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!
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.
Video
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.