There's something uniquely comforting about a casserole, and when you combine that with the iconic flavors of a Philly cheesesteak, you get a dish that not only warms the heart but also pleases the palate. The Philly Cheesesteak Casserole is a delightful twist on the classic sandwich that hails from the streets of Philadelphia. Layers of savory ground beef, vibrant bell peppers, and gooey cheese come together in a baked dish that's perfect for weeknight dinners or casual gatherings.
Ingredients
Scale:
1 pound ground beef (preferably 80/20)
1 small onion, diced
1 cup sliced bell peppers (any combination of green, red, or yellow)
2 cups cooked pasta (preferably elbow macaroni or penne)
2 tablespoons butter (unsalted)
2 tablespoons all-purpose flour
2 cups milk (whole milk preferred)
2 cups shredded provolone cheese (or a mix of provolone and mozzarella)
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
1/2 cup additional shredded cheese for topping
Chopped fresh parsley for garnish (optional)
Instructions
Preheat your oven to 350°F (175°C).
In a large skillet over medium heat, add the ground beef, breaking it apart with a spatula. Cook until browned, about 5-7 minutes. Drain excess fat if necessary.
To the skillet with the beef, add the diced onion and sliced bell peppers. Cook for another 4-5 minutes until the vegetables soften.
In a separate saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until light golden; gradually add the milk, whisking continuously to avoid lumps. Cook until the mixture thickens, about 5-7 minutes.
Stir in the garlic powder, onion powder, and salt and pepper. Remove from heat, then add in the shredded cheese, stirring until melted and smooth.
In a large mixing bowl, combine the cooked pasta, beef and vegetable mixture, and cheese sauce. Mix well to combine all ingredients evenly.
Transfer to a baking dish, top with additional shredded cheese, and bake for 20-25 minutes until bubbly and golden.
