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Philly Cheesesteak Casserole

Philly cheesesteak casserole combines tender pasta, caramelized peppers and onions, seasoned beef, and layers of American and provolone cheese into a hearty, one-pan bake version of the classic sandwich.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 pounds ground beef
  • 1 large yellow onion sliced thin
  • 2 large green bell peppers sliced thin
  • 1 pound pasta rigatoni or penne
  • 2 cups American cheese sliced or diced
  • 1.5 cups provolone cheese sliced or shredded
  • 1 can cream of mushroom soup 10.5 ounces
  • 1 cup whole milk
  • 2 tablespoons butter
  • 3 cloves garlic minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 cup beef broth

Equipment

  • Large skillet or Dutch oven
  • 9x13 inch baking dish
  • Wooden spoon or spatula
  • Large pot for cooking pasta
  • Colander for draining pasta
  • Knife for slicing peppers and onions
  • Cutting board
  • Measuring cups and spoons

Method
 

  1. Bring a large pot of salted water to a rolling boil. Cook the pasta for 8 to 10 minutes until just shy of al dente, then drain and set aside.
  2. Melt the butter in a large skillet over medium heat. Add the sliced onion and bell peppers and cook for 8 to 10 minutes, stirring occasionally, until they are softened and golden brown.
  3. Push the vegetables to one side of the skillet and add the ground beef. Break it up and cook for 5 to 7 minutes until no pink remains. Stir in the minced garlic and cook for 1 minute more.
  4. Season the beef and vegetable mixture with salt, black pepper, paprika, and garlic powder. Stir to combine and taste to adjust seasoning if needed.
  5. Pour the beef broth into the skillet, scraping up any browned bits from the bottom. Let the mixture simmer for 2 minutes to meld the flavors.
  6. In a small bowl, whisk together the cream of mushroom soup and whole milk until smooth to form the creamy sauce.
  7. Preheat the oven to 375°F (190°C). In a 9x13 inch baking dish, combine the cooked pasta, beef and vegetable mixture, and the creamy soup mixture. Stir in three-quarters of the American cheese and half of the provolone cheese.
  8. Top the casserole evenly with the remaining American and provolone cheese. Bake uncovered for 25 to 30 minutes until the cheese is melted, golden, and bubbly. Let rest for 5 minutes before serving.

Notes

This casserole is freezer-friendly: assemble and freeze before baking for up to 3 months or refrigerate for up to 24 hours before baking. Let rest 5 minutes before serving for cleaner slices.