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Philly Cheesesteak Casserole Recipe

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4.2 from 74 reviews

  • Author: Patricia
  • Total Time: 55 minutes
  • Yield: 8 servings

Description

This Philly Cheesesteak Casserole is a comforting and easy-to-make dinner that captures the classic flavors of a Philly cheesesteak sandwich. Tender ground beef is sautéed with peppers, onions, and garlic, then combined with creamy cheeses and egg noodles to create a rich, cheesy casserole baked to bubbly perfection.

Ingredients

Pasta

  • 12 ounces egg noodles

Meat and Vegetables

  • 1 ½ pounds ground beef
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 3 cloves garlic, minced

Seasonings and Sauces

  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Italian seasoning

Creamy Elements

  • 10.5 ounces cream of mushroom soup
  • 1 cup beef broth
  • 4 ounces cream cheese, softened
  • ½ cup sour cream

Cheeses

  • 2 cups provolone cheese, shredded and divided
  • 1 cup mozzarella cheese, shredded

Instructions

  1. Preheat Oven and Prepare Dish: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish to prevent sticking.
  2. Cook Noodles: Boil the egg noodles according to the package instructions until just tender. Drain them well and set aside.
  3. Brown Ground Beef: Heat the olive oil in a large skillet over medium heat. Add the ground beef and cook it thoroughly, breaking it apart as it browns. Drain any excess grease to keep the casserole from becoming too greasy.
  4. Sauté Vegetables: Add the diced onion, green bell pepper, and red bell pepper to the skillet with the beef. Cook for about 5 to 6 minutes until the vegetables have softened.
  5. Add Seasonings and Garlic: Stir in the minced garlic, salt, black pepper, Worcestershire sauce, and Italian seasoning. Cook everything together for another minute to blend the flavors.
  6. Create Creamy Sauce: Lower the heat to low and stir in the cream of mushroom soup, beef broth, softened cream cheese, and sour cream. Continue stirring until the sauce becomes smooth and creamy.
  7. Combine Noodles and Sauce: Add the cooked egg noodles into the skillet and stir them into the sauce mixture until they are evenly coated.
  8. Add Cheese and Transfer: Fold in 1 cup of the shredded provolone cheese into the noodle mixture. Then, transfer this mixture to the prepared baking dish.
  9. Top with Remaining Cheese: Sprinkle the remaining 1 cup of provolone cheese and all the shredded mozzarella cheese evenly over the top of the casserole.
  10. Bake: Place the baking dish in the oven and bake for 20 to 25 minutes, or until the casserole is heated through and the cheese on top is melted and bubbly.
  11. Rest and Serve: Remove the casserole from the oven and let it rest for about 5 minutes before serving to allow flavors to meld and the casserole to set.

Notes

  • You can substitute ground beef with ground turkey or chicken for a leaner option.
  • Feel free to add mushrooms or other favorite veggies for extra flavor and nutrition.
  • If you like it spicier, add a pinch of crushed red pepper flakes when seasoning.
  • To make it gluten free, use gluten-free egg noodles and verify the soup is gluten free.
  • Leftovers store well in the refrigerator for up to 3 days and reheat nicely in the oven or microwave.
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Find it online: https://patriciarecipes.com/philly-cheesesteak-casserole-recipe/