Kitchen notes · a little help before you start
Philly Cheesesteak Casserole with Shaved Steak
Shaved steak and softened peppers give this creamy pasta casserole its cheesesteak appeal. Provolone melts over the top, leaving a rich, savory forkful underneath. The spirals catch the mushroom sauce so the flavor reaches well beyond the steak.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Original yield
- Serves 8
- Ingredients
- 12 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Dinner · Main course
- Cuisine
- American
- Cooking method
- Baking · Baked & roasted
- Preparation & total time
- Prep: 15 minutes or less · Total: 31–60 minutes
- Dish type
- Casseroles
A few quick notes
1. Cook the pasta first
Get the spirals cooked and drained before everything comes together in the bowl. The pasta is part of the casserole filling, so it needs to be ready before you mix in the beef, soup, stock, and thyme.
2. Soften the peppers and onions
Give the chopped onion and green pepper their time in the hot oil before adding the steak. The recipe looks for the peppers to begin softening, which helps them fold into the casserole instead of staying too firm.
3. Use a roomy bowl
The drained pasta, cooked beef mixture, soup, stock, and thyme all get mixed before they go into the baking dish. A large bowl makes that much easier and keeps the sauce from ending up on the counter.
Get to know the ingredients
Very thin steak cooks fast
The steak goes in after the peppers and onions have started to soften, and it only cooks until it is no longer pink. Thin slices are the point here, so the beef stays quick and easy to fold into the pasta.
Use ready-to-serve soup
The creamy mushroom soup should be ready-to-serve, not condensed. That matters for the sauce, since the soup is mixed straight into the pasta with beef stock rather than being diluted separately.
Provolone goes on top
Lay the provolone over the filled baking dish before it goes in the oven. It melts into the bubbly top layer, and white American is the listed option if you're using that instead.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 8. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 6 steps completeMake room for Philly Cheesesteak Casserole with Shaved Steak
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Bake until bubbly
The casserole finishes uncovered, so keep an eye on the cheese. You're looking for it melted and bubbling, with the filling heated through, before it comes out of the oven.
A little more help as you go
Keep the pasta al dente
Cook the spirals just to al dente. They'll be mixed with the saucy filling and baked, so stopping there helps the pasta hold up in the finished casserole.
Season the beef mixture
Salt, pepper, and Worcestershire go in with the steak while it cooks. That seasons the beef directly before it gets stirred through the pasta and creamy sauce.
A few questions you might have
Can I use ground beef instead of shaved steak?
Yes. Brown 1 pound of ground beef with the vegetables and drain it before adding the Worcestershire sauce. The rest of the casserole comes together the same way.
Should the pasta be fully cooked before baking?
Cook it according to the package directions, but keep it just to al dente. It should be drained before mixing, then it finishes in the casserole as everything heats through.
Do I cover the casserole in the oven?
No, bake it uncovered. That lets the provolone melt and bubble on top while the casserole heats through.
Can I assemble it ahead?
Yes. Assemble it, cover it, and refrigerate it up to 24 hours. Let it rest at room temperature for 30 to 60 minutes before baking.
Can this casserole be frozen before baking?
Yes. Wrap the unbaked casserole in plastic wrap and foil, then freeze it up to 2 months. Thaw it overnight in the refrigerator and add extra bake time as needed.
Any more cooking tips?
Keep it saucy: Cook the pasta just to al dente and use ready-to-serve soup, not condensed. Ground beef swap: Brown 1 pound of ground beef with the vegetables and drain before adding the Worcestershire. Make ahead: Assemble, cover, and refrigerate up to 24 hours. Rest 30 to 60 minutes at room temperature before baking. To freeze: Wrap the unbaked casserole in plastic wrap and foil, and freeze up to 2 months. Thaw overnight in the refrigerator and add extra bake time as needed. The calories shown are based on the recipe being divided 8 ways, with 1 serving being ⅛ of the recipe. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: tastesoflizzyt.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
