Philly Cheesesteak Casserole: A Comfort Food Classic Reimagined
A gooey, cheesy casseroles packed with tender ground beef, sautéed onions, bell peppers, and garlic, smothered in a creamy cheese sauce and pasta shells. A breadless twist on the classic Philly cheesesteak, perfect for family dinners.
Servings: 6 servings
Calories: 380kcal
Ingredients
- 2 tablespoons butter
- 1 pound ground beef
- 12 oz small shell pasta
- 3 cloves garlic, minced
- 1 green bell pepper, diced
- 1 yellow onion, diced
- 8 oz cream cheese, softened
- 1 cup shredded mozzarella cheese
- 6-8 slices provolone cheese
- Salt and black pepper to taste
- 32 oz beef stock
- 32 oz water
- 1/2 cup reserved pasta water
Instructions
- Preheat oven to 350°F (175°C)
- Boil beef stock and water in a large pot; cook pasta for 8–10 minutes until al dente, then drain, reserving 1/2 cup pasta water
- In an oven-safe skillet, sauté garlic, bell pepper, and onion with butter until softened (5 minutes)
- Brown ground beef in skillet, drain excess grease, and season with salt and pepper
- Stir in melted cream cheese, then gradually mix in reserved pasta water to create a creamy sauce
- Combine cooked pasta with the cheese sauce and beef mixture
- Layer into a casserole dish, top with mozzarella and provolone cheese slices
- Bake for 20–25 minutes, until cheese is golden and bubbly
Notes
Use halal-certified ground beef if desired
For a richer sauce, increase cream cheese to 10 oz
Let the casserole rest 5–10 minutes before serving for cleaner slices
For a richer sauce, increase cream cheese to 10 oz
Let the casserole rest 5–10 minutes before serving for cleaner slices