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
Instructions
- 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.