Philly Cheesesteak Casserole

Ingredients

For the casserole:

• 1 lb ground beef (or thin-sliced steak)

• 1 tbsp olive oil (only if using steak)

• 1 medium onion, diced

• 1 green bell pepper, diced

• 1 red bell pepper, diced (optional)

• 8 oz mushrooms, sliced (optional)

• 3 cloves garlic, minced

• 1 tsp salt

• ½ tsp black pepper

• 1 tsp Worcestershire sauce

• 1 tsp paprika

• 4 oz cream cheese, softened

• 1 cup shredded mozzarella

• 1 cup shredded provolone (or 6 provolone slices)

For the pasta layer (optional but recommended):

• 8 oz pasta (penne, rotini, or egg noodles)

• Salt for boiling

• ½ cup reserved pasta water

Instructions

1. Cook the pasta (if using)

• Boil pasta in salted water until al dente.

• Reserve ½ cup pasta water, then drain and set aside.

2. Cook the meat

• In a large skillet, brown the ground beef (or sauté thin slices of steak in olive oil).

• Drain excess fat.

3. Add veggies

• Add onion, peppers, and mushrooms to the skillet.

• Sauté 5–7 minutes until softened.

• Add garlic and cook 1 minute more.

4. Season & make it creamy

Stir in:

• Salt

• Pepper

• Worcestershire

• Paprika

Then add:

• Cream cheese (stir until melted and creamy)

• Reserved pasta water (add little by little to loosen)

5. Combine & assemble

• Stir in cooked pasta (if using).

• Transfer mixture to a greased 9×13 baking dish.

• Top with mozzarella and provolone (use slices or shredded).

6. Bake

• Bake at 375°F (190°C) for 15–20 minutes, until cheese is melted and bubbly.

• Broil 2–3 minutes for a golden top (optional).

Serve With

• Garlic bread

• Simple salad

• Roasted veggies

Tips

• Low-carb version: Skip the pasta and use more peppers/mushrooms.

• Cheese options: White American cheese or Cheez Whiz (for authenticity).

• Steak lovers: Use shaved ribeye for maximum Philly flavor.