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!
Philly Cheesesteak Casserole
This unique recipe takes everything you love about a mouth watering philly cheesesteak and turns it into a casserole! It’s made with ground beef, fresh bell peppers, onions, and mushrooms all cooked in a savory and tangy blend of classic seasonings and worcestershire sauce. It’s all held together with rich cream cheese and topped off with gooey provolone… I think I might be drooling. Plus, there are so many ways you can change up this versatile casserole recipe! Just scroll down to check out some suggestions.
What should I serve with this cheesesteak casserole recipe?
Since this is a heavier casserole, a side of roasted veggies goes great! Try some of my favorite veggie sides like Roasted Broccoli, Roasted Cauliflower, or a medley of Oven Roasted Vegetables. Of course, you could always stay true to Philly roots and serve with a side of fries dipped in malt vinegar. As an added bonus, this can be served as an appetizer with bread sticks or bagel chips to dip in it!
How To Make Cheesesteak Casserole
- Preheat. Preheat your oven to 350°F.
- Cook the ground beef. Use an oven safe skillet or pot to cook the ground beef until browned, crumbling the pieces as you go. Drain out any excess fat.
- Season. Add the butter and stir until melted. Stir in the Worcestershire sauce, onion powder, garlic powder, salt, and pepper until combined.
- Add your veggies. Add the red and green bell peppers and sliced onions. Stir until they soften then add in the baby portobello mushrooms.and continue cooking for about 5 minutes.
- Pour the broth. Stir in the beef broth and bring it to a boil. Continue heating over high heat as you add in the pasta and cook for about 8 minutes. Of course you can check the pasta box to confirm the cook time of your preferred noodles.
- Cut the heat. Remove the pot from heat. Stir in the chunks of cream cheese until they fully melt. Cover the entire top of the casserole with slices of provolone cheese.
- Bake. Bake the casserole for 20 minutes. You want the cheese to be golden on top and bubbling along the edges.
- Garnish. Top with freshly chopped parsley for a garnish, serve, and enjoy!
Storing Philly Cheesesteak Casserole
This easy cheesesteak casserole can be stored in the fridge in an airtight container for up to 5 days! Perfect for leftovers all week. Reheat for 30 seconds at a time in the microwave until warmed all the way through.
Ingredient Notes for This Casserole
- Ground beef – Use a leaner ground beef to avoid a ton of grease from cooking. You can also swap the beef for thinly shaved ribeye for a traditional take on the cheesesteak. You can also use ground turkey if preferred.
- Seasoning – Feel free to add more garlic, onion, salt, and pepper according to your taste. Or lessen the amounts if desired. You can also add freshly minced garlic for added garlicky flavor!
- Half and half – To thin the cheese a bit and help it melt, add a dash of half and half or heavy cream to the mixture.
- Beef broth – You can use vegetable broth or stock if that’s already on hand. You may want to add a bit more salt if going this route.
Philly Cheesesteak Casserole
- 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
- 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.