Craving the flavors of a Philly cheesesteak?! Philly Cheesesteak Casserole is an easy and one pot meal that tastes just like a cheesesteak but is in a pasta casserole form! It is filled with ground beef, green bell peppers and provolone cheese - it is a family favorite!
If there's one type of dinner my whole family will eat, it's pasta. It's pure comfort food and whether it's buttered noodles, spaghetti and meatballs, or rigatoni, my family loves it! In fact, we love it so much that we have an entire day on our meal plan devoted to it. Wednesday night is pasta night!
Since we all need some variety in our lives, I'm constantly coming up with new pasta recipes, and this Philly Cheesesteak Casserole is our new family favorite!
Not only is this a super delicious recipe, but it is an easy dinner recipe that can be made in less than 30 minutes! If you want to meal prep and make your weeknight even easier, you can chop the veggies ahead of time. If you and your family are fans of a good Philly cheesesteak sandwich, you're definitely gonna want to make this one!
The simple ingredients in this cheesesteak casserole recipe are easy to find in any grocery store! Refer to the recipe card for exact quantities.
Sirloin or Ribeye Steak - I used ribeye steak which I sliced very thinly into bite-sized pieces. You could definitely use ground beef, too!
Butter and olive oil - olive oil for cooking the steak and butter for the veggies.
Green Bell Peppers
White Onion
Cream Cheese - tangy cream cheese is added to the pasta at the end to make a creamy sauce for the cheesesteak casserole.
Milk - I used 2% milk, but skim, 1% and whole milk would all work.
Fresh Garlic - fresh garlic adds delicious garlic flavor to this dish.
Worcestershire
Provolone Cheese Slices - slices of provolone cheese are layered on top of the casserole and broiled so it is cheesy and golden brown!
Shredded Italian Cheese
Beef Broth
Macaroni Pasta - you can use really any kind of short pasta that you see at your grocery store. Penne, rigatoni, rotini, and shells would all work.
This one pot dish is an easy dinner idea and it's a great dish to make for a busy weeknight! Be sure to refer to the full printable recipe card for complete quantities and instructions.
Slice the steak. Take your steak and slice it thinly into bite-sized pieces.
Brown the beef. To start, heat a Dutch oven, or any other large oven-safe pot or large skillet over medium-high heat. Add the olive oil and sliced steak, season with salt and black pepper, and cook until browned, breaking it into small pieces as it cooks. Remove the cooked steak from the pot and set aside.
Add the vegetables. Drain the excess grease and add the butter. Add the diced onion and green peppers, and cook until softened, about 5-7 minutes.
Add the spices. Add the fresh minced garlic and Worcestershire sauce, and stir to combine, cooking another minute.
Add the pasta. To the pot, add the pasta, beef broth, and milk.
Cook. Bring the mixture to a boil, reduce the heat to medium heat and cover, simmering for 10-12 minutes, until the pasta is fully cooked.
Add the cream cheese. Stir in the cream cheese and Italian cheese, until they have melted and the mixture is creamy.
Top with provolone. Place slices of provolone cheese on top of the casserole and then broil for 1-2 minutes, until the cheese has melted and is golden brown. Note: if your skillet or pot isn't oven safe, you can transfer the mixture to a casserole dish for this step.
Serve. Serve and enjoy!
Leftovers. Store leftover casserole in an airtight container in the fridge for 3-4 days.
Use steak. A traditional Philly cheesesteak is made with sliced ribeye steak and you can definitely do that in this recipe, too. I use lean ground beef to keep cost down and my kids like it better. Simply thinly slice a ribeye steak or sirloin steak and then saute the steak slices in oil or butter instead of cooking the ground beef.
Swap the cheese. I use Italian cheese in this casserole but you could definitely use shredded mozzarella cheese or shredded provolone cheese, if you prefer. Even shredded cheddar would work, as many Philly cheesesteaks have cheddar cheez whiz on them!