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Philly Cheese Steak Casserole

A comforting and delicious casserole with savory beef, melted cheese, and small pasta shells, perfect for family gatherings.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Pasta and Base
  • 1/2 pound small shells Use any small pasta shape
  • 32 ounces beef stock Can use low-sodium if preferred
  • 32 ounces water
  • 2 tablespoons butter Unsalted for better flavor control
  • 8 ounces cream cheese Softened for easier mixing
  • 1/2 cup reserved pasta water Reserved from boiling pasta
Meat and Vegetables
  • 1 pound ground beef Can substitute with pre-cooked beef or rotisserie chicken
  • 2 garlic cloves minced garlic Fresh garlic enhances flavor
  • 1 green pepper diced
  • 1/2 yellow onion diced
Cheese
  • 1 cup shredded mozzarella
  • 6 slices provolone cheese Use as a topping

Method
 

Preparation
  1. Preheat your oven to 350 degrees.
  2. In a pot, combine the beef stock with the 32 ounces of water. Cook the small shells in this aromatic broth according to package directions, reserving 1/2 cup of pasta water before draining.
Cooking
  1. Melt the butter in an oven-proof skillet. Sauté the minced garlic for about 30 seconds, then add the diced green pepper and yellow onion. Cook until tender, about 5 minutes.
  2. Add ground beef to the skillet, season with salt and pepper, and cook until browned, draining excess grease.
  3. Stir in the cream cheese until melted, then add the reserved pasta water, cooked shells, and shredded mozzarella, mixing well.
  4. Lay the slices of provolone over the top of the mixture.
  5. Bake for 20-25 minutes, or until the provolone is melted and bubbly.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven with a splash of water or broth to retain creaminess.