Description

This Philly Cheesesteak Casserole is a comforting, flavorful dish that combines the classic flavors of a Philly cheesesteak sandwich with tender elbow macaroni baked in a creamy cheese sauce. Ground beef, sautéed onions, and green bell peppers are simmered with pasta in a savory broth, then enriched with cream cheese and topped with melty mozzarella and provolone. It’s baked to golden perfection, making it a hearty and satisfying meal perfect for weeknight dinners or family gatherings.

Ingredients

Scale

Meat and Vegetables

2 tablespoons olive oil
1 pound ground beef
1 yellow onion, diced
Salt and pepper, to taste
2 teaspoons Worcestershire sauce
1 green bell pepper, stem and seeds removed, diced

Pasta and Liquids

8 ounces elbow macaroni, uncooked
1 cup water
2 cups beef broth
½ cup whole milk
½ cup heavy cream

Cheeses

4 ounces cream cheese, cut into small cubes
1 cup mozzarella cheese, shredded
6 ounces provolone cheese, sliced and torn into pieces

Garnish

Fresh parsley, chopped

Instructions

Brown the meat and onions: Heat olive oil in a 12-inch skillet over medium heat. Add ground beef and diced onion, cooking until the beef is no longer pink and the onions are soft and translucent. Season with salt and pepper to taste to enhance the flavor.
Add vegetables, pasta, and liquids: Stir in Worcestershire sauce, diced green bell pepper, uncooked elbow macaroni, water, and beef broth. Mix everything together to combine well.
Simmer the pasta: Bring the mixture to a boil over high heat. Once boiling, reduce heat to low, cover, and let it simmer for 15 minutes. Check to ensure the pasta is fully cooked and most of the liquid has been absorbed or evaporated.
Create the creamy cheese sauce: While still on low heat, add the whole milk, heavy cream, and cream cheese cubes to the skillet. Stir continuously until the cream cheese has completely melted and incorporated into a smooth, creamy sauce.
Mix in mozzarella and provolone: Remove the skillet from heat. Sprinkle the shredded mozzarella and half of the torn provolone over the mixture and stir gently to distribute the cheese evenly throughout the casserole.
Top and prepare for baking: Evenly spread the remaining provolone cheese on top of the casserole and sprinkle with chopped fresh parsley for garnish. Transfer the entire mixture into an oven-safe baking casserole dish if the skillet is not oven-safe.
Bake the casserole: Bake in a preheated oven at 350°F (175°C) for 10 minutes, or until the top cheese is melted and slightly browned, creating a deliciously golden crust.

Notes

If your skillet is not oven-safe, transfer the casserole to an oven-safe baking dish before baking.
For extra flavor, consider adding some minced garlic while browning the beef and onions.
This dish can be customized by adding mushrooms or substituting the ground beef with ground turkey or chicken.
Use low-fat milk and cheese options for a lighter version.
Leftovers can be refrigerated and reheated, but the pasta may absorb more liquid, so add a splash of milk when reheating.
Fresh parsley adds a pop of color and freshness but can be omitted if unavailable.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Casserole
Method: Baking
Cuisine: American

Keywords: Philly cheesesteak casserole, ground beef casserole, baked pasta, cheesy casserole, comfort food, easy dinner, one-pot pasta bake