Philly Cheesesteak Casserole

Total Time Prep: 35 min. Bake: 15 min.
Yield 6 servings
Test Kitchen Approved
This Philly cheesesteak casserole has all the savory flavors of a cheesesteak in the comfort of a macaroni-filled casserole. Put it on deck for busy weeknights when you want to have dinner prepared ahead of time and need something the whole family will love.

Ingredients

  • 1 pound uncooked elbow macaroni
  • 2 tablespoons butter
  • 1 pound ground beef
  • 1 medium green pepper, chopped
  • 1 medium sweet red pepper, chopped
  • 1/2 medium onion, chopped
  • 1/4 cup reduced-sodium beef broth
  • 1 package (8 ounces) cream cheese, cubed
  • 2 tablespoons heavy whipping cream
  • 3 garlic cloves, minced
  • 1 tablespoon Italian seasoning
  • 1-1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 8 slices provolone cheese

Directions

  1. Preheat oven to 375°. Cook pasta according to package directions. Drain; set aside.
  2. In a large oven-safe skillet or Dutch oven, melt butter over medium heat. Add ground beef, peppers and onion; cook until no pink remains and vegetables are tender, 6-7 minutes.
  3. Stir in cooked pasta, broth, cream cheese, cream, garlic, Italian seasoning, salt and pepper. Bring to a simmer; cook until slightly thickened, 3-4 minutes.
  4. Place provolone cheese slices in an even layer over macaroni mixture. Bake until cheese is bubbly and golden brown, 15-20 minutes.

Nutrition Facts

1 serving: 702 calories, 37g fat (20g saturated fat), 121mg cholesterol, 993mg sodium, 61g carbohydrate (6g sugars, 4g fiber), 33g protein.

With onions, peppers, beef and cheese, this pasta casserole has all the fixings of your favorite sandwich. The only thing missing is the bread! —Cathy Trochelman, Brookfield, Wisconsin
Recipe Creator

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