Everyone in my family loves Philly Cheesesteak but it is not something I have made at home. I am not sure why – they are probably not too hard or time-consuming. Right?! Well, now I have this recipe I don’t need to make sandwiches. My mom made casseroles often when I was a kid and I loved them. Now, I love them for another reason, they are convenient and great. Every pan in your kitchen will not be dirty!
This Philly Cheese Steak Casserole is exceptional and truly hits the spot. It not at all complicated, it is heart and satisfying, and it comes together in very little time. That is perfect in my book!
Ingredients
2 cups (8 oz.) dried shells pasta
1 lb. lean ground beef
1 cup onion diced
1 green pepper diced
2 garlic cloves minced
1 tsp. black pepper
1/2 tsp. salt
8 oz. cream cheese – cubed
3/4 cup reserved pasta water
1 cup shredded mozzarella
6 slices provolone cheese
Directions
Preheat your oven to 350° F
Cook pasta in boiling, salted water – but cook 2 minutes less than al dente (the lowest of the suggested minutes for cooking). Before draining reserve 3/4 cup of the pasta water. Rinse pasta in cool water after draining. Set aside.
In an oven proof skillet (cast iron if you have one), cook ground beef over medium high heat, (don’t break up the meat too much). Drain excess grease when browned.
Return to stove and over medium heat, add the onions and green peppers to the ground beef and cook for about 4 minutes.
Add the garlic, pepper, and salt – stir for about 1 minute.
Add the cubed cream cheese to the beef mixture and stir until the cream cheese is melted.
Stir in the 3/4 cup reserved pasta water, the pasta, and the shredded mozzarella. Stir to combine.
Top with sliced provolone. Put the skillet in the oven and bake for 20 to 25 minutes or until the provolone is fully melted. Broil for 2 minutes or until the cheese starts to turn brown.
If you do not have an oven proof skillet, transfer mixture to a greased 13×9 casserole dish. Make sure to check if the dish you use can be used for broiling.
Remove from oven, let set for about 10 minutes, and serve.
Notes
• If you do not have pasta shells, other pasta will work great – macaroni, rotini, bowties…. there are many options.
• Try adding a dash of Worcestershire sauce to the ground beef for some more depth of flavor.
• Before serving, sprinkle chopped parsley or sliced green onions.
• Thinly sliced steak can be used in place of ground beef.
• If you want either freeze leftovers or prepare just to freeze for later:
Let the casserole cool, divide into portions if you wish, package in an airtight container, and freeze. This will keep in the freezer for up to 6 months.