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Philly Cheesesteak Casserole

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A hearty baked casserole inspired by the classic Philly cheesesteak, combining tender beef, peppers, onions, creaminess, and melty provolone with pasta or rice.

Ingredients

  • 1 lb (450 g) ground beef or thinly sliced steak
  • 12 oz (340 g) pasta (penne or rotini) or 3 cups cooked rice
  • 2 bell peppers, sliced
  • 1 medium onion, sliced
  • 2 cloves garlic, minced
  • 4 oz (113 g) cream cheese
  • 1/2 cup beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp Italian seasoning or steak seasoning
  • 8–10 slices provolone cheese or 2 cups shredded provolone
  • Salt and pepper, to taste
  • 1 tbsp olive oil or butter

Instructions

  1. Preheat oven to 190°C (375°F).
  2. If using pasta, cook until just under al dente, then drain and set aside.
  3. Heat olive oil or butter in a skillet. Sauté bell peppers and onions until softened. Add garlic and cook briefly.
  4. Add ground beef or sliced steak. Cook until browned, seasoning with Italian or steak seasoning, salt, and pepper.
  5. Stir in Worcestershire sauce and beef broth.
  6. Add cream cheese and stir until melted and creamy.
  7. Combine beef mixture with cooked pasta or cooked rice.
  8. Transfer mixture to a baking dish and top with provolone cheese.
  9. Bake 15–20 minutes until cheese is melted and bubbling.
  10. Let rest for 5 minutes before serving.

Notes

  • Use cauliflower or zucchini for a low-carb variation.
  • Add heavy cream for extra creaminess.
  • Spice it up with jalapeños or red pepper flakes.
  • Mushrooms can be added with the peppers and onions.
  • Provolone, mozzarella, or white American cheese all work well.

Nutrition

Find it online: https://thefamilycooking.com/philly-cheesesteak-casserole-2/