Description
A hearty and indulgent Philly Cheese Steak Casserole that combines tender ground beef, sautéed peppers and onions, creamy cheeses, and tender pasta shells baked to melty perfection. This comforting casserole is an easy twist on the classic Philly cheesesteak sandwich, perfect for a satisfying family dinner in under an hour.
Ingredients
Scale
Pasta
- 1/2 pound small shells
- 32 ounces beef stock
- 32 ounces water
- 1/2 cup reserved pasta water
Meat and Vegetables
- 1 pound ground beef
- 1 green pepper, diced
- 1/2 yellow onion, diced
- 2 garlic cloves, minced
Dairy and Fats
- 2 tablespoons butter
- 8 ounces cream cheese
- 1 cup shredded mozzarella cheese
- 6 slices provolone cheese
Seasoning
- Salt, to taste
- Black pepper, to taste
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) to prepare for baking the casserole later.
- Cook the pasta: In a large pot, combine 32 ounces of beef stock with 32 ounces of water. Bring to a boil, then cook the small shells according to the package directions until al dente. Reserve 1/2 cup of the pasta cooking water and drain the rest.
- Sauté the vegetables: In an ovenproof skillet, melt the butter over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant. Add the diced green pepper and onion, cooking for about 5 minutes until they are tender and softened.
- Cook the beef: Add the ground beef to the skillet with the vegetables. Season with salt and pepper to taste. Cook thoroughly, breaking up the meat into crumbles. Drain excess grease from the skillet.
- Melt in the cream cheese: Return the skillet to heat and stir in the cream cheese until fully melted and combined with the beef and vegetables, creating a creamy filling.
- Combine pasta and cheese: Stir in the reserved pasta water, cooked pasta shells, and shredded mozzarella into the beef mixture, ensuring everything is well combined.
- Top and bake: Layer the six slices of provolone cheese evenly on top of the casserole mixture. Transfer the skillet to the preheated oven and bake for 20 to 25 minutes, or until the provolone has completely melted and the casserole is bubbly.
Notes
- If you don’t have an ovenproof skillet, transfer the beef and vegetable mixture to a baking dish before adding the pasta and cheese and baking.
- Feel free to add extra seasonings like paprika or red pepper flakes for added flavor.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
