Prep time: 20 mins | Cook time: 20 mins | Total time: 40 mins | Serves: 6 people
This casserole is one of my family’s favourite weeknight dinners. Incredibly easy to throw together and crazy delicious packed with Philly Cheese Steak flavour that we all love except this is baked up in a scrumptious noodle casserole!
This casserole becomes a must in our home. My family’s most loved rotation and my go-to whenever I have friends or guests coming over. Made with only simple ingredients and ready in less than an hour, it is no doubt why this recipe becomes an instant sensation!
Ingredients
1/2 lb small shells
32 oz. beef stock plus 32 oz. water
2 tbsp butter
2 garlic cloves minced
1 lb ground beef
8 oz. cream cheese
1 green pepper diced
1/2 yellow onion diced
1/2 c. reserved pasta water
1 c. shredded mozzarella
6 slices provolone cheese
How to make Philly Cheese Steak Casserole
Step 1: Prepare the oven. Preheat it to 350 degrees.
Step 2: With 32 ounces of water, combine the beef stock. Cook the shells in it following the package directions. Keep half a cup of pasta water.
Step 3: Melt the butter in an oven-proof skillet. Add the garlic clove to the melted butter and cook for about 30 seconds. Add the bell pepper and onion and continue to cook for another 5 minutes until tender.
Step 4: To the skillet, add the ground beef and season with salt and pepper, then cook through. Discard the excess grease, then place the skillet back to heat. Add the cream cheese and stir until melted before stirring in the reserved pasta water, noodles, and shredded mozzarella.
Step 5: Top everything with sliced provolone. Place in the preheated oven and bake for about 20 to 25 minutes until the provolone has melted.
Note:
After stirring in the pasta water, noodles, and shredded mozzarella, transfer everything to a greased 9 x 13-inch baking dish if your skillet is not oven-proof. Then, top with provolone and bake in the preheated oven.
Nutrition Information:
Calories: 534kcal (27%) | Carbohydrates: 31g (10%) | Protein: 32g (64%) | Fat: 32g (49%) | Saturated Fat: 18g (113%) | Monounsaturated Fat: 1g | Cholesterol: 127mg (42%) | Sodium: 474mg (21%) | Potassium: 33mg (1%) | Fiber: 2g (8%) | Sugar: 3g (3%) | Vitamin A: 800IU (16%) | Vitamin C: 15.7mg (19%) | Calcium: 260mg (26%) | Iron: 3.1mg (17%)
Ingredients
- 1/2 lb small shells
- 32 oz. beef stock plus 32 oz. water
- 2 tbsp butter
- 2 garlic cloves minced
- 1 lb ground beef
- 8 oz. cream cheese
- 1 green pepper diced
- 1/2 yellow onion diced
- 1/2 c. reserved pasta water
- 1 c. shredded mozzarella
- 6 slices provolone cheese
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees.
Step 2: With 32 ounces of water, combine the beef stock. Cook the shells in it following the package directions. Keep half a cup of pasta water.
Step 3: Melt the butter in an oven-proof skillet. Add the garlic clove to the melted butter and cook for about 30 seconds. Add the bell pepper and onion and continue to cook for another 5 minutes until tender.
Step 4: To the skillet, add the ground beef and season with salt and pepper, then cook through. Discard the excess grease, then place the skillet back to heat. Add the cream cheese and stir until melted before stirring in the reserved pasta water, noodles, and shredded mozzarella.
Step 5: Top everything with sliced provolone. Place in the preheated oven and bake for about 20 to 25 minutes until the provolone has melted.
Notes
After stirring in the pasta water, noodles, and shredded mozzarella, transfer everything to a greased 9 x 13-inch baking dish if your skillet is not oven-proof. Then, top with provolone and bake in the preheated oven.
