Philly Cheese Steak Casserole

4.85 from 45 votes

posted: 09/13/17

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This post may contain affiliate links. Please read my disclosure policy

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!

skillet full of phlily cheese steak casserole with spoonful being pulled out

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.


Made this tonight! I bought angus ground chuck from the meat department at my grocery store. Husband just said, “Mmm!” and is on his third bowl! Easy and delicious. Will make again! – Maria

I made this tonight, so good!” – Mary

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

I loved this recipe, and so did my picky boys!! – Kim

overhead view of a philly cheese steak casserole made with pasta shells, beef, and cheese


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
bowl full of philly cheesesteak casserole


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.


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.


If you are looking for more easy dinners, you have come to the right place, friends!

Other big hits are:

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!

skillet full of phlily cheese steak casserole with spoonful being pulled out
4.85 from 45 votes

Philly Cheese Steak Casserole

Serves: 6 people
(tap # to scale)
Prep: 20 minutes
Cook: 20 minutes
Total: 40 minutes
This Philly Cheese Steak Casserole is a delicious weeknight meal that your family will love!


  • 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


  • 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.


If your skillet is not oven proof, in step 5, transfer mixture to a greased 9 by 13 inch baking dish. Top with provolone and transfer to the oven.
Calories: 534kcal (27%) Carbohydrates: 31g (10%) Protein: 32g (64%) Fat: 32g (49%) Saturated Fat: 18g (113%) Monounsaturated Fat: 1g Cholesterol: 127mg (42%) Sodium: 474mg (21%) Potassium: 33mg (1%) Fiber: 2g (8%) Sugar: 3g (3%) Vitamin A: 800IU (16%) Vitamin C: 15.7mg (19%) Calcium: 260mg (26%) Iron: 3.1mg (17%)
Author: Lisa Longley
Course: Main Course
Cuisine: American


skillet full of phlily cheese steak casserole with spoonful being pulled out

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Philly Cheese Steak Casserole

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Hi! I'm Lisa Longley, and I am committed to giving you simple dinner ideas and recipes that are easy to make; recipes that will fill your home with joy. I am the owner and author of and I'm so glad that you are here.

Reader Interactions


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    Rate This Recipe:

  1. Robin M Davis says

    Has anyone made/froze/reheated/eaten this yet? Curious as to how it reheats with the cream cheese in it.

  2. Alanna says

    5 stars
    I’ve made this like 4 times and it’s a new family favourite! Only thing I do different is I add Parmesan cheese. It’s delish! Thanks for the amazing recipe!

    • Lisa Longley says

      I’m so glad to hear that you liked it!

  3. Detra says

    Can I use chopped steak instead of ground beef?

    • Lisa Longley says

      I haven’t made it that way, but it sounds delicious!

  4. Ruth says

    3 stars
    I recently made this recipe and it was okay. I will probably make it again, but will reduce the cream cheese to half, increase the amount of veggies and add 1 cup of liquid. Also, I would add beef stock to mix in, but not add it to the pasta cooking water. The noodles don’t soften to my liking. Also, the cream cheeese flavor was a little too strong. I also added mushrooms because I like them in my Philly cheese steak.

  5. Kak says

    5 stars
    I was looking for something new to make. I like to try new recipes all the time. Saw this, we love Philly cheesesteaks, had to try. It did not disappoint. The casserole was delicious and so easy to make It is being added to my “Keeper List”!!

    • Lisa Longley says

      I’m so glad to hear that!

  6. Jennifer Boone says

    5 stars
    Omg this is my new favorite recipe!!! I made it last night and did double the mozzarella but this was sooooo yummy!!! I can’t stop raving about it!!

    • Lisa Longley says

      That’s so great Jennifer, I’m so happy you like it!

      • Barb says

        Made this tonight according to the recipe. Had absolutely no taste and is going down the garbage disposal.

        • Lisa Longley says

          I’m so sorry you didn’t like it Barb. This is a fan favorite, but definitely one where tastes vary.

  7. Joelle says

    5 stars
    Great recipe, my picky kids love this total winner all around.! Thanks for making dinner time a lil easier!

    • Lisa Longley says

      So glad to hear that Joelle!

  8. Dawn says

    I added a can of cream of mushroom soup with some of the pasta broth/water and stirred it in before baking…. yum!!

  9. John VerWiebe says

    Recipe instructions call for butter and salt but not included in the ingredients list..want to make this tonight but need a full ingredient list..

    • Lisa Longley says

      Hi John! The butter is listed in the ingredient list as 2 tablespoons butter. As for the salt and pepper, it is just a taste thing, so a sprinkling of both is fine. No need to measure.

  10. Michelle says

    I just made this tonight. Made it in my electric skillet tonight. Added red pepper flakes to it. Delish

    • Lisa Longley says

      So glad you liked it!

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