All the mouthwatering flavors of a Philly cheesesteak in a brand-new form! This Philly Cheesesteak Casserole has boldly seasoned beef, tender pasta, and a creamy cheese sauce that’s topped with a buttery panko bread crumb crust. With just 30 minutes of prep and 30 minutes in the oven, you can have this simple casserole on the dinner table in just one hour.
Classic Philly Cheesesteak Gets The Mac and Cheese Treatment
Instead of shaved beef and toasty bread, you’ll get all the yummy flavors of the classic sandwich but in casserole form using ground beef and pasta. With a creamy gooey sauce that coats the pasta, you’ll have a one dish pasta meal that will feed a crowd.
Perhaps one of the world’s most famous and favorite sandwiches, the Philly Cheesesteak, has been around for nearly a century! The Southern version is of course going to be a delicous casserole!
To accomplish this You need to use American cheese to get that traditional Philly Cheesesteak sandwich gooey texture. I know, that traditionally provolone cheese is used, but the casserole version of this sandwich needs the ooey gooey texture that comes from American cheese.
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The American cheese melts beautifully into the sauce and is the key to getting this simple casserole just right. Use white American cheese to make it most like the original. The final dish, is like a Philly cheesesteak mac and cheese, it comes out super cheesy, but you don’t need to make a bechamel sauce!
To add flavor to the ground beef and veggies, I used my favorite steak seasoning, Montreal Steak seasoning. It’s earthy, smoky, and has a little bit of a kick. If you like it a little spicy, feel free to add a dash (or two) of your favorite hot sauce into the mix.
The final touch is lightly toasted panko bread crumbs mixed with parmesan and salt for a bit of crunch in every bite—almost like biting into a toasted hoagie bun!
Okay, just a heads up: you will need to use three different pans to make a Philly cheesesteak pasta, but it really is a simple recipe! The ground beef and veggies can be made in the same pan while the pasta is cooking, and the cheese sauce only takes a couple of minutes since we’re basically just melting cheese.
Since this cheesesteak casserole is such a hearty dish, I recommend serving it with something fresh and bright, like this tangy cucumber salad, and okay, let’s go ahead and add some soft yeast rolls if you’re missing the sandwich aspect.
Ingredients For Philly Cheesesteak—as a Casserole!
Get the full list of ingredients in the Recipe Card Below.
Pasta – I used Cavatappi, but any small pasta will work. While developing this recipe I found that a pasta one with some ridges works best so that the cheese sauce coats the entire noodle.
Ground Beef – While shaved beef is used in the sandwich form, for a casserole you’ll need about 1 ½ pounds of ground beef. I prefer an 80/20 mix for more flavor but you can use lean ground beef. You’ll drain the grease before combining, so you get more flavor but not more grease.
Produce – A sweet or yellow onion, mushrooms, garlic, and a green bell pepper are the classic choices.
Dairy – half-and-half and lots of cheese: American, mozzarella, and cream cheese. Use a block of American cheese or have them cut it in the deli section of your grocery.
Seasonings – Montreal Steak Seasoning, Worcestershire sauce, and salt.
How To Make Philly Cheesesteak Pasta
Step One: Boil Pasta
Step Two: Cook Ground Beef
Step Three: Sauté Vegetables
Step Four: Make Cheese Sauce
In a saucepan, combine half-and-half and American cheese and cook over medium heat until the cheese has melted and the mixture is smooth. Add the cream cheese and cook until it has melted. Add more Montreal seasoning and Worcestershire sauce. Remove from the heat and add half of the mozzarella cheese; stir to combine.
Step Five: Assemble Casserole
Step Six: Make Topping
Step Seven: Bake, Bake, Bake
Bake for 25-30 minutes until the edges are bubbly and the panko topping is golden brown.
A Few Recipe Notes
- The sauce is not thick when added to the pasta, but it thickens and coats each piece of pasta as it bakes.
- When making noodle casseroles, always cook pasta a little under al dente. The pasta will continue cooking as it bakes so this prevents them from turning into mush.
- If you want this to be a little closer to the sandwich, you could swap the ground beef for smaller pieces of ribeye steak.
How To Store Leftovers
In The Fridge: Let the casserole cool completely before wrapping tightly in plastic wrap or place leftovers in an airtight container. It can be stored for up to three days.
In The Freezer: Once cool, place in a freezer safe container and store for up to three months.
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Philly Cheesesteak Casserole with Pasta and Ground Beef
Ingredients
Cheesesteak Casserole
- 12 ounces pasta cavatappi or any small shaped pasta
- 1 ½ pounds ground beef
- 3 teaspoons Montreal steak seasoning divided
- 1 teaspoon olive oil
- 1 medium onion diced
- 1 bell pepper diced
- 8 ounces mushrooms sliced
- 2 cloves garlic minced
- 16 ounces white American Cheese shredded
- 2 ½ cups half-and-half
- 1 teaspoon Worcestershire sauce
- 4 ounces cream cheese
- 8 ounces mozzarella cheese shredded and divided
Topping
- 4 tablespoons butter
- ⅔ cups panko bread crumbs
- ⅛ teaspoon salt
- ¼ cup Parmesan cheese grated
Instructions
- Preheat the oven to 350º
- Cook pasta per package directions in salted water, drain and return to the pot.
- In a large skillet, add ground beef and 1 teaspoon of Montreal seasoning and cook over medium-high heat until cooked through. Drain the grease and remove from the pan.
- In the same skillet, add a drizzle of olive oil and add the diced onions, peppers and mushrooms. Cook over medium-high heat until softened, about 5 minutes. Add minced garlic and cook an additional minute. Remove from the heat.
- In a saucepan, combine half-and-half and American cheese and cook over medium heat until cheese has melted. Add the cream cheese and cook until it has melted. Add 2 teaspoons of Montreal seasoning and Worcestershire sauce. Remove from the heat and add half of the mozzarella cheese. Stir to combine.
- Pour the cheese sauce over the pasta, then add the ground beef and vegetables, and stir until combined. Pour into a deep 9 x 13 casserole dish. Cover with the remaining mozzarella cheese.
- In a bowl or large measuring cup, melt the butter. Add panko, parmesan and salt and mix with a fork until combined. Sprinkle over the top of the pasta.
- Bake for 25-30 minutes until the edges are bubbly and the panko topping is golden brown.
Barbara’s Tips + Notes
- You will need a deep casserole dish.
- For the best flavor and texture, use American cheese from the deli section of the grocery store, not the single slices.
- You can use any type of small shaped pasta.
- You will get more flavor from 80/20 ground beef then if you use lean ground beef but either will work with this recipe.
Nutrition
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DAVID WITT says
THE “FORWARD” TO AN EMAIL DIDN’T WORK FOR ME.
Barbara Curry says
I’m sorry it didn’t work. I’ll look into it. Glad you found the recipe.