Easy Philly Cheesesteak Casserole Recipe

Philly cheesesteak casserole brings the familiar flavors of a Philadelphia cheesesteak into a practical baked dinner. Thinly sliced beef, sautéed onions and peppers, mushrooms, and melted cheese are combined with a creamy sauce and pasta, creating a filling meal that can be prepared on a weeknight. The recipe uses simple grocery-store ingredients, requires one skillet plus a baking dish, and reheats well for lunch the next day. For another practical dinner idea, see these easy weeknight meals for two.

Essential Concepts

Use thinly sliced beef, cook the vegetables until tender, and season each layer lightly. Provolone gives the casserole its recognizable cheesesteak flavor. Do not overcook the pasta before baking.

What Is Philly Cheesesteak Casserole?

A traditional cheesesteak consists of thinly sliced beef cooked on a griddle and served on a long roll with cheese. A casserole adapts those ingredients into a baked dish. Pasta replaces the roll, while a seasoned cream sauce binds the filling together.

This version includes ground beef for convenience, though thinly sliced rib-eye or sirloin can be used. Green bell pepper, onion, and mushrooms add the savory vegetable flavor associated with many cheesesteak sandwiches. Provolone melts evenly and has a mild, slightly sharp flavor that complements the beef. Mozzarella can be added for extra stretch, but too much mozzarella may soften the more distinctive taste of the dish. For additional background on this casserole style, compare the ingredient approach in this Philly cheesesteak casserole reference.

Ingredients

For the casserole

• 1 pound ground beef, 454 grams
• 8 ounces penne or rotini pasta, 225 grams
• 1 medium yellow onion, finely diced, about 1 cup or 150 grams
• 1 green bell pepper, diced, about 1 cup or 150 grams
• 8 ounces cremini mushrooms, sliced, 225 grams
• 2 cloves garlic, minced
• 2 tablespoons unsalted butter, 28 grams
• 2 tablespoons all-purpose flour, 16 grams
• 2 cups whole milk, 480 milliliters
• 1 teaspoon Worcestershire sauce, 5 milliliters
• 1 teaspoon kosher salt, divided
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried oregano
• 8 ounces sliced provolone cheese, 225 grams
• 1/2 cup shredded mozzarella, 50 grams, optional
• 2 tablespoons chopped parsley, optional

Equipment

• Large pot
• Large skillet
• 9-by-13-inch baking dish, approximately 23-by-33 centimeters
• Colander
• Wooden spoon or spatula

How to Make Philly Cheesesteak Casserole

1. Cook the pasta

Bring a large pot of salted water to a boil. Cook the pasta until it is two minutes short of the package directions for al dente pasta. The noodles should still have a firm center because they will continue cooking in the oven.

Drain the pasta well. Do not rinse it, since the remaining surface starch helps the sauce cling to the noodles. Set the pasta aside while preparing the filling.

2. Brown the beef

Heat a large skillet over medium-high heat. Add the ground beef and cook for five to seven minutes, breaking it into small pieces. Continue until no pink remains and the meat has developed some browned edges.

Transfer the beef to a bowl if the skillet contains more than about one tablespoon of fat. Ground beef varies in fat content, so removing excess grease prevents the casserole from becoming heavy.

3. Cook the vegetables

Add the butter to the same skillet. Stir in the onion, bell pepper, and mushrooms. Cook for six to eight minutes, stirring occasionally, until the onion is translucent, the pepper is tender, and the mushrooms have released their moisture.

Add the garlic and cook for 30 seconds. Return the beef to the skillet. Season with half of the salt, the black pepper, and oregano. Stir in the Worcestershire sauce and remove the skillet from the heat.

4. Prepare the sauce

Melt the butter in a medium saucepan over medium heat. Sprinkle in the flour and whisk for about one minute. This brief cooking period removes the raw flour taste without browning the flour.

Gradually whisk in the milk. Add the remaining salt and cook for four to six minutes, whisking frequently, until the sauce thickens enough to coat the back of a spoon. Remove the pan from the heat.

Add four ounces of the provolone, tearing or chopping the slices into smaller pieces first. Stir until the cheese melts. A few small pieces may remain, which is acceptable.

5. Assemble the casserole

Heat the oven to 375 degrees Fahrenheit, or 190 degrees Celsius. Lightly grease a 9-by-13-inch baking dish.

Combine the cooked pasta, beef and vegetable mixture, and cheese sauce in the large skillet or a mixing bowl. Stir until the ingredients are evenly distributed. Transfer the mixture to the baking dish and spread it into an even layer.

Arrange the remaining provolone over the surface. Sprinkle with mozzarella if using.

6. Bake and rest

Bake uncovered for 20 to 25 minutes, until the edges are bubbling and the cheese has melted. For a more browned top, place the casserole under the broiler for one to two minutes, watching it closely.

Let the casserole rest for 10 minutes before serving. This allows the sauce to thicken slightly and makes portions easier to serve.

Ingredient Substitutions

Ground beef is the simplest choice, but thinly sliced rib-eye gives the dish a flavor closer to a traditional cheesesteak. Slice the beef while it is partially frozen so the pieces remain thin and cook quickly.

Yellow onion may be replaced with white onion. Red bell pepper can be used in place of green pepper, although it contributes more sweetness. If mushrooms are not preferred, omit them and add another half cup of sliced bell pepper or onion.

For a richer sauce, substitute half-and-half for part of the milk. Avoid using only heavy cream because the finished casserole can become excessively dense. Monterey Jack, mild cheddar, or fontina can replace some of the provolone, but a small amount of provolone helps preserve the intended flavor.

Cooking Tips for Better Texture

Cook the pasta briefly so it does not become soft after baking. The sauce should be slightly thinner than a finished stovetop cheese sauce because the noodles absorb liquid in the oven.

Allow the vegetables to cook until their moisture has evaporated. Adding wet vegetables to the casserole can produce a loose sauce. The mushrooms should appear softened and lightly browned rather than pale and watery.

Season the beef and sauce separately. This distributes salt more evenly and prevents the finished dish from tasting flat. Taste the sauce before combining it with the pasta, keeping in mind that the cheese will add additional salt.

Do not cover the casserole while baking unless the top begins to brown too quickly. Covering it traps steam, which can soften the pasta and prevent the cheese from browning.

Storage and Reheating

Cool leftovers within two hours and store them in an airtight container in the refrigerator for up to four days. For longer storage, freeze individual portions for up to two months. Thaw frozen portions in the refrigerator overnight when possible.

Reheat a serving in the microwave at medium power, stirring halfway through. For a larger portion, place it in a covered baking dish and heat at 325 degrees Fahrenheit, or 165 degrees Celsius, until warmed through. Add a tablespoon of milk before reheating if the sauce has thickened considerably.

The casserole may be assembled one day in advance. Keep it covered in the refrigerator, then let it stand at room temperature for about 20 minutes before baking. Add 10 to 15 minutes to the baking time if the dish is still cold in the center.

Serving Ideas

Serve the casserole with a simple green salad dressed with vinegar and olive oil. Steamed broccoli, roasted green beans, or sautéed spinach also balance the richness of the cheese sauce.

For a more sandwich-like flavor, serve portions with sliced pickled peppers or a small dish of hot peppers. Fresh parsley adds color and a clean herbal note, though it is not essential.

Frequently Asked Questions

Can I make this casserole without pasta?

Yes. Replace the pasta with thinly sliced potatoes, cooked rice, or cauliflower florets. Potatoes should be partially cooked before assembly, while cooked rice can be added directly to the beef mixture. Cauliflower should be roasted or steamed first so excess water does not thin the sauce.

What cut of beef is best?

Rib-eye has the richest flavor, while sirloin is leaner and less expensive. Ground beef works well for a fast weeknight version. If using sliced steak, place it in the freezer for 20 to 30 minutes before slicing it thinly across the grain.

Why did my casserole become watery?

The vegetables may have released too much moisture, or the pasta may have been overcooked. Cook the vegetables until their liquid evaporates, drain the pasta thoroughly, and use the stated amount of milk. Letting the casserole rest after baking also helps the sauce set.

Can I prepare it without mushrooms?

Yes. Mushrooms are optional. Increase the onion or bell pepper slightly, or leave them out without replacing them.

Can I use prepared Alfredo sauce?

Prepared Alfredo sauce can be used in a pinch, but its flavor may be heavier and more garlicky than the simple milk-based cheese sauce in this recipe. Use about two cups and adjust the salt carefully because bottled sauces vary in seasoning.

How do I keep the cheese from becoming greasy?

Use moderate heat when preparing the sauce, add the cheese after removing the pan from the burner, and avoid boiling the sauce after the cheese melts. Excessive heat can cause separated fat and a grainy texture.