Philly Cheesesteak Casserole

5 from 1 vote

Philly Cheesesteak Casserole

A hearty blend of shaved steak, pasta shells, sautéed peppers and onions, and creamy Alfredo sauce makes this Philly cheesesteak casserole an easy weeknight favorite. Topped with melted mozzarella and baked to perfection, it’s a comforting dish the whole family will love.

Prep Time20

Cook Time20

Total Time40

Course: Main Course

Cuisine: American

Keyword: Philly Cheese Steak Casserole

Servings:

Calories: 668kcal

Author: Ryan Allen

Equipment

Ingredients

1 pound small pasta shells
1 pound shaved steak or ground beef
1 teaspoon black pepper
½ teaspoon onion powder
½ teaspoon salt
1 tablespoon olive oil
1 tablespoon butter
1 medium green bell pepper seeded and sliced
½ white onion sliced
15 ounces alfredo sauce
1 cup mozzarella cheese

Instructions

Preheat the oven to 350°F and spray a 9x13-inch baking dish with nonstick cooking spray.
Cook the pasta shells according to the package instructions until they are al dente. Drain and set aside.
Season the shaved steak with black pepper, onion powder, and salt
In a large skillet over medium-high heat, add olive oil and cook the steak for 5-6 minutes, until it is browned and cooked through. Remove the steak and set aside.
Melt butter, then add bell pepper and onion. Cook for 4-5 minutes or until softened.
Add pasta, steak, bell peppers, onions, and Alfredo sauce to a large bowl. Toss until well coated, then add to the prepared baking dish.
Top with cheese and bake for 20-25 minutes or until cheese is melted and bubbly.
Serve while hot and enjoy!

Notes

Cook the pasta just until al dente so it holds its shape after baking.
Shaved steak gives the most authentic flavor, but ground beef can be used.
Sauté the peppers and onions before mixing them in; this helps release moisture and brings out their sweetness.
Store leftovers in the fridge for up to 4 days and reheat gently in the microwave or oven.

Nutrition