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Delicious Philly cheesesteak casserole topped with melted cheese and peppers.

Philly Cheesesteak Casserole

A delicious twist on the classic cheesesteak sandwich, featuring a hearty casserole with all the tasty components, including pasta and cheese.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound ground beef or steak, thinly sliced Use a mix of beef and steak for extra flavor.
  • 1 medium onion, sliced
  • 1 medium green bell pepper, sliced
  • 8 ounces mushrooms, sliced
  • 2 cups cooked pasta (such as penne or rotini) Whole wheat pasta can be used for a healthier option.
  • 2 cups shredded provolone cheese Can substitute with mozzarella or cheddar.
  • 1 cup beef broth
  • 1 tablespoon Worcestershire sauce
  • to taste salt and pepper
  • as needed olive oil for cooking

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a large skillet, heat olive oil over medium heat. Add sliced onion, bell pepper, and mushrooms; sauté until softened.
  3. Add the ground beef or steak slices and cook until browned.
  4. Stir in Worcestershire sauce, beef broth, salt, and pepper.
  5. In a large mixing bowl, combine the cooked pasta with the meat mixture.
  6. Transfer the mixture to a greased baking dish and top with provolone cheese.
  7. Bake in the oven for 20-25 minutes or until the cheese is melted and bubbly.
  8. Let it cool slightly before serving.

Notes

Serve hot, straight from the oven. Pairs well with a simple side salad or crusty bread. Leftovers can be stored in an airtight container in the refrigerator for 3-4 days or frozen for up to 2 months. Thaw in the refrigerator before reheating.