This Philly cheesesteak casserole has all the savory flavors of a cheesesteak in the comfort of a macaroni-filled casserole. Put it on deck for busy weeknights when you want to have dinner prepared ahead of time and need something the whole family will love.
Ingredients
- 1 pound uncooked elbow macaroni
- 2 tablespoons butter
- 1 pound ground beef
- 1 medium green pepper, chopped
- 1 medium sweet red pepper, chopped
- 1/2 medium onion, chopped
- 1/4 cup reduced-sodium beef broth
- 1 package (8 ounces) cream cheese, cubed
- 2 tablespoons heavy whipping cream
- 3 garlic cloves, minced
- 1 tablespoon italian seasoning
- 1-1/2 teaspoons salt
- 1/2 teaspoon pepper
- 8 slices provolone cheese
Instruction
- Preheat oven to 375°. Cook pasta according to package directions. Drain; set aside.
- In a large oven-safe skillet or Dutch oven, melt butter over medium heat. Add ground beef, peppers and onion; cook until no pink remains and vegetables are tender, 6-7 minutes.
- Stir in cooked pasta, broth, cream cheese, cream, garlic, Italian seasoning, salt and pepper. Bring to a simmer; cook until slightly thickened, 3-4 minutes.
- Place provolone cheese slices in an even layer over macaroni mixture. Bake until cheese is bubbly and golden brown, 15-20 minutes.
