Description
This Philly Cheesesteak Casserole with Pasta and Ground Beef is a comforting, cheesy twist on the classic sandwich. Combining tender ground beef, sautéed vegetables, and a rich cheese sauce over pasta, this casserole is baked to bubbly perfection with a crunchy panko and Parmesan topping. Perfect for a hearty weeknight dinner that the whole family will love.
Ingredients
Pasta
- 12 ounces cavatappi or any small shaped pasta
Beef and Vegetables
- 1 ½ pounds ground beef
- 3 teaspoons Montreal steak seasoning (divided)
- 1 teaspoon olive oil
- 1 medium onion, diced
- 1 bell pepper, diced
- 8 ounces mushrooms, sliced
- 2 cloves garlic, minced
Cheese Sauce
- 16 ounces white American cheese, shredded
- 2 ½ cups half-and-half
- 1 teaspoon Worcestershire sauce
- 4 ounces cream cheese
- 8 ounces mozzarella cheese, shredded and divided
Topping
- 4 tablespoons butter
- ⅔ cups panko bread crumbs
- ⅛ teaspoon salt
- ¼ cup Parmesan cheese, grated
Instructions
- Preheat Oven: Preheat your oven to 350ºF to prepare for baking the casserole.
- Cook Pasta: Cook the pasta according to the package instructions in salted water until al dente. Drain well and return to the pot.
- Cook Ground Beef: In a large skillet over medium-high heat, cook the ground beef with 1 teaspoon of Montreal steak seasoning until fully browned. Drain off any excess grease and remove the beef from the skillet.
- Sauté Vegetables: In the same skillet, add a drizzle of olive oil then sauté the diced onion, bell pepper, and sliced mushrooms over medium-high heat until softened, about 5 minutes. Add the minced garlic and cook for an additional minute. Remove from heat.
- Make Cheese Sauce: In a medium saucepan over medium heat, combine the half-and-half and shredded white American cheese. Stir frequently until the cheese melts smoothly. Add the cream cheese and continue cooking until melted and combined. Stir in 2 teaspoons Montreal steak seasoning and Worcestershire sauce. Remove from heat and fold in half of the shredded mozzarella cheese until melted.
- Combine Ingredients: Pour the cheese sauce over the cooked pasta, then add the cooked ground beef and sautéed vegetables. Stir everything together until well combined. Transfer the mixture into a deep 9x13 inch casserole dish. Sprinkle the remaining shredded mozzarella cheese evenly over the top.
- Prepare Topping: In a bowl or large measuring cup, melt the butter. Add the panko breadcrumbs, grated Parmesan cheese, and salt. Mix with a fork until the mixture is evenly coated with butter.
- Bake Casserole: Sprinkle the panko topping evenly over the casserole. Bake in the preheated oven for 25-30 minutes, or until the edges are bubbly and the topping is golden brown.
Notes
- Use any small shaped pasta like cavatappi, elbow macaroni, or rotini for best results.
- Montreal steak seasoning adds a distinct savory flavor, but you can substitute with a blend of salt, pepper, garlic powder, and paprika if unavailable.
- Drain excess grease from the cooked ground beef to avoid a greasy casserole.
- For a richer dish, use whole milk half-and-half or even a blend with heavy cream.
- Let the casserole rest for 5 minutes after baking to set before serving.
