Philly Cheesesteak Casserole
Philly Cheesesteak Casserole (BEST Easy Recipe!)
Introduction
There’s something undeniably comforting about a warm and hearty meal that beckons us home after a long day. I stumbled upon the idea of a Philly Cheesesteak Casserole during one such evening, weary from errands and eager for a satisfying bite. With the smell of sautéed onions and peppers wafting through my kitchen, I felt an instant connection to the rich food culture of Philadelphia that I had always admired. It was the perfect fusion of my love for cheesesteaks and the ease of a casserole, and it quickly became a family favorite. This recipe means gathering around the table, sharing laughter, and cherishing the simple pleasures in life.
Why Make This Recipe
This Philly Cheesesteak Casserole is the best easy recipe for busy families looking for a delicious and fulfilling meal without spending hours in the kitchen. It’s healthier than traditional takeout, quicker to prepare, and family-approved—a dish that pleases both kids and adults alike. Not only does it pack the flavor of your favorite sandwich into every comforting bite, but it’s also perfect for meal prep or gatherings. Readers will love its simplicity and the satisfying blend of textures—a crispy topping gives way to a savory, cheesy filling that warms the heart.
Ingredients Section
For the Casserole:
- 1 pound ground beef
(Lean beef works best for less grease; turkey can be a great substitute.) - 1 medium onion, diced
(Fresh onions add a sweet flavor; consider using sweet onions for a milder taste.) - 1 green bell pepper, diced
(Feel free to mix in red or yellow bell peppers for a colorful twist.) - 8 ounces mushrooms, sliced
(Fresh mushrooms are ideal, but you can use canned if needed.) - 1 teaspoon garlic powder
- Salt and pepper to taste
For the Sauce:
- 1 (8-ounce) package cream cheese
(Use full-fat for a creamier texture or low-fat for a lighter option.) - 1 cup beef broth
(Homemade broth gives the best flavor; otherwise, a good quality store-bought works.) - 1 tablespoon Worcestershire sauce
- 1 cup shredded provolone cheese
(Mozzarella can be used as a milder alternative.)
For the Topping:
- 3 cups cooked egg noodles
(Or substitute with your favorite pasta type.) - 1 cup shredded cheddar cheese
Instructions Section (Step-by-Step)
Step 1: Preheat your oven to 350°F (175°C). Greasing a 9×13-inch baking dish with a bit of cooking spray or butter will prevent sticking.
Step 2: In a large skillet over medium heat, brown the ground beef, stirring occasionally. This should take about 5-7 minutes until it’s cooked through. Drain any excess grease.
Step 3: Add the diced onion, bell pepper, and sliced mushrooms to the skillet. Sauté for 5-6 minutes or until the vegetables have softened. The aroma will be heavenly!
Step 4: Season the mixture with garlic powder, salt, and pepper. Stir well to ensure everything is evenly coated in seasoning.
Step 5: In a separate bowl, combine cream cheese, beef broth, and Worcestershire sauce. Stir until smooth and creamy.
Step 6: Pour the cream cheese mixture into the beef and vegetable skillet. Mix everything together until fully incorporated. This should create a luscious and creamy sauce.
Step 7: Fold in the cooked egg noodles, ensuring the noodles are well coated with the sauce.
Step 8: Transfer the mixture to your prepared baking dish, spreading it evenly.
Step 9: Top with shredded provolone and cheddar cheese; bake in the oven for 25-30 minutes or until the cheese is bubbly and golden.
Step 10: Allow the casserole to cool for 5-10 minutes before serving. This helps everything set nicely!
Pro Tips and Variations
- Avoid Overbaking: Keep an eye on the casserole; too long in the oven can dry it out.
- Cheese Choices: Experiment with different cheeses such as gouda or even spicy pepper jack for a kick!
- Add Veggies: Sneak in some spinach or zucchini for added nutrition.
- Storage: Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply pop it back in the oven at 350°F until warmed through.
Serving Suggestions
This cheesy casserole pairs beautifully with a simple side salad drizzled with balsamic vinaigrette or crispy garlic bread. For drinks, a cold iced tea or a refreshing lemonade can complement the meal perfectly. When serving, consider using a large spoon to dish it out, showcasing the oozy cheese and colorful veggies. Each bite promises to be as comforting as the last!
FAQ Section
Can I make this recipe ahead of time?
Absolutely! Prepare the casserole, cover it tightly, and refrigerate it for up to a day before baking. Simply add a few extra minutes to the baking time.
Can I freeze the leftovers?
Yes, this dish freezes well! Just allow it to cool completely, then wrap it tightly in plastic wrap and foil. It can be frozen for up to 3 months.
What can I use instead of ground beef?
Ground turkey or chicken can work as leaner options, or for a vegetarian version, consider quinoa or mushrooms as a substitute.
How do I prevent the dish from becoming watery?
Ensure you drain excess liquid from the cooked beef and sauté the vegetables until their moisture evaporates.
Can I make this vegetarian or dairy-free?
Yes! Use plant-based ground meat and omit the cheese or substitute it with dairy-free cheese options.
Conclusion
Cooking this Philly Cheesesteak Casserole is not just about preparing a meal; it’s about creating lasting memories around the table. The blend of savory flavors and cozy textures makes it a go-to recipe in my home, and I hope it becomes special for you too. So grab your ingredients, follow the steps, and enjoy the delightful warmth it brings. And don’t forget to share your results or thoughts in the comments; I would love to hear how it turns out for you!
Philly Cheesesteak Casserole
Ingredients
Method
- Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with cooking spray or butter to prevent sticking.
- In a large skillet over medium heat, brown the ground beef, stirring occasionally for about 5-7 minutes until cooked through. Drain any excess grease.
- Add the diced onion, bell pepper, and sliced mushrooms to the skillet. Sauté for 5-6 minutes or until the vegetables have softened.
- Season the mixture with garlic powder, salt, and pepper. Stir to ensure even coating.
- In a separate bowl, combine cream cheese, beef broth, and Worcestershire sauce. Stir until smooth and creamy.
- Pour the cream cheese mixture into the beef and vegetable skillet. Mix until fully incorporated.
- Fold in the cooked egg noodles, ensuring they are well coated with the sauce.
- Transfer the mixture to your prepared baking dish, spreading it evenly.
- Top with shredded provolone and cheddar cheese; bake for 25-30 minutes or until the cheese is bubbly and golden.
- Allow the casserole to cool for 5-10 minutes before serving.
Notes
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