture to a greased 9×13-inch baking dish. Top with provolone and bake as directed. Easy peasy!

What if I don’t have provolone cheese?

No worries! You can use all mozzarella, Swiss cheese, or even American cheese slices on top. Provolone gives you that authentic Philly cheesesteak taste, but the casserole will still be delicious with whatever melty cheese you have on hand!

Can I add mushrooms to this?

YES! Mushrooms are a classic Philly cheesesteak addition. Sauté about 8 ounces of sliced mushrooms along with the peppers and onions in step 4. You might need to add a little extra butter since mushrooms soak up moisture. So good!

💬 Tried this recipe? Leave a comment and rating below! I’d love to hear how it turned out for you! Did you add any special twists?