Description
This easy Philly Cheese Steak Casserole transforms the classic sandwich into a family-friendly one-pan dinner. Small pasta shells are cooked in savory beef stock, then combined with seasoned ground beef, sautéed peppers and onions, cream cheese, and mozzarella before being topped with melted provolone. Baked until bubbly and golden, it’s comfort food perfection that’s ready in under an hour!
Ingredients
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
Instructions
Preheat your oven to 350°F. This gives it time to come to temperature while you’re cooking on the stovetop.
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.
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!
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!
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.
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!
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.
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.
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.
Let the casserole sit for 3-5 minutes before serving. This helps everything set up slightly and makes serving easier.
Notes
- 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!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop and Baking
- Cuisine: American