Philly Cheesesteak Casserole with pasta shells is a delightful twist on the classic sandwich we all know and love. Growing up, my family would often take road trips to Philadelphia, and we’d always make a pit stop for an authentic cheesesteak. Now, living in the Midwest, I wanted to recreate those flavors in a comforting, easy-to-make casserole that’s perfect for busy weeknights. This dish combines tender beef, melty cheese, and hearty pasta shells for a meal that’s sure to please the whole family.
This casserole pairs wonderfully with a simple green salad tossed in a light vinaigrette, which adds a refreshing contrast to the rich, cheesy flavors. You might also consider serving it with some crusty bread to soak up any extra cheesy sauce. For a bit of crunch, roasted broccoli or asparagus would make a great side as well.
Philly Cheesesteak Casserole with Pasta Shells
Servings: 6
Ingredients
8 ounces of pasta shells
1 tablespoon olive oil
1 pound ground beef
1 green bell pepper, diced
1 onion, diced
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon Worcestershire sauce
1 cup beef broth
8 ounces cream cheese, softened
2 cups shredded provolone cheese
Directions
Preheat your oven to 350°F (175°C).
Cook the pasta shells according to package instructions until al dente. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon.
Add the diced bell pepper, onion, and minced garlic to the skillet. Cook until the vegetables are soft, about 5 minutes.
Season the mixture with salt, black pepper, and Worcestershire sauce. Stir in the beef broth and bring to a simmer.
Add the cream cheese to the skillet, stirring until melted and well combined.
Combine the cooked pasta shells with the beef and cheese mixture, stirring until the pasta is evenly coated.
Transfer the mixture to a greased 9×13-inch baking dish. Sprinkle the shredded provolone cheese over the top.
Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden brown.
Let the casserole cool for a few minutes before serving.
Variations & Tips
For a lighter version, you can use ground turkey or chicken instead of beef. If you prefer a bit of spice, add some red pepper flakes or use pepper jack cheese instead of provolone. For a vegetarian option, substitute the meat with sautéed mushrooms and zucchini. You can also add a touch of creaminess by mixing in a can of condensed cream of mushroom soup with the beef broth.
