Description
A delicious and hearty casserole that combines the classic flavors of a Philly cheesesteak with pasta for a comforting meal.
Ingredients
Scale
- 8 oz. pasta (penne or rigatoni)
- 1 lb. beef steak, thinly sliced
- 1 onion, sliced
- 1 green bell pepper, sliced
- 2 cups provolone cheese, shredded
- 1 cup beef broth
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C).
- Cook the pasta according to package instructions until al dente; drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add the sliced onion and bell pepper, cooking until softened.
- Add the sliced beef to the skillet, season with salt and pepper, and cook until browned.
- In a large mixing bowl, combine the cooked pasta, beef mixture, and beef broth. Mix well.
- Transfer the mixture to a greased casserole dish and top with shredded provolone cheese.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
- Let cool for a few minutes before serving.
Notes
- For a spicier version, add sliced jalapeños or hot sauce.
- This dish can be made ahead of time and stored in the refrigerator before baking.
- Leftovers can be stored in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Philly Cheesesteak, Pasta, Casserole, Comfort Food