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Photo:Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Julia Bayliss

A serving of Philly cheesesteak casserole on a turquoise plate, with a glass of sparkling water above it in the top right corner, and another plate with the casserole in the top left corner

Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Julia Bayliss

Active Time:35 minsTotal Time:35 minsServings:6Jump to Nutrition Facts

Active Time:35 minsTotal Time:35 minsServings:6

Active Time:35 mins

Active Time:

35 mins

Total Time:35 mins

Total Time:

Servings:6

Servings:

6

Jump to Nutrition Facts

Ingredients for the Philly cheesesteak casserole recipe

Cook Mode(Keep screen awake)Ingredients8ounceswhole-wheat rotini pasta1tablespoonextra-virgin olive oil1mediumsweet onion, sliced into 1/4-inch-thick wedges (about 1 1/2 cups)2cupssliced white mushrooms1mediumgreen bell pepper, sliced into 1/2-inch-thick strips (1 1/2 cups)1mediumred bell pepper, sliced into 1/2-inch-thick strips (1 1/2 cups)1poundlean ground beef2 ½teaspoonsWorcestershire sauce2teaspoonssalt-free Creole seasoning½teaspoononion powder½teaspoonsalt½teaspoonground pepper1(8-ounce) packagereduced fat-cream cheese, softened1cuplow-moisture part-skim mozzarella cheese, shredded1teaspoonhot sauce5(1 ounce) slicessmoked provolone cheese

Cook Mode(Keep screen awake)

Ingredients

8ounceswhole-wheat rotini pasta

1tablespoonextra-virgin olive oil

1mediumsweet onion, sliced into 1/4-inch-thick wedges (about 1 1/2 cups)

2cupssliced white mushrooms

1mediumgreen bell pepper, sliced into 1/2-inch-thick strips (1 1/2 cups)

1mediumred bell pepper, sliced into 1/2-inch-thick strips (1 1/2 cups)

1poundlean ground beef

2 ½teaspoonsWorcestershire sauce

2teaspoonssalt-free Creole seasoning

½teaspoononion powder

½teaspoonsalt

½teaspoonground pepper

1(8-ounce) packagereduced fat-cream cheese, softened

1cuplow-moisture part-skim mozzarella cheese, shredded

1teaspoonhot sauce

5(1 ounce) slicessmoked provolone cheese

DirectionsPosition oven rack 8 inches from heat source; preheat to broil. Bring a saucepan of water to a boil over high heat. Cook pasta according to package directions. Reserve 1 cup cooking water, then drain the pasta.Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Julia BaylissHeat oil in a 12-inch cast-iron skillet over medium-high heat. Add onion and mushrooms; cook, stirring often, until softened and lightly browned, about 5 minutes. Add green and red bell peppers; cook, stirring occasionally, until tender, 8 to 10 minutes. Transfer the vegetables to a plate. Do not wipe the pan clean.Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Julia BaylissAdd ground beef to the drippings in the pan. Cook over medium-high heat, stirring often with a wooden spoon to crumble, until cooked through, about 6 minutes. Carefully drain fat from the pan. Stir in Worcestershire, Creole seasoning, onion powder, salt and pepper. Return the vegetables to the pan; stir to combine. Stir in cream cheese until melted and incorporated, about 1 minute. Add the reserved 1 cup pasta-cooking water; stir until the sauce is cohesive, about 1 minute. Remove from heat.Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Julia BaylissFold in the cooked pasta, mozzarella and hot sauce. Top evenly with provolone slices. Broil until the cheese is melted and browned, about 3 minutes.Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Julia BaylissOriginally appeared: EatingWell.com, October 2023

Directions

Position oven rack 8 inches from heat source; preheat to broil. Bring a saucepan of water to a boil over high heat. Cook pasta according to package directions. Reserve 1 cup cooking water, then drain the pasta.Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Julia BaylissHeat oil in a 12-inch cast-iron skillet over medium-high heat. Add onion and mushrooms; cook, stirring often, until softened and lightly browned, about 5 minutes. Add green and red bell peppers; cook, stirring occasionally, until tender, 8 to 10 minutes. Transfer the vegetables to a plate. Do not wipe the pan clean.Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Julia BaylissAdd ground beef to the drippings in the pan. Cook over medium-high heat, stirring often with a wooden spoon to crumble, until cooked through, about 6 minutes. Carefully drain fat from the pan. Stir in Worcestershire, Creole seasoning, onion powder, salt and pepper. Return the vegetables to the pan; stir to combine. Stir in cream cheese until melted and incorporated, about 1 minute. Add the reserved 1 cup pasta-cooking water; stir until the sauce is cohesive, about 1 minute. Remove from heat.Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Julia BaylissFold in the cooked pasta, mozzarella and hot sauce. Top evenly with provolone slices. Broil until the cheese is melted and browned, about 3 minutes.Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Julia Bayliss

Position oven rack 8 inches from heat source; preheat to broil. Bring a saucepan of water to a boil over high heat. Cook pasta according to package directions. Reserve 1 cup cooking water, then drain the pasta.

A colander with whole grain spiral pasta, and a measuring cup with reserved pasta water

Heat oil in a 12-inch cast-iron skillet over medium-high heat. Add onion and mushrooms; cook, stirring often, until softened and lightly browned, about 5 minutes. Add green and red bell peppers; cook, stirring occasionally, until tender, 8 to 10 minutes. Transfer the vegetables to a plate. Do not wipe the pan clean.

Sliced onion, mushrooms and bell pepper getting fried in a cast iron skillet

Add ground beef to the drippings in the pan. Cook over medium-high heat, stirring often with a wooden spoon to crumble, until cooked through, about 6 minutes. Carefully drain fat from the pan. Stir in Worcestershire, Creole seasoning, onion powder, salt and pepper. Return the vegetables to the pan; stir to combine. Stir in cream cheese until melted and incorporated, about 1 minute. Add the reserved 1 cup pasta-cooking water; stir until the sauce is cohesive, about 1 minute. Remove from heat.

A cast iron pan with sliced onions, mushrooms, bell pepper and ground beef simmering in a white cream sauce

Fold in the cooked pasta, mozzarella and hot sauce. Top evenly with provolone slices. Broil until the cheese is melted and browned, about 3 minutes.

Philly cheesesteak casserole in a cast iron pan after it is cooked in the oven

Originally appeared: EatingWell.com, October 2023

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Nutrition Facts(per serving)497Calories23gFat43gCarbs31gProtein

Nutrition Facts(per serving)

  • Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.