Philly Cheesesteak Casserole: A Comfort Food Game Changer!

All the mouthwatering flavors of a Philly cheesesteak in a brand-new form! This Philly Cheesesteak Casserole has boldly seasoned beef, tender pasta, and a creamy cheese sauce that's topped with a buttery panko bread crumb crust. With just 30 minutes of prep and 30 minutes in the oven, you can have this simple casserole on the dinner table in just one hour.

Philly Cheesesteak CasserolePhoto byButter & Baggage

Classic Philly Cheesesteak Gets The Mac and Cheese Treatment

Instead of shaved beef and toasty bread, you'll get all the yummy flavors of the classic sandwich but in casserole form using ground beef and pasta. With a creamy gooey sauce that coats the pasta, you'll have a one dish pasta meal that will feed a crowd.

Perhaps one of the world's most famous and favorite sandwiches, the Philly Cheesesteak, has been around for nearly a century! Invented by two brothers who ran a hot dog stand and wanted to try something new, the shaved steak and onions sandwich was born. It wasn't until later that someone added slices of provolone cheese, which became the masterpiece we know and love today.

The Southern version is of course going to be a casserole! To accomplish this You need to use American cheese to get that traditional Philly Cheesesteak sandwich gooey texture. I know, I just said that the first cheese added was provolone, but the casserole version of this sandwich needs the ooey gooey texture that comes from American cheese.

The American cheese melts beautifully into the sauce and is the key to getting this simple casserole just right. Use white American cheese to make it most like the original. The final dish, is like a Philly cheesesteak mac and cheese, it comes out super cheesy, but you don't need to make a bechamel sauce!

To add flavor to the ground beef and veggies, I used my favorite steak seasoning, Montreal Steak seasoning. It's earthy, smoky, and has a little bit of a kick. If you like it a little spicy, feel free to add a dash (or two) of your favorite hot sauce into the mix.

The final touch is lightly toasted panko bread crumbs mixed with parmesan and salt for a bit of crunch in every bite—almost like biting into a toasted hoagie bun!

Philly Cheesesteak CasserolePhoto byButter & Baggage

Okay, just a heads up: you will need to use three different pans to make this, but it really is a simple recipe! The ground beef and veggies can be made in the same pan while the pasta is cooking, and the cheese sauce only takes a couple of minutes since we're basically just melting cheese.

It's so easy to make that you can do it the same day and have a delicious dish on the table in an hour, make it in advance and freeze it for later, or keep it in the fridge for tomorrow.

Since this cheesesteak casserole is such a hearty dish, I recommend serving it with something fresh and bright, like this tangy cucumber salad, and okay, let's go ahead and add a little bread if you're missing the sandwich aspect.

Why You Need To Make This Cheesesteak Casserole

• Delightful Twist – All the flavors of the classic sandwich in a cheesy bowl. I know they say don't mess with perfection, but this might've just made the classic even better!
• Easy Dinner Idea – With minimal prep and easy to make ahead, this is a great meal to whip out on busy weeknights.
• Cozy and Comforting – Rich, creamy, and meaty, this steaming bowl of cheesesteak mac feels like a hug in every bite.

Ingredients

Cheesesteak Casserole

• ▢12 ounces pasta cavatappi or any small shaped pasta
• ▢1 ½ pounds ground beef
• ▢3 teaspoons Montreal steak seasoning divided
• ▢1 teaspoon olive oil
• ▢1 medium onion diced
• ▢1 bell pepper diced
• ▢8 ounces mushrooms sliced
• ▢2 cloves garlic minced
• ▢16 ounces white American Cheese shredded
• ▢2 ½ cups half-and-half
• ▢1 teaspoon Worcestershire sauce
• ▢4 ounces cream cheese
• ▢8 ounces mozzarella cheese shredded and divided

Topping

• ▢4 tablespoons butter
• ▢⅔ cups panko bread crumbs
• ▢⅛ teaspoon salt
• ▢¼ cup Parmesan cheese grated

Instructions

• Preheat oven to 350º
• Cook pasta per package directions in salted water, drain and return to the pot.
• In a large skillet, add ground beef and 1 teaspoon of Montreal seasoning and cook over medium-high heat until cooked through. Drain the grease and remove from the pan.
• In the same skillet, add a drizzle of olive oil and add the diced onions, peppers and mushrooms. Cook over medium-high heat until softened, about 5 minutes. Add minced garlic and cook an additional minute. Remove from the heat.
• In a saucepan, combine half-and-half and American cheese and cook over medium heat until cheese has melted. Add the cream cheese and cook until it has melted. Add 2 teaspoons of Montreal seasoning and Worcestershire sauce. Remove from the heat and add half of the mozzarella cheese. Stir to combine.
• Pour the cheese sauce over the pasta, then add the ground beef and vegetables, and stir until combined. Pour into a deep 9 x 13 casserole dish. Cover with remaining mozzarella cheese.
• In a bowl or large measuring cup, melt the butter. Add panko, parmesan and salt and mix with a fork until combined. Sprinkle over the top of the pasta.
• Bake for 25-30 minutes until the edges are bubbly and the panko topping is golden brown.

Need More Casserole Ideas?

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Get even more recipes at Butter & Baggage