If you love the classic flavors of a Philly cheesesteak but want a hearty, comforting twist, this Philly Cheesesteak Casserole with Pasta Shells is the perfect dish!
Packed with tender beef, sautéed peppers and onions, creamy sauce, and gooey melted cheese, this casserole combines everything you love about the iconic sandwich with the coziness of a baked pasta dish.
It’s easy to make, family-friendly, and perfect for a weeknight dinner or potluck.
Get ready to enjoy a delicious, cheesy meal that brings all the Philly cheesesteak goodness to your table!
Ingredients:
Philly Cheesesteak Casserole with Pasta Shells8 oz small pasta shells
1 lb ground beef or thinly sliced steak
1 small onion, diced
1 green bell pepper, diced
1 cup mushrooms, sliced (optional)
2 cloves garlic, minced
1 tsp Worcestershire sauce
1 tsp Italian seasoning
½ tsp salt & pepper
1 cup beef broth
1 cup heavy cream
1 ½ cups shredded provolone or mozzarella cheese
Instructions:
Cook pasta shells according to package instructions; drain and set aside.
In a large skillet, cook ground beef (or steak) over medium heat until browned. Drain excess grease.
Add onion, bell pepper, mushrooms, and garlic to the skillet. Cook until softened.
Stir in Worcestershire sauce, Italian seasoning, salt, and pepper.
Pour in beef broth and heavy cream. Simmer for 3-5 minutes.
Add cooked pasta shells and mix well.
Transfer mixture to a greased baking dish. Sprinkle with cheese.
Bake at 375°F for 15-20 minutes until cheese is melted and bubbly.
Let sit for a few minutes before serving.
Note: For an extra cheesy and flavorful casserole, try mixing provolone and mozzarella cheese.
You can also substitute ground beef with thinly sliced ribeye or roast beef for a more authentic Philly cheesesteak taste.
Serve with garlic bread or a side salad for a complete meal!
Enjoy this creamy, cheesy twist on a Philly cheesesteak
How to Store:
Refrigerator:
Let the casserole cool completely, then cover tightly with foil or transfer to an airtight container. Store in the fridge for up to 4 days.
Freezer:
To freeze, cool the casserole completely, then wrap it well with foil and plastic wrap, or place in a freezer-safe container. Freeze for up to 2 months. For best results, thaw overnight in the fridge before reheating.
Reheating:
Oven: Cover with foil and bake at 350°F for 20–25 minutes, or until heated through.
Microwave: Heat individual portions in a microwave-safe dish in 60–90 second intervals, stirring in between, until hot.
Variations and Tips:
Variations:
Authentic Twist: Use thinly sliced ribeye or deli-style roast beef instead of ground beef for a more classic Philly cheesesteak flavor.
Cheese Options: Mix provolone, mozzarella, and even a little cheddar for a more complex cheesy top. Cheese Whiz lovers—add a drizzle before baking!
Veggie Boost: Add diced red bell peppers, spinach, or zucchini for extra color and nutrients.
Low-Carb Option: Swap the pasta for cooked cauliflower florets or serve the cheesy beef mixture over roasted spaghetti squash.
Spicy Kick: Add diced jalapeños, crushed red pepper flakes, or a dash of hot sauce for some heat.
Tips:
Don’t overcook the pasta—keep it al dente since it’ll bake and absorb more liquid in the oven.
Make it ahead: Assemble everything, cover tightly, and refrigerate for up to 24 hours before baking.
Let it rest: After baking, give the casserole a few minutes to rest so the sauce thickens and everything holds together better when serving.
Nutritional Information (per serving):
Calories: ~520
Protein: 27g
Carbohydrates: 32g
Fat: 32g
Saturated Fat: 15g
Fiber: 2g
Sugar: 3g
Sodium: 480mg
Cholesterol: 95mg
Note: Nutritional values may vary depending on the exact ingredients used (type of meat, cheese, cream, etc.).
For more accurate info, use a nutrition calculator with your specific brands and measurements.