If you are a fan of Philadelphia's famous sandwich, this Philly cheesesteak casserole tastes just like it but in pasta form. And it is actually something you can share with people. Now whether you want to or not is a different story.
I'm a big fan of one skillet meals - from Tuscan chicken mac and cheese to a chicken enchilada skillet to a chicken and broccoli bake.
I also love taking a traditional dish and repurposing it in another way. And when I think of may favorite sandwich/sub, the Philly cheesesteak is at the top of the list.
I just love the melt-in-your-mouth beef slathered in cheese and in between some tasty bread.
So I figured a casserole is the perfect dish to adapt it with. You get the cheese factor with the sauce and the carbs from the pasta. Oh and who can forget the beef!
This Philly cheesesteak casserole is one of those meals that makes you go "mmmmm" as you take a bite! Oh and if you love pizza, try this Philly cheesesteak pizza.
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Ingredient Notes
- Beef - while not traditional, I use ground beef for the ease of cooking it.
- Pasta - I'm a fan of using orecchiette as it really soaks up the sauce.
- Beef broth - by cooking the pasta in it, it soaks up some of the beef flavor.
- Cheese - I use cream cheese to create a thicker sauce since you aren't making a roux. I also prefer provolone for my cheesesteaks.
Ingredient Swaps
Like any recipe, you can swap out some of the ingredients. Some variations include:
- While I use ground beef, you can also used shaved ribeye which is most commonly used.
- Orecchiette is my go-to most times for this pasta dish, but other types of pasta like macaroni, penne or ziti are good substitutes.
- I like using beef broth but you can also use chicken broth or water.
- If you aren't a fan of provolone, you can substitute with mozzarella, cheddar or even American cheese.
Step-by-Step Photos
Please note full ingredient list and instructions can be found in recipe card below.
Cook the beef and veggies in a skillet over medium heat with butter until the beef is browned. Season with salt and pepper and then add the pasta, broth, water and Worcestershire sauce. Bring to a boil and then reduce to simmer, cooking for 15 minutes.
Stir in the cream cheese and half of the provolone. Top with the remaining cheese and broil for 2-3 minutes or until the cheese is melted.
FAQs
Yes. You can assemble the dish up to 8 hours ahead of time and place in the fridge. Once ready to eat, place in the oven at 325°F and bake until warmed through.
This Philly cheesesteak casserole will last about 3 days if stored in an airtight container in the fridge.
You can also keep in the freezer for up to 3 months.
My preferred method is just reheating in the skillet. Cover and bake at 325°F until warmed through.
Another option is adding leftover pasta to a skillet with a splash of water. Cook on medium-low until heated through.
You can also microwave. Place in a microwave-proof bowl with a splash of water and microwave for 1 minute. Stir and microwave for another minute or until heated through.
Side Dish Suggestions
While this cheesesteak casserole recipe is perfect on its own. You can serve with a variety of sides including:
Equipment
The equipment you use is important to how the recipe turns out. What is needed is the following:
- Skillet/Dutch oven - you want something large enough to be able to toss the pasta in after cooking the sauce.
- Wooden spoon - used to break up the meat and toss the sauce.
- Cheese grater - you want to use fresh cheese so you need a grater to shred it.
Pro Tips/Recipe Notes
- If using ribeye, place it in the freezer for 45 minutes prior to slicing so you get thin slices.
- If the pasta is soaking up the liquid too quickly, add broth 1 tablespoon at a time to reach desired consistency.
- Cook the pasta until just al dente as it will cook more when broiling.
- Don't use pre-shredded cheese. It contains wood pulp and preservatives so it doesn't melt well.
Similar Recipes
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Philly Cheesesteak Casserole
Ingredients
- 2 tablespoon unsalted butter
- 1 lb ground beef
- 1 green bell pepper, diced
- ½ sweet onion, diced
- 2 garlic cloves, minced
- salt + pepper
- ½ lb orecchiette
- 2 cups beef broth
- 1 cup water
- 1 tablespoon Worcestershire sauce
- 8 oz cream cheese, cubed
- 2 cups provolone cheese, shredded
Instructions
- Heat butter in 12 inch skillet over medium heat. Add the beef, pepper, onion and garlic, cooking until the beef is browned, about 7-10 minutes. Season with salt and pepper.
- Add the pasta, broth, water and Worcestershire sauce. Bring to a boil and then reduce to simmer. Cover and cook for 15 minutes or until the pasta is cooked and the liquid has evaporated.
- Stir in the cream cheese and half of the provolone. Top with the remaining provolone. Turn the oven to broil and broil for 2-3 minutes or until the cheese is melted.
Notes
- If using ribeye, place it in the freezer for 45 minutes prior to slicing so you get thin slices.
- If the pasta is soaking up the liquid too quickly, add broth 1 tablespoon at a time to reach desired consistency.
- Cook the pasta until just al dente as it will cook more when broiling.
- Don't use pre-shredded cheese. It contains wood pulp and preservatives so it doesn't melt well.
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