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This Philly cheesesteak casserole with ground beef includes all you love about a great cheese steak sandwich - lots of beef, cheese, bell peppers, and onions - all in a creamy, hearty casserole!
Simple ingredients and simple to make - all in one pot!
This casserole is cooked on the stove top, but it's quick with very little hands-on time. Done in 45 minutes from start to finish.
What You'll Need
1 pound lean ground beef
1 medium onion (I like to use a red onion)
½ large bell pepper
16 ounces uncooked pasta (I used medium shells)
4 cups beef broth
8 ounces cream cheese
8 ounces mozzarella cheese, shredded
salt and black pepper
How to Make
Preheat large Dutch oven on the stove top on low-medium heat. Add ground beef, onion, and green pepper and stir, chopping up ground beef as it cooks.
Cook for 10 minutes or until ground beef is browned and onion and green pepper are softened. Drain off any extra fat if desired.
Stir in salt and black pepper.
To the pot, add uncooked pasta and broth and bring to a boil on high. Lower heat to low, cover, and cook for 15 minutes. Uncover and stir. Let simmer on low for 5 minutes.
Turn heat off. Add cheeses and stir. Let sit uncovered for 10 minutes, stirring often until melted and thickened.
Philly Steak Casserole Tips
I used medium shell pasta in my recipe, but you can substitute any small pasta for the shells. Macaroni, penne, and rotini would all work well.
I used mozzarella cheese, but you can certainly substitute Monterrey Jack, pepper Jack, or provolone if you wish.
Any mild cheese would work well here. You could also consider a sharper cheese such as Swiss if that's what you have. I think it would be delicious.
I'm not a purist when it comes to flavors. I believe in working with what you have and what you love!
I like red onion in this recipe, and I like to cut it in strips instead of chopping it. The flavor and texture nicely mimic the sandwich, in my opinion.
You can certainly use another type of onion if you wish. Even green onions would work here in a pinch. But you don't want to do without the onion flavor - very important in this dish.
For the beef, I use ground beef since it's easier. However, you can certainly use steak bites if you'd like. It would be absolutely delicious.
If you use steak, you will want to cook it properly before adding the rest of the ingredients.
Simply cut up your steak into small bite-sized pieces. Get your pan (preferably cast iron). Coat your steak bites with oil.
Add the meat to the "screaming hot" pan. Let cook about 2 minutes before stirring. Stir and let cook 1-2 more minutes until browned.
When the steak is cooked, remove from the pan to sit. Add 1-2 Tablespoons of oil to a medium-heat pan and cook the onion and green bell pepper. Proceed with the recipe at step 2.
I hope you love this Philly Cheesesteak Casserole recipe as much as my family and I did! Let me know in the comments below. And don't forget to share with your friends!
More Pasta Recipes to Love
Spinach Ravioli Recipe with Tomato Basil Cream Sauce
Macaroni & Tomatoes (easy with few ingredients)
Philly Cheesesteak Casserole with Ground Beef
- 1 pound lean ground beef
- 1 medium onion , red if you have it, sliced
- ½ large bell pepper , green
- 1 tsp salt more to taste
- ½ tsp black pepper
- 16 ounces pasta , shells or any other small pasta, uncooked
- 4 cups beef broth or chicken broth
- 8 ounces cream cheese
- 8 ounces mozzarella cheese shredded
- Preheat large Dutch oven on the stove top on low-medium heat.
- Add ground beef, onion, and green pepper and stir, chopping up ground beef as it cooks.
- Cook for 10 minutes or until ground beef is browned and onion and green pepper are softened. Drain off any extra fat if desired.
- Stir in salt and black pepper.
- To the pot, add uncooked pasta and broth and bring to a boil on high.
- Lower heat to low, cover, and cook for 15 minutes.
- Uncover and stir. Let simmer on low for 5 minutes.
- Turn heat off. Add cheeses and stir. Let sit uncovered for 10 minutes, stirring often until melted and thickened.
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