philly cheesesteak casserole

Noodles & Pasta

Philly Cheesesteak Casserole

This Philly cheesesteak casserole tastes great, especially the crumb topping. It is a creamy, filling pasta bake with ground beef, bell peppers, and onion.

Ingredients

16 ounces bowtie pasta
3 tablespoons olive oil, divided
1 pound ground beef
1 poblano pepper or green bell pepper, thinly sliced
1 red or yellow bell pepper, thinly sliced
1 cup thinly sliced sweet onion
2 cloves garlic, minced
1 teaspoon dried oregano
3/4 teaspoon salt
1/4 teaspoon crushed red pepper
3 tablespoons all purpose flour
1 (14.5-ounce) can lower sodium beef broth
1 (8-ounce) package cream cheese, softened and cut up
1 1/2 cups shredded provolone cheese, divided
1 cup soft bread crumbs

Directions

Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
Cook pasta according to package directions; drain. Add to the prepared baking dish.
Meanwhile, heat 1 tablespoon of the oil in a 12-inch skillet over medium heat. Add ground beef, and cook for 4 minutes. Add peppers and onions. Cook until beef is browned and vegetables are tender, about 8 minutes.
Season with garlic, oregano, salt and crushed red pepper. Cook until fragrant, 1 minute. Dust with flour and cook, stirring, for 1 minute.
Mix in broth, and bring to a boil, stirring, until thickened and bubbly.
Add cream cheese to the skillet. Cook and stir until melted.
Stir in 1 cup provolone cheese until melted.
Add mixture to the baking dish; stir to combine. Top with remaining 1/2 cup provolone cheese.
Toss bread crumbs with remaining 2 tablespoons olive oil in a small bowl to coat. Spread over the mixture.
Bake until browned and bubbly, 20 minutes.