Philly Cheesesteak Casserole with Pasta Shells
This hearty Philly cheesesteak casserole with pasta shells brings together tender beef, peppers, onions, and creamy cheese in one bubbling, baked dish—comfort food perfection for weeknights.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Dinner, Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
8 oz medium pasta shells
1 lb ground beef or thinly sliced steak (e.g., ribeye)
1 tablespoon olive oil
1 green bell pepper, chopped
1 small onion, chopped
2 cloves garlic, minced
1 cup shredded provolone cheese (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
Instructions
Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
Cook pasta shells according to package directions; drain and set aside.
In a large skillet, heat olive oil over medium heat. Sauté bell pepper and onion for 5–6 minutes until soft. Add garlic and cook for 1 minute.
Add ground beef or steak, season with salt and pepper, and cook until browned.
Stir in cream cheese, beef broth, and Worcestershire sauce until smooth and well combined.
Add the cooked pasta to the skillet and toss everything together.
Transfer mixture to the baking dish and top with shredded provolone.
Bake uncovered for 15–20 minutes, until cheese is melted and bubbly.
Let rest 5 minutes before serving.
Notes
Use rotini, penne, or elbows if shells aren’t available.
Shaved steak offers a more authentic cheesesteak flavor than ground beef.
Add mushrooms, swap in pepper jack cheese, or stir in heavy cream for variation.
Add red pepper flakes or hot sauce for extra kick.
For best texture, cook pasta just until al dente before baking.
