Philly Cheesesteak Casserole

5 from 1 vote

Philly Cheesesteak Casserole

This Philly Cheesesteak Casserole takes the iconic sandwich and turns it into a noodle bake that is the best comfort food dinner recipe. In just 45 minutes you can easily have this steak and cheese casserole on the table for your family to enjoy during a busy week.

Prep Time20

Cook Time25

Total Time45

Course: Main Course

Cuisine: American

Keyword: beef

Servings: servings

Calories: 474kcal

Ingredients

4 cups egg noodles or pasta
2-3 tablespoons salted butter or oil divided
1 ½-2 pounds pre-shaved steak (sirloin or ribeye) or ground beef
Seasoning salt or salt and black pepper amount as desired
1 large onion sliced
1 large green bell pepper sliced
2-3 minced garlic cloves
6 ounces shredded American or mozzarella cheese
1 cup sour cream
1 cup beef broth
1 cup heavy cream or half and half
1 teaspoon Italian seasoning
6 ounces shredded provolone cheese or a provolone based cheese blend
Optional Garnish: snipped fresh parsley

Instructions

Preheat oven to 350°F. Grease a 13x9-baking dish with butter or nonstick cooking spray.
Bring a large pot of salted water to a boil. Cook egg noodles or pasta according to package directions, 1 minute less than it calls for al dente pasta. Drain and set aside.
Season steak with seasoning salt or salt and black pepper.
In a large skillet over high heat, add ½-1 tablespoon of the butter or oil, enough for a thin layer on the bottom of the pan. Once hot, add steak in one even layer and cook until browned, about 1 ½-2 minutes per side. Don't overcook or overcrowd the pan. Cook in batches if necessary, adding more butter if needed. Transfer to a cutting board.
Once all of the steak has been cooked, roughly chop on the cutting board into bite-sized pieces.
To the same skillet, lower the heat to medium and add 2 tablespoons butter. Once melted, sauté the sliced onions and bell peppers until they are soft, about 5-7 minutes.
Add garlic and cook for an additional 1 minute.
In a large mixing bowl, whisk together sour cream, beef broth, heavy cream, and Italian seasoning.
To the bowl, add the cooked and drained egg noodles or pasta, cooked and chopped steak, vegetables, and American or mozzarella cheese. Mix thoroughly.
Transfer the mixture into the prepared baking dish. Spread it evenly. Sprinkle provolone cheese evenly over the top.
Cover with aluminum foil. Bake 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly, and the edges are slightly golden.
Remove from the oven and let it rest for a few minutes. Garnish with fresh parsley if desired.

Video

Notes

Expert Tips

Boil the noodles 1 minute less than package instructions. They will continue to cook in the sauce as they bake. It's so important to cook them a little less so that they are the right consistency after baking and not mushy.

Pat the steak dry if they released a lot of liquid after cooking. This ensures that your sauce for the casserole doesn't become too thin.

Broil to finished if desired. After removing the foil and adding the provolone cheese on top, bake again according to the recipe. You can broil right at the end of baking for an extra golden brown, melty top if desired!

Make it vegetarian! If you want to omit the beef and swap for double the veggies, that works well too. Swap the beef broth for vegetable broth.

Storage and Make Ahead

Store any leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave and the oven for a few minutes until warmed through.

You can freeze this casserole, just understand that it may compromise the texture of the noodles a bit. Wrap well with plastic and be sure to reheat until warmed all the way through.

You can assemble this casserole a couple of hours in advance if desired and then bake right before dinnertime.

Nutrition

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