Name: Easy Cheesesteak Casserole Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 1 Pound Ground Beef; 1 Green Bell Pepper, deseeded and sliced; 1 Red Bell Pepper, deseeded and sliced; 1 Yellow Onion, sliced; 8 Ounces Baby Portabella Mushrooms, sliced; 2 Tablespoons Salted Butter; 1 teaspoon Worcestershire Sauce; 1 teaspoon Onion Powder; 1 teaspoon Garlic Powder; 1/2 teaspoon Salt; 1/2 teaspoon Ground Black Pepper; 4 Cups Beef Broth; 4 Ounces Cream Cheese, cut into pieces; 12 Slices Provolone Cheese; 8 Ounces Cavatappi Pasta

If you’re looking for a comforting dish that combines all the flavors of a classic Philly cheesesteak in a hassle-free way, this Easy Cheesesteak Casserole Recipe is exactly what you need. It brings together tender ground beef, sautéed peppers and onions, mushrooms, and melty provolone cheese, all baked into a creamy, cheesy pasta bake. I’ve made this dish on busy weeknights when I crave something satisfying but don’t want to spend ages in the kitchen, and it never disappoints.

This Easy Cheesesteak Casserole Recipe works wonderfully when you want a crowd-pleaser or simply a cozy meal that feels a little special without a ton of prep. Trust me, the blend of seasonings with that creamy, cheesy sauce makes this more than your average casserole. Plus, it’s adaptable enough to fit into your weeknight routine or weekend meal plans.

Ingredients You’ll Need

Each ingredient in this recipe has a role to play, creating a balance of savory, creamy, and slightly tangy flavors. When shopping, fresh veggies and good-quality cheeses really make a difference here – and don’t skip the Worcestershire for that authentic depth.

Ground Beef: I love using lean but not too lean beef so it stays juicy and flavorful.
Salted Butter: Adds richness and helps bring the veggies to life as you sauté.
Worcestershire Sauce: This little ingredient packs umami magic and makes the beef taste even better.
Onion Powder & Garlic Powder: Keep these on hand for quick seasoning that smells amazing.
Salt & Ground Black Pepper: Basic but essential: you can adjust these to your taste as you go.
Green Bell Pepper: Gives a fresh crunch and color; be sure to deseed for a mellow flavor.
Red Bell Pepper: Adds sweetness and a pop of red – I like the combo of green and red for vibrancy.
Yellow Onion: Sliced and softened, this brings sweetness and depth when cooked down.
Baby Portabella Mushrooms: For me, mushrooms give that earthy richness that rounds out the flavors.
Beef Broth: Is the base for your sauce and keeps the dish juicy and savory.
Cavatappi Pasta: I picked cavatappi for its fun spiral shape that traps sauce beautifully, but you can swap it for your favorite pasta.
Cream Cheese: Adding cream cheese gives the casserole a luxuriously creamy texture and tang.
Provolone Cheese: Classic cheesesteak cheese – melts perfectly and adds that signature cheesiness.

Variations

I love mixing things up with this recipe depending on what I have on hand or who I’m cooking for. Feel free to personalize it to suit your taste buds – it’s quite forgiving and totally adaptable.

Variation: Swap out the ground beef for ground turkey or chicken if you want a lighter version – it still comes out delicious, though I prefer beef for that richer flavor.
Variation: For a spicy kick, add some sliced jalapeños or a dash of hot sauce in with the peppers – I did this once for game night, and it was a hit!
Variation: If you’re dairy-free or just want a change, try using vegan cream cheese and a dairy-free cheese alternative. The flavor profile shifts, but it’s still creamy and comforting.
Variation: Swap the cavatappi with penne or rotini if that’s what you have in the pantry – it won’t change the dish much, and you can adapt based on your favorite pasta shapes.

How to Make Easy Cheesesteak Casserole Recipe

Step 1: Brown the Beef and Build Flavor

Start by heating a large skillet over medium heat, then add the ground beef. Break it up as it cooks and let it brown without stirring too often so you get some nice caramelized bits. Once mostly browned, stir in Worcestershire sauce, onion powder, garlic powder, salt, and pepper. These seasonings deepen the flavor, so don’t rush this step – taste and adjust as needed.

Step 2: Sauté Your Veggies Until Tender

Remove the beef to a bowl and melt butter in the same pan. Toss in the sliced yellow onion, green and red peppers, and mushrooms. Cooking the veggies until soft and slightly caramelized brings out their sweetness. I usually spend about 7-10 minutes here, stirring occasionally but letting them settle so they brown a bit.

Step 3: Combine Broth, Pasta, and Cream Cheese

Pour in the beef broth and bring to a simmer. Add the cavatappi pasta and let it cook uncovered, stirring now and then, until the pasta is tender but still firm to the bite—this usually takes about 8-10 minutes. Once the pasta is just right, reduce heat and add in cream cheese pieces. Stir gently until the cream cheese melts completely, giving you a silky, creamy base.

Step 4: Layer and Bake with Provolone

Return the beef and sautéed veggies to the pan or transfer everything to a casserole dish. Stir to combine evenly. Top the entire casserole with slices of provolone cheese, laying them down so they cover the surface. Pop it into a preheated oven at 375°F (190°C) for about 15 minutes, or until the cheese is bubbly and golden on top. Keep an eye on it so it doesn’t over-brown – melted cheese is your cue that it’s ready to come out.

How to Serve Easy Cheesesteak Casserole Recipe

A close-up of a white pan filled with baked pasta that has three main layers: a bottom layer of small curled pasta with bits of red bell pepper and mushrooms showing through, a middle layer of creamy pale yellow sauce mixed with vegetables, and a top layer of melted light golden cheese that is bubbly and slightly browned in spots, sprinkled lightly with chopped green herbs. In the background, there is a small white bowl with fresh green herbs and a part of white stacked plates on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I like sprinkling chopped fresh parsley or green onions over the top before serving; it adds a fresh pop of color and mild brightness that balances the richness nicely. Sometimes, a little drizzle of hot sauce goes on the side for anyone who likes some heat.

Side Dishes

This casserole pairs beautifully with a light green salad dressed with tangy vinaigrette to cut through the richness. Another favorite side of mine is roasted broccoli or even some classic oven-baked fries to keep the theme fun and casual.

Creative Ways to Present

For special occasions, I’ve baked individual portions in small ramekins topped with provolone slices and served with mini hoagie rolls to channel the classic cheesesteak vibe. It makes the presentation fun and turns this humble casserole into a party dish.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store leftovers in airtight containers in the fridge, where it keeps well for up to 3 days. I find that the flavors actually meld together nicely overnight, making leftovers even tastier the next day.

Freezing

I’ve frozen this casserole a few times by wrapping a casserole dish tightly with foil or transferring portions into freezer-safe containers. It freezes well for up to 2 months. Just be sure to thaw it overnight in the fridge before reheating for the best texture.

Reheating

To reheat, I cover the casserole with foil and warm it at 350°F (175°C) for about 20 minutes or until heated through. If reheating single portions, the microwave works fine—just stir halfway to keep it creamy and evenly heated.

FAQs

Can I make the Easy Cheesesteak Casserole Recipe ahead of time?

Absolutely! You can assemble the casserole a day in advance, cover it, and keep it refrigerated. When you’re ready, just bake it as directed, adding a few extra minutes if it’s coming from cold. This makes it perfect for busy days or entertaining.
What type of cheese works best in this casserole?

Provolone is the star here—it melts wonderfully and gives that signature cheesesteak flavor. However, you can mix in mozzarella for extra stretchiness or even Swiss for a twist. Just stick with cheeses that melt well for the best texture.
Can I use fresh mushrooms instead of baby portabellas?

Yes! While baby portabellas add a nice earthy flavor and meaty texture, cremini, white button, or even shiitake mushrooms are fine substitutes. Just slice them thinly and sauté until soft.
Is this recipe gluten-free?

As written, it’s not gluten-free because of the cavatappi pasta. You could try substituting with a gluten-free pasta to make it work, but be mindful that cooking times may vary. Also, check that your broth and other packaged ingredients are gluten-free.
Can I make this recipe vegetarian?

You could replace ground beef with plant-based meat crumbles and use vegetable broth instead of beef broth. Keep the rest of the seasonings and cheeses the same. It won’t be a traditional cheesesteak, but it’s a tasty, hearty vegetarian casserole.

Final Thoughts

This Easy Cheesesteak Casserole Recipe quickly became a favorite in my house because it captures all the comforting, cheesy goodness of a cheesesteak sandwich without the mess or fuss. I hope you enjoy making it as much as I do – it’s one of those recipes that’s simple enough for a weeknight but special enough to share with friends. Give it a go sometime soon; trust me, it’s a winner that keeps you coming back for just one more cheesy bite.