Philly Cheesesteak Pasta Casserole: Cheesy Delight

This Philly Cheesesteak Pasta Casserole is the best comfort food ever. I mean, who doesn’t love a big cheesy casserole? It takes everything you love about a Philly cheesesteak sandwich and turns it into a pasta dish.

My family goes crazy for this every single time I make it. The beef is tender, the cheese is gooey, and the peppers add the perfect touch.

Plus, you only need one pan for the whole thing! It’s so easy to make on busy weeknights. Trust me, once you try this, you’ll make it again and again. It’s that good!

Ingredients You’ll Need

This casserole mixes all your favorite cheesesteak flavors with pasta. Look at the recipe card for the full ingredients list and amounts.

• Pasta: Penne or rigatoni holds all that cheesy sauce and beef so well in every bite.
• Beef: Thin ribeye or sirloin slices give you that real Philly cheesesteak taste you want.
• Bell Peppers: Green peppers bring that classic cheesesteak flavor with a nice little crunch, too.
• Onions: Yellow onions get sweet and yummy when they cook with everything else perfectly.
• Provolone Cheese: This cheese melts like a dream and tastes just like the real deal.
• Cream Cheese: Makes the sauce super creamy and brings everything together in the dish.
• Beef Broth: Adds tons of flavor and makes the sauce just the right thickness.

How to Make Philly Cheesesteak Pasta Casserole

Ready to make this amazing casserole? Just follow these easy steps, and you’ll have dinner ready in no time!

Step 1: Cook the Pasta

Bring 4 quarts of salted water to a boil in your big pot. Toss in 1 pound of penne pasta. Cook it for 8-10 minutes until it’s just right. Drain all the water out and set your pasta aside for now.

Step 2: Sear the Beef

Heat 2 tablespoons of olive oil in your skillet on high heat. Add 1.5 pounds of sliced ribeye to the hot pan. Cook it for 3-4 minutes until it’s nice and brown. Sprinkle 1 teaspoon salt and ½ teaspoon black pepper on top. Take it out and set it aside.

Step 3: Sauté the Vegetables

Keep using the same skillet and add 1 tablespoon of butter. Throw in 2 sliced bell peppers and 1 sliced onion. Cook them for 5-6 minutes until they’re soft and a little brown. Add 3 minced garlic cloves and cook for 30 more seconds. Smells amazing, right?

Step 4: Make the Creamy Sauce

Turn your heat down to medium now. Add 8 ounces of soft cream cheese to the veggies. Stir it around until it melts. Pour in 1 cup of beef broth and ½ cup heavy cream. Keep whisking until it’s smooth. Let it bubble for 2-3 minutes until it gets thick and creamy.

Step 5: Combine Everything

Put your cooked pasta and beef back in the skillet with the sauce. Mix in 1 cup of shredded provolone cheese. Stir everything together really well. Taste it and add more salt and pepper if you want. YUM!

Step 6: Assemble the Casserole

Heat your oven to 375°F while you work. Pour everything into your 9×13 baking dish. Spread it out nice and even. Top it with 1.5 cups of shredded provolone and ½ cup of shredded mozzarella. Cover the whole thing with foil so it stays moist.

Step 7: Bake to Perfection

Put your covered dish in the oven. Bake it for 20 minutes. Take off the foil and bake for 8-10 more minutes. The cheese should be golden and bubbly. Let it sit for 5 minutes before you serve it. This helps everything set up nicely.

Tips for the Best Philly Cheesesteak Pasta Casserole

• Freeze the beef for 15 minutes before you slice it. This makes it super easy to cut really thin.
• Don’t overcook your pasta at first. It keeps cooking in the oven, so you want it a little firm.
• Use fresh cheese that you shred yourself. It melts way better than the stuff in bags.
• Let it rest after baking. The sauce gets thicker, and it’s easier to scoop out.
• Add mushrooms if you like them. They taste so good with the beef and cheese.

Variations and Substitutions

Want to mix things up a bit? Here are some fun ways to change this recipe!

• Ground beef: Use 1.5 pounds of ground beef instead. It’s cheaper and still tastes great.
• Chicken version: Try sliced chicken breast if you want something lighter than beef. You can even add some spice, like in this Cajun Pumpkin Pasta recipe.
• Cheese swap: Use sharp cheddar or pepper jack if you want more kick in your casserole.
• Whole wheat pasta: Pick whole wheat or protein pasta if you want to add more nutrition. Need more ideas? Check out this Ground Turkey Pasta Bake for inspiration.

FAQs About Philly Cheesesteak Casserole

Can I make this pasta casserole ahead of time?

Yes! Put the whole casserole together and cover it with foil. Keep it in the fridge for up to 24 hours. Then just bake it when you’re ready to eat.

How do I store leftover casserole?

Put your leftovers in a container with a lid. Keep it in the fridge for up to 4 days. Just heat up what you want in the microwave and ENJOY!

Can I freeze Philly cheesesteak pasta casserole?

You sure can! Wrap it really well in foil and plastic wrap. It stays good in the freezer for up to 3 months. Works great for baked or unbaked casserole.

What should I serve with this casserole?

A fresh green salad works great with this. So does garlic bread or some roasted veggies. They balance out all that yummy cheese. Want another crowd favorite? Try this Million Dollar Ravioli Casserole too.

Can I use a different type of cheese?

Of course! Try American cheese, mozzarella, or Swiss cheese. They all melt great and taste a little different.

How do I make this casserole spicier?

Add some sliced jalapeños, red pepper flakes, or hot sauce to the sauce. It gives it a nice kick that goes really well with the beef.

Why is my casserole watery?

Make sure you drain your pasta really well. Don’t add extra liquid that’s not in the recipe. This keeps it thick and creamy like it should be.

Philly Cheesesteak Pasta Casserole

This yummy casserole has tender beef, peppers, onions, and super creamy cheese sauce mixed with pasta for the ultimate comfort food.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings: 8

Course: Main Course,Pasta

Cuisine: American

Calories: 585kcal

Ingredients

  

• 1 pound pasta (penne, rigatoni or elbow macaroni)
• 1.5 pounds ribeye steak, thinly sliced
• 2 medium green bell peppers, sliced
• 1 large yellow onion, sliced
• 3 cloves garlic, minced
• 8 ounces cream cheese, softened
• 1 cup beef broth
• ½ cup heavy cream
• 2.5 cups provolone cheese, shredded (divided)
• ½ cup mozzarella cheese, shredded
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 teaspoon salt
• ½ teaspoon black pepper

Equipment

• Large pot (6-quart)
• Cast iron skillet (12-inch)
• 9×13 baking dish
• Mixing bowls

Method

 

1. Boil salted water and cook penne pasta for 8 minutes until firm, then drain and set aside.
2. Heat olive oil in a skillet on high and cook sliced ribeye for 3 minutes until brown.
3. Season the beef with salt and pepper, take it out, and put it aside for later.
4. Add butter to the skillet and cook the bell peppers and onions for 5 minutes until soft.
5. Mix in minced garlic and cook for 30 seconds, then turn the heat to medium.
6. Add cream cheese to veggies and stir, then pour in beef broth and heavy cream.
7. Let the sauce bubble for 2 minutes, then add the pasta, beef, and provolone cheese back in.
8. Pour everything into the baking dish, add more provolone and mozzarella on top, and cover with foil.
9. Bake covered at 375°F for 20 minutes, take off foil, and bake 8 more minutes.
10. Let the casserole sit for 5 minutes so the sauce can thicken up before you serve.

Notes

• Put the beef in the freezer for 15 minutes before cutting to get nice, thin slices.
• Cook pasta 2 minutes less than the box says, since it cooks more in the oven.
• Shred your own cheese because pre-shredded cheese doesn’t melt as well and has extra stuff.
• Keep foil on at first when baking so the cheese on top doesn’t dry out.
• You can easily double this recipe for parties using two baking dishes at once.