Philly Cheesesteak Casserole

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Philly Cheesesteak Casserole

 

 

Why You’ll Love Philly Cheesesteak Casserole:

Each bite of this Philly Cheesesteak Casserole is a showstopper, blending comforting casserole warmth with the bold, distinctive taste of a traditional Philly Cheesesteak. This dish thrives on its delightful simplicity—no fancy extras, just pure, mouthwatering flavors that captivate. The base, made with Bisquick, plays a crucial role, providing a tender foundation for the savory mix of ground beef, onions, and peppers.

Topped with a golden layer of melted provolone, each forkful is a perfect harmony of flavors and textures. Plus, its quick preparation and cooking time mean you get to enjoy this heavenly dish even sooner.

Ingredients For Philly Cheesesteak Casserole:

  1. Pasta: Choose a sturdy pasta shape like penne or rotini that can hold up well under the weight of the hearty toppings.
  2. Beef Stock: Use a rich, flavorful beef stock as the base of the sauce to infuse deep, savory notes throughout the casserole.
  3. Butter: Opt for unsalted butter to control the sodium level while sautéing the vegetables and adding richness.
  4. Garlic: Freshly minced garlic is recommended for the most robust flavor, aiming for about two to three cloves depending on your taste preferences.
  5. Ground Beef: Select a higher fat content ground beef for more flavor, such as 80/20, which will also keep the dish moist and juicy.
  6. Cream Cheese: Incorporate full-fat cream cheese to ensure the sauce has a creamy texture and slightly tangy taste.
  7. Onion: A large yellow onion, finely chopped, will add a sweet and aromatic component that’s traditional to a Philly cheesesteak.
  8. Green Pepper: Dice one large green bell pepper for a mild, slightly bitter contrast to the richness of the meats and cheeses.
  9. Mozzarella Cheese: Shred fresh mozzarella for a gooey, melty texture; it’s milder in flavor, allowing the meat and peppers to shine.
  10. Provolone Cheese: Shred or thinly slice provolone cheese for its excellent melting properties and slightly sharper taste compared to mozzarella, which complements the beef beautifully.

How to make Philly Cheesesteak Casserole:

  • Prepare the noodles: Enhance the dish by cooking the noodles in beef broth. Remember to save a cup of the broth after the noodles are cooked for later use.
  • Brown the ground beef: Use an oven-safe skillet to brown the ground beef until fully cooked.
  • Sauté the veggies: Mix in onions and bell peppers with the ground beef and sauté until they’re tender.
  • Remove excess fat: Carefully drain any surplus grease from the skillet. A useful method is to slightly tilt the lid while tipping the skillet over a container in the sink, allowing the grease to escape without losing the contents.
  • Combine ingredients: Fold in cream cheese with the cooked noodles and the previously reserved beef broth.
  • Cheese it up and bake: Layer provolone cheese on top and bake in the oven for 20-25 minutes.

Storage Options

Have you created a delicious masterpiece but can’t finish it in one go? No worries! Safely store your casserole in the refrigerator by placing it in an airtight container. It will remain just as delightful the next day.

For those planning ahead, the freezer is your best friend. Wrap your dish snugly in aluminum foil or store it in a freezer-safe container to preserve its flavors. When you’re ready to enjoy it again, just reheat and experience the magic as it comes alive once more.

Variations and Substitutions

In the dynamic world of cooking, flexibility reigns supreme! If you’re vegetarian, consider replacing the ground beef with a robust blend of mushrooms and extra bell peppers for a delightful vegetable-forward journey. For those avoiding dairy, don’t despair—there are excellent dairy-free cheeses that can beautifully top your casserole in a cascade of golden, melt-in-your-mouth glory.

For the low-carb enthusiasts, almond flour or coconut flour make fantastic substitutes for traditional Bisquick mix. And for those who crave a spicy kick, don’t hesitate to add some jalapeños or red pepper flakes to spice things up. Each twist and turn in this recipe offers a new adventure, a chapter in the grand narrative of a casserole that breaks molds and welcomes everyone to its sumptuous feast of tastes. Embrace these changes, savor the experience, and let the culinary concert continue!

Ingredients

  • 1/2 pound small shell pasta
  • 32 ounces beef stock
  • 32 ounces water
  • 2 tablespoons butter
  • 2 cloves garlic minced
  • 1 pound ground beef
  • 8 ounces cream cheese
  • 1 green bell pepper diced
  • 1/2 yellow onion diced
  • 1/2 cup pasta cooking water reserved
  • 1 cup shredded mozzarella cheese
  • 6 slices provolone cheese

Instructions

  • Preheat the oven to 350°F (175°C).
  • In a large pot, combine beef stock and water. Cook the shell pasta in the mixture according to the package instructions. Reserve 1/2 cup of the pasta water before draining.
  • In an oven-safe skillet, melt butter over medium heat. Sauté the minced garlic for 30 seconds, then add the diced bell pepper and onion. Cook until tender, about 5 minutes.
  • Add the ground beef to the skillet, season with salt and pepper to taste, and cook until browned. Drain any excess grease, then return to the stove.
  • Stir in the cream cheese until fully melted and incorporated.
  • Add the reserved pasta water, cooked pasta, and shredded mozzarella to the skillet, mixing well.
  • Arrange slices of provolone cheese on top of the mixture.
  • Bake in the preheated oven for 20-25 minutes, or until the provolone cheese is completely melted and bubbly.

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