Philly Cheesesteak Casserole

Comforting Philly cheesesteak casserole is exactly what your family needs for those busy weeknights when everyone’s craving something hearty and delicious. This amazing one-pan dinner brings all those classic cheesesteak flavors together in just 35 minutes!

Recipe Details

Timing & Servings: Active Time: 35 minutes, Total Time: 35 minutes, Serves: 6 people.

Nutrition Profile: Sesame-Free, Nut-Free, Healthy Pregnancy, Soy-Free, High-Protein, Egg-Free.

Nutrition Facts (per serving): 497 Calories, 23g Fat, 43g Carbs, 31g Protein.

Ingredients You’ll Need

Whole-wheat rotini pasta: You’ll need 8 ounces of this hearty pasta. I love how the spirals hold onto all that cheesy goodness!

Extra-virgin olive oil: Just 1 tablespoon is perfect for getting those veggies nice and golden. Use the good stuff if you have it!

Sweet onion: One medium onion sliced into 1/4-inch wedges gives you about 1 1/2 cups. Sweet onions are so much milder than regular ones.

White mushrooms: You’ll want 2 cups sliced up. They add such a meaty texture that makes this dish extra satisfying.

Bell peppers: One medium green and one medium red bell pepper, both sliced into 1/2-inch strips. The colors make this dish so pretty!

Lean ground beef: A full pound gives you plenty of protein. Go for the leaner stuff to keep it healthier.

Worcestershire sauce: 2 1/2 teaspoons adds that deep, savory flavor that makes everything taste amazing.

Salt-free Creole seasoning: 2 teaspoons brings the perfect spice blend without extra sodium.

Seasonings: 1/2 teaspoon each of onion powder, salt, and ground pepper. Simple but so important!

Reduced-fat cream cheese: One 8-ounce package, softened. This makes the creamiest sauce ever!

Mozzarella cheese: 1 cup of the low-moisture part-skim kind, shredded. It melts so beautifully.

Hot sauce: Just 1 teaspoon adds a tiny kick. You can always skip it if you want!

Smoked provolone cheese: 5 one-ounce slices for that authentic Philly flavor on top.

How to Make Philly Cheesesteak Casserole

Step 1: Position your oven rack 8 inches from the heat source and preheat to broil. Bring a big pot of water to a rolling boil over high heat. Cook the pasta just like the package says. Before you drain it, save 1 cup of that starchy pasta water – you’ll need it later!

Step 2: Heat that olive oil in a 12-inch cast-iron skillet over medium-high heat. Toss in the onion and mushrooms first. Cook them for about 5 minutes, stirring often, until they’re soft and lightly golden. Add both bell peppers and keep cooking for 8 to 10 minutes, stirring now and then, until they’re tender. Move all the veggies to a plate but don’t clean that pan!

Step 3: Add the ground beef right to those yummy drippings in the pan. Cook over medium-high heat for about 6 minutes, using a wooden spoon to break it up as it cooks. Once it’s cooked through, carefully drain off any fat. Stir in the Worcestershire, Creole seasoning, onion powder, salt, and pepper.

Step 4: Bring those veggies back to the party and stir everything together. Add the softened cream cheese and stir until it’s all melted and creamy, about 1 minute. Pour in that reserved pasta water and stir until the sauce comes together beautifully. Take it off the heat.

Step 5: Fold in the cooked pasta, mozzarella, and hot sauce until everything’s mixed perfectly. Top with those provolone slices in an even layer. Pop it under the broiler for about 3 minutes until the cheese is melted and gorgeously browned.

Easy and Quick Philly Cheesesteak Casserole Version

Want to make this even faster? You can use a bag of frozen bell pepper and onion mix instead of chopping fresh ones! Just use about 3 cups of the frozen mix and cook it for 2-3 minutes less. Also, if you have leftover cooked pasta, this saves you even more time!

Serving Ideas

This hearty casserole is pretty much a complete meal all by itself! If you want to add a little something extra, a simple green salad with Italian dressing or some crusty garlic bread would be perfect. The kids will absolutely love this cheesy goodness!

Storage

Store any leftovers in the fridge for up to 3 days in a covered container. To reheat, just pop individual portions in the microwave for 1-2 minutes, or warm the whole thing in a 350°F oven for about 15 minutes until heated through.

Substitutions

No cast-iron skillet? No worries! You can use any oven-safe skillet or transfer everything to a 9×13 baking dish before adding the provolone. Ground turkey works great instead of beef if that’s what you prefer. Regular provolone is totally fine if you can’t find the smoked kind.

Pro Tips

• Don’t skip the pasta water: That starchy liquid helps create the creamiest sauce ever!
• Let the cream cheese soften: Take it out about 30 minutes before cooking so it melts smoothly.
• Watch the broiler: Cheese can go from perfect to burnt really quickly under there.
• Use a wooden spoon: It’s gentler on your pan and breaks up the meat perfectly.

FAQs

Can I make this ahead of time?

You bet! You can prep everything through step 4, then cover and refrigerate for up to a day. When you’re ready to eat, just add the pasta and cheeses, then broil as directed. It might need an extra minute or two under the broiler if it’s cold.

What if I don’t have a cast-iron skillet?

Sure! Any large, oven-safe skillet works great. If your skillet isn’t oven-safe, just transfer everything to a 9×13 baking dish before adding the provolone and broiling.

Can I use a different type of pasta?

Absolutely! Penne, rigatoni, or even shells work wonderfully. Just stick with something that has nooks and crannies to hold all that delicious sauce.

Is there a way to make this spicier?

You can definitely bump up the heat! Add more hot sauce, throw in some diced jalapeños with the peppers, or use a spicier Creole seasoning. Start small and taste as you go!

I’d love to hear how this turned out for your family! Drop a comment and let me know what everyone thought. Happy cooking, friend!