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Philly Cheesesteak Casserole topped with melted cheese and peppers

Philly Cheesesteak Casserole

This comforting and easy Philly Cheesesteak Casserole is a family favorite, blending the rich flavors of cheesesteaks into a hearty dish perfect for busy evenings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

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 package cream cheese (8-ounce) 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

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with cooking spray or butter to prevent sticking.
  2. 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.
  3. Add the diced onion, bell pepper, and sliced mushrooms to the skillet. Sauté for 5-6 minutes or until the vegetables have softened.
  4. Season the mixture with garlic powder, salt, and pepper. Stir to ensure even coating.
Sauce Preparation
  1. In a separate bowl, combine cream cheese, beef broth, and Worcestershire sauce. Stir until smooth and creamy.
  2. Pour the cream cheese mixture into the beef and vegetable skillet. Mix until fully incorporated.
Assembly and Baking
  1. Fold in the cooked egg noodles, ensuring they are well coated with the sauce.
  2. Transfer the mixture to your prepared baking dish, spreading it evenly.
  3. Top with shredded provolone and cheddar cheese; bake for 25-30 minutes or until the cheese is bubbly and golden.
  4. Allow the casserole to cool for 5-10 minutes before serving.

Notes

Avoid overbaking to prevent drying out. Experiment with different cheeses like gouda or spicy pepper jack for a kick. Sneak in veggies for added nutrition. Store leftovers in an airtight container in the fridge for up to 3 days.