Philly Cheesesteak Casserole with Shaved Steak
Comforting cheesesteak flavor baked into one pan! This Philly Cheesesteak Casserole is made with real thinly sliced steak, peppers, onions, and provolone in a savory mushroom sauce with no cream cheese. Ready in about 50 minutes.
Servings: 8
Calories: 374kcal
Ingredients
- 8 ounces dry spiral pasta
- 2 tablespoons olive oil
- 1 white onion (chopped)
- 1 green pepper (chopped)
- 1 pound very thinly sliced steak
- salt and pepper to taste
- 1 tablespoon Worcestershire sauce
- 18 ounces creamy mushroom soup - not condensed! (1 can - we used Progresso)
- 1 cup beef stock
- 1/2 teaspoon dried thyme (or three sprigs of fresh thyme)
- 8 slices provolone cheese (or white American)
Instructions
- Preheat oven to 375º Fahrenheit. Spray a 9x13" baking pan with cooking spray.
- Cook the pasta according to package directions. Drain the pasta and set aside. 8 ounces dry spiral pasta
- While the pasta is cooking, heat the vegetables. In a large pan over medium high heat, warm oil and then add in onions and green bell peppers. Cook for 5 minutes, or until peppers begin to soften. 2 tablespoons olive oil, 1 white onion, 1 green pepper
- Add in thinly sliced steak, salt, pepper, and Worcestershire sauce. Continue cooking until steak is no longer pink. 1 pound very thinly sliced steak, salt and pepper , 1 tablespoon Worcestershire sauce
- In a large bowl, add in the drained pasta, beef mixture, soup, stock and thyme. 18 ounces creamy mushroom soup - not condensed!, 1 cup beef stock, 1/2 teaspoon dried thyme
- Spread into a well-greased 9×13 baking dish. Top casserole with provolone cheese. Bake uncovered for 20 to 25 minutes, until the cheese is melted and bubbly and the casserole is heated through.
Video
Notes
- Keep it saucy: Cook the pasta just to al dente and use ready-to-serve soup, not condensed.
- Ground beef swap: Brown 1 pound of ground beef with the vegetables and drain before adding the Worcestershire.
- Make ahead: Assemble, cover, and refrigerate up to 24 hours. Rest 30 to 60 minutes at room temperature before baking.
- To freeze: Wrap the unbaked casserole in plastic wrap and foil, and freeze up to 2 months. Thaw overnight in the refrigerator and add extra bake time as needed.
Nutrition
Calories: 374kcal | Carbohydrates: 28g | Protein: 24g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 51mg | Sodium: 710mg | Potassium: 441mg | Fiber: 2g | Sugar: 2g | Vitamin A: 235IU | Vitamin C: 13mg | Calcium: 167mg | Iron: 2mg
