This Philly Cheese Steak Casserole is such an easy delicious dinner! Full of the Philly Cheese Steak flavor you love, but baked up in a delicious noodle casserole!
This super simple casserole recipe started off as a riff on some delicious Philly Cheese Steak pizza I ate at Chuck E. Cheese’s during my kid’s birthday party.
Yup. For real.
Since then it has become a crazy viral recipe.
This really simple casserole that can be done in 40 minutes has been viewed millions of times and has so many five star reviews.
“This has become a standard in our household. It’s our go-to when we want to cook for friends or family and everyone always loves it!” – John
Philly Cheese Steak Casserole Ingredients
This easy dinner is made with simple ingredients, which is one of the reasons it is so loved.
- Pasta
- Beef Stock
- Butter
- Garlic
- Ground Beef
- Cream Cheese
- Onion
- Green Pepper
- Mozzarella
- Provolone
Why Use Beef Stock
The beef stock is one of my favorite parts about this recipe. Cooking the noodles in the stock is a great way to deepen the flavor. With so few ingredients, this is an important one.
If you aren’t used to cooking your noodles in stock, I highly recommend it. It is something I do in a few recipes, like this Chicken Noodle Casserole, and it is a game changer.
PRO TIP: If you are budget conscious, buy stock base. It is a powder you buy near the stock, and mixing it with boiling water gives you stock. It is not the same caliber as actual stock, but it will definitely get the job done.
Storing Leftovers
Left overs can be stored in an air tight container in the refrigerator for up to 4 days.
I would not recommend freezing this recipe. Since it is such a quick stove top recipe, I think it is worth it to just make it from scratch.
Other Great Recipes
If you are looking for more easy dinners, you have come to the right place, friends!
Other big hits are:
- Beef and Broccoli Only 25 minutes on the stove top!
- Chicken Spaghetti My kids LOVE this easy recipe.
- Turkey Meatloaf Easy to make, and the best tasting meatloaf ever.
If you make this recipe or any of my others, please come back and let me know what you think! I love hearing from you!
Philly Cheese Steak Casserole
Ingredients
- 1/2 pound small shells
- 32 ounces beef stock + 32 ounces water
- 2 TBSPs butter
- 2 garlic cloves minced
- 1 pound hamburger meat
- 8 ounces cream cheese
- 1 green pepper diced
- 1/2 yellow onion diced
- 1/2 cup reserved pasta water
- 1 cup shredded mozzarella
- 6 slices provolone cheese
Instructions
- Preheat your oven to 350 degrees.
- Combine the beef stock with 32 ounces of water and cook the shells in it according to package directions. Reserve 1/2 cup of the reserved pasta water.
- In an oven proof skillet (see note for alternative), melt the butter, cook the garlic clove for thirty seconds, then add the bell pepper and onion and cook until tender, about 5 minutes.
- Add in the ground beef, season with salt and pepper, and cook through. Drain the grease, then return to heat and stir in the cream cheese until melted.
- Stir in the reserved cooking liquid from the noodles, the noodles, and the shredded mozzarella.
- Top with sliced provolone. Bake for 20 to 25 minutes or until the provolone is completely melted.
Notes
Video
Autumn says
Lisa, this was an huge hit with my family. Thank you for an easy and delicious recipe.
It’s a keeper!!
So glad to hear that, Autumn!
Josephine says
Very unique recipes & looks easy to make. I love trying new recipes all the time. I have 3 grand daughters & they love helping me cook or bake new dishes. Thank you for sharing all your easy recipes.
Thank you so much, Josephine!
Nicholas Walls says
Hi Lisa!!!! I love this recipe Philly-Cheese-Steak Casserole!!!! So Yummy!!! I love the Cheese!!! Would definitely make this again!!!!
So happy to hear you liked this, Nicholas!
Cookie says
Can we use broth instead of stock? I grabbed broth instead of stock :(
If using broth, do I need to add the water?
Yes, that will be fine!
Gail says
Could you use round steak strips, browned in a skillet until tender?
Sounds delicious!
Jymmy K says
I made this tonight and it was delicious. I made 2 changes. I used shopped steak taco meat from the Mexican butcher by my house because it was only 70 cents more per pound than ground beef. I also added a couple splashes of worcestershire sace t the meat as it cooked because I find it helps bring out the meat flavor in creamy dishes.