Philly Cheesesteak Casserole
If you are a fan of Philadelphia's famous sandwich, this Philly cheesesteak casserole tastes just like it but in pasta form.
Servings 6
Calories 587kcal
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.
Nutrition
Serving: 1g | Calories: 587kcal | Carbohydrates: 29g | Protein: 34g | Fat: 37g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0g | Cholesterol: 126mg | Sodium: 1222mg | Potassium: 268mg | Fiber: 1g | Sugar: 6g