Philly Cheesesteak Casserole with Pasta Shells

When pasta meets the bold, savory flavors of a Philly cheesesteak, you get a dinner that's creamy, comforting, and seriously satisfying. This one-pan wonder is everything we love about a classic cheesesteak—thinly sliced beef, onions, peppers, and gooey cheese—blended into a hearty pasta dish that’s as easy to make as it is to devour.

It’s perfect for weeknights, potlucks, or whenever you're craving big flavor with minimal cleanup. Even picky eaters will come back for seconds!

Imagine tender pasta wrapped in a cheesy sauce, studded with juicy steak and sweet sautéed veggies. It’s creamy without being heavy, and every bite feels like comfort food made smarter. Plus, it’s ready in one pan with simple ingredients you probably already have on hand.

• Servings: 6

Ingredients:

• 8 ounces of pasta shells
• 1 tablespoon olive oil
• 1 pound ground beef
• 1 green bell pepper, diced
• 1 onion, diced
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon Worcestershire sauce
• 1 cup beef broth
• 8 ounces cream cheese, softened
• 2 cups shredded provolone cheese

Instructions:

1. Preheat your oven to 350°F (175°C).
2. Cook the pasta shells according to package instructions until al dente. Drain and set aside.
3. In a large skillet, heat the olive oil over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon.
4. Add the diced bell pepper, onion, and minced garlic to the skillet. Cook until the vegetables are soft, about 5 minutes.
5. Season the mixture with salt, black pepper, and Worcestershire sauce. Stir in the beef broth and bring to a simmer.
6. Add the cream cheese to the skillet, stirring until melted and well combined.
7. Combine the cooked pasta shells with the beef and cheese mixture, stirring until the pasta is evenly coated.
8. Transfer the mixture to a greased 9x13-inch baking dish. Sprinkle the shredded provolone cheese over the top.
9. Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden brown.
10. Let the casserole cool for a few minutes before serving.

Tips:

1. Slice the beef super thin for that true cheesesteak feel freeze it for 15 minutes to make slicing easier.
2. Don’t skip the sauté step soft veggies = better texture and flavor.
3. Use leftover roast beef or steak if you’re in a hurry.
4. Try adding mushrooms for an earthier twist.
5. Want it spicier? Toss in red pepper flakes or diced jalapeños.