Philly Cheesesteak Casserole
Philly Cheesesteak Casserole combines all the classic flavors of a traditional Philly cheesesteak into a hearty and filling dish. Perfect for a family dinner, this casserole is loaded with tender beef, sautéed peppers, onions, and melted cheese, all layered over a bed of creamy, cheesy pasta.
Equipment
- 1 large skillet
- 1 casserole dish (9x13 inches)
- 1 measuring cups and spoons
- 1 cutting board
- 1 oven
Ingredients
- 1 pound steak (ribeye or sirloin), thinly sliced
- 3 tablespoons olive oil
- 1 large onion, sliced
- 1 large bell pepper (green or red), sliced
- 2 cloves garlic, minced
- 8 ounces pasta (penne or rotini)
- 2 cups shredded provolone cheese
- 1 cup cream cheese, softened
- 1 cup beef broth
- 1 teaspoon Worcestershire sauce
- to taste salt and pepper
- for garnish fresh parsley, chopped (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the sliced steak, seasoned with salt and pepper, and cook until browned and cooked through, about 5-7 minutes. Remove from the skillet and set aside.
- In the same skillet, add the remaining tablespoon of olive oil. Sauté the sliced onions, bell pepper, and minced garlic until the vegetables are tender, about 5-6 minutes.
- In a large bowl, combine the cooked pasta, sautéed vegetables, cooked steak, cream cheese, beef broth, Worcestershire sauce, and half of the provolone cheese. Mix well until all ingredients are combined.
- Transfer the mixture into a greased casserole dish. Top with the remaining provolone cheese.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden.
- Remove from the oven, let it cool for a few minutes, and garnish with chopped parsley if desired.
- Serve warm and enjoy your delicious Philly Cheesesteak Casserole!
Notes
For a spicier kick, consider adding sliced jalapeños or using pepper jack cheese in place of provolone.
This casserole can be stored in the refrigerator for up to 3 days and can be reheated in the oven or microwave.
Feel free to customize your ingredients with your favorite vegetables, such as mushrooms or spinach.