This Philly Cheese Steak Casserole is such an easy delicious dinner! Full of the Philly Cheese Steak flavor you love, but baked up in a delicious noodle casserole!
This super simple casserole recipe started off as a riff on some delicious Philly Cheese Steak pizza I ate at Chuck E. Cheese’s during my kid’s birthday party.
Yup. For real.
Since then it has become a crazy viral recipe.
This really simple casserole that can be done in 40 minutes has been viewed millions of times and has so many five star reviews.
“This has become a standard in our household. It’s our go-to when we want to cook for friends or family and everyone always loves it!” – John
Philly Cheese Steak Casserole Ingredients
This easy dinner is made with simple ingredients, which is one of the reasons it is so loved.
- Pasta
- Beef Stock
- Butter
- Garlic
- Ground Beef
- Cream Cheese
- Onion
- Green Pepper
- Mozzarella
- Provolone
How to Make Philly Cheese Steak Casserole
- Cook the noodles: To deepen the flavor in this recipe, we are cooking the noodles in beef stock. Be sure to reserve a cup of that starchy cooking stock before draining the noodles.
- Cook the ground beef: In an oven proof skillet, cook the ground beef.
- Sauté the vegetables: Add the onion and bell pepper to the ground beef and sauté to soften.
- Drain the excess grease: Very carefully, drain the excess grease from your skillet. I like to do this using the lid of skillet, and putting it just slightly ajar and tipping the skillet over my sink into a jar. The lid keeps the contents in the skillet, but that little crack lets out the grease.
- Add cream cheese and noodles: Stir in some cream cheese, the cooked noodles, and the reserved cooking liquid.
- Top with cheese and bake: Add a little bit of provolone to the top of your skillet and bake for 20 to 25 minutes.
Why Reserve Pasta Water
Reserving pasta water is a great trick in cooking. Right before you drain the noodles you dip a glass measuring cup into the liquid and pull out 1/2 cup or more. The water (or in this case the water and beef stock mix) is full of starchiness from the noodles.
When you add starchy pasta water to a casserole like this, it helps pull the entire dish together in the most amazing way. I like using this trick in my Broccoli Pasta too.
Why Use Beef Stock
The beef stock is one of my favorite parts about this recipe. Cooking the noodles in the stock is a great way to deepen the flavor. With so few ingredients, this is an important one.
If you aren’t used to cooking your noodles in stock, I highly recommend it. It is something I do in a few recipes, like this Chicken Noodle Casserole, and it is a game changer.
PRO TIP: If you are budget conscious, buy stock base. It is a powder you buy near the stock, and mixing it with boiling water gives you stock. It is not the same caliber as actual stock, but it will definitely get the job done.
Storing Leftovers
Left overs can be stored in an air tight container in the refrigerator for up to 4 days.
I would not recommend freezing this recipe. Since it is such a quick stove top recipe, I think it is worth it to just make it from scratch.
Other Great Recipes
If you are looking for more easy dinners, you have come to the right place, friends!
Other big hits are:
- Beef and Broccoli Only 25 minutes on the stove top!
- Chicken Spaghetti My kids LOVE this easy recipe.
- Turkey Meatloaf Easy to make, and the best tasting meatloaf ever.
If you make this recipe or any of my others, please come back and let me know what you think! I love hearing from you!
Philly Cheese Steak Casserole
Ingredients
- 1/2 pound small shells
- 32 ounces beef stock + 32 ounces water
- 2 tablespoons butter
- 2 garlic cloves minced
- 1 pound ground beef
- 8 ounces cream cheese
- 1 green pepper diced
- 1/2 yellow onion diced
- 1/2 cup reserved pasta water
- 1 cup shredded mozzarella
- 6 slices provolone cheese
Instructions
- Preheat your oven to 350 degrees.
- Combine the beef stock with 32 ounces of water and cook the shells in it according to package directions. Reserve 1/2 cup of the reserved pasta water.
- In an oven proof skillet (see note for alternative), melt the butter, cook the garlic clove for thirty seconds, then add the bell pepper and onion and cook until tender, about 5 minutes.
- Add in the ground beef, season with salt and pepper, and cook through. Drain the grease, then return to heat and stir in the cream cheese until melted.
- Stir in the reserved cooking liquid from the noodles, the noodles, and the shredded mozzarella.
- Top with sliced provolone. Bake for 20 to 25 minutes or until the provolone is completely melted.
Notes
Amy says
I made this for supper tonight. It was delicious. I did drain the hamburger before adding the cream cheese. The recipe didn’t say to but I did it. Will make it again. Even my picky 5 yr. Old liked it.
I’m so glad you guys liked it Amy!
Crystal says
Could I use sandwich steak meat instead of ground beef?
I haven’t made it that way yet, but I know others have and have enjoyed it. If you try it let me know how it goes!
Debbie says
Do you drain the ground beef?
Nope! And I just added a video to this post that will show you it start to finish.
Sandi Kehm says
I am not finding the video on this page. Help!
It’s right above the recipe :)
Pam says
My family loved this recipe. Next time I make it I will add more cheese. Also I’m going to make a batch with either Velveta or Cheese Wiz. I served it with a nice salad and warm rolls.????
I’m so glad you guys liked it Pam!
Ninah Poplin says
Pam what would u change with using cheese whiz
Rachel says
I used Cheez Whiz instead of cream cheese. A whole 15oz jar of it. It tasted like it should!
Carol S. Ford says
Anxious to try this — looks delish! thanks for posting!
Lisa says
My family is not a fan of cream cheese. Could I replace it with more mozzarella?
I haven’t tried it that way, but if you do, please let me know how it is!
Mary Tuite says
going to try this tonight but add mushrooms
MamaTeresa says
This is such a good recipe. I used Anaheim peppers instead of bell and pepper jack cheese because it’s what I had. Doubled recipe and made one with added mushroom because hubby requested it. Awesome with French fried onions on top. Definitely a keeper recipe ????
I’m so happy you guys liked it!
Crista Baker says
I added french fried onions on top as well. YUM! :)
Definitely a keeper!
Lisa says
Is it 32 ounces of beef stock and 32 ounces of water for a total of 64 ounces the you cook the noodles in??
Yes!
Janelle says
Do you drain the meat at all?
I did not drain the meat.
rose Mc mahon says
could I make this ahead of time and then bake it?
Because it is so quick to make, I personally wouldn’t make it ahead of time.