Philly Cheesesteak & Pasta Casserole

CLICK ABOVE FOR INSTRUCTIONAL VIDEO
Print

Philly Cheesesteak & Pasta Casserole

Author Catherine's Plates

Ingredients

  • 32 oz Water exact measurement
  • 8 oz uncooked pasta
  • 32 oz Beef Broth exact measurement
  • 1/2 cup saved liquide from the pasta
  • 1 TBS butter
  • 1 TBS cooking oil
  • 2 bell pepper diced
  • 1 Onion Diced
  • 1 lb steakums, ground beef or thinly sliced steak
  • salt & pepper to taste
  • 1-2 tsp garlic minced
  • 8 oz cream cheese, room temperature, cut into pats
  • 4 oz swiss cheese, slices or shredded
  • 8 oz provolone cheese, slices or shredded

Instructions

  • Cook pasta in the 32 oz water and 32 oz beef broth. Once pasta is cooked, save 1/2 cup of the broth and drain the rest. Set pasta and the 1/2 cup of broth to the side.
  • Preheat oven to 350 degrees and spray a 9x13 baking dish with nonstick cooking spray. Set aside.
  • In a large skillet, heat butter and oil on medium high heat. Add the diced peppers and onions and cook until softened. Salt & pepper to flavor. Add minced garlic and cook an additional minute.
  • Break up the steams, ground beef or add steak and cook until broken up and browned. Drain any excess fat.
  • Add in cream cheese and stir until melted into meat.
  • Add in the 1/2 cup of pasta liquid and the cooked pasta and stir.
  • Add in swiss cheese and stir until melted and well combined.
  • Place mixture into prepared baking dish and smooth it out.
  • Layer provolone cheese across casserole to cover it.
  • Place in preheated oven for 20-25 minutes until cheese is melted and golden brown. Let cool for 10 minutes and enjoy.