Philly Cheesesteak Casserole is the ultimate comfort food! It’s hearty from ground beef, supremely cheesy, and loaded with all of the classic philly cheesesteak veggies you know and love. It’s a quick and easy recipe that works as a potluck favorite and an easy weeknight dinner!
Cuisine: American ; Prep Time: 20 minutes ; Cook Time: 40 minutes ; Total Time: 1 hour
Servings: 4
Ingredients
- 1 Pound Ground Beef
- 2 Tablespoons Salted Butter
- 1 teaspoon Worcestershire Sauce
- 1 teaspoon Onion Powder
- 1 teaspoon Garlic Powder
- 1/2 teaspoon Salt
- 1/2 teaspoon Ground Black Pepper
- 1 Green Bell Pepper deseeded and sliced
- 1 Red Bell Pepper deseeded and sliced
- 1 Yellow Onion Sliced
- 8 Ounces Baby Portabella Mushrooms sliced
- 4 Cups Beef Broth
- 8 Ounces Cavatappi Pasta
- 4 Ounces Cream Cheese cut into pieces
- 12 Slices Provolone Cheese
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Cook and crumble the beef in a large oven safe skillet or pot then drain out all the excess fat and liquid.
- Stir in the butter until melted then stir in the Worcestershire sauce, onion powder, garlic powder, salt, and pepper until combined.
- Stir in the two bell peppers and onion and cook until they start to soften then stir in the mushrooms and cook for 5 minutes.
- Stir in the beef broth and bring it to a boil over high heat, stir in the pasta and cook for time indicated on the box. Mine took 8 minutes.
- Turn the heat off, stir in the cream cheese until fully melted then cover the top with the sliced provolone.
- Bake for 20 minutes or until the cheese is bubbly around the edges and top turns golden.
- Serve hot with freshly chopped parsley for garnish if desired.
Notes
- NOTE ON PASTA: You can use any type of short cut pasta such as macaroni or penne if you don't have Cavatappi on hand.
- NOTE ON BAKING: If your stove top pot isn't oven proof, pour the casserole mixture into an oven safe 9x13 inch dish before topping with the provolone, then bake as directed.
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