Philly Cheese Steak Casserole

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Philly Cheese Steak Casserole (Serves 10-12)

Ingredients

For the Steak Mixture:

  • 3 pounds ribeye steak or sirloin, thinly sliced (or use ground beef for a budget-friendly option)
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 2 large onions, sliced
  • 3 bell peppers (1 red, 1 green, 1 yellow), sliced
  • 1 pound mushrooms, sliced (optional)
  • 4 cloves garlic, minced
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons Italian seasoning
  • 1 teaspoon salt (adjust to taste)
  • 1 teaspoon black pepper
  • ½ teaspoon red pepper flakes (optional, for heat)

For the Base:

  • 16 ounces egg noodles or penne pasta, cooked and drained
  • ½ cup reserved pasta water (as needed)

For the Cheese Sauce:

  • 4 tablespoons butter
  • 4 tablespoons all-purpose flour
  • 3 cups whole milk
  • 1 cup heavy cream
  • 2 teaspoons Dijon mustard
  • 3 cups shredded provolone cheese
  • 1 cup shredded mozzarella cheese
  • ½ cup grated Parmesan cheese

For Topping:

  • 6 slices provolone cheese
  • 1 cup shredded mozzarella cheese
  • ½ cup crispy fried onions (optional, for crunch)
  • Fresh chopped parsley, for garnish

Instructions

Step 1: Cook the Pasta

  1. Bring a large pot of salted water to a boil.
  2. Cook the pasta until just al dente. Drain and set aside, reserving ½ cup of the pasta water.

Step 2: Cook the Steak and Vegetables

  1. Heat olive oil and butter in a large skillet over medium-high heat.
  2. Add the sliced steak and cook until browned, about 5-7 minutes. Remove from the skillet and set aside.
  3. In the same skillet, add the onions and bell peppers. Sauté for about 5 minutes until softened.
  4. Add the mushrooms (if using) and garlic. Cook for another 2-3 minutes.
  5. Stir in Worcestershire sauce, Italian seasoning, salt, pepper, and red pepper flakes. Return the steak to the pan and mix well. Remove from heat.

Step 3: Make the Cheese Sauce

  1. In a large saucepan, melt the butter over medium heat.
  2. Whisk in the flour and cook for about 1 minute until lightly golden.
  3. Slowly whisk in the milk and heavy cream, stirring constantly to avoid lumps.
  4. Add the Dijon mustard, then stir in the shredded provolone, mozzarella, and Parmesan cheese until smooth and creamy.

If the sauce is too thick, add a little reserved pasta water to loosen it.

Step 4: Assemble the Casserole

  1. Preheat the oven to 375°F (190°C).
  2. In a large greased casserole dish, combine the cooked pasta, steak mixture, and cheese sauce. Stir to coat everything evenly.
  3. Top with sliced provolone and shredded mozzarella.

Step 5: Bake and Serve

  1. Bake uncovered for 20-25 minutes, or until the cheese is melted and bubbly.
  2. If using, sprinkle crispy fried onions on top in the last 5 minutes of baking for extra crunch.
  3. Remove from the oven, garnish with chopped parsley, and let it sit for 5 minutes before serving.

Recipe Tips and Variations

  • Meat Alternative: Use ground beef instead of steak for a budget-friendly version.
  • Low-Carb Option: Replace pasta with cauliflower or zucchini noodles.
  • Extra Flavor: Add a splash of hot sauce or steak sauce for a bold twist.
  • Bread Topping: Sprinkle crushed garlic bread crumbs on top for added crunch.

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