Easy Philly Cheesesteak Casserole Recipe that is perfect for dinner and leftovers. This easy comfort food casserole makes over 2 pounds of food!
Philly Cheesesteak Casserole Recipe
My dear husband loves anything Philly Cheesesteak! It is funny when we haven't quite made it to Philadelphia to try an authentic traditional classic Philly Cheesesteak Sandwich quite yet. We were planning to go this past spring on a National Park road trip but then well 2020 happened and we had to cancel our trip.
Having an authentic Philly Cheesesteak in Philadelphia is high on John's food bucket list. Until we get there I love making fun cheesesteak dishes at home. I have honestly put cheesesteak in a little bit of everything.
Have you tried our Philly Cheesesteak Stuffed Peppers or Philly Cheesesteak Crescent Roll?
I wanted to make a fun new twist that would work perfectly for leftovers for John's lunch. This Philly Cheesesteak Casserole Recipe is packed with meat and pasta making it super filling. There are over 2 pounds of ingredients in this casserole!
I love how quick and easy this casserole is to make. After a few minutes of getting the ingredients prepped and then the oven takes over.
Ingredients
- Steak-Umms Sliced Steak
- Rotini Pasta
- Provolone Cheese slices
- Onion
- Green bell peppers
- Beef Broth/Stock
- Creamy Mushroom Soup
- Olive Oil
- Salt and pepper
Optional - Mushrooms, lean ground beef
Cheese - You can easily switch the slices of provolone cheese for cheddar cheese or your favorite cheese.
Pasta - The pasta can be switched out for keto pasta or low carb pasta.
Equipment Needed
Pasta Pot - to cook the rotini pasta in
Large Skillet/Large Pot - You want to use a skillet or pot that is big enough to handle all of the ingredients being mixed together and not have them fall over the side. I use a 5 quart saute pan and love it
Measuring tools - teaspoon and tablespoons, measuring cups.
9X13 Baking Dish - a large casserole/baking dish is perfect for this casserole. You want it to be big enough to handle all of the ingredients.
Wooden Spoons - I like to use a couple of spoons to help stir all of the ingredients together and add them to the casserole dish.
Heat resistant potholders - A couple of years ago we had a fire scare when we didn't realize we had turned a burner on and a cloth potholder caught fire. Thankfully we walked by the kitchen and saw the smoke and were able to get it out ourselves. Since then we have only used these heat-resistant potholders.
Vegetable Chopper - I am going to admit that I cry when I cut onions. Not a cute cry but more of my eyes get red and I look a hot mess anytime I have to dice onions. Enter in this epic vegetable chopper which now makes onions and veggie prop a breeze.
Recipe Tips
This recipe can easily be adapted to what you have available in your house.
If you don't have Steak-umms you can use sliced steak or hamburger in this recipe. Just make sure to brown the ground beef mixture before adding it to the Philly Cheese Steak Casserole.
I used sliced provolone cheese because that was all my grocery store had available. This would be fantastic with shredded provolone.
This could easily be made with gluten-free pasta. I used rotini pasta but you could also use penne or any sturdy pasta.
Don't forget to preheat the oven to 350 degrees.
You can add in Worcestershire sauce for more flavor and also garlic powder.
If you want a creamier casserole you can add in some cream cheese with the mushroom soup.
Cook the onions and peppers over medium-high heat before adding in the steak-umms or ground beef.
Store in an airtight container in the fridge.
Nutritional information including calories, carbohydrates, protein, fiber, and more below in the printable recipe card.
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Philly Cheesesteak Casserole Recipe
Ingredients
- 16 Ounce Rotini Pasta
- 16 Ounce Steak-umm Cheese Steak or ground beef
- 1 Onion chopped
- 2 Green Pepper chopped
- 18 Ounce creamy mushroom soup
- 1 cup Beef Broth
- 8 Ounce Provolone Cheese sliced or shredded
- Salt and pepper to taste to taste
Instructions
- Preheat oven to 350 degrees
- Cook the pasta and set aside once drained
- Over medium heat add in olive oil, onions and green peppers. Cook until they soften.
- Add in Steak-umms and cook until steak is cooked, add in beef stock and mushroom soup. stir together
- Add in cooked pasta and mix together.
- Add ½ of the pasta steak mixture to a 9x13 baking dish, top with ½ of the provolone cheese. Cover with remaining pasta steak mixture and then top with remaining cheese.
- Bake for 20-25 minutes until cheese is melted
Kitchen Tools
- 9X13 Pan
- Vegetable Chopper
Nutrition
Miranda
I made this for the first time for a gathering with friends and it was such a hot. Many compliments. I didn’t have some ingredients like beef stock or provolone so I subbed shredded cheddar cheese , dairy free cream cheese, Worcestershire sauce and steak seasoning.