This Philly cheesesteak casserole with ground beef captures everything you love about a classic cheesesteak—plenty of savory beef, melty cheese, and tender bell peppers and onions—combined into a creamy, comforting one‑pot meal.
With simple ingredients and minimal hands-on time, this stovetop casserole comes together in about 45 minutes and is perfect for busy weeknights or a hearty family dinner.
What You’ll Need
1 pound lean ground beef
1 medium onion (red onion recommended, sliced or cut in strips)
½ large bell pepper (green preferred), sliced or chopped
16 ounces uncooked small pasta (medium shells used here)
4 cups beef broth (or chicken broth)
8 ounces cream cheese
8 ounces shredded mozzarella (or substitute Monterey Jack, provolone, pepper jack, or Swiss)
Salt and black pepper to taste
How to Make
Preheat a large Dutch oven or heavy pot over medium‑low heat. Add the ground beef, sliced onion, and bell pepper. Break the beef up with a spoon and stir as it cooks.
Cook about 10 minutes, until the beef is browned and the onion and pepper have softened. Drain excess fat if desired.
Season with salt and black pepper.
Add the uncooked pasta and the beef broth to the pot. Increase heat to bring the mixture to a boil.
Once boiling, lower the heat to low, cover, and cook for 15 minutes. Uncover, stir, and let simmer for an additional 5 minutes so the pasta finishes cooking and the liquid reduces slightly.
Turn off the heat. Stir in the cream cheese and shredded mozzarella until they melt and the sauce becomes thick and creamy. Let the casserole sit uncovered for about 10 minutes, stirring occasionally so the cheese fully melts and the texture firms up.
Philly Steak Casserole Tips
Pasta: Medium shells work especially well, but any small pasta such as macaroni, penne, or rotini will do. Choose a shape that holds sauce.
Cheese: Mozzarella gives a mild, melty finish. For more flavor, try Monterey Jack, provolone, pepper jack, or a sharper cheese like Swiss. Use what you enjoy and what you have on hand.
Onion and pepper: Slicing the onion into strips rather than dicing helps mimic the classic cheesesteak texture. Red onion adds color and a slightly sweeter note, but yellow or white onion, or even sliced green onions, are acceptable substitutes. Don’t skip the onion—it’s an important flavor component.
Beef options: Ground beef keeps this recipe quick and easy, but steak bites make it closer to a traditional cheesesteak and are delicious if you prefer them.
If using steak bites, cut steak into small pieces and sear them in a very hot skillet (cast iron recommended) with a bit of oil. Cook without stirring for about 2 minutes, then stir and cook another 1–2 minutes until browned. Remove steak, then sauté the onions and peppers in the same pan before proceeding with the recipe.
Serving and storage: Let the casserole rest a few minutes before serving so it sets slightly. Store leftovers refrigerated in an airtight container for 3–4 days and reheat gently on the stovetop or in the microwave.
I hope you enjoy this Philly cheesesteak casserole—it’s a simple, satisfying twist on a beloved sandwich. If you try it, I’d love to hear how it turned out!
More Pasta Recipes to Love
Bacon Mac & Cheese
Chicken & Bacon Pasta Bake
Spinach Ravioli with Tomato Basil Cream Sauce
Chicken & Ham Pasta Bake
Macaroni & Tomatoes (easy with few ingredients)
📋 Recipe
Philly Cheesesteak Casserole with Ground Beef
Ingredients
- 1 pound lean ground beef
- 1 medium onion , red if you have it, sliced
- ½ large bell pepper , green
- 1 teaspoon salt more to taste
- ½ teaspoon black pepper
- 16 ounces pasta , shells or any other small pasta, uncooked
- 4 cups beef broth or chicken broth
- 8 ounces cream cheese
- 8 ounces mozzarella cheese shredded
Instructions
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Preheat a large Dutch oven over medium‑low heat.
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Add ground beef, onion, and bell pepper and cook, breaking the beef into pieces as it browns.
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Cook about 10 minutes, until beef is browned and vegetables are softened. Drain excess fat if desired.
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Stir in salt and black pepper.
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Add the uncooked pasta and the broth to the pot and bring to a boil.
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Lower heat to low, cover, and cook for 15 minutes.
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Uncover, stir, and let simmer on low for 5 more minutes.
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Turn off heat, add the cream cheese and shredded mozzarella, and stir until blended. Let sit uncovered for about 10 minutes, stirring occasionally until the sauce is thick and the cheese is melted.
Nutrition
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