Philly Cheesesteak Casserole takes all the savory, cheesy flavors of a classic cheesesteak and turns them into a family-friendly dinner. This quick, budget-friendly casserole is packed with ground beef, tender peppers, mushrooms, and noodles tossed in a rich cheese sauce.
Serve it with a simple green salad, roasted vegetables, or some crusty homemade garlic bread to soak up the sauce.
Holly’s Recipe Highlights: Philly Cheesesteak Casserole
- Flavor: Rich, savory, and cheesy, with seasoned beef, sweet sautéed onions and peppers, mushrooms, and a creamy cheese sauce that brings all the classic cheesesteak flavors together.
- One-Skillet Prep: Cook everything in the same skillet for easy prep and less cleanup before assembling the casserole.
- Swaps: Use evaporated milk in place of the half-and-half, and swap in any medium pasta shape for the cavatappi.
Total Time: 80 Mins Servings: 6 Cooking Method: Stovetop and Oven
Ingredient Notes
- Cavatappi: The corkscrew shape catches and holds onto the thick, creamy cheese sauce, while its sturdy texture holds up well during baking. Replace with penne, rotini, rigatoni, or another medium pasta shape.
- Ground Beef: Lean ground beef keeps this casserole easy and affordable. Swap in ground turkey or chicken for a milder flavor. For a more classic flavor, try thinly sliced ribeye or sirloin steak, shredded beef, or even sliced deli roast beef.
- Mushrooms: Brown mushrooms add a slightly deeper, more savory flavor, while white mushrooms are a more classic flavor.
- Green Bell Pepper: Green bell pepper adds the classic fresh, slightly savory pepper flavor you expect in a cheesesteak. For a sweeter variation, swap in red bell pepper.
- Swiss Cheese: For a more traditional cheesesteak-inspired flavor, substitute shredded provolone.
- Pepper Jack: For a milder casserole, replace with Monterey Jack.
How to Make Philly Cheesesteak Pasta Bake
- Cook the pasta and add to the baking dish. Cook ground beef in a skillet, then add to the prepared baking dish.
- Cook mushrooms, green peppers, and onions in a skillet, then add to the prepared baking dish.
- To the same skillet, add the butter and flour. Whisk in the beef broth, then add the bouillon, half-and-half, and the Dijon. Simmer.
- Add the Swiss cheese and the pepper jack cheese (full recipe below).
- Toss the sauce with the meat, noodles, and veggies. Top with remaining cheese and bake.
To Make Ahead: Assemble the casserole, cover tightly, and refrigerate until ready to bake. Let the baking dish sit at room temperature while the oven preheats, then add extra baking time as needed.
Save It for Later
- Refrigerator: Keep leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezer: Freeze cooled portions in airtight freezer-safe containers. Creamy cheese sauces can change slightly in texture after freezing, so individual portions work best.
- Reheat: Microwave individual servings until heated through. For larger portions, cover and warm in a 350°F oven. Add a splash of milk or beef broth if the pasta has absorbed some of the sauce.
More Cheesesteak Inspired Favorites
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Preheat oven to 350℉. Bring a large pot of salted water to a boil. Grease a 9×13-inch baking dish.
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Once water is boiling, add pasta and cook until al dente, according to package directions. Drain well and transfer to the prepared baking dish.
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While the pasta is cooking, heat a large 12-inch skillet over medium-high heat. Add the ground beef and cook for 2 to 3 minutes without stirring to form a crust. Continue cooking, breaking the meat up with a spoon, until no longer pink. Stir in the steak seasoning. Transfer the beef to the prepared baking dish, leaving a teaspoon of the grease in the skillet.
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Add the onions, mushrooms, and peppers to the skillet and cook until tender, about 8 to 10 minutes. Transfer to the baking dish.
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To the same skillet over medium heat, add the butter and flour and cook for 1 minute. Gradually whisk in the beef broth, stirring after each addition until smooth. Add the half-and-half, Dijon mustard, bouillon cube, and pepper. Simmer for 3 to 4 minutes or until thickened. Remove from the heat and whisk in the Swiss cheese and ½ cup of pepper jack cheese until smooth.
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Pour the sauce over the pasta, beef, and veggies in the baking dish and toss to coat. Spread the remaining 1 cup of pepper jack cheese over the top.
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Bake for 25 to 30 minutes or until bubbly and cheese is melted.
Keep leftovers in an airtight container in the refrigerator for up to 4 days.
Serving: 1.75cups | Calories: 564 | Carbohydrates: 39g | Protein: 34g | Fat: 30g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 742mg | Potassium: 703mg | Fiber: 3g | Sugar: 5g | Vitamin A: 720IU | Vitamin C: 24mg | Calcium: 407mg | Iron: 3mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Casserole, Main Course
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