Philly Cheese Steak Casserole
This Philly Cheese Steak Casserole recipe tastes just like the classic sandwich! Simple to make using simple ingredients. Ready in 40 minutes!
I love Philly Cheese Steak sandwiches. Tender meat covered with melted cheese with onions and green pepper. Yummy! Now you can treat the whole family with this casserole version of the classic Philly Cheese Steak sandwich.
I like how the noodles provide a suitable replacement for the bread in this casserole version. BTW, you can use any type of pasta you want. I was in the mood for some Farfalle (bowtie pasta). so that is what I used for this recipe.
I would probably avoid thin pasta like spaghetti and stick to penne or farfalle or any other large noodles.
One of the things I love about my Dutch oven is it can be used on your cooktop as well as in the oven. I used my Dutch oven to cook the meat and vegetables on the cooktop and to bake the dish in the oven. Fewer dishes!
If you don’t have a Dutch oven (or a similar dish), simply transfer the mixture to an oven-safe 9 x 13 for the baking.
I also suggest using lean ground beef, to minimize the amount of grease. If you do notice a lot of grease after cooking the meat, try to remove as much of it as possible before adding the noodles and baking the casserole.
How to Handle Raw Beef
- Thaw raw ground beef on a plate on the lowest shelf of the refrigerator, to avoid dripping onto other foods.
- Keep raw and ready-to-eat meats separate.
- Wash hands thoroughly before and after handling raw ground beef. Wash cutting boards, bowls, and utensils used to prepare raw ground beef with hot soapy water and rinse well.
- Use separate plates to carry raw ground beef patties to the cooking area and cooked patties to the serving area.
- Use a Thermometer to ensure Ground Beef Reaches the Safely Cooked Internal Temperature of 160°F.
Recipe Tip
While you can pretty much use any brand of cream cheese, I highly recommend you use Philadelphia brand cream cheese. You will taste the difference.
If you are looking for another great recipe with Bow Tie Pasta, you need to try my Bow-Tie Pasta with Fresh Basil & Tomatoes. Yummy!
Gather your Ingredients
You will need the following ingredients to make this Philly Cheese Steak Casserole recipe (see recipe card for quantities): Bow Tie Pasta, Beef Broth, Water, Unsalted Butter, Garlic Cloves, Ground Beef, Cream Cheese, Green Bell Pepper, Yellow Onion, Mozzarella Cheese and Provolone Cheese.
How to Make Philly Cheese Steak Casserole
- Preheat your oven to 350°F.
- In a large pot, combine the beef broth and water. Add the pasta and cook al dente according to the package directions.
- Reserve 1/2 cup of the pasta liquid before draining the noodles.
- In a large saucepan, melt the butter. Cook the garlic cloves for thirty seconds, then add the bell pepper and onion and cook until tender, about 5 minutes.
- Add in the ground beef, season with salt and pepper, and cook until browned. Stir in the cream cheese and cook until melted.
- Stir in the reserved pasta liquid, the noodles, and the shredded mozzarella. Mix to combine.
- If your skillet is oven-proof, top with sliced provolone and bake. Otherwise transfer to a 9 by 13 inch baking dish, top with provolone and bake.
- Bake for 20 to 25 minutes or until the provolone is completely melted.
Philly Cheese Steak Casserole
Equipment
- Large Pot (or Dutch oven)
- Saucepan
- Skillet
Ingredients
- 1 lb Bow Tie Pasta
- 32 oz Beef Broth
- 4 Cups Water
- 2 Tbsp Unsalted Butter
- 2 Garlic Cloves
- 1 lb Ground Beef
- 8 oz Cream Cheese
- 1 Green Bell Pepper, diced
- ½ Yellow Onion, diced
- 1 cup Mozzarella Cheese, shredded
- Provolone Cheese
Instructions
- Preheat your oven to 350°F.
- In a large pot, combine the beef broth and water. Add the pasta and cook the al dente according to the package directions.
- Reserve 1/2 cup of the pasta liquid before draining the noodles.
- In a large saucepan, melt the butter. Cook the garlic cloves for thirty seconds, then add the bell pepper and onion and cook until tender, about 5 minutes.
- Add in the ground beef, season with salt and pepper, and cook until browned. Stir in the cream cheese and cook until melted.
- Stir in the reserved pasta liquid, the noodles, and the shredded mozzarella. Mix to combine.
- If your skillet is oven-proof, top with sliced provolone and bake. Otherwise transfer to a 9 by 13 inch baking dish, top with provolone and bake.
- Bake for 20 to 25 minutes or until the provolone is completely melted.
Nutrition
Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.
I’ve not made this yet but looks like I will want to. Question I have is: I have about 10 large slices of Roast Beef (store roasted and commonly used for sandwiches) that I was thinking of using it in this recipe. I think it’d work, but just wanted to ask if you’ve ever used coarsely chopped deli roast beef in this recipe?
I just ate a slice of the Starbucks Gingerbread loaf (10 star recipe) and it was really really good. Another winner!
Glad you enjoyed the bread. I don’t see a problem using a different kind of meat but I would just limit how long you have it in the skillet as it will get baked at the end. Don’t want the meat to be too dry.
Very Good
Thank You!
How do you think it would taste with chicken broth because I don’t have beef broth right now and was wondering what the taste differences if any would be like.
I’ve never made this dish with chicken broth but I often use chicken broth with red meat. It should make minimal changes to the overall flavor if any at all.
Do you use beef broth or chicken broth because this recipe refers to both. I want to make sure I use the correct ingredients when I cook this. Thanks
My apologies for the confusion. Beef broth would be my first choice. Using chicken broth would not be horrible but I like to use beef broth for this recipe.