Philly Cheesesteak Pasta Casserole
Philly Cheesesteak Pasta Casserole combines the classic sandwich with a comforting family favorite! You'll love the savory and nostalgic flavors of this delicious dish that's sure to please any crowd.
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With tender pasta, ground beef, and lots of melty cheese, this pasta casserole is a fun new way to enjoy your favorite flavors. Great for meal prep or feeding a crowd, this casserole will quickly become a go-to recipe!
Why This Recipe Works
Inspired by the authentic Philly cheesesteak sandwich, this pasta casserole is perfect for any cheese lovers. It has the perfect blend of veggies, beef, cheese, and pasta for an entire meal in one dish.
And if you and your family loved this dish, you should also check out my Philly Cheesesteak French Bread Pizza or this Tex Mex Chicken Noodle Casserole.
Ingredients Needed
- Uncooked Pasta: I like to use rotini pasta for this dish, but any noodle of a similar size and shape like penne pasta or even fusili will work.
- Ground Beef: 80/20 ground beef is my go-to for the perfect balance of fat content.
- Vegetables: This dish includes green bell pepper and fresh garlic for that classic cheesesteak flavor.
- Cream Cheese: Gives the casserole a perfectly creamy consistency and a savory tang.
- Whole Milk: Using whole milk is important for a thick and creamy end result.
- Cheese: I use 3 different kinds of cheese in this recipe: cheddar cheese, provolone cheese, and jack cheese (Monterey Jack, Colby Jack, and Pepper Jack are all options).
How to Make this Philly Cheesesteak Pasta
- Step 1: Cook the pasta to al dente according to package directions. Drain and set aside, then saute ground beef in the same pot.
- Step 2: Add the diced peppers and onions, garlic, salt and pepper and mix until combined and the veggies are softened.
- Step 3: Add cubed cream cheese and whole milk and stir until combined. Remove from heat and stir the cooked pasta and shredded cheese into the beef mixture.
- Step 4: Transfer the pasta mixture to a prepared casserole dish, top with slices of provolone cheese, and bake. Finish by broiling to get a nice golden top.
Recipe Tips
- For a lightened-up version of this casserole, use ground turkey or ground chicken instead.
- Add some more nutrition with additional veggies like spinach, mushrooms, chopped broccoli, or artichoke.
- This Philly cheesesteak pasta keeps well and can also be frozen then thawed and reheated for easy meals throughout the week.
- Keep leftovers in an airtight container in the fridge for 3 to 4 days.
- Garnish with sliced green onions or chopped parsley.
Recipe FAQ's
A classic cheesesteak will use sirloin steak or ribeye steak cut into thin slices, but this casserole substitutes ground beef. It's easier to cook with and more budget friendly, and still tastes delicious!
Provolone cheese is a typical cheese used for cheesesteaks, but you could also use white American cheese, mozzarella cheese, or even some cheez whiz.
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Philly Cheesesteak Pasta Casserole
Equipment
Ingredients
- 1 lb rotini pasta
- 1 lb ground beef 80/20
- 1 cup yellow onion diced
- 1 cup green pepper diced
- 1 teaspoon garlic chopped
- 1 teaspoon black pepper
- ½ teaspoon kosher salt
- 8 oz cream cheese cut into cubes
- ⅓ cup whole milk
- ½ cup jack cheese shredded
- ½ cup cheddar cheese shredded
- 8 slices of provolone cheese
- Fresh chopped parsley for garnish
Instructions
- Preheat the oven to 350 degrees. Spray a 9x13 casserole dish with non-stick cooking spray and set aside.
- In a large pot, cook the pasta in lightly salted water as directed. Drain the pasta and set aside.
- In the same pot, cook the ground beef until browned for about 5 minutes over medium heat. Drain the excess fat, return the cooked beef to the pot, and add the onions and peppers. Cook for about 5 minutes until the onions start to soften.
- Add the garlic, pepper and salt. Mix with a wooden spoon or spatula until combined.
- Add the cream cheese and whole milk and stir until melted. Turn off/ remove from heat.
- Add the cooked pasta, jack, and cheddar cheese and mix well. If needed, add some of the reserved pasta water (starting with ¼ cup at a time) to make sure the sauce is creamy and coats the pasta completely.
- Pour the pasta mixture into a greased 13x9 casserole dish.
- Top with the sliced provolone cheese and bake for 15-20 minutes at 350 degrees.
- Broil for about 2 minutes on LOW until the cheese is brown.
Video
Notes
- Store leftovers in the refrigerator in an airtight container for up to 3 days.
- Freezer directions: Prepare by mixing all the ingredients and adding them to the casserole dish. Then, wrap tightly with plastic wrap, top with foil, and freeze. When ready to bake, remove the frozen casserole and thaw overnight in the refrigerator. When ready to bake, top with the sliced provolone cheese and cook according to the instructions.
