Philly Cheesesteak Casserole with Pasta Shells

Why You’ll Love This Recipe

I like how this casserole brings all the savory flavors of a Philly cheesesteak into a baked, fork-friendly format. It’s filling, perfect for leftovers, and a real crowd-pleaser. Whether I’m making dinner for the family or meal prepping for the week, this recipe always hits the spot.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 8 oz medium pasta shells

• 1 lb ground beef or thinly sliced steak (like ribeye)

• 1 tablespoon olive oil

• 1 green bell pepper, chopped

• 1 small onion, chopped

• 2 cloves garlic, minced

• 1 cup provolone cheese, shredded (or mozzarella)

• 1/2 cup cream cheese

• 1/2 cup beef broth

• 1 tablespoon Worcestershire sauce

• Salt and black pepper to taste

• Optional: red pepper flakes or hot sauce for heat

directions

1. I preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.

2. I cook the pasta shells according to the package directions, then drain and set aside.

3. In a large skillet, I heat olive oil over medium heat and sauté the onion and bell pepper until soft, about 5–6 minutes. I add the garlic and cook for 1 minute more.

4. I add the ground beef (or steak slices) to the skillet, season with salt and pepper, and cook until browned.

5. I stir in the cream cheese, beef broth, and Worcestershire sauce, mixing until the sauce is smooth and well combined.

6. I add the cooked pasta to the skillet and toss everything together to coat.

7. I pour the mixture into the prepared baking dish, top with shredded provolone, and bake uncovered for 15–20 minutes, or until the cheese is melted and bubbly.

8. I let it rest for 5 minutes before serving.

Servings and timing

• Servings: 6

• Prep Time: 15 minutes

• Cook Time: 25 minutes

• Total Time: 40 minutes

• Calories: ~450 kcal per serving

Variations

I sometimes use rotini or penne instead of shells, or swap the ground beef for shaved steak to stick closer to the sandwich version. Mushrooms make a great addition, and I’ve even used pepper jack cheese for a spicy twist. When I want a richer sauce, I stir in a splash of heavy cream.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I use the microwave or pop it in the oven at 350°F until warmed through. A splash of beef broth helps bring the sauce back to life.

FAQs

Can I make this ahead of time?

Yes, I assemble it fully, cover, and refrigerate it for up to a day before baking. I add 5–10 minutes to the bake time when cooking from cold.

What kind of cheese is best?

I prefer provolone for that classic Philly flavor, but mozzarella, Monterey Jack, or even white American cheese work well too.

Can I freeze this casserole?

Absolutely. I let it cool completely, then freeze it in a tightly wrapped baking dish. When ready, I thaw overnight and bake at 375°F until hot.

Can I use other types of pasta?

Yes, I use whatever short pasta I have on hand—ziti, rigatoni, and elbows all work fine.

How do I keep the pasta from getting mushy?

I cook the pasta just until al dente before adding it to the casserole to help it hold up better during baking.

Conclusion

Philly Cheesesteak Casserole with Pasta Shells is a delicious fusion of comfort food and classic flavor. I love how it’s rich, cheesy, and packed with savory goodness. It’s perfect for feeding a hungry crowd or making ahead for busy weeknights. Once I made it the first time, it quickly became a go-to favorite.